Enchiladas

[Aquagal]

I made this for dinner. I cooked a beef roast all night in the crock with all kinds of yummy seasonings. I've picked at the beef and cheese for the last hour and a half, that I'm no longer hungry.

It's probably too cheesy anyway.

 

[spacekowboy]

I made this for dinner. I cooked a beef roast all night in the crock with all kinds of yummy seasonings. I've picked at the beef and cheese for the last hour and a half, that I'm no longer hungry.

It's probably too cheesy anyway.

Sweet jesus that looks good.

 

[Killswitch]

nice.

 

[yossi]

That looks absolutely scrumptious. Tell me more of your recipe secrets! Which yummy seasonings?

 

[smoothg103rd]

What is it?

 

[bluebell]

Aqua.

Sweetest, prettiest, most wondrous Aqua.

I am literally incapable of believing that anything is "too cheesy."
Especially looking at those pictures. I want. Slorp.

 

[Kitty]

Wipes drool.

 

[Que]

"Too cheesy" is not an appellation one could reasonably apply to a casserole of any description.

I do the same. I cook well, but by the time the thing is made I have sampled and tasted and tested myself into having already eaten. It is why I prefer to cook for others. To make matters worse, I came from a family of nine, so everything I make is in volume.

The batch of chilli from about three weeks ago that I made from dried beans I finished yesterday. I always freeze most of what I cook after I make it. The good news is the $6.50 chocolate bottle-o-beer I could not taste when I first made the batch somehow was brought out through the process of freezing and re-heating.

I have an enchilada technique that might let you sample actual enchiladas while you are assembling the whole. I oil some tortillas (I like to spritz with Pam) and microwave 4 of them together for a minute to soften. I then add my ingredients and roll, or more often stack. Layering with sauce and cheesy goodness, of course. I then microwave the hot, cheesy mess till it wants to bubble off the plate.

I dunno why but I usually use pork, chicken or just cheese. I have never made beef ones. I have a freezer full of beef, I should try it.

 

[Kitty]

*googles "appellation"...and then enchilada recipes*

 

[Aquagal]

What is it?

Did you not read the title?

That looks absolutely scrumptious. Tell me more of your recipe secrets! Which yummy seasonings?

I ground up the last of my chili peppers which made a powder that my brother grew in Cali in my schmancey Ninja blender, cumin, salt, pepper and whole garlic cloves.

 

[Kitty]

Did you not read the title? .

Maybe he doesn't know what enchiladas are?

 

[Que]

Did you not read the title?



I ground up the last of my chili peppers which made a powder that my brother grew in Cali in my schmancey Ninja blender, cumin, salt, pepper and whole garlic cloves.

Dried Anaheims, I bet?

We call them Hatch Chiles here.

 

[smoothg103rd]

Did you not read the title?
.

Yeah I read it but I still don't know. I was going to Google it, but you told me not to trust the Internet. So I decided to come straight to the source.

 

[Kitty]

lol...

 

[Aquagal]

Aqua.

Sweetest, prettiest, most wondrous Aqua.

I am literally incapable of believing that anything is "too cheesy."
Especially looking at those pictures. I want. Slorp.

I agree! I will only use corn torts, because of taste and they make better leftovers. Flour torts get soggy by the next day. I like to cook the cheese not just melted, but that golden, crusty cheese point.

I could barely finish one, I was stuffed to begin with. It was so good though.

"Too cheesy" is not an appellation one could reasonably apply to a casserole of any description.

I do the same. I cook well, but by the time the thing is made I have sampled and tasted and tested myself into having already eaten. It is why I prefer to cook for others. To make matters worse, I came from a family of nine, so everything I make is in volume.

The batch of chilli from about three weeks ago that I made from dried beans I finished yesterday. I always freeze most of what I cook after I make it. The good news is the $6.50 chocolate bottle-o-beer I could not taste when I first made the batch somehow was brought out through the process of freezing and re-heating.

I have an enchilada technique that might let you sample actual enchiladas while you are assembling the whole. I oil some tortillas (I like to spritz with Pam) and microwave 4 of them together for a minute to soften. I then add my ingredients and roll, or more often stack. Layering with sauce and cheesy goodness, of course. I then microwave the hot, cheesy mess till it wants to bubble off the plate.

I dunno why but I usually use pork, chicken or just cheese. I have never made beef ones. I have a freezer full of beef, I should try it.

I prefer pork most of all, and then chicken, but I had a beef roast in the freezer that I needed to use. I used to fry all the torts beforehand which took so much extra time. Now I wet several paper towels and wrap about two dozen in the paper towel and microwave for a minute. It steams them and makes them pliable to work with and roll up easy. I always roll individually.

I made one dish with onions and one without for picky eaters.

 

[Que]

Maybe he doesn't know what enchiladas are?

If not, Smooth you need to go a few blocks over and try a Mexican food restaurant, although I dunno about east-coast Mexican. When we lived in Maine my folks (both native to Arizona) could only find one marginal Mexican restaurant in Augusta which was an hour drive inland.

This time of year Christmas tamales. Something I didn't care about until recently in a more Sonoran inspired region. Green-corn tamales are the best.

 

[Aquagal]

Dried Anaheims, I bet?

We call them Hatch Chiles here.

They were all red and orange and smallish. Must spicier than anaheims.

Yeah I read it but I still don't know. I was going to Google it, but you told me not to trust the Internet. So I decided to come straight to the source.

Have you never had Mexican food?

