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Idea for a quick trashy Mexican hotdish
Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean
frozen burritos. Pour a big can (20-something ounces) of "medium" green enchilada sauce over, cover with foil and bake. Remove the foil, sprinkle with grated cheeze and brown under the broiler for a minute. Somebody talk me out of trying this... -Bob |
Idea for a quick trashy Mexican hotdish
On Oct 17, 9:39*am, zxcvbob > wrote:
> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > frozen burritos. *Pour a big can (20-something ounces) of "medium" > green enchilada sauce over, cover with foil and bake. *Remove the > foil, sprinkle with grated cheeze and brown under the broiler for a > minute. > > Somebody talk me out of trying this... > > -Bob You forgot the big ass jar of Pace Picante. |
Idea for a quick trashy Mexican hotdish
Chemo the Clown wrote:
> On Oct 17, 9:39 am, zxcvbob > wrote: >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean >> frozen burritos. Pour a big can (20-something ounces) of "medium" >> green enchilada sauce over, cover with foil and bake. Remove the >> foil, sprinkle with grated cheeze and brown under the broiler for a >> minute. >> >> Somebody talk me out of trying this... >> >> -Bob > > You forgot the big ass jar of Pace Picante. I can see where you'd think that. :) The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't come in a bigass jar. The picante sauce goes on the salad. And chips. -Bob |
Idea for a quick trashy Mexican hotdish
Andy wrote:
> zxcvbob > wrote: > >> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >> frozen burritos. Pour a big can (20-something ounces) of "medium" >> green enchilada sauce over, cover with foil and bake. Remove the >> foil, sprinkle with grated cheeze and brown under the broiler for a >> minute. >> >> Somebody talk me out of trying this... > > > Bob, > > I'd suggest pouring some enchilada sauce on the bottom of the pan so it > cooks into the burritos from all sides.. > > Or not. > > Best, > > Andy Thanks. (that was implied, actually) |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 12:39 PM, zxcvbob wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, > sprinkle with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... > > -Bob Couldn't you just go to the taco bell drive through? |
Idea for a quick trashy Mexican hotdish
On Oct 17, 10:24*am, zxcvbob > wrote:
> Chemo the Clown wrote: > > On Oct 17, 9:39 am, zxcvbob > wrote: > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > >> green enchilada sauce over, cover with foil and bake. *Remove the > >> foil, sprinkle with grated cheeze and brown under the broiler for a > >> minute. > > >> Somebody talk me out of trying this... > > >> -Bob > > You forgot the big ass jar of Pace Picante. > > I can see where you'd think that. :) > > The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't > come in a bigass jar. *The picante sauce goes on the salad. *And chips. > > -Bob That's what helps make it trashy. |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 09:39 AM, zxcvbob wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, > sprinkle with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... > > -Bob Read the list of ingredients. Make note of any dyes, preservatives, modified whatever, unpronounceable chemicals, non-food additives, etc. Then read the nutrition information, looking closely at the percent RDA of salt, sugar and saturated fat. THEN decide whether you want to incorporate that into your own body. It's up to you. |
Idea for a quick trashy Mexican hotdish
On Oct 17, 12:24*pm, zxcvbob > wrote:
> Chemo the Clown wrote: > > On Oct 17, 9:39 am, zxcvbob > wrote: > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > >> green enchilada sauce over, cover with foil and bake. *Remove the > >> foil, sprinkle with grated cheeze and brown under the broiler for a > >> minute. > > >> Somebody talk me out of trying this... > > >> -Bob > > You forgot the big ass jar of Pace Picante. > > I can see where you'd think that. :) > > The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't > come in a bigass jar. *The picante sauce goes on the salad. *And chips. > > -Bob Really? Pace's Medium is what I used to buy, and it was pretty good! John Kuthe... |
