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C6 - Wednesday, September 26, 1984 - North Shore News

UNSUCCESSFUL TORTILLAS
Nothing hot about Mexican recipe

HERE’LL be no dulce recuerdos in the cor-

rall to-night, chiquita---those were lousy en-

chiladas. You’!l have to do better than that if
you’re planning to share my serape.

I could say it wasn’t my
fault, | was using an untried
recipe, but there you go.
Whose responsibility is it,
trying this stuff? All I can say
is, it read better than it
cooked.

Those tortillas I"d made up
last month were burning a
hole in the freezer, so to
speak, and | was longing to
make them into something.
My resident taster is not a
Mexican-food fan, even from
the hands of Carlos Santiago
himself, and though ! do love
those dishes, a whole en-
chilada casserole would
daunt even me.

Luckily, I have a fnend
who is wholly committed to
stuff like chiles relenos and
refried beans and the hottest
salsa in town. I knew Shirley
would help me out.

Now, my very favorite en-
chilada is an open one, served
with refried beans, of course,
and sour cream and all that
stuff, but first laden with
shredded lettuce and olives
and Monterey cheese and
chilis, presented with a
poached egg on top.

This kind of ‘‘Enchilada
con Huevo’’ was always a

ature on the menu at
Nipnuel’s in San Diego’s Old
Tota, which drew me
whenever. ]| could contrive to
be in the mighborhood. It
was a simple enough
restaurant, adobe-walled,
one big, open, uncrdwded
room with blue glass jugs and
jars on all the window-sills to
catch the sun. If you by

Shrimp Meat

(previously trozen)
reg $6 99 Ib

the kitchen ranger

by Eleanor Godley

passed the kitchen, a short
corridor opened on to a patio
at the back, crowded with
shade-giving trees and
shrubs, like a local jungle.

The recipe I was so heated
up about didn’t go like that,
however. It was more like
canneloni, or crepes, being
stuffing wrapped in tortillas,
marinated in a creamy mix-
ture, and finally baked.
Sounded good.

] had a dozen tortillas, and
when I’d finished stuffing
them | had half the recipe left
in the bowl, so govern
yourself accordingly, should
you try this:

You will need, besides the
tortillas,
2 Tospns. of oil (30mL)
1 medium onion, chopped
1 or 2 garlic cloves,

crushed
2 7-oz. cans of tomato

sauce (213mL each)
1 can of green chilis

(199mL)

2 cups of chopped

cooked chicken (500ml )
salt to taste
1 Tbspn. of brown

sugar (ISmL)

*AY..

Fresh Scallops $499

reg $6 99 Ib

Fresh Soeknye $999

Salmon «,

He

lap

North Van Salmon Shop
Sronmane oy denylalee —
Ayaasoavee’ ke" 988-0747

3 cups of cream
5 chicken cubes
1% cups of Monterey Jack,

grated (37SmL)

(750mL) cooking is only 25 minutes.

Do heat the oil to medium,
and in it saute the garlic and
onion until the latter 1s
transparent.

Stir into it the tomato
sauce and chilis, the chicken,
salt and sugar, then cover the
pan and let it simmer for five
minutes.

Heat the cream, gently,
during this time, and dissolve that sound good? Mine bak-
the mashed chicken cubes in ed hard on one side, though,
it. either because there wasn’t

Ready? Dip each tortillain enough cream to cover, or
the cream, way in, and then because | cooked them too
lay it on waxed paper and long, or because my tortillas
spoon filling on to one side. should have been the corn
Don’t turn the oven on, When you've rolled it up, lay variety.
because when the roll-ups are fit seam-side down in a good- And that reminds me to tell
made, they must marinate at \ sized pan, not too shallow, you about a very useful
least three hours. The final because when they’re all in feature in a new tabloid call-

there, you’re going to pour
half of the cream mixture all
over the enchiladas. Let them
marinate for 3 hours.

Come serving time, heat
the oven to 350F, then pour
the remaining cream mixture
over the rolls, sprinkle on top
the grated Jack cheese, and
bake for 25 minutes.

As | said before, doesn’t

ed ‘‘Taste,’’ a copy of which
I picked up at the ‘*Tools and
Techniques’’ cook shop I
described to you. They have a
‘Gourmet Shopper’’ col-
umn, by Terri Wershler, who
tells you where to get stuff
such as good local corned
beef and pastrami, sundried
tomatoes and balsamic
vinegar and some of the other
stuff those fancy magazines
are always going on about.

The place to go for fresh
Mexican ingredients, in-
cluding tortillas and chorizo,
is Que Pasa, open 10:30 to
6 every day except Sun-
days and Tuesdays, at 530
West 17th Avenue, corner of
Cambie Street.

Hasta la vista.

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=o
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