are, perhaps, as many ways of making enchiladas as there are cooks in
Mexico. Doņa Martha is making enchiladas Durango style -- my
grandson Chico is grating the cheese. Any firm cheese with a
fairly strong flavor will do. I prefer Chihuahua
cheese. Add chopped onions and the filling is ready.
On other days she makes the enchiladas with shredded chicken,
pork or beef.
A hot tortilla is dragged through the sauce, a bit of filling is added, and it's rolled into an enchilada.
A little cheese is added on top and served with rice and a salad for an excellent meal.
The enchiladas can be made ahead and reheated in a microwave with only a little loss of flavor and texture
|If you wish to write to Doņa Martha, you may send an e-mail to firstname.lastname@example.org|