I was having dreams last night of the enchiladas that I used to get at Los
Amigos. They used to be a Mexican restaurant that had a few locations in
this area. I have seen a taco truck listed online and wonder if the same
people might run it. Anyway... They made really good bean enchiladas.
Just refried beans and cheese rolled up, more enchilada sauce on top and
thin slices of green peppers and white onions. Soooo good!

I would sometimes recreate similar for my lunch at work using a frozen bean
burrito. I lived alone so never bought or made enchilada sauce. And I
never bought tortillas in those days. Actually I think there was far less
Mexican food available in the grocery stores here then. So I bought what I
could. I would use some plain tomato sauce and chopped fresh or canned
tomatoes. Whatever I had in the house. Then the peppers and onions.
Heated in the microwave. People used to hover over it asking me what it was
because it looked and smelled so good.

Another favorite that I would make a big pan of was cheese and onion
enchiladas. I no longer have the recipe but it was put out by some onion
website. The sauce was red and made from scratch.

I plan to make the bean ones in a few days. I have some tortillas and sauce
and you know I have beans! Just need to wait until I find some good
peppers. The one that I got from Safeway was oddly anemic but not mushy.
And I think I will need more than one. If memory serves, I used one big
onion and two peppers per pan.

On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:

>I was having dreams last night of the enchiladas that I used to get at Los
>Amigos. They used to be a Mexican restaurant that had a few locations in
>this area. I have seen a taco truck listed online and wonder if the same
>people might run it. Anyway... They made really good bean enchiladas.
>Just refried beans and cheese rolled up, more enchilada sauce on top and
>thin slices of green peppers and white onions. Soooo good!
>
>I would sometimes recreate similar for my lunch at work using a frozen bean
>burrito. I lived alone so never bought or made enchilada sauce. And I
>never bought tortillas in those days. Actually I think there was far less
>Mexican food available in the grocery stores here then. So I bought what I
>could. I would use some plain tomato sauce and chopped fresh or canned
>tomatoes. Whatever I had in the house. Then the peppers and onions.
>Heated in the microwave. People used to hover over it asking me what it was
>because it looked and smelled so good.
>
>Another favorite that I would make a big pan of was cheese and onion
>enchiladas. I no longer have the recipe but it was put out by some onion
>website. The sauce was red and made from scratch.
>
>I plan to make the bean ones in a few days. I have some tortillas and sauce
>and you know I have beans! Just need to wait until I find some good
>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>And I think I will need more than one. If memory serves, I used one big
>onion and two peppers per pan.

I don't think I have ever in my life eaten an enchilada. Tacos a few
times; burritos or fajitas the very odd time we've eaten at a tex-mex
restaurant, but never enchiladas.

As far as I can tell, these Mexican foods are all pretty much the same
- a wrapper of some type, a bit of meat, tomato sauce, some cheese,
beans, and toppings like avocado, lettuce, tomato, and sour cream.

If someone can point out the difference between all these things, I'd
appreciate it, because in my mind, they all taste exactly the same.

Doris

Doris Night wrote:
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:
>
>>I was having dreams last night of the enchiladas that I used to get at Los
>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>this area. I have seen a taco truck listed online and wonder if the same
>>people might run it. Anyway... They made really good bean enchiladas.
>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>thin slices of green peppers and white onions. Soooo good!
>>
>>I would sometimes recreate similar for my lunch at work using a frozen bean
>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>never bought tortillas in those days. Actually I think there was far less
>>Mexican food available in the grocery stores here then. So I bought what I
>>could. I would use some plain tomato sauce and chopped fresh or canned
>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>Heated in the microwave. People used to hover over it asking me what it was
>>because it looked and smelled so good.
>>
>>Another favorite that I would make a big pan of was cheese and onion
>>enchiladas. I no longer have the recipe but it was put out by some onion
>>website. The sauce was red and made from scratch.
>>
>>I plan to make the bean ones in a few days. I have some tortillas and sauce
>>and you know I have beans! Just need to wait until I find some good
>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>And I think I will need more than one. If memory serves, I used one big
>>onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.
>
> Doris

Enchiladas require enchilada sauce and are the most goopy. Tacos are small
and designed to fall apart no matter how they are handled. Burritos are
usually bigger than tacos and are designed not to fall apart as long as
you are not foolish enough to try to open one up. Fajitas are a reverse
deal, where you get to pay extra to assemble them.

My least favorite enchilada was at the hospital cafeteria, actually an
"enchilada casserole" and despite the name I got it because it was the
least bad looking option that day. I had a mole enchilada at Baja Bistro
recently which was pretty good because of the mole.

"tert in seattle" > wrote in message
...
> Doris Night wrote:
>> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> wrote:
>>
>>>I was having dreams last night of the enchiladas that I used to get at
>>>Los
>>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>>this area. I have seen a taco truck listed online and wonder if the same
>>>people might run it. Anyway... They made really good bean enchiladas.
>>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>>thin slices of green peppers and white onions. Soooo good!
>>>
>>>I would sometimes recreate similar for my lunch at work using a frozen
>>>bean
>>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>>never bought tortillas in those days. Actually I think there was far
>>>less
>>>Mexican food available in the grocery stores here then. So I bought what
>>>I
>>>could. I would use some plain tomato sauce and chopped fresh or canned
>>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>>Heated in the microwave. People used to hover over it asking me what it
>>>was
>>>because it looked and smelled so good.
>>>
>>>Another favorite that I would make a big pan of was cheese and onion
>>>enchiladas. I no longer have the recipe but it was put out by some onion
>>>website. The sauce was red and made from scratch.
>>>
>>>I plan to make the bean ones in a few days. I have some tortillas and
>>>sauce
>>>and you know I have beans! Just need to wait until I find some good
>>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>>And I think I will need more than one. If memory serves, I used one big
>>>onion and two peppers per pan.
>>
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>
> Enchiladas require enchilada sauce and are the most goopy. Tacos are small
> and designed to fall apart no matter how they are handled. Burritos are
> usually bigger than tacos and are designed not to fall apart as long as
> you are not foolish enough to try to open one up. Fajitas are a reverse
> deal, where you get to pay extra to assemble them.
>
My friend you have got to get your hands on a La Tiera taco shell.
Amazingly thin and will not break. They're like a miracle! Only problem is
that they're not for sale here. Only for sale in a couple of states as far
as I can tell. I have bought them online.

