Scott > wrote:
>
> Difference between enchilada, taco, and burrito spice mixes? Is there
> any difference?

Difference in premixed commercial mixes? Some. More
from brand to brand than from type to type within a brand.

Difference when doing homemade from scratch based on
family recipes from folks I've known over the years?
Definitely.

For enchilada I learned to render down a sauce from canned
tomatoes with onion and mexican oregano (might have been
taragon?) and 2-3 difference types of powdered dried chilli
peppers. A bay leave in the sauce as it renders is nice.
Different cook, different cheese for the topping.

For taco I learned to go without sauces just dice a bit of
thyme and/or mexican oregano ono the meat as it cooks
and use a couple of different types of leaves in the greens.
Then again when I went to certain Mexican places I'd get
Al Pastor or Chorizo or Lengua instead of plain beef and
those were braised with specific spices.

For burrito I learned to flavor with about 5 inches of fresh
oregano from the garden, tomato diced, garlic and shallot,
and the surprise ingredient of a little honey into the meat.
Then have the meat and some fried beans and diced
whatever veggie is on hand in the wrapper.