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| Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
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Good enchilada recipe
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On Fri, 29 Oct 2004 12:08:37 +0200, "Jacky" > wrote:
>Hello, > >I am looking foor some good enchilada recipes. Any one has got an idea on >where to find them ? > >Thanks, > >Chris. > To me, an enchilada is a folded corn tortilla dressed with a chile salsa, and that's it. It could also be rolled or stacked and filled with cheese, turkey picadillo, some other meat such as chicken or pork, whatever you like, along with onions or lettuce. I don't think of enchiladas as having a recipe, just a way to make them. Do what you wish. To complicate things, there are at least also entomatadas (tomato sauce), enfrijoladas (black bean sauce), and enmoladas (mole). Have fun with your sauced tortillas, and enjoy. David |
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"default user" > schreef in bericht ... > > Hi Jacky > > > Here's an easier way of making an "enchilada style" dish. With this recipe > you dont have to dip and roll the enchiladas. If you don't have the canned > enchilada sauces, you can make your own. Google for red (or Green!) chile > sauce recipe. I use two different sauces 'cause the Rosarita (hard to > find) is so tasty, but needs the bite from the Las Palmas (I actually > use the Las Palmas Hot personally) > > > Enchilada Casserole > > 1 2-3lb chicken* > 1 16 oz can Rosarita mild Enc sauce > 1 16 oz can Las Palmas medium Enc sauce > 1 white Onion chopped 1/4" 1.5 cups or so. > 1 white Onion quartered > 3 garlic cloves > 1/2 t cumin > 1/2 t garlic powder > 1 Bay leaf > 11 peppercorns ;-) > 1 bunch green onion > 1 Package corn tortillas not too fresh as they get soggified. Or > you could dry them out in the oven or whatever. I have even used > *good* (like you get in El Paso) tortilla chips for this. You > can also crisp up the tortillas in oil or the chicked fat. > Shredded Monterrey Jack cheese. > Shredded med to sharp cheddar cheese. > > *You could use skinless breasts, but I'd poach them in broth first to > give more flavor. > > Cook chicken in crock pot with quartered onion, the 3 cloves of > garlic, (just skin them and mash the clove with a knife just to open > the clove) Bay leaf and peppercorns. Cook on high till it simmers, > then switch to low for 8 hours or so. ( You could simmer in a pot > on the stove for ~2 hours to save time) You can do this the day > before. > > Remove the chicken and let cool. remove the fat from the stock > and strain. (use a ladle and patience to remove the fat) reduce > the stock by half via simmering. > > > Saute 1/2 the chopped white onion 'til translucent. Add the chicken. > The idea here is to get a bit of browning on the chicken. Then > add stock to stop the browning (around a half to 3/4 cup just to keep it > from drying. Don't make a stew here) add 1/2 teaspoon garlic powder > and 1/2 cumin stir in. Let simmer a few > minutes and then add 1/2 cup each of the enc. sauces. Let thicken > then add the sour cream. It's your call on how much, but I use > about 1/2 cup for mine. I think it could use a tad more, (1 cup) > but got to watch the calories. Add salt to taste. A tad of pepper > would be OK, but be careful maybe 1/4 t or so. > > > Tear the tortillas and line (one layer) bottom and sides of greased > casserole dish with them. Add a layer of chicken, then a layer of the > onions, > (both white and green save some green for the top. ) then a good layer of > the > Jack cheese. Dot with some of the enc sauces and also the cheddar very > sparingly (1T) in these layers. > Alternate tortillas, chicken, onions, cheese, and sauce until the top > layer > which isa final layer of tortillas, then a good layer of the cheddar > cheese. > Take the rest of the Enc. sauces and combine. Pour down sides > of casserole until it comes to the top and the just kinda wet the > top with sauce, not a big layer maybe 1/8" inch or so. Top with > some the green onions for garnish, maybe some green olive slices as > well. > Bake covered (foil) in 350 degree pre heated oven when it smells > so good you gotta eat, uncover the dish and cook 'til the > top cheese is bubbly and starting to dry. > > Enjoy! Forget it, this is not an enchilada recipe, it looks like pastel azteca(is good recipe)!!!! enchiladas are always rolled with something inside and a sauce on top with melted (or crumbed)cheese! served with lettuce, sour cream, rice or beans or both. http://members.chello.nl/j.pulido1/R...tapatias_.html just an example, this are tapatias but you can use the sauce that you like jl |
