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

"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

Mouth watering. :-)

Cheri

On 09/06/2011 06:48 PM, 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.

Lovely! We had a woman named Maria who took care of us when we lived in
Spain, and I have some of the same sorts of memories. I still can't
drink chamomile tea except when my stomach's upset, because that was
Maria's cure for a sick stomach.

Serene
--
http://www.momfoodproject.com

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

Natural Watkins Spices
www.apinchofspices.com

> 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

"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.

Smells/scents are more evocative then most anything else
--
http://www.shop.helpforheros.org.uk

"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

"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

"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

On Sep 6, 8:48*pm, "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

I can almost taste and smell them, this is a great memory
Rosie

"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

"Dimitri" > wrote in message
...
> "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

I didn't misenterpret that, I was merely clarifying what white cheese she
was probably using. It has a wonderful taste. Damn, now I want to go find
a mexican restaurant You gave me a craving for enchiladas and I don't
have the ingredients!

Jill

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!

"Dimitri" wrote:
>
>I spent many of my teen age years in Mexico City.
>Our "girl" Lupe had charge.

Dimitri, your story would have been much more intriguing had you began
with Our "girl" Lupe had large tatas.

On Sep 7, 1:44*pm, Brooklyn1 <Gravesend1> wrote:
> "Dimitri" wrote:
>
> >I spent many of my teen age years in Mexico City.
> >Our "girl" Lupe had charge.
>
> Dimitri, your story would have been much more intriguing had you began
> with Our "girl" Lupe had large tatas.

Si!

"Brooklyn1" <Gravesend1> wrote in message
...
> "Dimitri" wrote:
>>
>>I spent many of my teen age years in Mexico City.
>>Our "girl" Lupe had charge.
>
> Dimitri, your story would have been much more intriguing had you began
> with Our "girl" Lupe had large tatas.

Sorry Chi Chi's

;-)

Dimitri

Cheri > wrote:

>"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
>
>Mouth watering. :-)

For sure. In the early 80's was a Mexican restaurant in Berkeley on
Gilman that made them just this way, and included enough serranos that
they were very decently hot. I ordered them each and every time I
ate there. Place is long gone.

Steve

Janet Wilder > wrote:

>On 9/8/2011 4:18 PM, Steve Pope wrote:

>> El Mexicano makes at least five forms of soft Mexican cheese. Cotija,
>> Oaxaca, Panela, Casero, and Cremoso.

>Cotija is soft? Not here. It's generally grated. It keeps forever in
>the fridge.

I'll retract the statement that Cotija is soft. I think most of the
rest of the above are soft.

Steve

On 9/8/2011 9:56 PM, Steve Pope wrote:
> Janet > wrote:
>
>> On 9/8/2011 4:18 PM, Steve Pope wrote:
>
>>> El Mexicano makes at least five forms of soft Mexican cheese. Cotija,
>>> Oaxaca, Panela, Casero, and Cremoso.
>
>> Cotija is soft? Not here. It's generally grated. It keeps forever in
>> the fridge.
>
> I'll retract the statement that Cotija is soft. I think most of the
> rest of the above are soft.
>
> Steve

you are forgiven. <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.