| Ingredients |
 1 tsp ground cumin |
| 2 oz dried ancho chilies with stems removed |
| 1 1/2 cup hot water |
| 1 1/4 cup olive oil |
| 1 medium yellow onion, peeled and finely diced |
| 2 cloves garlic |
| 1 jalepeno pepper, finely chopped |
| 1/2 tsp oregano |
| 1 can 14 oz chicken stock |
| 1/4 cup fresh brewed coffee |
| 1/2 tsp salt |
| 1 Tbsp flour |
| 1 lb smoked salmon |
| 8 corn tortillas |
| 1/4 lb Monterey Jack cheese, grated |
Salsa:
Toast cumin in large skillet over low heat for 2 minutes. Remove from heat and set aside.
Add dried ancho chilies to pan and heat 3-5 minutes until pliable. Transfer chilies to a bowl and add hot water. Allow chilies to soak for at least 15 minutes or until soft.
Heat cast iron Dutch oven or medium skillet and then add 1 Tbsp oil. Add cumin, 1 cup onion, garlic, jalapeño and oregano. Cook until soft (about 5 minutes).
Add chilies and water.
Stir in chicken broth, coffee and salt. Bring mixture to a boil. Reduce heat and simmer 1 hour.
Transfer mixture to blender and blend gently with the lowest speed. Gradually increase speed until pureed.
Enchiladas:
Preheat oven to 350° F
Spread 1 cup of salsa evenly on bottom of 13x9 baking dish
Heat large skillet or Dutch oven over medium heat for 1 minute
Lightly oil the skillet
Gently warm each tortilla (both sides) in the skillet
Fill tortilla with cheese and salmon.
Role and place tortillas (seam side down) in the baking dish.
Repeat with all tortillas.
Pour remaining salsa over the tortillas, coating all surfaces.
Sprinkle remaining onion and cheese on top (if desired).
Cover dish with foil and bake for about 15 minutes or until cheese is melted.
Serves 4
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