"The Ranger" > wrote in message
...

<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>

Oh, so you are from Paint Rock, Texas?

Enchiladas recipe looks good.

Thanks,

doc



> 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.]
>
>