On 5/20/2021 12:53 PM, Cindy Hamilton wrote:
> On Thursday, May 20, 2021 at 12:19:43 PM UTC-4, Transition Zone wrote:
>> On Wednesday, May 19, 2021 at 6:44:13 PM UTC-4, 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. 
>> A can of Hormel tamales is great. As for enchiladas, I heard that the red sauce is difficult to make.
>
> It looks time-consuming, but not difficult:
>
> <https://mexicanfoodjournal.com/red-enchilada-sauce/>
>
> Cindy Hamilton
>
Nope, doesn't look difficult at all! As for Hormel canned tamales,
there is no comparison to tamales made from scratch. I picked up some
fresh tamales after work today.
Jill