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.

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

On Wed, 19 May 2021 15:13:18 -0700 (PDT), "
> 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.
Ask them, theyre here. "You can stop saying that now. Thank you."

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."

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

Tonight's dinner was easy peasy... a picnik from BJs... fix our own
Boars Head Genoa Salami on Seeded Rye w/Guldens Spicy Brown and Deli
tater salad... no cooking.

On Wednesday, May 19, 2021 at 5:44:13 PM UTC-5, wrote:
> >
> 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.
>
They were ok but when I make them again I'll definitely leave out the green
chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
they have that twang.
>
> 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.)
>
> Jill
>
I've made tamales once and yes, they were work but quite good.

On 5/19/2021 7:55 PM, wrote:
> On Wednesday, May 19, 2021 at 5:44:13 PM UTC-5, wrote:
>>>
>> 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.
>>
> They were ok but when I make them again I'll definitely leave out the green
> chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
> they have that twang.

I hear ya' about the pickled taste thing. Do they still sell little
cans of Old El Paso chopped green chilies? The ingredients are chopped
green chilies, water, salt. No vinegar, no pickled taste. I'll have to
look for some.

>> 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.)
>>
>> Jill
>>
> I've made tamales once and yes, they were work but quite good.
>
Labor intensive what with boiling the meat with lots of spices, cooling
it down, saving the highly seasoned broth, then shredding the meat.
Soaking the corn husks, preparing the masa. Spooning out spreading and
rolling them up. I think I made about 80 tamales and I had no idea what
I was doing. This was around 1995 so the "internet" as we know it was
not populated with recipes and how-to's at our fingertips. No such
thing as a youtube video or a step-by-step how to blog.

Rec.food.cooking wasn't even on my radar back then. But I did have some
Mexican neighbors. They didn't speak much English but we managed to
exchange a little information so I felt pretty confident about how to
deal with the masa dough. I steamed the rolled tamales in a deep pot
over the spicy broth that was created when boiling the meat with the
herbs and spices. The resulting tamales were absolutely delicious! (I
froze most of them in my then only refrigerator top-freezer).

It's just one of things, one day I got a wild hair and decided I'd like
to try to make tamales from scratch because hey, I hadn't done that
before! The venture was a success. Not likely to be repeated.

Enchiladas, OTOH... yep, might do that.

Jill

Jill

On Wednesday, May 19, 2021 at 7:30:42 PM UTC-5, wrote:
>
> On 5/19/2021 7:55 PM, wrote:
> >
> > They were ok but when I make them again I'll definitely leave out the green
> > chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
> > they have that twang.
> >
> I hear ya' about the pickled taste thing. Do they still sell little
> cans of Old El Paso chopped green chilies? The ingredients are chopped
> green chilies, water, salt. No vinegar, no pickled taste. I'll have to
> look for some.
>
Yes, Old El Paso and other brands are available. Herdez comes to mind but I
don't think that was the brand I used.

I might also try making the enchiladas with flour tortillas, too.

On Wed, 19 May 2021 19:17:24 -0700 (PDT), "
> wrote:

>On Wednesday, May 19, 2021 at 7:30:42 PM UTC-5, wrote:
>>
>> On 5/19/2021 7:55 PM, wrote:
>> >
>> > They were ok but when I make them again I'll definitely leave out the green
>> > chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
>> > they have that twang.
>> >
>> I hear ya' about the pickled taste thing. Do they still sell little
>> cans of Old El Paso chopped green chilies? The ingredients are chopped
>> green chilies, water, salt. No vinegar, no pickled taste. I'll have to
>> look for some.
>>
>Yes, Old El Paso and other brands are available. Herdez comes to mind but I
>don't think that was the brand I used.
>
>I might also try making the enchiladas with flour tortillas, too.
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 16:55:01 -0700 (PDT),
wrote:

> On Wednesday, May 19, 2021 at 5:44:13 PM UTC-5, wrote:
>>>
>> 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.
>>
> They were ok but when I make them again I'll definitely leave out the green
> chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
> they have that twang.

I think something subliminal based on their color, or something.
They taste nothing alike and don;t even have the same texture.

I used to disklike maple syrup and pecans. Because my mother used
to make somethign with pecans and maple syrup. It wasn't until
pretty recently (relatively) that I found out that I really do like
maple syrup - after have tried it many times in the meantime and
disliking it. It's the pecans I don't like.

