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Difference between enchilada, taco, and burrito spice mixes? Is there
any difference? |
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Scott > wrote in message
... > Difference between enchilada, taco, and burrito spice mixes? > Is there any difference? Are you asking if there's any difference in the packets sold as such from McCormick's or Lawry's? If so, the amounts of garlic powder, salt, and onion powder vary between each. "Chili" powder used is way down on the list of each. There are better ways to make your enchiladas, tacos and burritos, though, without resorting to pre-mixed seasoning... The Ranger |
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On 2008-03-12, Scott > wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there > any difference? yes and no nb |
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Scott wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there > any difference? Marketing? I don't buy 'em...do you? |
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The Ranger wrote:
> Scott > wrote in message > ... >> Difference between enchilada, taco, and burrito spice mixes? >> Is there any difference? > > Are you asking if there's any difference in the packets sold as > such from McCormick's or Lawry's? Yes If so, the amounts of garlic > powder, salt, and onion powder vary between each. "Chili" > powder used is way down on the list of each. > > There are better ways to make your enchiladas, tacos and > burritos, though, without resorting to pre-mixed seasoning... > > The Ranger > > That's exactly why I asked this question. |
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notbob wrote:
> On 2008-03-12, Scott > wrote: >> Difference between enchilada, taco, and burrito spice mixes? Is there >> any difference? > > yes and no > > nb Does not compute. |
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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. |
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Scott > wrote in message
... > The Ranger wrote: >> Scott > wrote in message ... >>> Difference between enchilada, taco, and burrito >>> spice mixes? Is there any difference? >>> >> Are you asking if there's any difference in the packets >> sold as such from McCormick's or Lawry's? > Yes Are you worried about carrying a lot of extra spices in storage space that's too tight? Or do you want something that's going to "hold" indefinitely in its sealed packet where it's already measured and you simply "dump" into the cooking meat? >> If so, the amounts of garlic powder, salt, and >> onion powder vary between each. "Chili" powder used is way >> down on the list of each. >> >> There are better ways to make your enchiladas, >> tacos and burritos, though, without resorting to >> pre-mixed seasoning... >> > That's exactly why I asked this question. Okay... What type of meat are you looking to use for each? Beef, chicken or pork? Are you using ground beef, cubed or shredded meats? For the burritos, are you using medium, large, flour, whole-wheat, a mixed tortilla? For the tacos, are you using corn or flour? Hard or soft? What types of fillings are you looking to add? Lettuce, cheese (cheddar or queso fresco), salsas (green or red), onions, cilantro, tomato? Do you have oregano, fresh garlic, canned tomatoes, chili peppers (fresh jalapeno are great)? If you can give me a little more direction, I'd be happy to oblige! The Ranger |
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Scott <Scott >> wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there > any difference? Just the labels. They're marketed that way to appeal to people who think they want mexican food. -sw |
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Scott wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there > any difference? There is no single recipe for any of those. Enchiladas are corn tortillas dipped into hot fat to soften, then dipped into a sauce and then stuffed, rolled up then placed in a casserole dish. Tacos are corn tortillas that have been folded for easy handling when eating. They are stuffed with various things. Burritos are soft tortillas stuffed with various fillings. Spices vary with the items used to stuff the three. |
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The Ranger wrote:
> Scott > wrote in message > ... >> The Ranger wrote: >>> Scott > wrote in message > ... >>>> Difference between enchilada, taco, and burrito >>>> spice mixes? Is there any difference? >>>> >>> Are you asking if there's any difference in the packets >>> sold as such from McCormick's or Lawry's? >> Yes > > Are you worried about carrying a lot of extra spices in storage > space that's too tight? Or do you want something that's going > to "hold" indefinitely in its sealed packet where it's already > measured and you simply "dump" into the cooking meat? > I'm worry about getting the blend of spices right and now that you mention it it'll be nice to pre-mix the blends to use later. >>> If so, the amounts of garlic powder, salt, and >>> onion powder vary between each. "Chili" powder used is way >>> down on the list of each. >>> >>> There are better ways to make your enchiladas, >>> tacos and burritos, though, without resorting to >>> pre-mixed seasoning... >>> >> That's exactly why I asked this question. > > Okay... What type of meat are you looking to use for each? > Beef, chicken or pork? Are you using ground beef, cubed or > shredded meats? > Ground Beef > For the burritos, are you using medium, large, flour, > whole-wheat, a mixed tortilla? > Large flour tortilla > For the tacos, are you using corn or flour? Hard or soft? > Hard, corn shell > What types of fillings are you looking to add? Lettuce, cheese > (cheddar or queso fresco), salsas (green or red), onions, > cilantro, tomato? > Cheddar, Colby-Jack cheeses, cooked onions, no green salsa and cilantro(maybe I will use some day) > Do you have oregano, fresh garlic, canned tomatoes, chili > peppers (fresh jalapeno are great)? > Yes, Yes, Yes, and just starting to use fresh jalapenos > If you can give me a little more direction, I'd be happy to > oblige! > > The Ranger > > |
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On Wed 12 Mar 2008 12:03:09p, Scott told us...