Idea for a quick trashy Mexican hotdish
George wrote:
> Couldn't you just go to the taco bell drive through? Do they still make the Enchirito? With green sauce? -Bob |
Idea for a quick trashy Mexican hotdish
On Mon, 17 Oct 2011 11:39:47 -0500, zxcvbob >
wrote: > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" > green enchilada sauce over, cover with foil and bake. Remove the > foil, sprinkle with grated cheeze and brown under the broiler for a > minute. > > Somebody talk me out of trying this... > What kind of burrito? I like the bean burritos. :) Don't forget a thin layer of grated monterey jack cheese. Why not make a tray of flat enchiladas instead? At least you'll know what you're putting into it (I vote for chicken with that green enchilada sauce). Buy a rotisserie chicken, make it into lunch or dinner and shred the rest for your enchiladas. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Mon, 17 Oct 2011 09:48:07 -0700 (PDT), Chemo the Clown
> wrote: > On Oct 17, 9:39*am, zxcvbob > wrote: > > Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > > frozen burritos. *Pour a big can (20-something ounces) of "medium" > > green enchilada sauce over, cover with foil and bake. *Remove the > > foil, sprinkle with grated cheeze and brown under the broiler for a > > minute. > > > > Somebody talk me out of trying this... > > > > -Bob > > You forgot the big ass jar of Pace Picante. No red with that green! It's not christmas style. ;) -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
"Whirled Peas" > wrote in message
> On 10/17/2011 09:39 AM, zxcvbob wrote: >> Grease a lasagna pan, loosely fill with one layer of 29¢ >> beef-n-bean >> frozen burritos. Pour a big can (20-something ounces) of "medium" >> green enchilada sauce over, cover with foil and bake. Remove the >> foil, sprinkle with grated cheeze and brown under the broiler for a >> minute. >> Somebody talk me out of trying this... >> >> -Bob > > Read the list of ingredients. Make note of any dyes, preservatives, > modified whatever, unpronounceable chemicals, non-food additives, > etc. > Then read the nutrition information, looking closely at the percent > RDA of salt, sugar and saturated fat. THEN decide whether you want > to > incorporate that into your own body. It's up to you. Spoilsport. Felice |
Idea for a quick trashy Mexican hotdish
On 2011-10-17, zxcvbob > wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" > green enchilada sauce over, cover with foil and bake. Remove the > foil, sprinkle with grated cheeze and brown under the broiler for a > minute. > > Somebody talk me out of trying this... The only difference between yer dish and a Stouffer's enchilada family meal is your's isn't half rice. Probly taste better, too. nb |
Idea for a quick trashy Mexican hotdish
notbob wrote:
> On 2011-10-17, zxcvbob > wrote: >> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean >> frozen burritos. Pour a big can (20-something ounces) of "medium" >> green enchilada sauce over, cover with foil and bake. Remove the >> foil, sprinkle with grated cheeze and brown under the broiler for a >> minute. >> >> Somebody talk me out of trying this... > > The only difference between yer dish and a Stouffer's enchilada family > meal is your's isn't half rice. Probly taste better, too. > > nb Those frozen meals are pretty expensive for what they are -- mostly rice. I may have a disposable aluminum foil pan... -Bob |
Idea for a quick trashy Mexican hotdish
On Oct 17, 12:24*pm, zxcvbob > wrote:
> notbob wrote: > > On 2011-10-17, zxcvbob > wrote: > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > >> green enchilada sauce over, cover with foil and bake. *Remove the > >> foil, sprinkle with grated cheeze and brown under the broiler for a > >> minute. > > >> Somebody talk me out of trying this... > > > The only difference between yer dish and a Stouffer's enchilada family > > meal is your's isn't half rice. *Probly taste better, too. > > > nb > > Those frozen meals are pretty expensive for what they are -- mostly rice. > > I may have a disposable aluminum foil pan... > > -Bob You're a real trendsetter! |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 11:39 AM, zxcvbob wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, > sprinkle with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... For a fast lunch, I sometimes nuke a frozen burrito until it is defrosted... cover with a little salsa and shredded cheese then back in the nuke-u-lator long enough to heat through and melt the cheese. Serve with some nachos on the side. Quick and easy. George L |
