Today in the Seattle Times I have an article about enchiladas:
I think this is the best recipe I’ve ever published. I had very little to do with it. The original idea (stacked green enchiladas on top of spicy beans) comes from the late Barbacoa restaurant in Seattle, and the specifics come from Robb Walsh and Rick Bayless. These enchiladas are so good that I’ve made them at least twice since finishing the article, which is unheard of. Iris’s favorite part is the crunchy cheese around the edges. When Laurie saw the photo, she said, “Hey, crunchy cheese porn.” You also end up with leftover beans for lunch. If you like enchiladas, please try this recipe.
In other tomatillo-related news, last night I made the shrimp and grits recipe from The Lee Bros Southern Cookbook. I’m sure there’s nothing remotely traditional about tomatillo sauce on shrimp and grits, but a little tomatillo improves everything. I’m tempted to use the word “slurpy.” This morning over French toast, Iris sighed and said, “I just love grits.”
ok I am dork and responded to the post above before I saw this one. yay recipe pointer!
ACK Mandalay Cafe died? All my local landmarks are gone, with this and Red Line nixed!
I was so sad to see that Barbacoa had closed; I loved having a good neighborhood place to get a fix when I was missing the food I grew up with in Texas.
Thanks for the recipe.
I notice you broil the ‘lada right on the plate. Do you need extra-tough plates to do that? I have some fairly industrial ovals from a restaurant supply store. Might those do? How can one be sure? Thanks.
Good question, Geoff. I have some pretty ordinary white soup plates with rims; I don’t remember where I bought them. I’m betting yours will be fine, although if they explode, I disclaim all responsibility.
We just made the scandinavian version! (Canned tomatillos, expir. date May 2006 that Jorgen happened to have; flour tortillas and irish cheddar — no corn torts or jack cheese here). But still excellent!!
Chris and Jørgen