On Friday, May 21, 2021 at 7:33:32 PM UTC-5, Sqwertz wrote:
> On Fri, 21 May 2021 15:44:38 -0700 (PDT), Bryan Simmons wrote:
>
> > On Friday, May 21, 2021 at 4:06:46 PM UTC-5, Bryan Simmons wrote:
> >> At 170F for the next 45 minutes. Then I'll take it out and preheat to 525 and put it back in until the cheese begins to brown.
> >> https://www.flickr.com/photos/155222...57719246951257
> >> I left the veins in the guajillos, so the sauce is pretty hot.
> >>
> > This was a learning experience. It turned out quite well, but it
> > wasn't pretty. The next step is using masa rather than crumbled
> > tortilla chips.
> Uhhh, I hate state the obvious, but why the **** aren't you just
> using corn tortillas?
>
I made this on a whim. I'm still a bit of a wreck right now. I had hernia surgery
a little over 3 weeks ago, and I'm far from 100% as far as pain goes. Yeah, I've
got a stack of those 6" tortillas for tacos in the fridge, but the chips were there,
and I've got a couple of extra bags of them that I bought for a family camping
event last weekend. In retrospect, you're right, but those stupid little taco
tortillas, pseudo-Mexican shit, might have been better, but my wife commented
that while the dish was tasty, it wasn't pretty. She did so in context of saying
that it was restaurant quality in taste (it really did turn out good other than being
hotter than an enchilada should be), but looked less appealing.

This *was* the first time I've made an enchilada sauce from dried guajillos, and
other than leaving in the veins, it was really good. Every element other than the
tortillas worked well. Don't I at least get some humility points for admitting my
inadequacies?
>
> -sw
>
--Bryan