Wayne Lundberg wrote:
> 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.
>>

Just back from a day wandering the shops off the bridge into Tijuana.
Really nice chili relleno, beans, rice and very good corn tortillas -
$3. Little Jaliscan hideyhole. Next Friday is a day-run to Ensenada,
different street food.


jim