"jmcquown" > wrote in message
...
>
> "Dimitri" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "Dimitri" > wrote in message
>>> ...
>>>> 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
>>>
>>> That "fresh white cheese" was probably oaxaca. It's wonderful and melts
>>> beautifully Thanks for the story and the method, Dimitri! I love
>>> enchiladas.
>>>
>>> Jill
>>
>> IIRC the invention of Enchiladas Suissas had nothing to do with Swiss
>> Cheese but rather a tribute to the Swiss Dairy industry hence the sour
>> cream and cheese.
>>
>> A wonderful classic.
>>
>> Dimitri
>
> Oaxaca cheese is a soft Mexican melting cheese. Has nothing to do with
> Swiss cheese. Are you losing it, Dimitri?
>
> Jill


Not losing it but a lot of people misinterpret the reason for the Suisas as
meaning Swiss cheese.

Dimitri