On Tue, 6 Sep 2011 18:48:25 -0700, "Dimitri" >
wrote:

>I spent many of my teen age years in Mexico City.
>
>Our "girl" Lupe had charge of the house and the kitchen. If I wanted to eat
>or to practice my Spanish I hung out in the kitchen with Lupe.
>
>One of our favorite dishes was Enchiladas Suissas invented by and made
>famous by Sanborns in down town
>
>Here how Lupe made them:
>
>She simmered a Chicken and stripped off the meat saving the broth.
>
>She then stripped off the outer husks from a bunch of tomatillos and par
>boiled them for several minutes.
>
>When tender the added them to a blender with a small amount of the boiling
>water and liquefied adding several Serrano chilies. She then heated a little
>oil and added the liquefied sauce to the hot pan adding a minced white onion
>and several cloves (teeth) of garlic, allowing the sauce to simmer and stay
>simmering.
>
>She then heated a pan of oil (maybe 1/2 inch or so).
>
>The fresh corn tortillas were then dipped into the oil to soften and then
>into the tomatillo sauce then filled with chicken and some kind of fresh
>white cheese.
>
>The rolled enchiladas were placed into an open casserole pan and placed in
>the oven with a small amount of sauce spooned over the top.
>
>When served I remember she called the cream, creama agria (sour cream) with
>extra sauce spooned over the plate & the cream on the top.
>
>A nice memory - once in a while I walk into a Mexican joint that smells like
>Lupe's kitchen.
>
>Dimitri

Snipped and saved. That's what I was looking for thanks Dimitri you're
the best.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

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