Idea for a quick trashy Mexican hotdish
"zxcvbob" > wrote in message ... > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, sprinkle > with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... I wouldn't do it simply because those things are loaded with soy. But many years ago, I would get a frozen bean burrito (no soy), put it in a single serve casserole, top with enchilada sauce, tomato sauce, chopped tomatoes or whatever similar thing I had in the house. Strips of onion and green pepper and cheese. I would bake it in the oven at home or at work, nuke it. People were jealous. Now, once in a while I will make a casserole with canned tamales. I will unwrap them and layer them with onion and green pepper strips and add some chopped tomatoes and a little chili powder. Cheese is good on this too. Bake through and top with black olives. |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 09:39 AM, zxcvbob wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, > sprinkle with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... I've done it with burritos I made and froze myself (and red enchilada sauce). It was actually quite good. (I put the cheese on at the beginning, too, and just cook the whole thing on 350 until everything's heated through.) Serene -- http://www.momfoodproject.com |
Idea for a quick trashy Mexican hotdish
On Oct 18, 1:40*am, Chemo the Clown > wrote:
> On Oct 17, 10:24*am, zxcvbob > wrote: > > > > > Chemo the Clown wrote: > > > On Oct 17, 9:39 am, zxcvbob > wrote: > > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > > >> green enchilada sauce over, cover with foil and bake. *Remove the > > >> foil, sprinkle with grated cheeze and brown under the broiler for a > > >> minute. > > > >> Somebody talk me out of trying this... > > > >> -Bob > > > You forgot the big ass jar of Pace Picante. > > > I can see where you'd think that. :) > > > The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't > > come in a bigass jar. *The picante sauce goes on the salad. *And chips. > > > -Bob > > That's what helps make it trashy. ***Personally I rely on Jack in the Box for my mexicali grease...Hey Chemo, you know all about trashy, speaking of which you have a post over at rec.knives dedicated to the "fork sizes"you experienced at Outback and ur pretty much getting trashed on that ng *smirk*... |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 6:39 AM, zxcvbob wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. Pour a big can (20-something ounces) of "medium" green > enchilada sauce over, cover with foil and bake. Remove the foil, > sprinkle with grated cheeze and brown under the broiler for a minute. > > Somebody talk me out of trying this... > > -Bob I wouldn't try to talk anybody out of a crazy-ass idea. Your problem is that it ain't crazy-ass enough. It might be do-able for me if I could get my greasy hands on 29¢ frozen burritos. Unfortunately, I cant. I've been making this enchiladas recently although I've been rolling the corn tortillas myself. This requires that I soften them up by dipping in hot oil. Next time, I'll make it easier on myself and not even bother rolling the tortillas and just layer the damn thing. The last time I made this, the can of enchilada sauce was kinda sour. I think it might have been the Safeway brand. |
Idea for a quick trashy Mexican hotdish
On Oct 17, 11:39*am, zxcvbob > wrote:
> Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > frozen burritos. *Pour a big can (20-something ounces) of "medium" > green enchilada sauce over, cover with foil and bake. *Remove the > foil, sprinkle with grated cheeze and brown under the broiler for a > minute. > > Somebody talk me out of trying this... A bunch of pot smokers would LOVE that lol.... |
Idea for a quick trashy Mexican hotdish
On Oct 17, 12:49*pm, John Kuthe > wrote:
> On Oct 17, 12:24*pm, zxcvbob > wrote: > > > > > > > Chemo the Clown wrote: > > > On Oct 17, 9:39 am, zxcvbob > wrote: > > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > > >> green enchilada sauce over, cover with foil and bake. *Remove the > > >> foil, sprinkle with grated cheeze and brown under the broiler for a > > >> minute. > > > >> Somebody talk me out of trying this... > > > >> -Bob > > > You forgot the big ass jar of Pace Picante. > > > I can see where you'd think that. :) > > > The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't > > come in a bigass jar. *The picante sauce goes on the salad. *And chips. > > > -Bob > > Really? Pace's Medium is what I used to buy, and it was pretty good! It comes in a bigass jar. I've got two of them down in the pantry at this very moment! |
Idea for a quick trashy Mexican hotdish
projectile vomit chick wrote:
> On Oct 17, 12:49 pm, John Kuthe > wrote: >> On Oct 17, 12:24 pm, zxcvbob > wrote: >> >> >> >> >> >>> Chemo the Clown wrote: >>>> On Oct 17, 9:39 am, zxcvbob > wrote: >>>>> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean >>>>> frozen burritos. Pour a big can (20-something ounces) of "medium" >>>>> green enchilada sauce over, cover with foil and bake. Remove the >>>>> foil, sprinkle with grated cheeze and brown under the broiler for a >>>>> minute. >>>>> Somebody talk me out of trying this... >>>>> -Bob >>> You forgot the big ass jar of Pace Picante. >>> I can see where you'd think that. :) >>> The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't >>> come in a bigass jar. The picante sauce goes on the salad. And chips. >>> -Bob >> Really? Pace's Medium is what I used to buy, and it was pretty good! > > It comes in a bigass jar. I've got two of them down in the pantry at > this very moment! Medium, or Extra Hot? -Bob |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 4:35 AM, Omelet wrote:
> Something similar with Tamales. > > Peel however many you think you can eat and lay them side by side on a > plate. Cover with medium pace picante, and a layer of shredded cheese. > Nuke until the cheese is melted and bubbly, then serve sour cream and > guacamole on the side. > -- Did that the other night. We made a huge bunch of tamales a few weeks ago. We cheated a bit this time... when we were in Houston, we stopped at a Mexican market and bough pre-mixed Masa. It was as good as what we make here, very cheap and easy. We used a pork shoulder that we bought on sale for 99 cents a pound.... so in the end, we made about 5 dozen tamales and enough pork for another meal of enchiladas and the total cost was around $10. Since good tamales around here sell for $8 a dozen, I thought that was pretty good. George L |
Idea for a quick trashy Mexican hotdish
Omelet wrote:
> In article >, > George Leppla > wrote: > >> On 10/18/2011 4:35 AM, Omelet wrote: >>> Something similar with Tamales. >>> >>> Peel however many you think you can eat and lay them side by side on a >>> plate. Cover with medium pace picante, and a layer of shredded cheese. >>> Nuke until the cheese is melted and bubbly, then serve sour cream and >>> guacamole on the side. >>> -- >> >> Did that the other night. We made a huge bunch of tamales a few weeks >> ago. We cheated a bit this time... when we were in Houston, we stopped >> at a Mexican market and bough pre-mixed Masa. It was as good as what we >> make here, very cheap and easy. >> >> We used a pork shoulder that we bought on sale for 99 cents a pound.... >> so in the end, we made about 5 dozen tamales and enough pork for another >> meal of enchiladas and the total cost was around $10. >> >> Since good tamales around here sell for $8 a dozen, I thought that was >> pretty good. >> >> George L > > Sounds like a good deal. :-) > They sell pre-made masa around here too. I need to check with the local Mexican grocery store to see if they sell masa dough. I have some leftover pulled pork (no sauce) in the freezer that would make great tamales; just add a little chile paste and garlic... -Bob |
Idea for a quick trashy Mexican hotdish
On Tue, 18 Oct 2011 11:10:14 -0500, Omelet >
wrote: > They sell pre-made masa around here too. If you have the option, premade is the way to go. It cuts down on a lot of the work. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Tue, 18 Oct 2011 11:49:36 -0500, zxcvbob >
