| Pages:
1
2 |
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
thanks, I now have some awesome recipes to try out .... for someone who has lived here for 5 years straight, it is about time !!! I love eating them
... I will advise as to how they turn out !! thanks again.
|
|
|
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
I forgot to mention that costco in san diego has the most amazingly new mexican tomato chile sauce that has MANGOES in it .... the combination sounds
odd but I tell you, the resulting flavor in the mouth is really, really good. It comes in a big plastic container. dont have picture or more details
but get it if you can ...
|
|
|
mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
|
|
| Quote: | Originally posted by krafty
We use flour tortillas, no frying, and stuff them with cooked chicken chunks and chipotle cream cheese. Roll and pour hmmde. ench. sauce or chip.
salsa and some cheddar on top and bake. Always a hit!
They are now selling chipotle and jalapeno cream cheese in Commercial |
Now.....under medium heat in oil...fry them till lightly brown!!!! Oh My Gods! I make deep fried burritos for the kids a few times a month.
[Edited on 6-6-2011 by mcfez]
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
|
|
|
krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
Member Is Offline
|
|
ok-I try not to fry too much but will try this-gracias McFez!
|
|
|
bajaking76
Nomad
Posts: 143
Registered: 1-12-2011
Location: San Diego, CA
Member Is Offline
Mood: If Baja calls, I am home.
|
|
Anyone ever try Mole Enchiladas? They are fan'FN'tastic! Same technique but Mole replaces the common red or green sauce. Even better than that, Mole
and Lengua (tongue) Enchiladas....oh so good! Esentially anything you can put in a taco can go in an enchilada...so hungry now!
\"That\'s my thing, that\'s what I do\"
\"Gene Police: You!! Out Of The Pool!\"
|
|
|
mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
|
|
| Quote: | Originally posted by krafty
ok-I try not to fry too much but will try this-gracias McFez! |
Well....send me a few where they are readied!
555 main st sac ca 95555
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
|
|
|
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
|
|
|
Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
|
|
Let's talk about definitions here.
Enchiladas are made with corn tortillas. If you use flour tortillas, aren't you really making a burrito mojado? Just asking.
|
|
|
krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
Member Is Offline
|
|
But I don't like corn tortillas and LOVE enchiladas!?!?!?
|
|
|
Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
|
|
Nah! You love burritos mojados. 
Same filling. Use the enchilada sauce to pour over them. Actually, there's this local cafe near me that serves everything from burgers and fries, to
fish tacos to meatloaf. They absolutely use canned enchilada sauce for their burritos mojados.
|
|
|
krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
Member Is Offline
|
|
tomato tomato potato potato
|
|
|
wilderone
Ultra Nomad
Posts: 3894
Registered: 2-9-2004
Member Is Offline
|
|
"Mole Enchiladas? They are fan'FN'tastic!"
Best mole enchiladas I ever had was at the French hotel restaurant in Santa Rosalia.
|
|
|
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
I am making your recipe mcfez and i do not see when I add the chile and garlic to anything ????? I am going to assume it goes inside each tortilla
with cheese ???? I also am adding chicken to mine - a pepper garlic chicken for the stuffing to the enchilada ....
pics later - the house smells soooooooooooooo good !!
|
|
|
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
Ok, so in the end ...after mulling this over while I was frying tortillas, I decided the sauce is to beleft ont he side for whomever to add to their
own enchilada. i hope this is correct.
I used flour tortillas since les does not eat corn ones ... and they came out a little too greasy .... I piled one on top of the other and maybe i
should have put a paper towel in between each ????
wilderone - you do not use oil at all ? just the tomato sauce ? so many variations on a theme ... time to eat now. THANKS ALL.
|
|
|
mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
|
|
The oil acts as a "barrier" to not allow the sauce to mush out the tortilla.
When cooking flour tortilla...use medium high heat......and it takes only less a minute to brown.
You still in your kitchen since the other day making these?
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
|
|
|
DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
Member Is Offline
|
|
| Quote: | Originally posted by mcfez
When cooking flour tortilla...use medium high heat......and it takes only less a minute to brown.
|
Yeah....lard cooks fast.
|
|
|
Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
|
|
Ah, yes! Lard!
Tradicional!
|
|
|
BajaBlanca
Select Nomad
Posts: 13242
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
mcfez ... I got the recipe the other day but only made it today ...took me a couple days to build up courage - I have never made enchiladas before !!
they came out delicious ... and the truth is, I had a blast making them !! the smoke alarm went off and all the neighbors came over to see what was
going on in the kitchen (just kidding about the neighbors !! the alarm did go off though.) I now see by your comments that the oil was too hot but
they were not too greasy in the end. and we had a surprise visit by our Mexican accountant ALONSO who said they were MUY RICAS !!! as did Les !!!
THANKS ALL.
so thanks and i will be trying one of the other recipes soon.
[Edited on 6-10-2011 by BajaBlanca]
|
|
|
mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
Member Is Offline
|
|
Gods...I love lard. Makes perfect pie crust, believe it or not.
.................I sit out by my mailbox waiting for dinner to get delivered. :-)
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
|
|
|
wilderone
Ultra Nomad
Posts: 3894
Registered: 2-9-2004
Member Is Offline
|
|
No - no oil. Happy for your success, Blanca.
You just need a couple tablespoons of the enchilada sauce to soften up the tortillas. Swirl the tortilla around in the pan to coat, then flip, when
it's limp - not soggy (too much) - take it out and stuff it, roll it. You're not really frying them per se - just flavoring and softening.
If you use too much enchilada sauce at this stage, they tear because they're too soft. That's why you put the sauces on top before you bake. The most
important thing is to have the flame under the pan just right so you can keep warming the tortillas at a steady rate as you're filling and rolling,
and not burn the sauce left in the pan from the last one.
|
|
|
| Pages:
1
2 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