> My least favorite enchilada was at the hospital cafeteria, actually an
> "enchilada casserole" and despite the name I got it because it was the
> least bad looking option that day. I had a mole enchilada at Baja Bistro
> recently which was pretty good because of the mole.

Swedish Cherry Hill has a taco bar type thing at least on some days. Soft
tortillas. You don't make them yourself. You tell the guy what you want in
there. End result is ick no matter what you ask for.

"tert in seattle" > wrote in message
...

> My least favorite enchilada was at the hospital cafeteria, actually an
> "enchilada casserole" and despite the name I got it because it was the
> least bad looking option that day. I had a mole enchilada at Baja Bistro
> recently which was pretty good because of the mole.

I make roti* for Himself. He likes to fill it with cheese and ham and heat
it up in the microwave.

*Indian flatbread (looks like tortilla to me)

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "tert in seattle" > wrote in message
> ...
>
>> My least favorite enchilada was at the hospital cafeteria, actually an
>> "enchilada casserole" and despite the name I got it because it was the
>> least bad looking option that day. I had a mole enchilada at Baja Bistro
>> recently which was pretty good because of the mole.
>
> I make roti* for Himself. He likes to fill it with cheese and ham and
> heat it up in the microwave.
>
> *Indian flatbread (looks like tortilla to me)

I imagine the taste isn't the same though.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>
>>> My least favorite enchilada was at the hospital cafeteria, actually an
>>> "enchilada casserole" and despite the name I got it because it was the
>>> least bad looking option that day. I had a mole enchilada at Baja Bistro
>>> recently which was pretty good because of the mole.
>>
>> I make roti* for Himself. He likes to fill it with cheese and ham and
>> heat it up in the microwave.
>>
>> *Indian flatbread (looks like tortilla to me)
>
> I imagine the taste isn't the same though.

Why?


--
http://www.helpforheroes.org.uk/shop/

In article >,
wrote:
>I don't think I have ever in my life eaten an enchilada. Tacos a few
>times; burritos or fajitas the very odd time we've eaten at a tex-mex
>restaurant, but never enchiladas.
>As far as I can tell, these Mexican foods are all pretty much the same
>- a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>beans, and toppings like avocado, lettuce, tomato, and sour cream.
>If someone can point out the difference between all these things, I'd
>appreciate it, because in my mind, they all taste exactly the same.

First, most of these Tex-Mex concoctions fall into the "antojitos" genre and
are usually made from a few basic ingredients: corn tortillas, beans,
guacamole, pico de gallo, salsa fresca, etc. That would be like a Chinese
person complaining that Western breakfasts consist of the same dishes or that
pancakes and wafels are made from identical ingredients.

On 1/18/2016 11:26 PM, Doris Night wrote:
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> > wrote:
>
>> I was having dreams last night of the enchiladas that I used to get at Los
>> Amigos. They used to be a Mexican restaurant that had a few locations in
>> this area. I have seen a taco truck listed online and wonder if the same
>> people might run it. Anyway... They made really good bean enchiladas.
>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>> thin slices of green peppers and white onions. Soooo good!
>>
>> I would sometimes recreate similar for my lunch at work using a frozen bean
>> burrito. I lived alone so never bought or made enchilada sauce. And I
>> never bought tortillas in those days. Actually I think there was far less
>> Mexican food available in the grocery stores here then. So I bought what I
>> could. I would use some plain tomato sauce and chopped fresh or canned
>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> Heated in the microwave. People used to hover over it asking me what it was
>> because it looked and smelled so good.
>>
>> Another favorite that I would make a big pan of was cheese and onion
>> enchiladas. I no longer have the recipe but it was put out by some onion
>> website. The sauce was red and made from scratch.
>>
>> I plan to make the bean ones in a few days. I have some tortillas and sauce
>> and you know I have beans! Just need to wait until I find some good
>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>> And I think I will need more than one. If memory serves, I used one big
>> onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.
>
> Doris
>

I suspect that you are a troll, but I'll bite.

What you are describing is food from American Mexican food chains, such
as Taco Bell. As far as it goes, your description is correct; it's all
variations on the same theme, with the ingredients that you list. These
ingredients are chosen to appeal to the lowest common tastes of the
American public. Not to say that they are bad, or that liking them is
somehow wrong, but they don't truly represent Mexican cuisine.

Mexico is hugely varied; it's a big country, and extends over a large
area in geography, climate, and ethnicity. To get an idea of the variety
in its cuisine, you should take a look at any of Diana Kennedy's books
on Mexican cooking.

I don't remember now where, but many years ago I read a food author's
comment that there are three great cuisines in the world: French,
Chinese, and Mexican.

"Travis McGee" > wrote in message
...

>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
> I suspect that you are a troll, but I'll bite.

Why? I don't have a clue either. I have never seen, or eaten one of those
things. I had never even heard of them until I came here.



> What you are describing is food from American Mexican food chains, such as
> Taco Bell. As far as it goes, your description is correct; it's all
> variations on the same theme, with the ingredients that you list. These
> ingredients are chosen to appeal to the lowest common tastes of the
> American public. Not to say that they are bad, or that liking them is
> somehow wrong, but they don't truly represent Mexican cuisine.
>
> Mexico is hugely varied; it's a big country, and extends over a large area
> in geography, climate, and ethnicity. To get an idea of the variety in its
> cuisine, you should take a look at any of Diana Kennedy's books on Mexican
> cooking.
>
> I don't remember now where, but many years ago I read a food author's
> comment that there are three great cuisines in the world: French, Chinese,
> and Mexican.

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Travis McGee" > wrote in message
> ...
>
>>> If someone can point out the difference between all these things, I'd
>>> appreciate it, because in my mind, they all taste exactly the same.
>>>
>>> Doris
>>>
>>
>> I suspect that you are a troll, but I'll bite.
>
> Why? I don't have a clue either. I have never seen, or eaten one of
> those
> things. I had never even heard of them until I came here.
>

I think it is hard for us here in the US to believe that others haven't
eaten such foods much less heard of them. Why? They are quite common here.
We actually can get pretty much any kind of food here. However, I do know
that Mexican ingredients are not necessarily available in other parts of the
country.