It's a corn tortilla with shredded meat and cheese rolled up inside. Enchilada sauce drizzled on top and then more cheese spread on top. It'll feed us for a couple days.

 

[Kitty]

If not, Smooth you need to go a few blocks over and try a Mexican food restaurant, although I dunno about east-coast Mexican. When we lived in Maine my folks (both native to Arizona) could only find one marginal Mexican restaurant in Augusta which was an hour drive inland.

This time of year Christmas tamales. Something I didn't care about until recently in a more Sonoran inspired region. Green-corn tamales are the best.

East Coast and Mexican don't go together. Maybe in Florida, it being a Gulf State with a stronger connection to Mexican culture because of location.

The Mexicans in NY are like...just rolled off a flatbed, time to post up the kiosk. The Chicanos on the West Coast and in the Gulf States are much better. Closest to Mexican anything here is Chipotles and Taco Bell Unless you personally befriend or date a Mexican as I have, thankfully.

 

[Que]

I agree! I will only use corn torts, because of taste and they make better leftovers. Flour torts get soggy by the next day. I like to cook the cheese not just melted, but that golden, crusty cheese point.

I could barely finish one, I was stuffed to begin with. It was so good though.



I prefer pork most of all, and then chicken, but I had a beef roast in the freezer that I needed to use. I used to fry all the torts beforehand which took so much extra time. Now I wet several paper towels and wrap about two dozen in the paper towel and microwave for a minute. It steams them and makes them pliable to work with and roll up easy. I always roll individually.

I made one dish with onions and one without for picky eaters.

Anyone too picky to have onions in their enchilada should be served Chef-Boyardee. Extra onions in mine and some sprinkled on top, please. Something about onions sautéed by the cooking cheese makes them so good.

When I make individual stack version it is less time in the oven and the onions are not quite soft, but sweet. Now I'm hungry. I have no tortillas so it is either off to the store ore break out the masa.

 

[Que]

They were all red and orange and smallish. Must spicier than anaheims.



Have you never had Mexican food?

It's a corn tortilla with shredded meat and cheese rolled up inside. Enchilada sauce drizzled on top and then more cheese spread on top. It'll feed us for a couple days.

Hmm serranos maybe? I have never had Serranos dried, only fresh.

 

[smoothg103rd]

They were all red and orange and smallish. Must spicier than anaheims.



Have you never had Mexican food?

It's a corn tortilla with shredded meat and cheese rolled up inside. Enchilada sauce drizzled on top and then more cheese spread on top. It'll feed us for a couple days.

I had tacos, but that's it. It's a lot of stuff I haven't ate.

 

[Aquagal]

If not, Smooth you need to go a few blocks over and try a Mexican food restaurant, although I dunno about east-coast Mexican. When we lived in Maine my folks (both native to Arizona) could only find one marginal Mexican restaurant in Augusta which was an hour drive inland.

This time of year Christmas tamales. Something I didn't care about until recently in a more Sonoran inspired region. Green-corn tamales are the best.

I've made tamales several times, but that's an all day event. I like to throw chili powder in the masa, it gives great flavor and they're so pretty! I really don't care for tamales that come with sauce on it. If it needs a sauce to be good, then that tamale is too dry.

They freeze great too!

 

[smoothg103rd]

If not, Smooth you need to go a few blocks over and try a Mexican food restaurant, although I dunno about east-coast Mexican. When we lived in Maine my folks (both native to Arizona) could only find one marginal Mexican restaurant in Augusta which was an hour drive inland.

This time of year Christmas tamales. Something I didn't care about until recently in a more Sonoran inspired region. Green-corn tamales are the best.

I'm one of those types that have to see someone I knew buy something first before I do. (Especially food) I hate to feel like I wasted my money. So I have to see someone with some Mexican food maybe taste it before I go in a restaurant and buy it. I prefer home cooked meals though.

 

[Aquagal]

Anyone too picky to have onions in their enchilada should be served Chef-Boyardee. Extra onions in mine and some sprinkled on top, please. Something about onions sautéed by the cooking cheese makes them so good.

When I make individual stack version it is less time in the oven and the onions are not quite soft, but sweet. Now I'm hungry. I have no tortillas so it is either off to the store ore break out the masa.

2 are picky, and one literally gets food poisoning symptoms when onions are ingested. Mine was loaded with onions!

Hmm serranos maybe? I have never had Serranos dried, only fresh.

I think that's what they were. I had a whole box of them and couldn't eat them all fresh, so let them dry on the counter.

I had tacos, but that's it. It's a lot of stuff I haven't ate.

Take a soft taco and bake it with sauce and more cheese...kind of.

Don't you have Mexican roach coaches over there? They are the best for good eats in big cities.

 

[Que]

East Coast and Mexican don't go together. Maybe in Florida, it being a Gulf State with a stronger connection to Mexican culture because of location.

The Mexicans in NY are like...just rolled off a flatbed, time to post up the kiosk. The Chicanos on the West Coast and in the Gulf States are much better. Closest to Mexican anything here is Chipotles and Taco Bell Unless you personally befriend or date a Mexican as I have, thankfully.

Taco Bell and Chipotle is to Mexican food what Pizza hut is to Italian, or Panda Express is to Asian.

Tastes good but none of the ethnic flavors are there.

I recently figured out my Mexican was missing Chile Petin. More of a berry or a peppercorn than a chile. Ads the heat to my otherwise sweeter green and tomatillo chille, or chile verde.