Yummy in your tummy!
Kelly Rossiter
I was in Guadalajara a number of years ago and had some really wonderful meals there, as well as some very fine tequila, but Mexican cuisine is not something that I have a lot of experience cooking. As someone whose exposure to Mexican food had previously been of the Tex-Mex variety, I was pleasantly surprised by the subtlety of flavours and the delicacy of many of the dishes.
When I saw some tomatillos at my local farmers' market, I thought I would give them a try. Most of the recipes I found using tomatillos were for salsa, which really wasn't what I wanted at all. I finally came across one for cheese enchiladas, so I decided to try that. I doubt very much that these were anything like traditional Mexican enchiladas, but they were pretty tasty.
I have to admit to changing the recipe a fair amount. Originally it called for 2 1/2 cups of green onions, but interesting enough, the only green onions I can get now are from Mexico, so I ended up using a regular onion and cooked it first, rather than adding it raw. I thought the addition of 12 cloves of garlic was a bit much, so I cut it down to 4. I used sorrel from my garden rather than spinach. I find Monterey Jack cheese so tasteless as to be a useless waste of calories so I used cheddar cheese, and far less than 3 cups indicated. I also added some mushrooms just for the heck of it. I also sprinkled it with some fresh cilantro after it was cooked.