wrote: > I need to check with the local Mexican grocery store to see if they > sell masa dough. The places that sell it have a thriving take out business too. I haven't searched too much because I know of two and that's all I need. One is a combination commercial hand made tortilla factory, deli counter and grocery. The other is a grocery and lunch counter. I think they sell masa to restaurants because when you want masa, they ask you what kind. They have at least 3 types, maybe 5. I don't speak Spanish and they don't speak much English, so I haven't asked them any follow up questions. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 11:55 AM, sf wrote:
> On Tue, 18 Oct 2011 11:10:14 -0500, > > wrote: > >> They sell pre-made masa around here too. > > If you have the option, premade is the way to go. It cuts down on a > lot of the work. > Also very cheap. 5 pounds was $2.49 George L |
Idea for a quick trashy Mexican hotdish
On 10/17/2011 7:37 PM, dsi1 wrote:
> I've been making this enchiladas recently although I've been rolling > the corn tortillas myself. This requires that I soften them up by > dipping in hot oil. Next time, I'll make it easier on myself and not > even bother rolling the tortillas and just layer the damn thing. > > The last time I made this, the can of enchilada sauce was kinda sour. > I think it might have been the Safeway brand. You can heat the enchilada sauce and dip the tortilla in that, this will soften it. I don't need the extra oil, although I do love it. :-) Becca |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 02:13 PM, Ema Nymton wrote:
> On 10/17/2011 7:37 PM, dsi1 wrote: >> I've been making this enchiladas recently although I've been rolling >> the corn tortillas myself. This requires that I soften them up by >> dipping in hot oil. Next time, I'll make it easier on myself and not >> even bother rolling the tortillas and just layer the damn thing. >> >> The last time I made this, the can of enchilada sauce was kinda sour. >> I think it might have been the Safeway brand. > > You can heat the enchilada sauce and dip the tortilla in that, this will > soften it. I don't need the extra oil, although I do love it. :-) The oil isn't just for softening. It also keeps the sauce from soaking too fully into the tortillas, which in turn keeps the enchiladas from getting mushy. Serene -- http://www.momfoodproject.com |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 11:13 AM, Ema Nymton wrote:
> On 10/17/2011 7:37 PM, dsi1 wrote: >> I've been making this enchiladas recently although I've been rolling >> the corn tortillas myself. This requires that I soften them up by >> dipping in hot oil. Next time, I'll make it easier on myself and not >> even bother rolling the tortillas and just layer the damn thing. >> >> The last time I made this, the can of enchilada sauce was kinda sour. >> I think it might have been the Safeway brand. > > You can heat the enchilada sauce and dip the tortilla in that, this will > soften it. I don't need the extra oil, although I do love it. :-) > > Becca I could do that. OTOH, I might just fry the tortillas until crisp and then layer it the pan. OTOH, if I'm gonna do that, I might as well just use tortilla chips. OTOH, I'll just make carnitas. :-) |
Idea for a quick trashy Mexican hotdish
"zxcvbob" > wrote in message ... > Omelet wrote: >> In article >, >> George Leppla > wrote: >> >>> On 10/18/2011 4:35 AM, Omelet wrote: >>>> Something similar with Tamales. >>>> >>>> Peel however many you think you can eat and lay them side by side on a >>>> plate. Cover with medium pace picante, and a layer of shredded cheese. >>>> Nuke until the cheese is melted and bubbly, then serve sour cream and >>>> guacamole on the side. >>>> -- >>> >>> Did that the other night. We made a huge bunch of tamales a few weeks >>> ago. We cheated a bit this time... when we were in Houston, we stopped >>> at a Mexican market and bough pre-mixed Masa. It was as good as what we >>> make here, very cheap and easy. >>> >>> We used a pork shoulder that we bought on sale for 99 cents a pound.... >>> so in the end, we made about 5 dozen tamales and enough pork