On 19/1/2016 21:17 Julie Bove wrote:

>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Travis McGee" > wrote in message
>> ...
>>
>>>> If someone can point out the difference between all these things, I'd
>>>> appreciate it, because in my mind, they all taste exactly the same.
>>>>
>>>> Doris
>>>>
>>>
>>> I suspect that you are a troll, but I'll bite.
>>
>> Why? I don't have a clue either. I have never seen, or eaten one of
>> those
>> things. I had never even heard of them until I came here.
>>
>
> I think it is hard for us here in the US to believe that others haven't
> eaten such foods much less heard of them. Why? They are quite common here.

They're your neighbours, you know.

--
Bruce

In article >, says...
>
> "Ophelia" > wrote in message
> ...
> >
> >
> > "Travis McGee" > wrote in message
> > ...
> >
> >>> If someone can point out the difference between all these things, I'd
> >>> appreciate it, because in my mind, they all taste exactly the same.
> >>>
> >>> Doris
> >>>
> >>
> >> I suspect that you are a troll, but I'll bite.
> >
> > Why? I don't have a clue either. I have never seen, or eaten one of
> > those
> > things. I had never even heard of them until I came here.
> >
>
> I think it is hard for us here in the US to believe that others haven't
> eaten such foods much less heard of them.

It's pretty hard for me too, here on a small Scottish island. They're
available in any UK supermarket, sold in countless snackbars, have been
for years. There are Mexican restaurants in Glasgow.

http://www.mysupermarket.co.uk/grocery-
categories/Fresh_Mexican_Meals_in_ASDA.html

Janet UK

On 1/19/2016 12:43 AM, Travis McGee wrote:
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
> I suspect that you are a troll, but I'll bite.
>
> What you are describing is food from American Mexican food chains, such
> as Taco Bell.

Doris did say "tex-mex". I'd say her description is accurate.

Jill

"jmcquown" > wrote in message
...
> On 1/19/2016 12:43 AM, Travis McGee wrote:
>>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>>> restaurant, but never enchiladas.
>>>
>>> As far as I can tell, these Mexican foods are all pretty much the same
>>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>>
>>> If someone can point out the difference between all these things, I'd
>>> appreciate it, because in my mind, they all taste exactly the same.
>>>
>>> Doris
>>>
>>
>> I suspect that you are a troll, but I'll bite.
>>
>> What you are describing is food from American Mexican food chains, such
>> as Taco Bell.
>
> Doris did say "tex-mex". I'd say her description is accurate.

I don't think enchiladas are necessarily Tex Mex and some of what she
described are not usually in enchiladas. I know people who dislike
enchiladas because they don't like the sauce. But they like other Mexican
foods.

On 1/19/2016 12:53 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/19/2016 12:43 AM, Travis McGee wrote:
>>>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>>>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>>>> restaurant, but never enchiladas.
>>>>
>>>> As far as I can tell, these Mexican foods are all pretty much the same
>>>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>>>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>>>
>>>> If someone can point out the difference between all these things, I'd
>>>> appreciate it, because in my mind, they all taste exactly the same.
>>>>
>>>> Doris
>>>>
>>>
>>> I suspect that you are a troll, but I'll bite.
>>>
>>> What you are describing is food from American Mexican food chains, such
>>> as Taco Bell.
>>
>> Doris did say "tex-mex". I'd say her description is accurate.
>
> I don't think enchiladas are necessarily Tex Mex and some of what she
> described are not usually in enchiladas. I know people who dislike
> enchiladas because they don't like the sauce. But they like other
> Mexican foods.

She described a lot of things that aren't enchiladas.

I have only made enchiladas from scratch a couple of times. I can live
without them. Sorry I don't have a recipe at hand. The few times I
made enchiladas it did involve a spicy red mole that the fresh corn
tortillas were dredged in before being filled, rolled, topped with
cheese and baked. It was a long time ago. Not something I think about
very often.

Jill

On Tue, 19 Jan 2016 00:43:15 -0500, Travis McGee >
wrote:

>On 1/18/2016 11:26 PM, Doris Night wrote:
>> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
>> > wrote:
>>
>>> I was having dreams last night of the enchiladas that I used to get at Los
>>> Amigos. They used to be a Mexican restaurant that had a few locations in
>>> this area. I have seen a taco truck listed online and wonder if the same
>>> people might run it. Anyway... They made really good bean enchiladas.
>>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>>> thin slices of green peppers and white onions. Soooo good!
>>>
>>> I would sometimes recreate similar for my lunch at work using a frozen bean
>>> burrito. I lived alone so never bought or made enchilada sauce. And I
>>> never bought tortillas in those days. Actually I think there was far less
>>> Mexican food available in the grocery stores here then. So I bought what I
>>> could. I would use some plain tomato sauce and chopped fresh or canned
>>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>>> Heated in the microwave. People used to hover over it asking me what it was
>>> because it looked and smelled so good.
>>>
>>> Another favorite that I would make a big pan of was cheese and onion
>>> enchiladas. I no longer have the recipe but it was put out by some onion
>>> website. The sauce was red and made from scratch.
>>>
>>> I plan to make the bean ones in a few days. I have some tortillas and sauce
>>> and you know I have beans! Just need to wait until I find some good
>>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>> And I think I will need more than one. If memory serves, I used one big
>>> onion and two peppers per pan.
>>
>> I don't think I have ever in my life eaten an enchilada. Tacos a few
>> times; burritos or fajitas the very odd time we've eaten at a tex-mex
>> restaurant, but never enchiladas.
>>
>> As far as I can tell, these Mexican foods are all pretty much the same
>> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
>> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>>
>> If someone can point out the difference between all these things, I'd
>> appreciate it, because in my mind, they all taste exactly the same.
>>
>> Doris
>>
>
>I suspect that you are a troll, but I'll bite.

