David Wright > admitted in message
...
[snip]
> Hey, I was born in '37 ... I said I was there, but didn't claim to
> remember anything about those visits. I do have a few family
> photos from then (Yes, other people, there were cameras in
> those days!), but that's about it.
[snip]
Fifteen years earlier and they'd've still been using natural pigments and
cave walls along some river to record those times. (Or so my Father-unit
once stated to my gasp at learning when he was born.) <EG>
ObMexicanFood: From
<
http://www.thatsmyhome.com/texmex/main/verdes.htm
ENCHILADAS VERDES
INGREDIENTS:
Green Tomatillo Sauce:
1 pound tomatillos
2 garlic cloves
2 tablespoons vegetable oil
1/2 onion, finely chopped
Salt, to taste Pepper, to taste
Enchiladas:
Vegetable oil for frying
12 corn tortillas, homemade or store bought
2 cups shredded cooked chicken or shredded queso (Chihuahua or
Monterey Jack cheese)
3/4 cup sour cream
Chopped cilantro
METHOD:
To make the sauce, soak the tomatillos in a bowl of cold water to loosen the
husks. Drain, and peel off the husks.
Place the tomatillos and garlic in a saucepan with water to cover the
tomatillos halfway and bring to a boil. Boil until the tomatillos are soft,
about 10 minutes. Drain. Transfer the tomatillos and garlic to a blender and
blend to a purée.
Heat the 2 tablespoons of oil in a medium-size saucepan over medium heat.
Add the puréed tomatillos and the onion, and season with salt and pepper.
Bring to a simmer, and simmer for about 5 minutes.
Meanwhile, pour 1/2 inch of vegetable oil into a large skillet and heat over
medium-high heat until hot. One at a time, dip the tortillas into the hot
oil to soften them, just a few seconds. Transfer to paper towels to drain.
Fill the center of the tortillas with the chicken or cheese and fold over
the sides. Place seam side down on individual plates and top with the warm
sauce. Garnish with the sour cream and cilantro.
Note: You can also use the sauce as a dipping sauce for tortilla chips or as
a salsa in other dishes: Add 1 serrano chile, finely chopped, and 1 to 2
tablespoons chopped cilantro, to taste.
Makes 6 servings.
Source: 'Los Barrios Family Cookbook
The Ranger
[NOTES: I would substitute Canola Oil for the Vegetable Oil and Creme
Fraiche for the Sour Cream.]