On Thursday, May 20, 2021 at 5:11:26 PM UTC-4, wrote:
> On 5/20/2021 12:53 PM, Cindy Hamilton wrote:
> > On Thursday, May 20, 2021 at 12:19:43 PM UTC-4, Transition Zone wrote:
> >> 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.
> >
> > It looks time-consuming, but not difficult:
> >
> > <https://mexicanfoodjournal.com/red-enchilada-sauce/>
> >
> > Cindy Hamilton
> >
> Nope, doesn't look difficult at all! As for Hormel canned tamales,
> there is no comparison to tamales made from scratch. I picked up some
> fresh tamales after work today.

I've stopped comparing fresh, canned and frozen.