On Thu, 30 Mar 2006 17:25:50 -0600, Melba's Jammin'
wrote:


I've cooked the meat -- used about 2/3# of 93/7 ground beef. Threw in
"some" Chili Seasoning (Penzeys stuff), "some" cumin (probably not a
half teaspoon), and "a little" oregano, crushed in my palms as I dumped
it in the pan with the meat and onions, etc.

Sounds good!


Supper's about an hour away. The soup is made and I thought I'd
assemble the enchiladas. Bzzzztt! Thank you for playing, Barbara!!
I've got some Cruz brand "authentic" corn torts - about 7" diameter. I
dipped them into the ench sauce in a pie plate and dumped a big spoonful
of my ground beef mixture on top and tried to fold/roll it. No dice.
Drat!

Was the enchilada sauce hot? Heat makes them easier to roll. I usually
dip mine in hot oil, put the filling in and thenlay them into a pan
with a layer of sauce in the bottom. Once the layer is complete, I
pour the ramaining hot sauce over them, sprnkle a healthy dose of
cheese across the top and bake till bubbnly and the cheese is starting
to brown.

PLAN B in place: I yam now making an Enchilada Torte. :-) Stacking
these suckers is the only way it's going to work tonight. ¡Que lástima!
They're ready for the oven; I've shredded the Chihuahua (I love to say
that) cheese and sprinkled some of the fatfree Fake Cheddar on half for
Rob.

Stacked enciladas are a good thing. I've heard them referred to as
Sonoran enchiladas.


jim

On 30 Mar 2006 13:34:29 -0800, "aem" wrote:

Melba's Jammin' wrote:
Thanks. Much as I love cilantro, Rob does not, so there won't be any
cilantro involved (I don't have any anyway. :-) Cumin and oregano will
be included - thanks for the reminder. I don't have cotija cheese but I
do have the Chihuahua.

What about my can of pinto beans? Just smash them and heat them?

I've never used canned beans for refried but don't see why they
wouldn't work. Never fried them in schmaltz either, but I have used
corn oil and they come out fine, just not as flavorful as with lard or
other pork/[non smoked] bacon fat. Never used beer in them, either. I
do taste for salt a few times while they're cooking as my beans tend to
start out needing salt. I don't add cheese until the beans are done.
My refried beans tend to be noticeably moister than canned. -aem

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.


jim

On Thu, 30 Mar 2006 18:13:01 -0800, ensenadajim
wrote:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

On Thu 30 Mar 2006 06:41:56p, Thus Spake Zarathustra, or was it Melba's
Jammin'?


(snipped)

I am an enchilada virgin no more.
They were very good * Rob had a second helping, which surprised me a bit
and he even had some of the refritos.
Thanks to all for your advise. There are three pictures on my website.
View at your own risk and if you think my photography sucks, tell it to
someone who cares. "-)

Your bowl of arroz looks really good. How did you make that?

--
Wayne Boatwright @¿@¬
_____________________

Damsel in dis Dress wrote:

Am I the only one who cooks pintos starting with dried beans?


Certainly not! An onion, cut in half, a smoked hock, a few garlic
cloves and a pot of beans. One of the greatest examples of the "simple
is best" theme. Been happening here for years. We eat beans and
whatever a whole lot more than we eat refried. That's just for the
last of the leftovers. -aem

In article ,
Damsel in dis Dress wrote:

On Thu, 30 Mar 2006 18:13:01 -0800, ensenadajim
wrote:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

Nope. I'd never even heard of the canned bean thing until now.

marcella
reeling at the coffee idea

In article ,
Damsel in dis Dress wrote:

On Thu, 30 Mar 2006 18:13:01 -0800, ensenadajim
wrote:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?


No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

--
Dan Abel

Petaluma, California, USA

Dan Abel wrote:

No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

Ok, I'll admit off the bat that I'm not a huge bean fan. Never liked
starchy beans, but enjoy black beans and lentils (yeah, not beans I
know), and the occasional bean taco using canned frijoles.
Can you talk me through the process of going from dried to a nicely
seasoned frijole? If you don't mind...?
Thanks "Toot-Toot"
Goomba

In article ,
ensenadajim wrote:

On Thu, 30 Mar 2006 17:25:50 -0600, Melba's Jammin'
wrote:


I've cooked the meat -- used about 2/3# of 93/7 ground beef. Threw in
"some" Chili Seasoning (Penzeys stuff), "some" cumin (probably not a
half teaspoon), and "a little" oregano, crushed in my palms as I dumped
it in the pan with the meat and onions, etc.

Sounds good!

'twas, Sir. :-)
onful
of my ground beef mixture on top and tried to fold/roll it. No dice.
Drat!

Was the enchilada sauce hot? Heat makes them easier to roll. I usually
dip mine in hot oil, put the filling in and thenlay them into a pan
with a layer of sauce in the bottom. Once the layer is complete, I

It was not. I just poured some into a pie plate and dipped my torts
into in there,
--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article .com,
"aem" wrote:

Melba's Jammin' wrote:
(snipped)

I am an enchilada virgin no more.
They were very good * Rob had a second helping, which surprised me a bit
and he even had some of the refritos.

Felicidades.

Gracias.

The tortillas need to be heated to roll easily. The traditional way
of dipping them in hot oil for a few seconds works, as does as few
seconds in the microwave.

Allrighty, then! (That's what we say here in Meen-a-sohta)

Next up for when you have
musgovian tortillas: chilaquiles! -aem

Say more. I still have at least four torts left. Pretty sure,
--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
Dan Abel wrote:

If God wanted you to eat smushed beans, they would grow that way. Try
'em whole sometime. A little garlic is good, but otherwise plain.

Acksherly, I did have some from a spoon, cold, after they were rinsed.
Good.
--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

"Dan Abel" wrote in message
...
In article ,
Damsel in dis Dress wrote:

On Thu, 30 Mar 2006 18:13:01 -0800, ensenadajim
wrote:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?


No, in fact Costco sells dried pinto beans in 25 pound sacks. When we
have time, we prefer beans made from dry instead of out of a can.
Cheaper too.

--
Dan Abel

So, Costco is still selling dried beans, heh? -- I haven't seen dried beans
at any Costco in the Eastern region of the U.S. since I left the Seattle
area in 1991 or 1992. I can't recall, but it seemed they sold red kidney
beans and another kind. They were REALLY CHEAP!
Dee Dee

In article .com,
"aem" wrote:
start out needing salt. I don't add cheese until the beans are done.
My refried beans tend to be noticeably moister than canned. -aem

Not mine after I stirred a couple spoons of tortilla soup into them. :-)

--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
ensenadajim wrote:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

jim


Coffee, eh? Like GROUND coffee? Er-r-rm, I'll pass on that one, Jim.
I had some fried onions involved with them and they were right tasty
enough for me. I noticed that the canned refritos came in a variety of
'flavors.'
--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
Damsel in dis Dress wrote:

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

I'm sure you are not. The Late Widow Geraldine did them that way --
cooking them from dried wasn't anything that interested me today. Maybe
another time.
--
-Barb
http://jamlady.eboard.com Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."