On Wednesday, May 19, 2021 at 6:44:13 PM UTC-4, wrote:
> On 5/19/2021 6:13 PM, wrote:
> >
> > I've been craving beef enchiladas for a few weeks and went looking
> > for a recipe that got rave reviews. I found two and used most of one
> > and a few tips from another. Presently, they are in the oven and won't
> > be ready to dig into for another 20 or so minutes.
> >
> > The two recipes I followed had directions to make the red sauce but
> > I had a can of El Paso enchilada sauce and used that. Maybe next
> > time I'll make it but it's a bit of an assembly line doing these.
> >
> > I did soften my corn tortillas but used a tip from another site to do
> > that in the microwave. It worked quite well as I had room for one
> > more and did not warm it. It barely made it into the dish before
> > splitting.
> >
> > Dang, I hope they are good as I'm starving. A report will follow.
> >
> I hope they turn out well! I haven't made enchiladas (beef or
> otherwise) in ages. IIRC from the recipe I used the corn tortillas were
> dipped in the enchilada sauce to soften them. Do let us know how they
> turn out.
>
> I've been craving tamales. (Talk about a chore and an assembly line if
> you make them from scratch! It's an all day process and while
> delicious, not one I care to repeat.) There's a nice (good food)
> Mexican restaurant a short walk away from my office. They make
> excellent tamales. In this region banana leaves are used to wrap and
> steam the tamales rather than soaked corn husks. Unwrapped, then they
> top it with a nice spicy red sauce and some white melty cheeses (I'm
> going to guess queso fresco or queso blanco and/or some white cheddar)
> and pop it under the salamandar/broiler to melt and lightly brown the
> cheese on top. I think I'll order a couple to pick up after work
> tomorrow.

A can of Hormel tamales is great. As for enchiladas, I heard that the red sauce is difficult to make.