I'm not a troll. But where I live, Mexican food does not exist except
in the "Old El Paso" section of the grocery store where one can buy
taco kits and such.

I just looked it up, and there are only two "Mexican" restaurants in
the area, and they are about a one-hour drive from my house.

https://www.tripadvisor.ca/Restauran...e_Ontario.html

I've been to Lone Star once, but never the Taco Bell. I think I had
fajitas, and my DH had something else that had beans in it.

Doris

"Doris Night" > wrote in message
...

> I'm not a troll. But where I live, Mexican food does not exist except
> in the "Old El Paso" section of the grocery store where one can buy
> taco kits and such.

Same here I am told (yet again).

> I just looked it up, and there are only two "Mexican" restaurants in
> the area, and they are about a one-hour drive from my house.
>
> https://www.tripadvisor.ca/Restauran...e_Ontario.html
>
> I've been to Lone Star once, but never the Taco Bell. I think I had
> fajitas, and my DH had something else that had beans in it.

As is very well known here, we don't like spicy food and have no interest in
restaurants or fast food places which make it. Hence we know nothing about
such foods, what they are, or where to find them! When these various
dishes are mentioned I don't know which is which and I was most interested
to read they are all variations on a similar theme.

If I was interested in this food, I would make it at home, not go running
around snack bars to find it.

I have said all this *MANY* time, but it doesn't stop my thicko personal
troll raking it all up again and again trying to score points!

Should I be flattered?? ... lol





--
http://www.helpforheroes.org.uk/shop/

On 1/19/2016 12:47 PM, Ophelia wrote:
> I have said all this *MANY* time, but it doesn't stop my thicko personal
> troll raking it all up again and again trying to score points!
>
> Should I be flattered?? ... lol

I sure wish I knew who this personal troll of Opelias is. It's
apparently someone I've killfiled. I have no idea who keeps bringing
something about her up over and over.

Jill

On Tue, 19 Jan 2016 17:47:07 -0000, "Ophelia" >
wrote:

>
>
>"Doris Night" > wrote in message
.. .
>
>> I'm not a troll. But where I live, Mexican food does not exist except
>> in the "Old El Paso" section of the grocery store where one can buy
>> taco kits and such.
>
>Same here I am told (yet again).
>
>> I just looked it up, and there are only two "Mexican" restaurants in
>> the area, and they are about a one-hour drive from my house.
>>
>> https://www.tripadvisor.ca/Restauran...e_Ontario.html
>>
>> I've been to Lone Star once, but never the Taco Bell. I think I had
>> fajitas, and my DH had something else that had beans in it.
>
>As is very well known here, we don't like spicy food and have no interest in
>restaurants or fast food places which make it. Hence we know nothing about
>such foods, what they are, or where to find them! When these various
>dishes are mentioned I don't know which is which and I was most interested
>to read they are all variations on a similar theme.
>
>If I was interested in this food, I would make it at home, not go running
>around snack bars to find it.
>
>I have said all this *MANY* time, but it doesn't stop my thicko personal
>troll raking it all up again and again trying to score points!
>
>Should I be flattered?? ... lol

Mexican food is not just something made with tortillas. That would be
like saying US food is sandwiches. Mexico is a huge country that
reflects the heritage of different areas and the food stuffs grown
there

"Doris Night" > wrote in message
...
> On Mon, 18 Jan 2016 16:54:40 -0800, "Julie Bove"
> > wrote:
>
>>I was having dreams last night of the enchiladas that I used to get at Los
>>Amigos. They used to be a Mexican restaurant that had a few locations in
>>this area. I have seen a taco truck listed online and wonder if the same
>>people might run it. Anyway... They made really good bean enchiladas.
>>Just refried beans and cheese rolled up, more enchilada sauce on top and
>>thin slices of green peppers and white onions. Soooo good!
>>
>>I would sometimes recreate similar for my lunch at work using a frozen
>>bean
>>burrito. I lived alone so never bought or made enchilada sauce. And I
>>never bought tortillas in those days. Actually I think there was far less
>>Mexican food available in the grocery stores here then. So I bought what
>>I
>>could. I would use some plain tomato sauce and chopped fresh or canned
>>tomatoes. Whatever I had in the house. Then the peppers and onions.
>>Heated in the microwave. People used to hover over it asking me what it
>>was
>>because it looked and smelled so good.
>>
>>Another favorite that I would make a big pan of was cheese and onion
>>enchiladas. I no longer have the recipe but it was put out by some onion
>>website. The sauce was red and made from scratch.
>>
>>I plan to make the bean ones in a few days. I have some tortillas and
>>sauce
>>and you know I have beans! Just need to wait until I find some good
>>peppers. The one that I got from Safeway was oddly anemic but not mushy.
>>And I think I will need more than one. If memory serves, I used one big
>>onion and two peppers per pan.
>
> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.

Enchiladas almost always use corn tortillas. They are not always wrapped.
Sonoran style are layered. Have never seen them topped with lettuce. Maybe
tomato but not usually. Does not even have to have tomato sauce. Some have
a tomatillo sauce. Do not usually have beans, although obviously I
mentioned some that do. Does not have to have meat either. Can have
seafood. Avocado and sour cream may or may not be there. Sour cream isn't
used for real Mexican food. Crema would be used instead.

Ixtapa does make one with lettuce inside and a flour tortilla but I do not
think it is in any way authentic. It's more like a creation made up by the
owner. Not all of their food is authentic. They try to cater to people on
all kinds of diets. Some of their foods just have Mexican ingredients.
They do salads and some low carb things.

On Mon, 18 Jan 2016 23:26:19 -0500, Doris Night
> wrote:

> I don't think I have ever in my life eaten an enchilada. Tacos a few
> times; burritos or fajitas the very odd time we've eaten at a tex-mex
> restaurant, but never enchiladas.
>
> As far as I can tell, these Mexican foods are all pretty much the same
> - a wrapper of some type, a bit of meat, tomato sauce, some cheese,
> beans, and toppings like avocado, lettuce, tomato, and sour cream.
>
If your red sauce is tomato, you're eating in the wrong places.

