Last night I made an old family recipe, which we love. It was given to my mom

K

karennoca

Well-known member
When I was about 11 years old and we lived in Casa de Oro, a community just outside of San Diego. A Mexican lady shared it with my mom.

Not a recipe but here is how it goes.

Enchiladas Chatas

For each person, barely crisp as many corn tortilla shells they want, in vegetable oil. Lay flat on paper towels.

Have ready grated sharp cheddar cheese, and finely chopped sweet onions, and the Rosarita red enchilada sauce warming in a pan.

Take one corn tortilla, dip it into the warmed red sauce, then put on a plate. Sprinkle on a generous amount of diced onion, then cheddar cheese. Continue to layer as many as each person wants. We usually do three layers, which is plenty if served with a nice green salad and maybe re-fried beans.

After all the plates are put together, place them in a 350° oven while you mix the salad and pull the rest of the dinner together. Once the cheese is melted..eat!

My husband loves this with the traditional sunny side up fried egg on top, Very yummy!

 
I'm sure they are awesome, but finding epazote leaves and dried avocado leaves ?

I went to a Mexican market once here in Redding looking for epazote leaves and was handed a package of dried, broken pieces. Worst stuff I have have tasted in my life. Threw the entire package out. Have no clue where to find avocado leaves. The pasilla dried chilies, I have. Not all avocado leaves are the same, some are bitter, I have heard the one used in Oxana are sweet and they come from a certain variety of avocado tree.

I have made my own before and they were great. I also like the Rosarita brand refried beans as a base and tweak them.

 
Karen, I didn't know you grew up in San Diego.

My best friend lived in Casa de Oro. Her dad's name was Burton Wragg and her mom's name was Kathe Wragg (I didn't know her maiden name). It's a beautiful little community. I miss San Diego so much.

 
We were only there a short time. Casa de Oro was very small when we lived there

We had an avocado orchard across the street from us, but I was not allowed to go in there because of the Mexican workers. I used to do it anyway. and no one ever bothered me.

My mom used to take me to La Mesa (I think that is what it was called, every Saturday. We would take a bus, shop and then end up getting a soft serve ice cream cone for the ride home. I loved Saturdays. I remember riding the school bus up a hill and only remember one friend named Nina.

 
You delete the Espezote and Avocado leaves?

If that is the case, then what your are doing is exactly the same recipe that Rancho Gordo uses for his refried beans. I am going to do a recipe in a crock pot with no refrying and fat free. It got rave reviews.

http://allrecipes.com/recipe/refried-beans-without-the-refry/

I have Missouri Bill's Beans from the Farmer's Market, an old bean from the 1800 era. Similar to pinto beans. Anxious to try it.

 
Epazote

Epazote is easy to grow, even in a pot. Would you like me to mail you some seeds?

 
I have family in Casa de Oro. It's still a tight little community, and the church bells...

...of Santa Sophia still ring through the little valley.

Michael

 
We had those in ABQ. A family friend would only make ONE at a time, then ORDER the diner to eat it!

Meanwhile, she scurried back into the kitchen to make the next portion for the next guest.

Of course, it was SMOTHERED in New Mexico green chili sauce, while the corn tortillas were dipped in the red sauce.

Oh man, now I'm hungry for New Mexico food.

 
Not sure I'm following you here Marilyn. Do you mean the green

enchilada sauce goes on top of the stack? Funny I have never heard of this but I want it!

 
I love the added flavor of dipping the corn tortilla in the warm sauce, it clings

nicely. The red is more flavorful than the green, at least for me. I always have extra sauce if anyone wants to add more sauce on top. By the way, if you can find La Tortilla Factory white corn tortillas, I think they are the best I have ever tried.

 
I wrote a long message back to you, but have no idea where it went.

Thanks for your kind offer, but if I decide to try it, I have seen the herb at our local nursery. I did some research and am a little concerned about some of the issues it brought up.

 
I've made this recipe several times, it's really good. I have used leftover chicken and love the

sauce made with New Mexico green chiles which should be in stores in a week or so. They are more flavorful than anaheim, in my opinion.

 
No, that image works for me...my things never look like their photo

looks. LOL So both of these are just using green enchilada sauce. Not the red. So I take it you can make them either way? That works for me, which ever one. Thanks for the photos.

 
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