Originally Posted by Dr. Trout Bum
I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.
You must miss the chile, Red and Green.
Not as much as you might think....I have several pounds of Hatch green chile in my garage freezer - they sell it at Wegman's in Northern Virginia every fall - and a couple of bags of Chimayo Red powder. The Chimayo red is a staple in rubs and is alway in my BBQ sauce. The flavor of that red chile is very unique and I wouldn't be without it.
So, that's why I'm interested in the plates. I prefer to stack my enchiladas, instead making them in a casserol dish, and cooking to order - green, red, or Christmas!
I'm guessing any brisket leftovers will make excellent tacos with some green chile and corn tortillas or would make an interesting green chile stew.