for another >>> meal of enchiladas and the total cost was around $10. >>> >>> Since good tamales around here sell for $8 a dozen, I thought that was >>> pretty good. >>> >>> George L >> >> Sounds like a good deal. :-) >> They sell pre-made masa around here too. > > > I need to check with the local Mexican grocery store to see if they sell > masa dough. I have some leftover pulled pork (no sauce) in the freezer > that would make great tamales; just add a little chile paste and garlic... > > -Bob I wish I could communicate with the people in the Mexican market. I sure as heck can't ask a lot of questions with what little Spanish I learned in high school (unless I want to know where is the library? LOL). And no one who works there speaks even rudimentary English. I KNOW they must make tamales because I did manage to get a woman behind the counter to acknowledge "tamals, si, si" then something like "not now". That was extent of my understanding. But the (dirt) parking lot is always filled with trucks around lunch time. There are a lot of migrant farm workers here this time of year, picking. But we can't communicate at that store, so I just don't go there anymore. As for pre-mixed masa dough.... that's not the tough part! It's easy enough to mix masa dough. The tough part (IMHO) is the assembly of the tamale itself. First you take the soaked corn husks, spread a layer of the masa dough on the corn husk. Then spoon the filling on the dough. Then roll, roll, roll until you have however many tamales all those ingredients prepared. Then you have to steam the tamales (standing up) in a deep pot over the stock leftover from cooking the meat. (This description doesn't include seasonings.) I really don't want to do that again. I'd really rather just buy some fresh hot tamales. Oh well. Jill |
Idea for a quick trashy Mexican hotdish
On 10/18/2011 8:12 PM, jmcquown wrote:
> As for pre-mixed masa dough.... that's not the tough part! It's easy > enough to mix masa dough. The tough part (IMHO) is the assembly of the > tamale itself. First you take the soaked corn husks, spread a layer of > the masa dough on the corn husk. Then spoon the filling on the dough. > Then roll, roll, roll until you have however many tamales all those > ingredients prepared. Then you have to steam the tamales (standing up) > in a deep pot over the stock leftover from cooking the meat. (This > description doesn't include seasonings.) I really don't want to do that > again. I'd really rather just buy some fresh hot tamales. Oh well. > How about making tamales the way the Mexican folks do? Invite a bunch of friends to your kitchen. Have the husks soaked and the meat and masa pre made then everyone rolls tamales and visits. You can even have some little snacks and beverages. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Idea for a quick trashy Mexican hotdish
jmcquown wrote:
> > "zxcvbob" > wrote in message > ... >> Omelet wrote: >>> In article >, >>> George Leppla > wrote: >>> >>>> On 10/18/2011 4:35 AM, Omelet wrote: >>>>> Something similar with Tamales. >>>>> >>>>> Peel however many you think you can eat and lay them side by side on a >>>>> plate. Cover with medium pace picante, and a layer of shredded >>>>> cheese. >>>>> Nuke until the cheese is melted and bubbly, then serve sour cream and >>>>> guacamole on the side. >>>>> -- >>>> >>>> Did that the other night. We made a huge bunch of tamales a few >>>> weeks ago. We cheated a bit this time... when we were in Houston, >>>> we stopped at a Mexican market and bough pre-mixed Masa. It was as >>>> good as what we make here, very cheap and easy. >>>> >>>> We used a pork shoulder that we bought on sale for 99 cents a >>>> pound.... so in the end, we made about 5 dozen tamales and enough >>>> pork for another meal of enchiladas and the total cost was around $10. >>>> >>>> Since good tamales around here sell for $8 a dozen, I thought that >>>> was pretty good. >>>> >>>> George L >>> >>> Sounds like a good deal. :-) >>> They sell pre-made masa around here too. >> >> >> I need to check with the local Mexican grocery store to see if they >> sell masa dough. I have some leftover pulled pork (no sauce) in the >> freezer that would make great tamales; just add a little