Flat-bread Recipe - AKA Brele -

This Flat-bread recipe was handed down from my Grandma Frances, to my mom (Alice) and today I had the privilege of having it given to me.  It was a bumpy start and we almost rescheduled - but in the end with a little patience it happened.

I grew up snacking on this bread while visiting "mom-mom" in my youth, and later when I was older at my moms. It makes an excellent accompaniment to most any meal I have had it with. But it especially pairs well with SW Pinto Beans and Red Chile. But really - its use is endless in any cooks imagination (home or otherwise).

As my mother was walking out the door - I told her that I was going to share it on the internet for all the GLOBE to see - she looked back at me and said OH whatever..... That's my mom - I ADORE her!

BRELE - (what it means and why we call it that - none of us know, hope you enjoy as much as moi)

5 Cups of Flower (Sifted)
3 Tablespoons Baking Powder
3 Teaspoons of Salt (or to taste)
1 Cup of Shortening
2 Cups of Water

Pre-Heat oven to 375F - Sift and mix all the dry ingredients together in a large mixing bowl. Create a small well in the center of the dry ingredients and add about half of the water and dough (my mom dough's with her hands) - her method was to work the dough in the well until it reached a doughy consistency and then removed it to another bowl. She then added the rest of the water to the remaining dry ingredients and dough that to completion. Thereafter make rounds of about your palm size or larger and roll out to 1/4 to 1/2 inch thickness. Place on cookie sheet (in my case I utilized my pizza round stones) and baked for 30 to 40 minutes, until light brown top and bottom (we flipped them mid way for even brownness). After cool store in an air tight baggy. ENJOY!!!!!!!!!!!!!!!!!!!!!!!!

Tomatillo Enchilada Recipe

Happy 2012 -

This week I have had the pleasure of visiting with my friend Steve - over lunch while eating his delectable taquitos - he mentioned an enchilada recipe that I just had to have. He generously offered his culinary knowledge and I suggested we dinner. Last night we enjoyed that recipe and it was absolutely scrumptious.

Steve Eddy's Tomatillo Enchiladas

10-15 Tomatillos

5-10 Jalapenos

2 Garlic Cloves

Olive Oil

Corn Tortillas

Cheese

16 oz Black Olives

Limes

Salt and Pepper to taste

Husk and wash the tomatillos and cut in half. Cut the tips off the Jalapenos (if you desire you may seed and remove the veins from them - I did not) and cut in halves. Husk and clean the garlic. On cookie sheets line with foil and place all the veggies cut side down. Spray with Olive Oil, sprinkle salt and pepper over their tops. In a pre-heated oven of 375 bake for 30 minutes (except the garlic - they are ready in 15 minutes - overcooked garlic tends to bitter). When all are done - blend together until a smooth consistency - remember to utilize all the liquid exuded in the baking process. Thereafter i placed in a stock pot and brought to a boil and simmered for about 20 minutes - stirring very often. While that is simmering grate your cheese (I used sharp cheddar), dice your olives, and slightly toast your corn tortillas on a griddle or over a gas flame (careful not to burn yourself). In a casserole dish (we used glass) - place a small amount of the sauce to coat the bottom and sides of the casserole dish, fill and roll your corn tortillas with desired amount of cheese and place them tightly into the dish. When all casseroles are filled - with the remaining sauce - we added filtered water to double it and brought it back to boil. Thereafter we smothered the rolled enchiladas with the remaining sauce (remember to divvy it up so that all get smothered) add a layer of grated cheese. Cover with foil and place in a 325 oven for 30 minutes or until most of the liquid has been absorbed into the enchiladas (don't dry them out). Serve hot with desired sides - I served with black beans that I pressure cooked (took 1 hour) and home made cornbread.