Same thing with horseradish. It was always in cocktail sauce when I
was a kid. Still hate cocktail sauce, now love horseradish (but not
the bottled variety). Always ate ketchup, though.

"Hate by association"

-sw

On Thu, 20 May 2021 03:34:39 -0500, Sqwertz wrote:

> On Wed, 19 May 2021 16:55:01 -0700 (PDT),
> wrote:
>
>> They were ok but when I make them again I'll definitely leave out the green
>> chilies. I just don't care for that 'dill pickle' flavor even if they aren't pickles
>> they have that twang.
>
> I think something subliminal based on their color, or something.
> They taste nothing alike and don;t even have the same texture.

.....

Addendum: I forgot that people buy the canned variety of green
chiles with added citric acid (and no flavor of green chiles)

-sw

On Wed, 19 May 2021 19:17:24 -0700 (PDT),
wrote:

> I might also try making the enchiladas with flour tortillas, too.

DO NOT TRY THAT! The flour tortillas get all soggy during the bake
and turn back into raw, gloopy dough. You'll see a few recipes out
there for them (the Internet is FULL of bad advice), but its ****ing
nasty.

Just think about simmering an unleavened flour tortilla in a wet
enchilada sauce. Do you see tortilla soups made with flour
tortillas? (yeah, you could probably find some, but shouldn't).
Most experienced cooks should be able to guess what it's gonna turn
out like without a crystal ball. But it was hindsight for me, too.
And I did it TWICE a year apart having psychologically repressed and
blocked the memory of my first attempt.

And then after taking them out the oven the second time I made
them.... it all came flooding back to me in a torrent and I cried
for almost a week thinking of the two poor chickens who lost their
lives for that slop at my expense. I had to see a psychologist 2X a
week for over 5 months.

Just don't do it!

-sw

wrote:
> I might also try making the enchiladas with flour tortillas, too.

I've made them with flour tortillas. Good. Just microwave each one for
about 10 seconds to soften.

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.

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

On Wednesday, May 19, 2021 at 12:13:22 PM UTC-10, 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 made some cheese enchiladas using a recipe from a friend in Texas. He said it was a best seller at the diner his family owned. It's filled with Velveeta cheese. It must be some kind of depression era recipe because it uses process cheese and the result was pretty depressing. That guy gave me some good advice but this was not one of them.

On Thu, 20 May 2021 09:44:55 -0400, Gary > wrote:

> wrote:
>> I might also try making the enchiladas with flour tortillas, too.
>
>I've made them with flour tortillas. Good. Just microwave each one for
>about 10 seconds to soften.
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."

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

On Thursday, May 20, 2021 at 5:11:26 PM UTC-4, wrote:
> 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.

I've stopped comparing fresh, canned and frozen.

On 2021-05-20 5:11 p.m., jmcquown wrote:
> 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:
>
>> It looks time-consuming, but not difficult:
>>
>> <https://mexicanfoodjournal.com/red-enchilada-sauce/>
>>
>> Cindy Hamilton
>>
> Nope, doesn't look difficult at all!Â* As for Hormel canned tamales,
> there is no comparison to tamales made from scratch.Â* I picked up some
> fresh tamales after work today.
>

I have only had tamales a few times. The first couple times was at a
party at our neighbours. They had Mexican friends who used to bring all
kinds of interesting foods to parties. They brought tamales a couple
times, and they were not at all impressive. It seem like a lot of work
and time to make something that wasn't very good. A while back my son
brought some that he got from a (Mexican) vendor at the farmers market.
They were a little better, but still, IMO, not worth the time and effort.

On Thursday, May 20, 2021 at 11:54:03 AM UTC-5, 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/>
>
Red enchilada sauce not made with guajillo chilies is just wrong.
>
>
> Cindy Hamilton
>
--Bryan

On Thursday, May 20, 2021 at 12:06:27 PM UTC-5, dsi1 wrote:
>
> I made some cheese enchiladas using a recipe from a friend in Texas. He said it was a best seller at the diner his family owned. It's filled with Velveeta cheese. It must be some kind of depression era recipe because it uses process cheese and the result was pretty depressing. That guy gave me some good advice but this was not one of them.
>
His family was obviously trash.
>
--Bryan

On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:

> wrote:
>> I might also try making the enchiladas with flour tortillas, too.
>
> I've made them with flour tortillas. Good. Just microwave each one for
> about 10 seconds to soften.