> The Ranger wrote: >> Scott > wrote in message >> ... >>> Difference between enchilada, taco, and burrito spice mixes? >>> Is there any difference? >> >> Are you asking if there's any difference in the packets sold as such >> from McCormick's or Lawry's? > > Yes > > If so, the amounts of garlic >> powder, salt, and onion powder vary between each. "Chili" >> powder used is way down on the list of each. >> >> There are better ways to make your enchiladas, tacos and >> burritos, though, without resorting to pre-mixed seasoning... >> >> The Ranger >> >> > > That's exactly why I asked this question. > If you've looked at the packages, it should be self-evident. -- Wayne Boatwright ------------------------------------------- Wednesday, 03(III)/12(XII)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 10wks 4dys 10hrs 55mins ------------------------------------------- Version Rule: Version 1.0 was smaller and faster. ------------------------------------------- |
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On Mar 12, 11:47*am, Scott > wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there > any difference? Joe Spare Bedroom would know- where is he lately?? |
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Sqwertz wrote:
> Scott <Scott >> wrote: > >> Difference between enchilada, taco, and burrito spice mixes? Is there >> any difference? > > Just the labels. They're marketed that way to appeal to people who > think they want mexican food. > > -sw I think you're right |
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On 2008-03-12, Dave Smith > wrote:
> various things. Burritos are soft tortillas stuffed with various s/soft/flour nb |
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Mark Thorson wrote:
> Scott wrote: >> The Ranger wrote: >> >>> For the tacos, are you using corn or flour? Hard or soft? >> Hard, corn shell > > Whoops! Wrong answer. Traditional Mexican tacos are soft. > As long as you're going to take liberties, why not make > German tacos. They have a little brown sugar in them. :-) I'm not too crazy with germ-mex cooking |
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On 2008-03-12, Scott > wrote:
> I'm not too crazy with germ-mex cooking How do you know? Ever had any? Did you know both Germany and France had their hands in the evolution of Mexico? Nevermind that. My born-in-Mexico step mother makes a basic chile sauce and uses it for everything, modifying it for whatever specific dish she's preparing at the time. There are so many variations for taco/enchilada/burrito sauces, no std recipe will ever be found for each. Google for the dish you are looking for and pick one that looks good to you. Let us know when you find one you like. nb |
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Scott wrote:
> > The Ranger wrote: > > > For the tacos, are you using corn or flour? Hard or soft? > > Hard, corn shell Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as you're going to take liberties, why not make German tacos. They have a little brown sugar in them. :-) |
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Mark Thorson wrote:
> Scott wrote: >> The Ranger wrote: >> >>> For the tacos, are you using corn or flour? Hard or soft? >> Hard, corn shell > > Whoops! Wrong answer. Traditional Mexican tacos are soft. Depends on where in Mexico you are, and which mamacita is cooking your food. My Mexican relatives fry their tacos as often as leaving them soft. It's just like anyplace else -- other people's idea of "traditional" has little to do with the reality of what people in that region actually eat. Serene |
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"Scott" > wrote in message ... > Difference between enchilada, taco, and burrito spice mixes? Is there any > difference? Spice mixes? Where are you buying these things? I have seen taco seasoning. You put it in the meat. I don't buy it. It has additives we are allergic to. It's easy enough to season the meat with spices I already have. Have never seen anything called enchilada or burrito spice mix, although I have seen and even used a canned enchilada sauce. Enchiladas have a variety of fillings, as do burritos. I should think if you were going to do a meat filling, you could use taco seasoning for that. If using cheese, you probably wouldn't add anything but perhaps some onions to it. Then there are bean enchiladas. Enchilada sauce can be made many different ways. Tomato based is one such. Salsa Verde is another. Heck, you can even use jarred salsa as a sauce. Depends on your recipe. I've seen cream based sauces. Fillings for burritos can be similar to enchiladas, although I've never heard of a cheese burrito. They are often served with no sauce at all, but you can have a "wet" burrito. In that case it is often covered with a tomato based sauce and cheese. |
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notbob wrote:
> > On 2008-03-12, Scott > wrote: > > > I'm not too crazy with germ-mex cooking > > How do you know? Ever had any? Did you know both Germany and France had > their hands in the evolution of Mexico? Nevermind that. My born-in-Mexico Certainly the beer industry. Mexico makes some pretty fine beer. Too bad my favorite, Superior, seems to be no longer available. :-( |
