From: KevinPz To: anglican@stsams.org Date: Wednesday, December 16, 1998 Subject: the perfect ench-eee-lada (was: Impeachment articles!) In a message dated 12/15/98 Matt Tracy writes: > [...] I have better things to do, like continuing my life-long quest > for good BBQ and the perfect enchilada. Next time you're in my neck of the woods, please come on by and sample my ench-eee-ladas. I make them from a recipe handed down by generations of Perez's (the Central, New Mexico Perez's). We layer the tortillas, flat, no rolling. I'm not promissing a perfect enchilada. You'll have to decide that for yourself. <):-) Thanks. Kevin J. Perez ------------------------------ Date: Wed, 16 Dec 1998 From: Bob and Liz Tomlinson KevinPz wrote: > Next time you're in my neck of the woods, please come on by and sample my ench-eee-ladas. Kevin, this is how my wife has always made them. Until we married (almost 30 years ago now) I thought they had to be rolled. She layers them 3 or 4 deep in the pan. They are perfect for me. I like this topic much better that Impeachment and Republican bashing. Peace, Bob Tomlinson+ Holy Trinity CEC Fort Worth,Tx ------------------------------ From: "Robert L. Counselman" Date: Wed, 16 Dec 1998 From: KevinPz@aol.com >We layer the tortillas, flat, no rolling. Flat enchiladas are the *only* way to make them. While we don't have centuries of generations of tradition, our recipe comes from the same place - having lived there for a number of years - and I can attest to the fact that there is nothing like the flat ones, preferably using blue corn tortillas! BTW are you having posole for Christmas? That was always one of the most delightful parts of the post-midnight-mass repast that we enjoyed back there. I'd be glad to share recipes off-list!! Bob Fr. Robert L. Counselman, Rector Trinity Episcopal Church Woodbridge,NJ ------------------------------ From: SMITHER8 Date: Wed, 16 Dec 1998 Kevin, How do you serve the enchiladas? Do you cut them, or serve each person several layers of whole tortillas? Also, what size tortillas are best? Trudie ------------------------------ Date: Wed, 16 Dec 1998 From: Mimi Bennett-Aronson Fr. Robert L. Counselman wrote: >I'd be glad to share recipes off-list!! NO FAIR!! I want that recipe too. Advent Blessings, Mimi ------------------------------ From: KevinPz In a message dated 12/16/98 9:18:12 AM Eastern Standard Time, Trudie (SMITHER8@aol.com) writes: > How do you serve the enchiladas? Do you cut them, or serve each > person several layers of whole tortillas? I don't know about cutting tortillas. I serve them on dinner plates. I'm not trying to be funny. But I don't know how else to answer your question. The recipe goes something like this. SEE RECIPE: The Perfect Ench-eee-lada > Also, what size tortillas are best? I don't know. I've only used one size. The tortillas in my refrigerator measure 145mm in diameter (used my handy dandy scale I keep in my shirt pocket - it's a nerd thing). That's about 6 inches. I can imagine the larger the tortilla the more difficult the task of transferring them from the sauce pan to the plate. I hope this helps. Kevin J. Perez <):-) ------------------------------ From: KevinPz Date: Wed, 16 Dec 1998 Fr. Robert L. Counselman writes: > BTW are you having posole for Christmas? Oh dear. I must confess I wouldn't know a posole if it bit me in the leg. I grew up in Southern Connecticut where Mexican cooking was limited to my mother's kitchen (as far as I know) until the late 1960s when the first Mexican Resteraunts began to crop up. The only Mexican food my mother cooked was was tacos and enchiladas; the only dishes my father taught her how to cook (Manuel Perez was born in Deming, New Mexico, Joan Shannon was born in Green Island, New York). But every now and then my father would cook up his famous ... I'm trying to remember what he called it ... well anyway, my sisters and I called it Mexican Goulash, apparently another recipe he got from his mother, Jesus (Jessie) Perez. He would take whatever leftovers he could find and mix them into something very tasty. I don't know how he did it, but it always came out tasting delicious. Robert, I'd love to know more about posole. Do you have a recipe? Thanks. Kevin J. Perez ------------------------------ From: "Robert L. Counselman" To: anglican@stsams.org Subject: Re: the perfect ench-eee-lada (was: Impeachment articles!) Date: Wed, 16 Dec 1998 From: KevinPz@aol.com >Robert, I'd love to know more about posole. Do you have a recipe? Posole is basically a pork and hominy soup with lots of chile. SEE RECIPE: Posole You can try it with or without the cooked pigs feet. In addition, you can use various other parts of the pig, depending on how much of it you're making. The above recipe will only serve 4 to 6 people if they eat posole like I do. ENJOY! Bob Fr. Robert L. Counselman, Rector ------------------------------ From: SMITHER8 Kevin, These look wonderful! I've never heard of stacking the tortillas before, and I'm going to try your recipe next week when all the family is here for Christmas. Thanks so much! Trudie ------------------------------ From: (Andrew H Auld) KevinPz@aol.com wrote: > We layer the tortillas, flat, no rolling. Bob and Liz Tomlinson writes: >She layers them 3 or 4 deep in the pan. This all sounds like some kinda Mexican Lasagna to this Coon-ass..... The Tomlinsons further wrote: >I like this topic much better that Impeachment and Republican bashing. Naw - the toilet paper thread is by far the best. - pax - Andrew H. Auld; Lockport, NY (Who: 1.) puts the toilet paper over the front so the cat can unroll the whole damn thing; 2.) takes baths whenever he can - usually with the NYTimes so that when he falls asleep he can wake up to newsprint all over himself - if you shampoo your hair at the same time you'll fill up the tub with papier-maiche and effectively turn yourself into a pinata, and 3.) votes democratic.) ------------------------------ From: "Judy Fleener" Date: Sat, 19 Dec 1998 Dear Kevin, I was complaining about the pain of rolling enchiladas and my friend said "Don't roll them, layer them like pizza." I have been making them that way for about a year and they are great that way. Judy Judy Fleener, ObJN ------------------------------ From: "Judy Fleener" Date: Sun, 20 Dec 1998 So, you don't bake your enchiladas, right? Judy ------------------------------ From: KevinPz@aol.com Date: Sun, 20 Dec 1998 In a message dated 12/20/98 Judy Fleener writes: > So, you don't bake your enchiladas, right? Right. After preparing a plate I put it in the oven at around 250F, just hot enough to keep it hot but not hot enough to bake it. It'll take another 20 to 30 minutes to prepare the other plates so anything hotter than 250F would definitely bake the enchiladas. The cooking goes on in the sauce pan. It's not enough to just dip the tortilla in the sauce pan. You've got to cook them. I leave them in the saucepan for 5 to 10 minutes. But not too long. Leave them in the saucepan too long and they break up, not long enough and they won't absorb the sauce. I hope this helps. Kevin J. Perez