Now there's a challenge for her. Which advice will she take -
Gary's or Steve's? [drum roll....]

Tune in next month to find out!

-sw

On Thursday, May 20, 2021 at 6:07:38 AM UTC-5, Sqwertz wrote:
>
> On Wed, 19 May 2021 19:17:24 -0700 (PDT),
> wrote:
>
> > I might also try making the enchiladas with flour tortillas, too.
> >
> DO NOT TRY THAT! The flour tortillas get all soggy during the bake
> and turn back into raw, gloopy dough. You'll see a few recipes out
> there for them (the Internet is FULL of bad advice), but its ****ing
> nasty.
>
> Just don't do it!
>
> -sw
>
Ok, thanks for the tip!

On 5/20/2021 6:23 PM, Sqwertz wrote:
> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>
>> wrote:
>>> I might also try making the enchiladas with flour tortillas, too.
>>
>> I've made them with flour tortillas. Good. Just microwave each one for
>> about 10 seconds to soften.
>
> Now there's a challenge for her. Which advice will she take -
> Gary's or Steve's? [drum roll....]
>
> Tune in next month to find out!
>
> -sw
>
I can't wait!

Jill

On Thursday, May 20, 2021 at 8:45:08 AM UTC-5, Gary wrote:
>
> wrote:
>
> > I might also try making the enchiladas with flour tortillas, too.
> >
> I've made them with flour tortillas. Good. Just microwave each one for
> about 10 seconds to soften.
>
I used a tip for corn tortillas in the microwave. They turned out quite
plyable after a quick spray of vegetable oil, stacked, and zapped about
30 seconds.

On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>
> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>
> > wrote:
> >
> >> I might also try making the enchiladas with flour tortillas, too.
> >
> > I've made them with flour tortillas. Good. Just microwave each one for
> > about 10 seconds to soften
> >
> Now there's a challenge for her. Which advice will she take -
> Gary's or Steve's? [drum roll....]
>
> Tune in next month to find out!
>
> -sw
>
I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
whatever tickles my fancy.

Sqwertz wrote:
> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>
>> wrote:
>>> I might also try making the enchiladas with flour tortillas, too.
>>
>> I've made them with flour tortillas. Good. Just microwave each one for
>> about 10 seconds to soften.
>
> Now there's a challenge for her. Which advice will she take -
> Gary's or Steve's? [drum roll....]
>
> Tune in next month to find out!
>
> -sw
>

Tossup between the texass midget and the new york sailor?

Pretty ****ed up.

On 5/20/2021 6:50 PM, wrote:
> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>
>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>
>>> wrote:
>>>
>>>> I might also try making the enchiladas with flour tortillas, too.
>>>
>>> I've made them with flour tortillas. Good. Just microwave each one for
>>> about 10 seconds to soften
>>>
>> Now there's a challenge for her. Which advice will she take -
>> Gary's or Steve's? [drum roll....]
>>
>> Tune in next month to find out!
>>
>> -sw
>>
> I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
> whatever tickles my fancy.
>
Burritos come to mind.

Jill

On Thu, 20 May 2021 17:53:01 -0500, Hank Rogers >
wrote:

>Sqwertz wrote:
>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>
>>> wrote:
>>>> I might also try making the enchiladas with flour tortillas, too.
>>>
>>> I've made them with flour tortillas. Good. Just microwave each one for
>>> about 10 seconds to soften.
>>
>> Now there's a challenge for her. Which advice will she take -
>> Gary's or Steve's? [drum roll....]
>>
>> Tune in next month to find out!
>>
>> -sw
>>
>
>Tossup between the texass midget and the new york sailor?
>
>Pretty ****ed up.
>
>
>

lol

On Thursday, May 20, 2021 at 5:53:09 PM UTC-5, wrote:
> On 5/20/2021 6:50 PM, wrote:
> > On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
> >>
> >> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
> >>
> >>> wrote:
> >>>
> >>>> I might also try making the enchiladas with flour tortillas, too.
> >>>
> >>> I've made them with flour tortillas. Good. Just microwave each one for
> >>> about 10 seconds to soften
> >>>
> >> Now there's a challenge for her. Which advice will she take -
> >> Gary's or Steve's? [drum roll....]
> >>
> >> Tune in next month to find out!
> >>
> >> -sw
> >>
> > I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
> > whatever tickles my fancy.
> >
> Burritos come to mind.
>
I once knew a woman who was into cold vegetables. You know, carrots,
and the occasional cucumber, but if you prefer to tickle your fancy with
flour tortillas, I say, more power to ya, and if a whole burrito does the trick,
who am I to judge? I assume that you know that burrito means small
donkey, and your admission might earn you the moniker, Tijuana Jill.
>
> Jill
>
--Bryan

