"Jim Lane" > wrote in message
...
> 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
>
>
Those little hideyholes are the best. Stay aqway from Avenida Revolution,
those are tourist traps.

Linda