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"Mark Thorson" > wrote in message ... > Scott wrote: >> >> The Ranger wrote: >> >> > For the tacos, are you using corn or flour? Hard or soft? >> >> Hard, corn shell > > Whoops! Wrong answer. Traditional Mexican tacos are soft. > As long as you're going to take liberties, why not make > German tacos. They have a little brown sugar in them. :-) German tacos? |
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"Scott" > wrote in message ... > Mark Thorson wrote: >> Scott wrote: >>> The Ranger wrote: >>> >>>> For the tacos, are you using corn or flour? Hard or soft? >>> Hard, corn shell >> >> Whoops! Wrong answer. Traditional Mexican tacos are soft. >> As long as you're going to take liberties, why not make >> German tacos. They have a little brown sugar in them. :-) > > I'm not too crazy with germ-mex cooking Eeeeew. |
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On 2008-03-12, Mark Thorson > wrote:
> Certainly the beer industry. Mexico makes > some pretty fine beer. Too bad my favorite, > Superior, seems to be no longer available. :-( No reflection on Blinky, but I'm an insuferable beer snob. I won't "buy" most of Mexico's swill. Most is no better than the crud passing for beer here. Bud, Coors, and Miller being no better/worse than Sol, Tecate, and that insult to the brewer's art, Corona. If you want a good beer out of Mexico, try Negra Modelo. Good stuff. Also, Dos Equis Special Lager is not bad. http://tinyurl.com/2ng2ft nb |
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Julie Bove wrote:
> > "Scott" > wrote in message > ... > > I'm not too crazy with germ-mex cooking > > Eeeeew. Sounds like a disinfectant. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Mark Thorson wrote:
> notbob wrote: >> >> On 2008-03-12, Scott > wrote: >> >> > I'm not too crazy with germ-mex cooking >> >> How do you know? Ever had any? Did you know both Germany and France had >> their hands in the evolution of Mexico? Nevermind that. My born-in-Mexico > > Certainly the beer industry. Mexico makes > some pretty fine beer. Too bad my favorite, > Superior, seems to be no longer available. :-( I'm no beer snob. Bud's okay. Coors is okay. Miller is okay. I did not say "special". I said "okay". But someone once gave me some Chihuahua beer, from Mexico. Yes, it tasted (I presume!) like what you are thinking about when you read about liquids and chihuahuas in one short sentence. :) -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org Blinky: http://blinkynet.net |
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Blinky the Shark wrote:
> Julie Bove wrote: > >> >> "Scott" > wrote in message >> ... >>> Mark Thorson wrote: >>>> Scott wrote: >>>>> The Ranger wrote: >>>>> >>>>>> For the tacos, are you using corn or flour? Hard or soft? >>>>> Hard, corn shell >>>> >>>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As >>>> long as you're going to take liberties, why not make German tacos. >>>> They have a little brown sugar in them. :-) >>> >>> I'm not too crazy with germ-mex cooking >> >> Eeeeew. > > Germ-mex sounds like a cleaning product when you say it out loud. > As Seen on TV! Jill |
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Julie Bove wrote:
> > "Mark Thorson" > wrote in message > ... >> Scott wrote: >>> >>> The Ranger wrote: >>> >>> > For the tacos, are you using corn or flour? Hard or soft? >>> >>> Hard, corn shell >> >> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as >> you're going to take liberties, why not make German tacos. They have a >> little brown sugar in them. :-) > > German tacos? Same as the normal tacos, but the name for them is 27 letters long. -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org Blinky: http://blinkynet.net |
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Julie Bove wrote:
> > "Scott" > wrote in message > ... >> Mark Thorson wrote: >>> Scott wrote: >>>> The Ranger wrote: >>>> >>>>> For the tacos, are you using corn or flour? Hard or soft? >>>> Hard, corn shell >>> >>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long as >>> you're going to take liberties, why not make German tacos. They have a >>> little brown sugar in them. :-) >> >> I'm not too crazy with germ-mex cooking > > Eeeeew. Germ-mex sounds like a cleaning product when you say it out loud. -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org Blinky: http://blinkynet.net |
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Scott <Scott >> wrote:
> Sqwertz wrote: >> Scott <Scott >> wrote: >> >>> Difference between enchilada, taco, and burrito spice mixes? Is there >>> any difference? >> >> Just the labels. They're marketed that way to appeal to people who >> think they want mexican food. > > I think you're right Tell me something I don't know. -sw |
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"Scott" > wrote in message ... > Difference between enchilada, taco, and burrito spice mixes? Is there any > difference? They are all the same, they make lousy Mexican food. Paul |
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jmcquown wrote:
> Blinky the Shark wrote: >> Julie Bove wrote: >> >> >>> "Scott" > wrote in message >>> ... >>>> Mark Thorson wrote: >>>>> Scott wrote: >>>>>> The Ranger wrote: >>>>>> >>>>>>> For the tacos, are you using corn or flour? Hard or soft? >>>>>> Hard, corn shell >>>>> >>>>> Whoops! Wrong answer. Traditional Mexican tacos are soft. As long >>>>> as you're going to take liberties, why not make German tacos. They >>>>> have a little brown sugar in them. :-) >>>> >>>> I'm not too crazy with germ-mex cooking >>> >>> Eeeeew. >> >> Germ-mex sounds like a cleaning product when you say it out loud. >> > As Seen on TV! Nothing cleans better! (Although 287 other products, most of them cheaper, clean equally well.) -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org Blinky: http://blinkynet.net |