> If someone can point out the difference between all these things, I'd
> appreciate it, because in my mind, they all taste exactly the same.

Same thing different package if you order the same components all the
time. Try ordering chicken enchilada verde and see if you have that
reaction.
http://www.foodnetwork.com/recipes/m...as-recipe.html
http://www.foodnetwork.com/recipes/t...sa-recipe.html

Better yet, branch out from stereotypical Mexican meals.

--

sf

Doris, to me, nearly all the Mexican food that has been made for
typical American taste buds has the same ingredients, and the way
the dish is assembled and how much of each ingredient is included
determines what it is called. I am probably wrong, but my comment
Is based on my experience here in the Midwest. I think differences
are probably more pronounced nearer the border or in areas where
there are more concentrated Mexican-culture communities.

N.

On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> wrote:

>
>Doris, to me, nearly all the Mexican food that has been made for
>typical American taste buds has the same ingredients, and the way
>the dish is assembled and how much of each ingredient is included
>determines what it is called. I am probably wrong, but my comment
>Is based on my experience here in the Midwest. I think differences
>are probably more pronounced nearer the border or in areas where
>there are more concentrated Mexican-culture communities.
>
>N.

I had a taco in Tennessee at the local Mexican fast food place a time
ago.. It was a tortilla, boiled rice with something to make it
reddish, fried hamburger crumbles, topped with a bit of processed
cheese, lettuce and a piece of tomato. The place was run by people of
obvious Latino extraction. All the local cops ate there. Everyone
thought it was wonderful. I never did understand what was going on
with that place. Either the owners knew that they would never be able
to sell real Mexican food to the locals or the owners had been in the
middle south so long that they forgot their food heritage. There were
bottles of ketchup on the table.
Janet US

"Janet B" > wrote in message
...
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>>Doris, to me, nearly all the Mexican food that has been made for
>>typical American taste buds has the same ingredients, and the way
>>the dish is assembled and how much of each ingredient is included
>>determines what it is called. I am probably wrong, but my comment
>>Is based on my experience here in the Midwest. I think differences
>>are probably more pronounced nearer the border or in areas where
>>there are more concentrated Mexican-culture communities.
>>
>>N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.

<g> but they found what sells in their area That is good business for
them

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "Janet B" > wrote in message
> ...
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>>Doris, to me, nearly all the Mexican food that has been made for
>>>typical American taste buds has the same ingredients, and the way
>>>the dish is assembled and how much of each ingredient is included
>>>determines what it is called. I am probably wrong, but my comment
>>>Is based on my experience here in the Midwest. I think differences
>>>are probably more pronounced nearer the border or in areas where
>>>there are more concentrated Mexican-culture communities.
>>>
>>>N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>
><g> but they found what sells in their area That is good business for
> them

In Seattle there are two types of Mexican place -- the kind that serves
food on a giant plate, at least one third of which is covered in a pool
of refried beans with gooey white and or yellow cheese melted into it,
and the kind that doesn't. Fortunately the kind that doesn't is becoming
more common.

On Wednesday, January 20, 2016 at 9:39:51 AM UTC-6, Janet B wrote:
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
> >
> >Doris, to me, nearly all the Mexican food that has been made for
> >typical American taste buds has the same ingredients, and the way
> >the dish is assembled and how much of each ingredient is included
> >determines what it is called. I am probably wrong, but my comment
> >Is based on my experience here in the Midwest. I think differences
> >are probably more pronounced nearer the border or in areas where
> >there are more concentrated Mexican-culture communities.
> >
> >N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
>
I've had excellent Mexican food in Memphis.

http://www.yellowpages.com/memphis-t...60?lid=2832460
>
> Janet US

--Bryan

On 1/20/2016 10:39 AM, Janet B wrote:
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>> Doris, to me, nearly all the Mexican food that has been made for
>> typical American taste buds has the same ingredients, and the way
>> the dish is assembled and how much of each ingredient is included
>> determines what it is called. I am probably wrong, but my comment
>> Is based on my experience here in the Midwest. I think differences
>> are probably more pronounced nearer the border or in areas where
>> there are more concentrated Mexican-culture communities.
>>
>> N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
> Janet US
>
That's what people expect, I suppose. They don't think the locals would
want to eat authentic Mexican food. As long as they were making money
I'm sure they didn't care.

There was this place in Germantown, TN:

http://delimexicana.com/

The owner went out shopping every morning to buy the fresh vegetables
and fruits for the restaurant. The "tacos" were tiny and were not
crunchy hard corn tortillas. They were soft corn tortillas.

http://delimexicana.com/deli-mexicana-germantown

"Our restaurant strives to preserve the integrity of Mexican cooking and
cuisine by refusing to Americanize the process or presentation. The
philosophy of purist methods and techniques and self sourced fresh food
should be obvious when you eat!"

This was years ago but I remember the owner saying saying he hoped his
son would take over the business and carry on this particular type of
fresh Mexican food. I got the impression (from the son, who was working
there while going to college) he was not really interested in running a
restaurant.

The couple of times I ate there there was always a good crowd. The food
was excellent. It certainly wasn't "tex mex" or Taco Bell.

Jill

On Wed, 20 Jan 2016 11:09:43 -0500, jmcquown >
wrote:

>On 1/20/2016 10:39 AM, Janet B wrote:
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>> Doris, to me, nearly all the Mexican food that has been made for
>>> typical American taste buds has the same ingredients, and the way
>>> the dish is assembled and how much of each ingredient is included
>>> determines what it is called. I am probably wrong, but my comment
>>> Is based on my experience here in the Midwest. I think differences
>>> are probably more pronounced nearer the border or in areas where
>>> there are more concentrated Mexican-culture communities.
>>>
>>> N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>> Janet US
>>
>That's what people expect, I suppose. They don't think the locals would
>want to eat authentic Mexican food. As long as they were making money
>I'm sure they didn't care.
>
>There was this place in Germantown, TN:
>
>http://delimexicana.com/
>
>The owner went out shopping every morning to buy the fresh vegetables
>and fruits for the restaurant. The "tacos" were tiny and were not
>crunchy hard corn tortillas. They were soft corn tortillas.
>
>http://delimexicana.com/deli-mexicana-germantown
>
>"Our restaurant strives to preserve the integrity of Mexican cooking and
>cuisine by refusing to Americanize the process or presentation. The
>philosophy of purist methods and techniques and self sourced fresh food
>should be obvious when you eat!"
>
>This was years ago but I remember the owner saying saying he hoped his
>son would take over the business and carry on this particular type of
>fresh Mexican food. I got the impression (from the son, who was working
>there while going to college) he was not really interested in running a
>restaurant.
>
>The couple of times I ate there there was always a good crowd. The food
>was excellent. It certainly wasn't "tex mex" or Taco Bell.
>
>Jill