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"Jim Lane" > schreef in bericht ... > krusty kritter wrote: >>>From: "Jacky" >> >> >>>I am looking foor some good enchilada recipes. Any one has got an idea on >> >> where to find them ? >> >> Enchiladas aren't complicated at all. The item of interest to me is >> exactly >> what is an enchilada? Answer, it's *anything* covered with chili sauce, >> but >> most folks are familiar with the humble tortilla, filled with meat or >> cheese >> and covered with red chili sauce... > > > Hmmm, so a wet burrito is an enchilada? > > > jim tecnically yes! jl http://members.chello.nl/j.pulido1/index.html |
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pulido wrote:
> "default user" > schreef in bericht > ... > >>Hi Jacky >> >> >>Here's an easier way of making an "enchilada style" dish. With this recipe >>you dont have to dip and roll the enchiladas. If you don't have the canned >>enchilada sauces, you can make your own. Google for red (or Green!) chile >>sauce recipe. I use two different sauces 'cause the Rosarita (hard to >>find) is so tasty, but needs the bite from the Las Palmas (I actually >>use the Las Palmas Hot personally) >> >> >> Enchilada Casserole >> >>1 2-3lb chicken* >>1 16 oz can Rosarita mild Enc sauce >>1 16 oz can Las Palmas medium Enc sauce >>1 white Onion chopped 1/4" 1.5 cups or so. >>1 white Onion quartered >>3 garlic cloves >>1/2 t cumin >>1/2 t garlic powder >>1 Bay leaf >>11 peppercorns ;-) >>1 bunch green onion >>1 Package corn tortillas not too fresh as they get soggified. Or >> you could dry them out in the oven or whatever. I have even used >> *good* (like you get in El Paso) tortilla chips for this. You >> can also crisp up the tortillas in oil or the chicked fat. >>Shredded Monterrey Jack cheese. >>Shredded med to sharp cheddar cheese. >> >>*You could use skinless breasts, but I'd poach them in broth first to >>give more flavor. >> >>Cook chicken in crock pot with quartered onion, the 3 cloves of >>garlic, (just skin them and mash the clove with a knife just to open >>the clove) Bay leaf and peppercorns. Cook on high till it simmers, >>then switch to low for 8 hours or so. ( You could simmer in a pot >>on the stove for ~2 hours to save time) You can do this the day >>before. >> >>Remove the chicken and let cool. remove the fat from the stock >>and strain. (use a ladle and patience to remove the fat) reduce >>the stock by half via simmering. >> >> >>Saute 1/2 the chopped white onion 'til translucent. Add the chicken. >>The idea here is to get a bit of browning on the chicken. Then >>add stock to stop the browning (around a half to 3/4 cup just to keep it >>from drying. Don't make a stew here) add 1/2 teaspoon garlic powder >>and 1/2 cumin stir in. Let simmer a few >>minutes and then add 1/2 cup each of the enc. sauces. Let thicken >>then add the sour cream. It's your call on how much, but I use >>about 1/2 cup for mine. I think it could use a tad more, (1 cup) >>but got to watch the calories. Add salt to taste. A tad of pepper >>would be OK, but be careful maybe 1/4 t or so. >> >> >>Tear the tortillas and line (one layer) bottom and sides of greased >>casserole dish with them. Add a layer of chicken, then a layer of the >>onions, >>(both white and green save some green for the top. ) then a good layer of >>the >>Jack cheese. Dot with some of the enc sauces and also the cheddar very >>sparingly (1T) in these layers. >>Alternate tortillas, chicken, onions, cheese, and sauce until the top >>layer >>which isa final layer of tortillas, then a good layer of the cheddar >>cheese. >>Take the rest of the Enc. sauces and combine. Pour down sides >>of casserole until it comes to the top and the just kinda wet the >>top with sauce, not a big layer maybe 1/8" inch or so. Top with >>some the green onions for garnish, maybe some green olive slices as >>well. >>Bake covered (foil) in 350 degree pre heated oven when it smells >>so good you gotta eat, uncover the dish and cook 'til the >>top cheese is bubbly and starting to dry. >> >>Enjoy! > > > Forget it, this is not an enchilada recipe, it looks like pastel azteca(is > good recipe)!!!! > > enchiladas are always rolled with something inside and a sauce on top with > melted (or crumbed)cheese! > served with lettuce, sour cream, rice or beans or both. > > > http://members.chello.nl/j.pulido1/R...tapatias_.html > just an example, this are tapatias but you can use the sauce that you like > > jl > > Funny, I had stacked enchiladas in Sonora. Maybe the Mexicans there don't know what an enchilada is. jim |
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krusty kritter wrote:
>>From: Jim Lane > > >>Hmmm, so a wet burrito is an enchilada? > > > Technically, a wet burrito is an enchilado, according to that dictionary > definition I previously posted... > > Now I am thinking about making some shrimp enchiladas in a mild green chili > sauce, and I have to select a mild Mexican-style cheese that won't over-power > the taste of the shrimp... > > Recently, I have dined on camarones en salsa verde, camarones diablos, and > camarones rancheros in various Mexican restaurants and I was amazed that even > the spicy diablo sauce didn't seem to hide the distinctive flavor of nice fresh > juicy jumbo shimp... > > But I think using sharp cheddar cheese in my shrimp enchiladas would definitely > be too strong. Maybe some spicy Monterey Jack with jalapenos? > > I'm not afraid to experiment. I don't need no steenking recipe... > > > # * 0 * # > ^ Remember one thing, the dictionary definition for enchilada preceeded the burrito, I'll bet, and trying to make all new things fit under an older regime is refusing to face a paradigm change. Interesting that the wet burrito, according to pulido, ceases to be a burrito and now is merely an enchilada. Right. jim |
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Hi Chris,
Look here for a couple of photo stories on making enchiladas: http://rollybrook.com/Page%20Directory.htm#Kitchen |
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Jim Lane > wrote in
: > krusty kritter wrote: > >>>From: Jim Lane >> >> >>>Hmmm, so a wet burrito is an enchilada? >> >> >> Technically, a wet burrito is an enchilado, according to that >> dictionary definition I previously posted... >> >> Now I am thinking about making some shrimp enchiladas in a mild green >> chili sauce, and I have to select a mild Mexican-style cheese that >> won't over-power the taste of the shrimp... >> >> Recently, I have dined on camarones en salsa verde, camarones >> diablos, and camarones rancheros in various Mexican restaurants and I >> was amazed that even the spicy diablo sauce didn't seem to hide the >> distinctive flavor of nice fresh juicy jumbo shimp... >> >> But I think using sharp cheddar cheese in my shrimp enchiladas would >> definitely be too strong. Maybe some spicy Monterey Jack with >> jalapenos? >> >> I'm not afraid to experiment. I don't need no steenking recipe... >> >> >> # * 0 * # >> ^ > > > Remember one thing, the dictionary definition for enchilada preceeded > the burrito, I'll bet, and trying to make all new things fit under an > older regime is refusing to face a paradigm change. > > Interesting that the wet burrito, according to pulido, ceases to be a > burrito and now is merely an enchilada. > > Right. > > > jim > > actually burritos aren't even Mexican. just my .02 worth  |
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LGO wrote:
> Jim Lane > wrote in > : > > >>krusty kritter wrote: >> >> >>>>From: Jim Lane >>> >>> >>>>Hmmm, so a wet burrito is an enchilada? >>> >>> >>>Technically, a wet burrito is an enchilado, according to that >>>dictionary definition I previously posted... >>> >>>Now I am thinking about making some shrimp enchiladas in a mild green >>>chili sauce, and I have to select a mild Mexican-style cheese that >>>won't over-power the taste of the shrimp... >>> >>>Recently, I have dined on camarones en salsa verde, camarones >>>diablos, and camarones rancheros in various Mexican restaurants and I >>>was amazed that even the spicy diablo sauce didn't seem to hide the >>>distinctive flavor of nice fresh juicy jumbo shimp... >>> >>>But I think using sharp cheddar cheese in my shrimp enchiladas would >>>definitely be too strong. Maybe some spicy Monterey Jack with >>>jalapenos? >>> >>>I'm not afraid to experiment. I don't need no steenking recipe... >>> >>> >>># * 0 * # >>> ^ >> >> >>Remember one thing, the dictionary definition for enchilada preceeded >>the burrito, I'll bet, and trying to make all new things fit under an >>older regime is refusing to face a paradigm change. >> >>Interesting that the wet burrito, according to pulido, ceases to be a >>burrito and now is merely an enchilada. >> >>Right. >> >> >>jim >> >> > > > actually burritos aren't even Mexican. > just my .02 worth You're right, just like fajitas and a lot of other things thought to be Mexican. However, burritos have made their way into Mexico because of tourists and Mexicans returning home that liked them here. Where's burritoman when we need a history lesson? jim |
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"LGO" > wrote in message . 1.4... > > actually burritos aren't even Mexican. > just my .02 worth Sure they are. They were first brought into California's Imperial Valley and Arizona by Mexican migrant workers, mostly from Sonora. The parts of Mexico that grow wheat often make flour tortillas which make an excellent way to carry your lunch - especially if you are working in the fields. Charlie |
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Charles Gifford wrote:
> "LGO" > wrote in message > . 1.4... > >>actually burritos aren't even Mexican. >>just my .02 worth > > > Sure they are. They were first brought into California's Imperial Valley and > Arizona by Mexican migrant workers, mostly from Sonora. The parts of Mexico > that grow wheat often make flour tortillas which make an excellent way to > carry your lunch - especially if you are working in the fields. > > Charlie > > Does not anyone else remember burritoman? He had the history down about how in the 50s or earlier, someone in an area near either LA or San Francisco (I don't recall which) created the burrito. That corresponds to the time of the migrants, more or less. I guess the next time I go to El Centro, I should check with the owners of one restaurant there. They got their start way, way back, taking food out to the workers in a horse-drawn wagon. Their restaurant is still, essentially, out in the fields. jim |
