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Pepe Gonzalez

On Wed, 19 May 2021 18:44:06 -0400, jmcquown >
wrote:

>On 5/19/2021 6:13 PM, wrote:
>>
>> I've been craving beef enchiladas for a few weeks and went looking
>> for a recipe that got rave reviews. I found two and used most of one
>> and a few tips from another. Presently, they are in the oven and won't
>> be ready to dig into for another 20 or so minutes.
>>
>> The two recipes I followed had directions to make the red sauce but
>> I had a can of El Paso enchilada sauce and used that. Maybe next
>> time I'll make it but it's a bit of an assembly line doing these.
>>
>> I did soften my corn tortillas but used a tip from another site to do
>> that in the microwave. It worked quite well as I had room for one
>> more and did not warm it. It barely made it into the dish before
>> splitting.
>>
>> Dang, I hope they are good as I'm starving. A report will follow.
>>
>I hope they turn out well! I haven't made enchiladas (beef or
>otherwise) in ages. IIRC from the recipe I used the corn tortillas were
>dipped in the enchilada sauce to soften them. Do let us know how they
>turn out.
>
>I've been craving tamales. (Talk about a chore and an assembly line if
>you make them from scratch! It's an all day process and while
>delicious, not one I care to repeat.) There's a nice (good food)
>Mexican restaurant a short walk away from my office. They make
>excellent tamales. In this region banana leaves are used to wrap and
>steam the tamales rather than soaked corn husks. Unwrapped, then they
>top it with a nice spicy red sauce and some white melty cheeses (I'm
>going to guess queso fresco or queso blanco and/or some white cheddar)
>and pop it under the salamandar/broiler to melt and lightly brown the
>cheese on top. I think I'll order a couple to pick up after work
>tomorrow.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."

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