That sounds terrific, I wish I had the chance to eat there.
Janet US

"jmcquown" > wrote in message
...
> On 1/20/2016 10:39 AM, Janet B wrote:
>> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
>> > wrote:
>>
>>>
>>> Doris, to me, nearly all the Mexican food that has been made for
>>> typical American taste buds has the same ingredients, and the way
>>> the dish is assembled and how much of each ingredient is included
>>> determines what it is called. I am probably wrong, but my comment
>>> Is based on my experience here in the Midwest. I think differences
>>> are probably more pronounced nearer the border or in areas where
>>> there are more concentrated Mexican-culture communities.
>>>
>>> N.
>>
>> I had a taco in Tennessee at the local Mexican fast food place a time
>> ago.. It was a tortilla, boiled rice with something to make it
>> reddish, fried hamburger crumbles, topped with a bit of processed
>> cheese, lettuce and a piece of tomato. The place was run by people of
>> obvious Latino extraction. All the local cops ate there. Everyone
>> thought it was wonderful. I never did understand what was going on
>> with that place. Either the owners knew that they would never be able
>> to sell real Mexican food to the locals or the owners had been in the
>> middle south so long that they forgot their food heritage. There were
>> bottles of ketchup on the table.
>> Janet US
>>
> That's what people expect, I suppose. They don't think the locals would
> want to eat authentic Mexican food. As long as they were making money I'm
> sure they didn't care.
>
> There was this place in Germantown, TN:
>
> http://delimexicana.com/
>
> The owner went out shopping every morning to buy the fresh vegetables and
> fruits for the restaurant. The "tacos" were tiny and were not crunchy
> hard corn tortillas. They were soft corn tortillas.
>
> http://delimexicana.com/deli-mexicana-germantown
>
> "Our restaurant strives to preserve the integrity of Mexican cooking and
> cuisine by refusing to Americanize the process or presentation. The
> philosophy of purist methods and techniques and self sourced fresh food
> should be obvious when you eat!"
>
> This was years ago but I remember the owner saying saying he hoped his son
> would take over the business and carry on this particular type of fresh
> Mexican food. I got the impression (from the son, who was working there
> while going to college) he was not really interested in running a
> restaurant.
>
> The couple of times I ate there there was always a good crowd. The food
> was excellent. It certainly wasn't "tex mex" or Taco Bell.
>
> Jill

This summer I bought a huge Mexican food cookbook, not so much for the
recipes but the pictures and stories. There were far more of those than
actual recipes although there were hundreds of recipes. The book was more a
history of Mexican food and how the various foods migrated from one area to
another.

One thing that seems to be common for all parts of Mexico is seafood. That
is also common in Italian food and yet in Mexican or Italian restaurants
here you might see little to no seafood at all. If you do, it might be only
a couple of dishes. Like something with shrimp. I see that this place does
list some seafood/fish dishes.

I remember a recipe that I got from a library cookbook when I was a kid. I
can't remember what it was called but it was something to be served with
drinks. It was merely a dill pickle with tuna. Take a dill pickle, cut it
in half lengthwise, scoop out the middle, fill with tuna and serve. It did
not explain the tuna but I assumed that it would have been canned. This was
a Mexican recipe.

"Janet B" > wrote in message
...
> On Wed, 20 Jan 2016 05:51:34 -0800 (PST), Nancy2
> > wrote:
>
>>
>>Doris, to me, nearly all the Mexican food that has been made for
>>typical American taste buds has the same ingredients, and the way
>>the dish is assembled and how much of each ingredient is included
>>determines what it is called. I am probably wrong, but my comment
>>Is based on my experience here in the Midwest. I think differences
>>are probably more pronounced nearer the border or in areas where
>>there are more concentrated Mexican-culture communities.
>>
>>N.
>
> I had a taco in Tennessee at the local Mexican fast food place a time
> ago.. It was a tortilla, boiled rice with something to make it
> reddish, fried hamburger crumbles, topped with a bit of processed
> cheese, lettuce and a piece of tomato. The place was run by people of
> obvious Latino extraction. All the local cops ate there. Everyone
> thought it was wonderful. I never did understand what was going on
> with that place. Either the owners knew that they would never be able
> to sell real Mexican food to the locals or the owners had been in the
> middle south so long that they forgot their food heritage. There were
> bottles of ketchup on the table.
> Janet US

Mexican food typically does not contain carne molida...aka ground beef.
Americanized Mexican food might. Lettuce isn't usually in there either but
cabbage might be.

On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
> I was having dreams last night of the enchiladas that I used to get at Los
> Amigos. They used to be a Mexican restaurant that had a few locations in
> this area. I have seen a taco truck listed online and wonder if the same
> people might run it. Anyway... They made really good bean enchiladas.
> Just refried beans and cheese rolled up, more enchilada sauce on top and
> thin slices of green peppers and white onions. Soooo good!
>
> I would sometimes recreate similar for my lunch at work using a frozen bean
> burrito. I lived alone so never bought or made enchilada sauce. And I
> never bought tortillas in those days. Actually I think there was far less
> Mexican food available in the grocery stores here then. So I bought what I
> could. I would use some plain tomato sauce and chopped fresh or canned
> tomatoes. Whatever I had in the house. Then the peppers and onions.
> Heated in the microwave. People used to hover over it asking me what it was
> because it looked and smelled so good.
>
> Another favorite that I would make a big pan of was cheese and onion
> enchiladas. I no longer have the recipe but it was put out by some onion
> website. The sauce was red and made from scratch.
>
> I plan to make the bean ones in a few days. I have some tortillas and sauce
> and you know I have beans! Just need to wait until I find some good
> peppers. The one that I got from Safeway was oddly anemic but not mushy.
> And I think I will need more than one. If memory serves, I used one big
> onion and two peppers per pan.

