Sam Choy's Kitchen recipe: Kahlua Pork Enchiladas

Sam Choy's Kitchen recipe: Kahlua Pork Enchiladas

Chipotle/ ancho sauce
2 ea Carrots, chopped 
2 ea Celery, chopped
2 ea Onions, chopped
2 ea Red bell peppers, chopped

Caramelize with salad oil

1 can Tomato paste
1 can Water
3 ea Tomatoes, diced
1 can Chipotle peppers and adobo sauce
2 ea Ancho chilis
1 Tbsp Garlic
1 tsp Cumin
1 tsp Oregano
1 Tbsp Dark chili powder
Salt, kosher to taste
½ tsp Sugar

Combine all in steam kettle and simmer for 2 hours and puree well.

1 cup Avocado, diced
1 Tbsp Red onion, fine minced
2 cup Tomato, vine ripened, small dice
1 tsp Cilantro, minced
1 tsp Cumin
1 Tbsp Olive oil
1 tsp Dark Chili powder
½ cup Lime juice
2 Tbsp Salt, kosher
2 Tbsp Sour cream

Combine well.  Season to taste with salt and pepper.
Tomato salsa
1 gallon Hamakua tomatoes, small dice
½ cup Cilantro 
3 Tbsp Chipotle peppers and sauce
1 cup Red onions, fine minced
3 Tbsp Olive oil
3 Tbsp Cumin
3 Tbsp Lime juice
3 Tbsp Chili powder
1 Tbsp Garlic

Combine well season with salt and pepper to taste

Papaya marinade 
1 ea Papaya, ripe, seed and peeled
½ cup Garlic, minced
1 Tbsp Lime juice
3 Tbsp Onions
½ Tbsp Cumin, ground
½ cup Salad oil
1 cup Water
Salt, kosher to taste
Cheese sauce
1 ea pepper jack cheese
2 ea Queso fresco
1 quart Half and half cream
1 ea Butter
1 ea Flour
1 cup Onion, fine minced
1 Tbsp Garlic, fine minced

Make a roux with butter, flour, garlic, onion.  Add the half and half, simmer for 15 minutes.  Add cheeses stirring constantly, cool down and store.