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Julie Bove <Julie Bove >> wrote:
> German tacos? Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye flatbread similar to a pita. It's said the taco originated in Germany, then the Greeks got a hold of it, then it went to Spain, and finally... Mexico. -sw |
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Sqwertz wrote: > Scott <Scott >> wrote: > > > Sqwertz wrote: > >> Scott <Scott >> wrote: > >> > >>> Difference between enchilada, taco, and burrito spice mixes? Is there > >>> any difference? > >> > >> Just the labels. They're marketed that way to appeal to people who > >> think they want mexican food. > > > > I think you're right > > Tell me something I don't know. Okay, what was the first videotaped variety show broadcast on US teevee...??? -- Best Greg |
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Serene Sprat > wrote:
>Depends on where in Mexico you are, and which mamacita is cooking >your food. My Mexican relatives fry their tacos as often as leaving >them soft. It's just like anyplace else -- other people's idea of >"traditional" has little to do with the reality of what people in >that region actually eat. Just to touch on an obvious point, there's a big different between frying a taco, and staring out with some sort of preformed hard taco shell. So far as I know sure the latter is not typical of any Mexican tradition, but is often what Americans think of given the phrase "hard taco". I learned to fry tacos from my oldest sister, who learned a technique of combining and frying up ground beef and chorizo, using it as the filling for a corn-tortilla taco which is then fried, and after frying prying it open slightly to add in some chopped tomato/lettuce. It was taught to me as a being a gringo technique. Frying flour tortillas also works. S. |
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"Sqwertz" > wrote in message ... > Julie Bove <Julie Bove >> wrote: > >> German tacos? > > Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye > flatbread similar to a pita. It's said the taco originated in > Germany, then the Greeks got a hold of it, then it went to Spain, > and finally... Mexico. Ohhh... |
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Scott > wrote:
>Difference between enchilada, taco, and burrito spice mixes? Is there >any difference? Sure. Enchiladas are standardly seasoned entirely or nearly entirely with mature red chilis of certain varieties (New Mexico prominently) which have been dried and roasted. Taco seasoning, as usually denoted in the U.S., is the same thing as chorizo seasoning and is a blend of many spices -- chili, garlic, aromatics such as nutmeg -- I have in the past posted Rick Bayless's recipe for it here which is dead-on. There is no single meaning to the phrase "burrito seasoning", without additional information, but many of the common types of burritos have very typical spice makeups. A chili verde burrito is flavored with tomatillos, and green chilis which may be either green New Mexico (the best), or mild chilis like Anaheims combined with serranos. If you have a particular type of burrito in mind I'm sure you can find suggestions on its seasonings. S. |
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Julie Bove <Julie Bove >> wrote:
> "Sqwertz" > wrote in message > ... >> Julie Bove <Julie Bove >> wrote: >> >>> German tacos? >> >> Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye >> flatbread similar to a pita. It's said the taco originated in >> Germany, then the Greeks got a hold of it, then it went to Spain, >> and finally... Mexico. > > Ohhh... You seem skeptical... Are you DOUBTING me? -sw |
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"Sqwertz" > wrote in message ... > Julie Bove <Julie Bove >> wrote: > >> German tacos? > > Tender pork and sauerkraut (or cooked sweet red cabbage) on a rye > flatbread similar to a pita. It's said the taco originated in > Germany, then the Greeks got a hold of it, then it went to Spain, > and finally... Mexico. > > -sw Who said this? |
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Julie Bove > wrote:
>Fillings for burritos can be similar to enchiladas, although I've never >heard of a cheese burrito. They are often served with no sauce at all, but >you can have a "wet" burrito. In that case it is often covered with a >tomato based sauce and cheese. That's actually a different meaning of "wet burrito" than I am familiar with. The wet burrito technique involves applying water to the burrito after aseembling it and before putting it into the steamer (a sort of Foreman-grill type contraption that compresses the burrito while heating it). This is very southern California, but I have also seen it done in Santa Clara County. In the most authentic variant the cook simply wets his hands in water in the sink before rolling up the burrito. You get a hot, pretty soggy burrito. If it's what you want it's excellent. I've also seen "wet burrito" to mean a burrito served on a plate with sauce, but I usually don't go to that sort of place. Steve |
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