On Thursday, May 20, 2021 at 11:54:03 AM UTC-5, 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/>
>
Red enchilada sauce not made with guajillo chilies is just wrong.
>
>
> Cindy Hamilton
>
--Bryan