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On Wed, 18 Aug 2004 20:46:19 GMT,
(newsuser) wrote:

>In article >,
>>Are you old enough to remember La Hacienda in Old Town?
>>I use to cook there in the 70's I worked the line and was the
>>Sopapilla Maker in this booth they had right next to the kitchen.
>>Burned my hands alot in that smoking little room. Enchiladas were
>>rolled or flat. 1 flat 2 flat 3flat with a little cheese and or meat
>>or both, stacked, Whith red or green chilli.
>>I still keep red and green chilli in the fridge ALL the time. I put it
>>on everything. Never going to give up my chilli. Never.
>> David
>
>Dave, old buddy pal... :-) How about a recipe for your Red and Green?
>
>Getting close to that time of year!
>
>Johann
>
Not much to it. I just season with some garlic a little oregano and
some ground coriander. I don't use any rue or any kind of thickener.
Just au natural.

At La Hacienda we would use rue to thicken the Red. I never really
cared for that.