These are the chicken enchiladas I used to make for lunch specials.

http://hizzoners.com/index.php/recip...ken-enchiladas

and this is my red enchilada sauce, used for bean, or beef, or any enchilada you like.

http://hizzoners.com/index.php/recip...nchilada-sauce

"ImStillMags" > wrote in message
...
> On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
>> I was having dreams last night of the enchiladas that I used to get at
>> Los
>> Amigos. They used to be a Mexican restaurant that had a few locations in
>> this area. I have seen a taco truck listed online and wonder if the same
>> people might run it. Anyway... They made really good bean enchiladas.
>> Just refried beans and cheese rolled up, more enchilada sauce on top and
>> thin slices of green peppers and white onions. Soooo good!
>>
>> I would sometimes recreate similar for my lunch at work using a frozen
>> bean
>> burrito. I lived alone so never bought or made enchilada sauce. And I
>> never bought tortillas in those days. Actually I think there was far
>> less
>> Mexican food available in the grocery stores here then. So I bought what
>> I
>> could. I would use some plain tomato sauce and chopped fresh or canned
>> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> Heated in the microwave. People used to hover over it asking me what it
>> was
>> because it looked and smelled so good.
>>
>> Another favorite that I would make a big pan of was cheese and onion
>> enchiladas. I no longer have the recipe but it was put out by some onion
>> website. The sauce was red and made from scratch.
>>
>> I plan to make the bean ones in a few days. I have some tortillas and
>> sauce
>> and you know I have beans! Just need to wait until I find some good
>> peppers. The one that I got from Safeway was oddly anemic but not mushy.
>> And I think I will need more than one. If memory serves, I used one big
>> onion and two peppers per pan.
>
> These are the chicken enchiladas I used to make for lunch specials.
>
> http://hizzoners.com/index.php/recip...ken-enchiladas
>
> and this is my red enchilada sauce, used for bean, or beef, or any
> enchilada you like.
>
> http://hizzoners.com/index.php/recip...nchilada-sauce

That sauce looks good but how big is a #10 can? I well remember dropping
the #2 can of cling peaches on my toe as a toddler and having to go to the
hospital to get wound under the nail drained. I have no clue why I did that
as I have never liked peaches. Perhaps I was attempting to get something
behind it. I do remember being hungry. And everyone focusing on the fact
that it was in fact a #2. #10 sounds huge!

On 1/19/2016 3:01 AM, Julie Bove wrote:
>> and this is my red enchilada sauce, used for bean, or beef, or any
>> enchilada you like.
>>
>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>
>
> That sauce looks good but how big is a #10 can? I well remember
> dropping the #2 can of cling peaches on my toe as a toddler and having
> to go to the hospital to get wound under the nail drained. I have no
> clue why I did that as I have never liked peaches. Perhaps I was
> attempting to get something behind it. I do remember being hungry. And
> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!

A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
coffee can). The portions are restaurant size.

Jill

On Tuesday, January 19, 2016 at 7:52:51 AM UTC-8, Jill McQuown wrote:
> On 1/19/2016 3:01 AM, Julie Bove wrote:
> >> and this is my red enchilada sauce, used for bean, or beef, or any
> >> enchilada you like.
> >>
> >> http://hizzoners.com/index.php/recip...nchilada-sauce
> >>
> >
> > That sauce looks good but how big is a #10 can? I well remember
> > dropping the #2 can of cling peaches on my toe as a toddler and having
> > to go to the hospital to get wound under the nail drained. I have no
> > clue why I did that as I have never liked peaches. Perhaps I was
> > attempting to get something behind it. I do remember being hungry. And
> > everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>
> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
> coffee can). The portions are restaurant size.
>
> Jill

Yes, it is a restaurant recipe. Mine. Can be portioned out and frozen.

On 1/19/2016 12:03 PM, ImStillMags wrote:
> On Tuesday, January 19, 2016 at 7:52:51 AM UTC-8, Jill McQuown wrote:
>> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>>> enchilada you like.
>>>>
>>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>>
>>>
>>> That sauce looks good but how big is a #10 can? I well remember
>>> dropping the #2 can of cling peaches on my toe as a toddler and having
>>> to go to the hospital to get wound under the nail drained. I have no
>>> clue why I did that as I have never liked peaches. Perhaps I was
>>> attempting to get something behind it. I do remember being hungry. And
>>> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>>
>> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
>> coffee can). The portions are restaurant size.
>>
>> Jill
>
> Yes, it is a restaurant recipe. Mine. Can be portioned out and frozen.
>
She wouldn't freeze something like that. Perhaps you could pare down
the quantities for her. I wouldn't begin to know how to adjust it
downward and get it just right.

Jill

"jmcquown" > wrote in message
...
> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>> enchilada you like.
>>>
>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>
>>
>> That sauce looks good but how big is a #10 can? I well remember
>> dropping the #2 can of cling peaches on my toe as a toddler and having
>> to go to the hospital to get wound under the nail drained. I have no
>> clue why I did that as I have never liked peaches. Perhaps I was
>> attempting to get something behind it. I do remember being hungry. And
>> everyone focusing on the fact that it was in fact a #2. #10 sounds huge!
>
> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a large
> coffee can). The portions are restaurant size.

Not sure how big a large coffee can is as I don't buy coffee.

On 1/19/2016 12:47 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 1/19/2016 3:01 AM, Julie Bove wrote:
>>>> and this is my red enchilada sauce, used for bean, or beef, or any
>>>> enchilada you like.
>>>>
>>>> http://hizzoners.com/index.php/recip...nchilada-sauce
>>>>
>>>>
>>>
>>> That sauce looks good but how big is a #10 can? I well remember
>>> dropping the #2 can of cling peaches on my toe as a toddler and having
>>> to go to the hospital to get wound under the nail drained. I have no
>>> clue why I did that as I have never liked peaches. Perhaps I was
>>> attempting to get something behind it. I do remember being hungry. And
>>> everyone focusing on the fact that it was in fact a #2. #10 sounds
>>> huge!
>>
>> A #10 can *is* huge. 6 lbs. 6 oz. (imagine slightly larger than a
>> large coffee can). The portions are restaurant size.
>
> Not sure how big a large coffee can is as I don't buy coffee.

