Difference between enchilada, taco, and burrito spice mixes? Is there
any difference?

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

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.

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

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
>
>

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. :-)

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.
-------------------------------------------

On 2008-03-12, Scott > wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there
> any difference?

yes and no

nb

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.

Scott wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there
> any difference?

Marketing?

I don't buy 'em...do you?

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.

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

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

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

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

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.

On 2008-03-12, Dave Smith > wrote:


> various things. Burritos are soft tortillas stuffed with various

s/soft/flour

nb

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??

"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.

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

Steve Pope <Steve Pope >> wrote:

> 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 been on a bean burrito kick the last couple weeks, using
store-bought tortillas - which I generally consider horrible:

Run the flour tortilla under water for a few seconds and then slap
it on a hot griddle/pan. Heat it on both sides until the water on
both sides evaporates and/or soaks into the tortilla. Then wait a
few seconds more, but not until it gets crusty at all.

This makes for a nice tender tortilla perfect for rolling, and it's
not soggy at all. Nice and hot and moist, but it holds together
very well. I will probably do this for all floor tortillas from now
on.

I used to just heat them in a pan or over the flame of the gas
burner, but never again. I haven't tried this with corn tortillas,
but I will.

> 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.

That's always been my understanding of a wet burrito.

-sw

Sqwertz > wrote:

>Steve Pope <Steve Pope >> wrote:

>> 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 been on a bean burrito kick the last couple weeks, using
>store-bought tortillas - which I generally consider horrible:
>
>Run the flour tortilla under water for a few seconds and then slap
>it on a hot griddle/pan. Heat it on both sides until the water on
>both sides evaporates and/or soaks into the tortilla. Then wait a
>few seconds more, but not until it gets crusty at all.
>
>This makes for a nice tender tortilla perfect for rolling, and it's
>not soggy at all. Nice and hot and moist, but it holds together
>very well. I will probably do this for all floor tortillas from now
>on.

Nice, I like that. It seems for your method, you want to
assemble the final burrito really quickly and eat it once
you've processed the flour tortilla with water/heat.
Maybe the approach I described is more practical for
restaurants to use. The end result is probably the same.

The last time I got this type burrito, the cook looked at
me after I ordered and then proceeded with his hand wetting /
rolling / steaming procedure. I can only surmise that he
sized me up and determined I wanted a wet burrito rather
than a standard dry one. He was right.

S.
>
>I used to just heat them in a pan or over the flame of the gas
>burner, but never again. I haven't tried this with corn tortillas,
>but I will.
>
>> 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.
>
>That's always been my understanding of a wet burrito.
>
>-sw

Steve Pope <Steve Pope >> wrote:

> Sqwertz > wrote:
>
>>Run the flour tortilla under water for a few seconds and then slap
>>it on a hot griddle/pan. Heat it on both sides until the water on
>>both sides evaporates and/or soaks into the tortilla. Then wait a
>>few seconds more, but not until it gets crusty at all.
>>
>>This makes for a nice tender tortilla perfect for rolling, and it's
>>not soggy at all. Nice and hot and moist, but it holds together
>>very well. I will probably do this for all floor tortillas from now
>>on.
>
> Nice, I like that. It seems for your method, you want to
> assemble the final burrito really quickly and eat it once
> you've processed the flour tortilla with water/heat.
> Maybe the approach I described is more practical for
> restaurants to use. The end result is probably the same.

I suspect it's the same. The restaurant method may be slightly
better since it only softens up the outside of the tortilla, leaving
the inside more impervious to the liquid in the filling.

My method may make the inside of the tortilla soak up more misture,
but I haven't seen the effects of that with the fillings I've been
using.

-sw

On 2008-03-13, Sqwertz > wrote:

> Run the flour tortilla under water for a few seconds and then slap
> it on a hot griddle/pan. Heat it on both sides until the water on
> both sides evaporates and/or soaks into the tortilla. Then wait a
> few seconds more, but not until it gets crusty at all.

WTF!?

HINT: Buy fresh tortillas and eliminate the water step.

nb

notbob <notbob >> wrote:

> On 2008-03-13, Sqwertz > wrote:
>
>> Run the flour tortilla under water for a few seconds and then slap
>> it on a hot griddle/pan. Heat it on both sides until the water on
>> both sides evaporates and/or soaks into the tortilla. Then wait a
>> few seconds more, but not until it gets crusty at all.
>
> WTF!?
>
> HINT: Buy fresh tortillas and eliminate the water step.

All of the "fresh" tortillas still taste stale to me.

-sw

On Thu, 13 Mar 2008 05:02:01 +0000 (UTC),
(Steve Pope) wrote:

>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

I think your wet burrito served on a plate with sauce mimics Julie's
version. In any case I prefer the NoCal style (pick it up and eat it
by hand) "dry" burrito wrapped in foil.

Oh, wait.... I just remembered. One of my favorite Mexican
restaurants has a chile verde burrito which is served "wet" (with a
green sauce) and I eat it with a fork. OK. That's the exception to
my rule.



--
See return address to reply by email
remove the smile first

"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

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.

"Steve Pope" > wrote in message
...
> 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.
>

NM does not have chilis!

Gunner > wrote:

>NM does not have chilis!

Chili, Chile, I don't care. I like 'em!

S.

On Mar 12, 2:47*pm, Scott > wrote:
> Difference between enchilada, taco, and burrito spice mixes? Is there
> any difference?

This link will answer all your questions.

http://www.thatsmyhome.com/texmex/main/M_Fajitas.htm