That is the first thing I learned how to cook. I was eight and I can remember standing in the kitchen at the old O'Keeffe and Merritt stove my mom had (still has). Cracking the eggs into a bowl, fishing out the shells, the sizzle of butter in the pan and the sound of the eggs as they spread across the pan bottom and bubble because I had the heat too high. I like my eggs a little over cooked, the bottom browned a little and dry. Cooking eggs is a test of skill in the kitchen. Most think that if you allow a chef to make eggs, over medium (the hardest to achieve), an omelet or the perfect hard boiled egg, you get a sense of their talent in the kitchen. Omelets are hard, especially on a flat top. I can do it in a saute pan, no problem. Hell, I can fry eggs and get them over and easy with a flick of my wrist....but I am NOT a short order cook. Short order guys are talented. But they end up stuck in it because they do it over and over becoming second nature to them. I have seen guys try to step up to working a saute station and they lose it.
The next thing I learned...My Aunt Marcy is credited to this, because she taught my mom.
We slightly fry the corn tortillas and put them into the enchilada sauce, remove, fill and roll. It is a process and my mom was happy when I was tall enough to help. We would make 2 13x9 pans, which became 1 and now she rarely makes them. If I go home I should make some for my Dad, he loves green sauce...And my enchiladas ROCK! It's all in the sauce making. However, we never did that. A big can of La Victoria was what we used. I make red or green sauce today. My green sauce is probably the easiest.
Connie's Salsa Verde
10 lbs tomatillos, peeled and cleaned and cut 1/2
5 whole jalapenos (will provide good amount of heat, reduce if sensitive)
salt and pepper
Toss tomatillos and jalapenos in olive oil and lay cut side down on baking sheet,
sprinkle with salt and pepper, roast in hot (400) oven for 15 minutes, until skin begins to split and brown. Remove from oven and allow to cool.
2 bunches cilantro, finely chopped
1/4 cup FRESH lime juice
salt to taste (do not add until processing is done)
crushed red pepper, to taste (add last for another layer of heat if you choose)
Once everything is cool to touch, place tomatillos, jalapenos and above ingredients into a blender.
Do it in stages if you must, trying not to make a mess. Once you get it all processed, refrigerate and that's it!!
You can add sour cream to it for a dip, braise a pork butt in to to make Chili Verde...whatever. It will last a long time in the freezer.
So, now I have posted my first recipe...if you use it, let me know how it works out for ya.