Shame on you Linda! It's two pm and lunchtime for my Mexican trained
stomach.... and not a market style enchilada or taco anywhere in sight!!

I'm almost ready to jump in my car and go to Tijuana and stop at the first
street food vendor!

Wayne

"Linda" > wrote in message
news:3z7tb.1473$6G3.148@fed1read06...
> sent to me via email, original source unknown.
>
> ENCHILADAS PLACERAS
> (Plaza-style Enchiladas)
>
> Serves 4 to 6
>
> These little enchiladas are
> served every evening in the
> main plaza of Xicotepec de
> Juarez in the northern part
> of the Sierra de Puebla that
> adjoins the state of Veracruz.
>
> Traditionally a serving consists
> of 4 small (about 3 1/2-inch)
> tortillas.
>
> The tomato sauce should be of
> a consistency that thinly covers the
> tortillas. While the dish should be
> eaten the moment it is assembled,
> the component parts can be prepared ahead.
>
> These enchiladas are sometimes filled with
> refried black beans instead of shredded
> meat, a good vegetarian dish.
>
> 1/4 C, approximately, melted lard or safflower oil for frying
> 16 3 1/2-inch or 12 4 1/2- to 5-inch corn tortillas
> 1 1/4 C salsa de jitomate, Sierra de Puebla (recipe follows), hot
> 1 C res deshebrada for Salpicon (recipe follows), kept hot
> 1/4 C finely chopped white onion
> 1/4 C finely grated queso anejo or Romano cheese
>
> Have ready a tray lined with paper toweling.
>
> Heat a little of the lard to cover the bottom of a frying
> pan and fry 2 of the tortillas at a time for about 5 seconds
> on each side, adding more lard as necessary.
>
> They should not become crisp around the edge; drain on the
> paper toweling.
>
> Immerse the tortillas in the hot sauce for a few seconds.
>
> Fill each one with a scant TBS of the shredded beef, roll
> the tortillas up, cover with a little of the sauce, sprinkle
> with onion and cheese, and serve immediately.
>
> Salsa de Jitomate, Sierra de Puebla
>
> 1 1/2 lbs (about 3 large) tomatoes
> 4 (or to taste) chiles serranos
> 2 garlic cloves, peeled and roughly chopped
> 3 TBS safflower oil
> sea salt to taste
>
> It is essential to have good ripe tomatoes for this.
>
> If none are available, choose another sauce.
>
> Put the tomatoes into a pan with the fresh chiles,
> cover with water, bring to a simmer, and cook at
> a fast simmer until fairly soft but not falling
> apart, about 5 minutes, depending on the size of
> the tomatoes.
>
> Set aside.
>
> Put the garlic, chiles and 1/3 cup of the cooking water into
> a blender jar and blend until well broken, about 5 seconds.
>
> Add the unpeeled tomatoes and blend for a few seconds; the
> sauce should have a roughish texture.
>
> Heat the oil in a frying pan or cazuela, add the sauce, and
> cook over high heat, stirring from time to time, and scraping
> the bottom of the pan, until reduced and the raw taste of
> garlic has disappeared, about 6-8 minutes.
>
> Add salt to taste.
>
> Makes about 2 1/4 cups.
>
> Res Deshebrada (Shredded Beef)
>
> 1 1/4 lbs skirt or flank steak with some fat
> 1 small white onion, roughly chopped
> 3 cilantro sprigs
> 2 garlic cloves, peeled and roughly chopped
> sea salt to taste
>
> Cut the steaks, along the grain, not against it,
> into 2-inch pieces.
>
> Put the meat into a saucepan with the remaining ingredients,
> barely cover with water and simmer until tender, about 25
> minutes for skirt steak and 35 for flank.
>
> Allow the meat to cool off in the broth.
>
> Strain, reserving the broth.
>
> When the meat is cool enough to handle, remove any gristle
> or sinew and shred roughly.
>
>