2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Sift the flour with the raising agents and stir in the sugar
1: Make a well in the centre and break the egg into it
2: Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter
3: Alternately, simply mix everything together in a food processor
4: If time permits let the batter stand for 30 minutes before cooking
5: Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga
6: Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking
7: Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface
8: Space them well apart
9: Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes
10: Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer
11: Makes about 16 pancakes
12: Source: Philippa Davenport in "Country Living" (British), March 1989
13: From Gemini's MASSIVE MealMaster collection at www
14: synapse
15: com/~gemini