Hi all,
It is fun to remenise about Phoenix and the good old days but maybre it
should be done off list. I am guilty too but we better move it on.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jeri Milton
Sent: Friday, January 11, 2013 5:29 PM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
Hi Charles.
I'm thrilled to hear you still calling it Christown mall. My husband and I
were just talking about that the other day. You can tell a true native from
here when the person refurs to it as christown mall. To me it will always be
called Christown. You're right, it's not the same anymore though. Not as
safe that's for sure. Smile.
Jeri
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Charles Rivard
Sent: Thursday, January 10, 2013 9:34 PM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
The original Garcia's is still the best, although that is not actually the
original. The original was across the street from where it is now, and they
only had a very few tables inside. They were originally, basically, a cary
out place. Their food has not changed over the years, at least as of 2006.
La Canasta always made good tamales around the Christmas season, although I
don't remember La Torteca..
Then again, how about Mary Coyle's ice cream parlor across from Christown,
or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate
a Pike's Peak, which sure wasn't easy. Then again, Christown is now
Spectrum, and isn't what it used to be. Neither is Park Central. Now, I
agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and
listen to that guy who blew people away with that pipe organ!
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Teresa Mullen" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 10, 2013 9:19 PM
Subject: Re: [CnD] Smoked Pork Enchilada's
> Charles
> Remember "La Torteca"?
> Or the Canasta?
> And the original Garcia's is still there! Lol Just went to a wedding
> reception there
>
> -----Original Message-----
> From: [email protected]
> [mailto:[email protected]] On Behalf Of Charles
> Rivard
> Sent: Thursday, January 10, 2013 3:01 PM
> To: [email protected]
> Subject: Re: [CnD] Smoked Pork Enchilada's
>
> I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple.
> (grin)
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> ----- Original Message -----
> From: "Teresa Mullen" <[email protected]>
> To: <[email protected]>
> Sent: Thursday, January 10, 2013 3:22 PM
> Subject: Re: [CnD] Smoked Pork Enchilada's
>
>
>> Hi Jeri
>> A pork carnita is just strips of pork that is usually marinated or
>> just plain.
>> And you said you are from AZ? Wow, if you have a food city or rancho
>> mart near you That is where you can find them.
>> Teresa in Az as well! lol
>>
>> -----Original Message-----
>> From: [email protected]
>> [mailto:[email protected]] On Behalf Of Jeri
>> Milton
>> Sent: Thursday, January 10, 2013 9:10 AM
>> To: [email protected]
>> Subject: Re: [CnD] Smoked Pork Enchilada's
>>
>> Hey Charles.
>> I'm from Arizona too. In fact I still live in Phoenix. I've heard
>> that chilly without beans is really good. I have had many enchilada's
>> without beans, like cheese ones and shredded beef and they too are
delicious.
>> With
>> the pork ones that we made, I just sort of through things together to
>> see how it would turn out. Speaking of pork, can you tell me what a
>> pork carnita is?
>>
>> Jeri
>>
>> -----Original Message-----
>> From: [email protected]
>> [mailto:[email protected]] On Behalf Of Charles
>> Rivard
>> Sent: Wednesday, January 09, 2013 10:15 PM
>> To: [email protected]
>> Subject: Re: [CnD] Smoked Pork Enchilada's
>>
>> Although they would taste OK, I wouldn't want beans in my enchiladas.
>> Maybe
>> it's because I'm from Arizona? I don't know. I don't make chili
>> with beans, either.
>>
>> ---
>> Shepherds are the best beasts, but Labs are a close second.
>> ----- Original Message -----
>> From: "Jeri Milton" <[email protected]>
>> To: <[email protected]>
>> Sent: Wednesday, January 09, 2013 10:49 PM
>> Subject: Re: [CnD] Smoked Pork Enchilada's
>>
>>
>>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans
>>> in mine.
>>> Nothing authentic about this house. Haha.
>>>
>>> Jeri
>>>
>>> -----Original Message-----
>>> From: [email protected]
>>> [mailto:[email protected]] On Behalf Of Charles
>>> Rivard
>>> Sent: Wednesday, January 09, 2013 9:35 AM
>>> To: [email protected]
>>> Subject: Re: [CnD] Smoked Pork Enchilada's
>>>
>>> Sounds good, but for authentic enchiladas, no! beans!! Thanks.
>>>
>>> ---
>>> Shepherds are the best beasts, but Labs are a close second.
>>> ----- Original Message -----
>>> From: "Jeri Milton" <[email protected]>
>>> To: <[email protected]>
>>> Sent: Tuesday, January 08, 2013 10:53 PM
>>> Subject: [CnD] Smoked Pork Enchilada's
>>>
>>>
>>>> We had some left over pork roast that we smoked over the week end
>>>> so we made enchilada's out of it. Here it is.
>>>>
>>>> We didn't add any more Mexican seasonings to it, as it already had
>>>> a Smokey flavor. If you don't have smoked pork, then add some
>>>> cumin, garlic powder, onion powder and chili powder to your liking.
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> Pork roast either shredded or cut into cubes, about 1 pound
>>>>
>>>>
>>>>
>>>> 2 dozen corn tortillas
>>>>
>>>>
>>>>
>>>> 2 small cans pinto beans
>>>>
>>>>
>>>>
>>>> 2 small can diced green chilies
>>>>
>>>>
>>>>
>>>> 2 cups shredded cheddar cheese
>>>>
>>>>
>>>>
>>>> 1 cup sour cream
>>>>
>>>>
>>>>
>>>> 1 large can enchilada sauce
>>>>
>>>>
>>>>
>>>> Cube or shred pork roast
>>>>
>>>>
>>>>
>>>> In a large pot on medium heat sate pork with the two cans of beans
>>>> and two cans of green chilies. Stir and heat through. In hot oil
>>>> soften corn shells.
>>>> Place large spoonful's of pork mixture in center of each corn shell.
>>>> Roll
>>>> shells then place in a 9 by 13 inch baking dish. Mix enchilada
>>>> sauce with
>>>> 1
>>>> cup of sour cream. Pour mixture over rolled enchilada's. Top with
>>>> shredded cheese. Bake in a 350 degree oven for 30 minutes or until
>>>> hot and bubbly.
>>>>
>>>>
>>>>
>>>> Jeri
>>>>
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