Linda
2003-11-14 16:37:33 UTC
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.
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.