Process Analysis: Enchiladas Del Sur

Process Analysis Skills Final Draft
April 19, 2010

Throughout the years my family and I have shared many special traditions. One in particular that is very special to us is a dish we generally make in any major holiday or family function. It is a dish from my parent’s hometown of San Luis Potosi, Mexico called “Enchiladas Del Sur”. Enchiladas Del Sur meaning Enchiladas from the South, has been in our family for generations. Many years ago my grandmother taught it to my mother and her sisters, my mother then passed the recipe to me, and one day I hope to pass it to my daughter as well. Enchiladas Del Sur has never disappointed anyone who has tried them. They hold a special place in our hearts because of the fond memories and because
Once they are done we strain them and set them aside. We then move on to the chorizo, which we cook in a deep skillet with a drop of oil. After about 6 minutes we add the potato to the cooked chorizo, mix it all together to make a chorizo flavored potato topping. The next step is to make a spicy tomato sauce, which always turns into a friendly argument when deciding whether to make it hot or mild. Personally I like it mild, but unfortunately my family out numbers me. First we gather about 8 tomatoes and boil them. Once they are done, we strain them put them in the blender along with small chopped up pieces of onions, a couple of pinches of cumin, half a clove of garlic, a pinch of oregano, and about four pinches of salt or to your taste. Once we have put all the ingredients in the blender, we mix everything and pour it into a pan with a drop of oil. We let it sit for a couple of minutes, when the sauce starts to thicken, we add a drop of chili vinegar turn the flame off and our sauce is
Once the chicken is done, we strain it and let it sit for a couple of minutes. We then gather our pieces of chicken, get another deep pan add oil and began to fry the chicken carefully. To avoid over frying the chicken, we turn it every two minutes until it’s a nice brownish color and set aside. Finally, once we have finished preparing all our ingredients we then move everything to the counter, beginning with the beans, the chorizo and potato, graded chesse, cabbage, the tomato salsa we made, and the fried drum sticks. We line all the items in this specific order because that’s how the enchiladas are assembled. By this time the men in our family are gathering around with anticipation and hunger waiting to be served, only to be rejected because at this point, there not quite finished. Once everything is lined up, we get our tortillas we made earlier and fry them. We have to be careful not to over fry them, but a little crispy is preferred. We usually deep fry about six at a time, take them out and drain them on a napkin, to get the access oil off. We then put them on a plate and began to assemble them in the following order. To our tortillas, we add a pinch of beans, a pinch of chorizo and potato, chesse, sprinkle cabbage and drizzle the spicy tomato sauce over everything. Once we have completed this with all six of our enchiladas and added a piece of chicken,