chile paste >> and garlic... >> >> -Bob > > > I wish I could communicate with the people in the Mexican market. I > sure as heck can't ask a lot of questions with what little Spanish I > learned in high school (unless I want to know where is the library? > LOL). And no one who works there speaks even rudimentary English. I > KNOW they must make tamales because I did manage to get a woman behind > the counter to acknowledge "tamals, si, si" then something like "not > now". That was extent of my understanding. But the (dirt) parking lot > is always filled with trucks around lunch time. There are a lot of > migrant farm workers here this time of year, picking. But we can't > communicate at that store, so I just don't go there anymore. > > As for pre-mixed masa dough.... that's not the tough part! It's easy > enough to mix masa dough. The tough part (IMHO) is the assembly of the > tamale itself. First you take the soaked corn husks, spread a layer of > the masa dough on the corn husk. Then spoon the filling on the dough. > Then roll, roll, roll until you have however many tamales all those > ingredients prepared. Then you have to steam the tamales (standing up) > in a deep pot over the stock leftover from cooking the meat. (This > description doesn't include seasonings.) I really don't want to do that > again. I'd really rather just buy some fresh hot tamales. Oh well. > > Jill I've made tamales before, several times. But not often enough to get efficient at it. The frozen chicken tamales at Aldi are pretty good, and reasonably priced. They are a generous size and are wrapped in traditional corn husks. I should get a couple of packages next time I am there; two of 'em makes a pretty good meal. -Bob |
Idea for a quick trashy Mexican hotdish
On Oct 17, 12:49*pm, John Kuthe > wrote:
> On Oct 17, 12:24*pm, zxcvbob > wrote: > > > > > > > > > > > Chemo the Clown wrote: > > > On Oct 17, 9:39 am, zxcvbob > wrote: > > >> Grease a lasagna pan, loosely fill with one layer of 29 beef-n-bean > > >> frozen burritos. *Pour a big can (20-something ounces) of "medium" > > >> green enchilada sauce over, cover with foil and bake. *Remove the > > >> foil, sprinkle with grated cheeze and brown under the broiler for a > > >> minute. > > > >> Somebody talk me out of trying this... > > > >> -Bob > > > You forgot the big ass jar of Pace Picante. > > > I can see where you'd think that. :) > > > The "Extra Hot" (about what the "Medium" was 20 years ago) doesn't > > come in a bigass jar. *The picante sauce goes on the salad. *And chips. > > > -Bob > > Really? Pace's Medium is what I used to buy, and it was pretty good! I think of jarred salsas as "emergency use only." Of course, if some of the physicists are correct, there are an infinite number of universes in which Pace actually IS "pretty good." > > John Kuthe... --Bryan |
Idea for a quick trashy Mexican hotdish
On Oct 17, 12:33*pm, George > wrote:
> On 10/17/2011 12:39 PM, zxcvbob wrote: > > > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > > frozen burritos. Pour a big can (20-something ounces) of "medium" green > > enchilada sauce over, cover with foil and bake. Remove the foil, > > sprinkle with grated cheeze and brown under the broiler for a minute. > > > Somebody talk me out of trying this... > > > -Bob > > Couldn't you just go to the taco bell drive through? He wants worse than Taco Bell. He's going for JitB quality. --Bryan |
Idea for a quick trashy Mexican hotdish
On Oct 17, 1:17*pm, sf > wrote:
> On Mon, 17 Oct 2011 11:39:47 -0500, zxcvbob > > wrote: > > > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > > frozen burritos. *Pour a big can (20-something ounces) of "medium" > > green enchilada sauce over, cover with foil and bake. *Remove the > > foil, sprinkle with grated cheeze and brown under the broiler for a > > minute. > > > Somebody talk me out of trying this... > > What kind of burrito? *I like the bean burritos. *:) But do you like 29¢ frozen burritos? >*Don't forget a thin layer of grated monterey jack cheese. Be a waste of good cheese. > > Why not make a tray of flat enchiladas instead? *At least you'll know > what you're putting into it (I vote for chicken with that green > enchilada sauce). *Buy a rotisserie chicken, make it into lunch or > dinner and shred the rest for your enchiladas. But he WANTS it to be "trashy." If he wasn't a regular, you'd call his original post trolling. --Bryan |