Bryan Simmons wrote:
> On Thursday, May 20, 2021 at 5:53:09 PM UTC-5, wrote:
>> On 5/20/2021 6:50 PM, wrote:
>>> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>>>
>>>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>>>
>>>>> wrote:
>>>>>
>>>>>> I might also try making the enchiladas with flour tortillas, too.
>>>>>
>>>>> I've made them with flour tortillas. Good. Just microwave each one for
>>>>> about 10 seconds to soften
>>>>>
>>>> Now there's a challenge for her. Which advice will she take -
>>>> Gary's or Steve's? [drum roll....]
>>>>
>>>> Tune in next month to find out!
>>>>
>>>> -sw
>>>>
>>> I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
>>> whatever tickles my fancy.
>>>
>> Burritos come to mind.
>>
> I once knew a woman who was into cold vegetables. You know, carrots,
> and the occasional cucumber, but if you prefer to tickle your fancy with
> flour tortillas, I say, more power to ya, and if a whole burrito does the trick,
> who am I to judge? I assume that you know that burrito means small
> donkey, and your admission might earn you the moniker, Tijuana Jill.

She's almost as old as Popeye's old mexican lady.

Forget tijuana, go to southern arizona, say douglas AZ. Cross the
border, and get a nice mexican chick.

While you are there, visit tombstone Az. It's really different
compared to da Loo.

On Thu, 20 May 2021 15:50:11 -0700 (PDT),
wrote:

> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>
>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>
>>> wrote:
>>>
>>>> I might also try making the enchiladas with flour tortillas, too.
>>>
>>> I've made them with flour tortillas. Good. Just microwave each one for
>>> about 10 seconds to soften
>>>
>> Now there's a challenge for her. Which advice will she take -
>> Gary's or Steve's? [drum roll....]
>>
>> Tune in next month to find out!
>>
> I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
> whatever tickles my fancy.

A soft flour taco with salsa is basically a flour enchilada you can
eat with your hands.

-sw

On Thursday, May 20, 2021 at 11:22:17 PM UTC-4, Sqwertz wrote:
> On Thu, 20 May 2021 15:50:11 -0700 (PDT),
> wrote:
> > On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
> >>
> >> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
> >>
> >>> wrote:
> >>>
> >>>> I might also try making the enchiladas with flour tortillas, too.
> >>>
> >>> I've made them with flour tortillas. Good. Just microwave each one for
> >>> about 10 seconds to soften
> >>>
> >> Now there's a challenge for her. Which advice will she take -
> >> Gary's or Steve's? [drum roll....]
> >>
> >> Tune in next month to find out!
> >>
> > I'm not going to risk it, I'll take yours. I just eat the flour tortillas with
> > whatever tickles my fancy.
> A soft flour taco with salsa is basically a flour enchilada you can
> eat with your hands.

Rolled corn tortillas with ground beef are great, but that special red enchilada sauce is what makes it different.

Taco Bell used to have their enchirito. I never figured out what happened to it.

On 5/20/2021 6:23 PM, Sqwertz wrote:
> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>
>> wrote:
>>> I might also try making the enchiladas with flour tortillas, too.
>>
>> I've made them with flour tortillas. Good. Just microwave each one for
>> about 10 seconds to soften.
>
> Now there's a challenge for her. Which advice will she take -
> Gary's or Steve's? [drum roll....]
>
> Tune in next month to find out!

No need to wait that long. I'll always yield to your cooking over mine.
I like the things I cook fine but I'm no great chef.

On 5/20/2021 6:53 PM, jmcquown wrote:
> On 5/20/2021 6:50 PM, wrote:
>> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>>
>>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>>
>>>> wrote:
>>>>
>>>>> I might also try making the enchiladas with flour tortillas, too.
>>>>
>>>> I've made them with flour tortillas. Good. Just microwave each one for
>>>> about 10 seconds to soften
>>>>
>>> Now there's a challenge for her. Which advice will she take -
>>> Gary's or Steve's? [drum roll....]
>>>
>>> Tune in next month to find out!
>>>
>>> -sw
>>>
>> I'm not going to risk it, I'll take yours. I just eat the flour
>> tortillas with
>> whatever tickles my fancy.
>>
> Burritos come to mind.

