> wrote in message
...
> 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
> --

My great pleasure.

Enchiladas Suissas have a very interesting history.

Dimitri