Idea for a quick trashy Mexican hotdish
On Tue, 18 Oct 2011 21:22:07 -0700 (PDT), Bryan
> wrote: > On Oct 17, 1:17*pm, sf > wrote: > > On Mon, 17 Oct 2011 11:39:47 -0500, zxcvbob > > > wrote: > > > > > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > > > frozen burritos. *Pour a big can (20-something ounces) of "medium" > > > green enchilada sauce over, cover with foil and bake. *Remove the > > > foil, sprinkle with grated cheeze and brown under the broiler for a > > > minute. > > > > > Somebody talk me out of trying this... > > > > What kind of burrito? *I like the bean burritos. *:) > > But do you like 29¢ frozen burritos? I don't know. I've only eaten them at lunch in public school, so I know they were as cheap as it gets. I was surprised by how good they tasted. Not bland, but of course nothing that would set young tastebuds on fire either. > > >*Don't forget a thin layer of grated monterey jack cheese. > > Be a waste of good cheese. > > > > Why not make a tray of flat enchiladas instead? *At least you'll know > > what you're putting into it (I vote for chicken with that green > > enchilada sauce). *Buy a rotisserie chicken, make it into lunch or > > dinner and shred the rest for your enchiladas. > > But he WANTS it to be "trashy." If he wasn't a regular, you'd call > his original post trolling. > He almost said it - in a "somebody stop me" kind of way. Hey, we all stir the pot from time to time. Can't let this ng get too vapid and complacent. -- All you need is love. But a little chocolate now and then doesn't hurt. |
Idea for a quick trashy Mexican hotdish
On Oct 17, 2:08*pm, notbob > wrote:
> On 2011-10-17, zxcvbob > wrote: > > > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > > frozen burritos. *Pour a big can (20-something ounces) of "medium" > > green enchilada sauce over, cover with foil and bake. *Remove the > > foil, sprinkle with grated cheeze and brown under the broiler for a > > minute. > > > Somebody talk me out of trying this... > > The only difference between yer dish and a Stouffer's enchilada family > meal is your's isn't half rice. *Probly taste better, too. I can't believe that the Stouffer's is anywhere near that bad. Are you familiar with the 29-49¢ sort of frozen burrito? Their frozen lasagna is pretty good for a frozen microwave product, in spite of them going way too heavy on the fennel for my tastes. Have you had one of the "Stouffer's enchilada family meal" things recently. Mexican made from fresh ingredients is pretty easy and idiot proof, though I've had good canned enchilada sauce, and always use pre-made tortillas. Most canned refritos aren't very good, but the Rosaritas are pretty good if one hasn't planned ahead enough to have freshly cooked pintos. > > nb --Bryan |
Idea for a quick trashy Mexican hotdish
On Oct 17, 4:19*pm, "Julie Bove" > wrote:
> "zxcvbob" > wrote in message > > ... > > > Grease a lasagna pan, loosely fill with one layer of 29¢ beef-n-bean > > frozen burritos. *Pour a big can (20-something ounces) of "medium" green > > enchilada sauce over, cover with foil and bake. *Remove the foil, sprinkle > > with grated cheeze and brown under the broiler for a minute. > > > Somebody talk me out of trying this... > > I wouldn't do it simply because those things are loaded with soy. > > But many years ago, I would get a frozen bean burrito (no soy), put it in a > single serve casserole, top with enchilada sauce, tomato sauce, chopped > tomatoes or whatever similar thing I had in the house. *Strips of onion and > green pepper and cheese. *I would bake it in the oven at home or at work, > nuke it. *People were jealous. > > Now, once in a while I will make a casserole with canned tamales. *I will > unwrap them and layer them with onion and green pepper strips and add some > chopped tomatoes and a little chili powder. *Cheese is good on this too.. > Bake through and top with black olives. You're a veritable Sandra Lee. Canned tamales are a food-slumming convenience food, not a legitimate ingredient. --Bryan |
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