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Charles Gifford wrote:
> "LGO" > wrote in message > . 1.4... > >>actually burritos aren't even Mexican. >>just my .02 worth > > > Sure they are. They were first brought into California's Imperial Valley and > Arizona by Mexican migrant workers, mostly from Sonora. The parts of Mexico > that grow wheat often make flour tortillas which make an excellent way to > carry your lunch - especially if you are working in the fields. > > Charlie > > Does not anyone else remember burritoman? He had the history down about how in the 50s or earlier, someone in an area near either LA or San Francisco (I don't recall which) created the burrito. That corresponds to the time of the migrants, more or less. I guess the next time I go to El Centro, I should check with the owners of one restaurant there. They got their start way, way back, taking food out to the workers in a horse-drawn wagon. Their restaurant is still, essentially, out in the fields. jim |
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"Jim Lane" > wrote in message ... > Hmmm, so a wet burrito is an enchilada? No. Burritos use flour tortillas. Enchiladas use corn tortillas. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
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Julie Bove wrote:
> "Jim Lane" > wrote in message > ... > > >>Hmmm, so a wet burrito is an enchilada? > > > No. Burritos use flour tortillas. Enchiladas use corn tortillas. > Seems that there might be some confusion here, although I agree with you. The person I was replying to and that said yes to my question is the one you needed to say tis to. Then there is some confusion on whether or not enchiladas can be made with flour tortillas. Apparently, some people feel that this can be done, especially with baked enchiladas. You will find some of them he http://mexican.allrecipes.com/directory/3353.asp You may or may not be able to argue "authenticity" about this, but remember, dictionary definitions are not necessarily carved in stone. If enough people call flour-tortilla-based, sauced items "enchiladas," over time, they will become exactly that. As we can defitiely see, enchiladas do not have to be rolled; they can be folded or they can be Sonoran (stacked) in nature. jim |
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You really should join the Explorer's Club in New York:
The evening started with cocktails and “exotic” hors d'oeuvres which included wine marinated lightly roasted tarantulas (yes…spiders!), barbequed scorpion canapés on toastettes (hey, here in Antigua we have tarantulas – locally called horse spiders- and scorpions so I have some new cocktail recepies); also on the menu, Mealworm sushi (yes; worms in the middle of the sushi roll) and roasted crickets on toast with a dollop of honey (thank goodness for the honey!). Meats were Alligator a la Creole, rocky mountain oysters, beaver, kangaroo, caribou, bear chunks, wild boar sausage and turtle meat… and other too numerous to name STRANGE THINGS (and some too strange to eat!). I really did eat the scorpion… but could not stomach the tarantula -- > > I have always searched restaurant menus for the unfamiliar names and ordered > that item, as a culinary adventurer... |
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You really should join the Explorer's Club in New York:
The evening started with cocktails and “exotic” hors d'oeuvres which included wine marinated lightly roasted tarantulas (yes…spiders!), barbequed scorpion canapés on toastettes (hey, here in Antigua we have tarantulas – locally called horse spiders- and scorpions so I have some new cocktail recepies); also on the menu, Mealworm sushi (yes; worms in the middle of the sushi roll) and roasted crickets on toast with a dollop of honey (thank goodness for the honey!). Meats were Alligator a la Creole, rocky mountain oysters, beaver, kangaroo, caribou, bear chunks, wild boar sausage and turtle meat… and other too numerous to name STRANGE THINGS (and some too strange to eat!). I really did eat the scorpion… but could not stomach the tarantula -- > > I have always searched restaurant menus for the unfamiliar names and ordered > that item, as a culinary adventurer... |
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"Chef R. W. Miller" > wrote in
om: > http://www.thatsmyhome.com/texmex/main/M_Enchiladas.htm Lots of Tex-Mex recipes...just don't try to pass them off as "Mexican" [....] |
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