On 9/6/2011 6:03 PM, Dimitri wrote:
>
> > 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

I made enchiladas last night. It was filled with beef and cheese and
canned peppers. I still can't figure out how they're able to fit 5 whole
green chilies in that little can. My understanding is that the poor folk
Tex-Mex version is filled with Velveeta and onions. It's a pretty
economical dish!