Sheesh. You're deflecting my answer. The coffee can was merely an
example. I don't buy coffee [anymore] either. I gave you the can
weight. Yes, it's a BIG can. Restaurant quantity. Get it now?

Jill

On Tuesday, January 19, 2016 at 12:01:44 AM UTC-8, Julie Bove wrote:
> "ImStillMags" > wrote in message
> ...
> > On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
> >> I was having dreams last night of the enchiladas that I used to get at
> >> Los
> >> Amigos. They used to be a Mexican restaurant that had a few locations in
> >> this area. I have seen a taco truck listed online and wonder if the same
> >> people might run it. Anyway... They made really good bean enchiladas.
> >> Just refried beans and cheese rolled up, more enchilada sauce on top and
> >> thin slices of green peppers and white onions. Soooo good!
> >>
> >> I would sometimes recreate similar for my lunch at work using a frozen
> >> bean
> >> burrito. I lived alone so never bought or made enchilada sauce. And I
> >> never bought tortillas in those days. Actually I think there was far
> >> less
> >> Mexican food available in the grocery stores here then. So I bought what
> >> I
> >> could. I would use some plain tomato sauce and chopped fresh or canned
> >> tomatoes. Whatever I had in the house. Then the peppers and onions.
> >> Heated in the microwave. People used to hover over it asking me what it
> >> was
> >> because it looked and smelled so good.
> >>
> >> Another favorite that I would make a big pan of was cheese and onion
> >> enchiladas. I no longer have the recipe but it was put out by some onion
> >> website. The sauce was red and made from scratch.
> >>
> >> I plan to make the bean ones in a few days. I have some tortillas and
> >> sauce
> >> and you know I have beans! Just need to wait until I find some good
> >> peppers. The one that I got from Safeway was oddly anemic but not mushy.
> >> And I think I will need more than one. If memory serves, I used one big
> >> onion and two peppers per pan.
> >
> > These are the chicken enchiladas I used to make for lunch specials.
> >
> > http://hizzoners.com/index.php/recip...ken-enchiladas
> >
> > and this is my red enchilada sauce, used for bean, or beef, or any
> > enchilada you like.
> >
> > http://hizzoners.com/index.php/recip...nchilada-sauce
>
> That sauce looks good but how big is a #10 can? I well remember dropping
> the #2 can of cling peaches on my toe as a toddler and having to go to the
> hospital to get wound under the nail drained. I have no clue why I did that
> as I have never liked peaches. Perhaps I was attempting to get something
> behind it. I do remember being hungry. And everyone focusing on the fact
> that it was in fact a #2. #10 sounds huge!

A #10 can is big. You find them in restaurant supply stores and maybe in some markets. The recipe makes a big soup pot full of sauce. You can portion it out and freeze some for later.

"ImStillMags" > wrote in message
...
> On Tuesday, January 19, 2016 at 12:01:44 AM UTC-8, Julie Bove wrote:
>> "ImStillMags" > wrote in message
>> ...
>> > On Monday, January 18, 2016 at 4:54:50 PM UTC-8, Julie Bove wrote:
>> >> I was having dreams last night of the enchiladas that I used to get at
>> >> Los
>> >> Amigos. They used to be a Mexican restaurant that had a few locations
>> >> in
>> >> this area. I have seen a taco truck listed online and wonder if the
>> >> same
>> >> people might run it. Anyway... They made really good bean
>> >> enchiladas.
>> >> Just refried beans and cheese rolled up, more enchilada sauce on top
>> >> and
>> >> thin slices of green peppers and white onions. Soooo good!
>> >>
>> >> I would sometimes recreate similar for my lunch at work using a frozen
>> >> bean
>> >> burrito. I lived alone so never bought or made enchilada sauce. And
>> >> I
>> >> never bought tortillas in those days. Actually I think there was far
>> >> less
>> >> Mexican food available in the grocery stores here then. So I bought
>> >> what
>> >> I
>> >> could. I would use some plain tomato sauce and chopped fresh or
>> >> canned
>> >> tomatoes. Whatever I had in the house. Then the peppers and onions.
>> >> Heated in the microwave. People used to hover over it asking me what
>> >> it
>> >> was
>> >> because it looked and smelled so good.
>> >>
>> >> Another favorite that I would make a big pan of was cheese and onion
>> >> enchiladas. I no longer have the recipe but it was put out by some
>> >> onion
>> >> website. The sauce was red and made from scratch.
>> >>
>> >> I plan to make the bean ones in a few days. I have some tortillas and
>> >> sauce
>> >> and you know I have beans! Just need to wait until I find some good
>> >> peppers. The one that I got from Safeway was oddly anemic but not
>> >> mushy.
>> >> And I think I will need more than one. If memory serves, I used one
>> >> big
>> >> onion and two peppers per pan.
>> >
>> > These are the chicken enchiladas I used to make for lunch specials.
>> >
>> > http://hizzoners.com/index.php/recip...ken-enchiladas
>> >
>> > and this is my red enchilada sauce, used for bean, or beef, or any
>> > enchilada you like.
>> >
>> > http://hizzoners.com/index.php/recip...nchilada-sauce
>>
>> That sauce looks good but how big is a #10 can? I well remember dropping
>> the #2 can of cling peaches on my toe as a toddler and having to go to
>> the
>> hospital to get wound under the nail drained. I have no clue why I did
>> that
>> as I have never liked peaches. Perhaps I was attempting to get something
>> behind it. I do remember being hungry. And everyone focusing on the
>> fact
>> that it was in fact a #2. #10 sounds huge!
>
> A #10 can is big. You find them in restaurant supply stores and maybe in
> some markets. The recipe makes a big soup pot full of sauce. You can
> portion it out and freeze some for later.

Thanks!