When I make burritos, I make 10-12 at a time - however many totillas in
a package of large ones. Beef and bean with other ingredients are good ones.

The time or 2 that I made "Enchiladas," I actually cheated and used 4 of
those large burritos lined up in a baking dish. Covered them with
package enchilada sauce, and some extra shredded cheese on top. Baked
until the cheese melted.

It worked well for me. Burritos ++

On 5/21/2021 8:28 AM, Gary wrote:
> On 5/20/2021 6:53 PM, jmcquown wrote:
>> On 5/20/2021 6:50 PM, wrote:
>>> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>>>
>>>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>>>
>>>>> wrote:
>>>>>
>>>>>> I might also try making the enchiladas with flour tortillas, too.
>>>>>
>>>>> I've made them with flour tortillas. Good. Just microwave each one for
>>>>> about 10 seconds to soften
>>>>>
>>>> Now there's a challenge for her. Which advice will she take -
>>>> Gary's or Steve's? [drum roll....]
>>>>
>>>> Tune in next month to find out!
>>>>
>>>> -sw
>>>>
>>> I'm not going to risk it, I'll take yours.Â* I just eat the flour
>>> tortillas with
>>> whatever tickles my fancy.
>>>
>> Burritos come to mind.
>
> When I make burritos, I make 10-12 at a time - however many totillas in
> a package of large ones. Beef and bean with other ingredients are good
> ones.
>
Why? I know you have a large appetite but it's not as though the flour
tortillas will go bad all that quickly. IIRC most of them come in a
zip-lock resealable type bag. You're starting to sound like
she-who-shall-not-be-named.

> The time or 2 that I made "Enchiladas," I actually cheated and used 4 of
> those large burritos lined up in a baking dish.

Are you talking frozen burritos?

> Covered them with
> package enchilada sauce, and some extra shredded cheese on top. Baked
> until the cheese melted.
>
> It worked well for me.Â* Burritos ++
>
I'm sure it did.

Jill

wrote:

> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
> >
> > On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
> >
> > > wrote:
> > >
> > >> I might also try making the enchiladas with flour tortillas,
> > too.
> > >
> > > I've made them with flour tortillas. Good. Just microwave each
> > > one for about 10 seconds to soften
> > >
> > Now there's a challenge for her. Which advice will she take -
> > Gary's or Steve's? [drum roll....]
> >
> > Tune in next month to find out!
> >
> > -sw
> >
> I'm not going to risk it, I'll take yours.


Total submission. Very good.

--
The real Brazzo posts with uni-berlin.de - individual.net

Brazzo wrote:
> wrote:
>
>> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>>>
>>> On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>>>
>>>> wrote:
>>>>
>>>>> I might also try making the enchiladas with flour tortillas,
>>> too.
>>>>
>>>> I've made them with flour tortillas. Good. Just microwave each
>>>> one for about 10 seconds to soften
>>>>
>>> Now there's a challenge for her. Which advice will she take -
>>> Gary's or Steve's? [drum roll....]
>>>
>>> Tune in next month to find out!
>>>
>>> -sw
>>>
>> I'm not going to risk it, I'll take yours.
>
>
> Total submission. Very good.
>

Her butt odor pleases you, master doctor.

Very Good.

On 21 May 2021 19:46:02 GMT, "Brazzo" > wrote:

wrote:
>
>> On Thursday, May 20, 2021 at 5:23:33 PM UTC-5, Sqwertz wrote:
>> >
>> > On Thu, 20 May 2021 09:44:55 -0400, Gary wrote:
>> >
>> > > wrote:
>> > >
>> > >> I might also try making the enchiladas with flour tortillas,
>> > too.
>> > >
>> > > I've made them with flour tortillas. Good. Just microwave each
>> > > one for about 10 seconds to soften
>> > >
>> > Now there's a challenge for her. Which advice will she take -
>> > Gary's or Steve's? [drum roll....]
>> >
>> > Tune in next month to find out!
>> >
>> > -sw
>> >
>> I'm not going to risk it, I'll take yours.
>
>
>Total submission. Very good.

Reduced to nym-shifting on every post now, Brucie?
Reduced to posting in time frames where the froggers seem not to now,
Bwoocie?

GUFFAW.