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Make ahead enchiladas question - Page 2

post #16 of 23
5/5/10 at 2:00am
Thread Starter 
Shit...well I just got home and its midnight...

so while I appreciate the advice, it looks like I will be making it all tomorrow anyways. Hopefully I still have time to stop at the bakery for some mystery pastries.
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post #17 of 23
5/5/10 at 3:56am
Quote:
Originally Posted by scarphe View Post
not sure, most of recipes i have seen done the tortilla is simply fried, or heated depending upon ones preference.

Bingo.
Coming from a mexican household this is the only way I have ever seen enchiladas made.
Both my mom and grandmother make enchiladas this way.
Topped with some sauce, sprinkle some cheese and add some sour cream and you're good to go.
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post #18 of 23
5/5/10 at 10:24am
Quote:
Originally Posted by foodguy View Post
hmmm, that may be a grandma recipe, that's not real new mexican, at least not as i've experienced it (lived there on and off since 1958). green chile new mexican is basically a flour/oil paste, onions, garlic, a little pork and chopped green chiles. red chile new mexican is onions, garlic, a little pork and red chile powder with water to thin. the combination of red and green sauces is called "christmas".

NM green chile is awesome. Had it for the first time in Tucumcari or some place like that at the age of 9 or something, about melted my brain it was so spicy, but good. It's one of those foods good enough to spur a cross-country road trip for the sole purpose of eating, to me.
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post #19 of 23
5/5/10 at 2:18pm
yup. i still go back a couple times a year to visit family and about 80% of my meals are green chile cheese enchiladas, flat, with an over-easy egg on top. rather eat that than foie gras.
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post #20 of 23
5/5/10 at 3:05pm
so how did the enchiladas go?
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post #21 of 23
5/5/10 at 4:53pm
Quote:
Originally Posted by Cary Grant View Post
We do that often for enchiladas.

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Originally Posted by scarphe View Post
why woudl you put enchiladas

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Originally Posted by sho'nuff View Post
prepare them and keep them

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Originally Posted by Cary Grant View Post
I'm not talking suiza

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Originally Posted by scarphe View Post
done the tortilla is simply

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Originally Posted by otc View Post
cover in sauce and cheese

Menu will be something like this
-toppings

I had a sack full

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Originally Posted by scarphe View Post
i ould worry more abotu the sauce

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Originally Posted by otc View Post

My boy Rick Bayless

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Originally Posted by foodguy View Post
be contrary to the aesthetic?

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Originally Posted by why View Post
Something like scrubbing hard

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Originally Posted by i10casual View Post
I'm half mexi so I'll throw in some

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Originally Posted by foodguy View Post
with water to thin.

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Originally Posted by Cary Grant View Post
heavily on radish.

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Originally Posted by otc View Post
some mystery pastries.

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Originally Posted by Oski View Post
sprinkle some cheese

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Originally Posted by impolyt_one View Post
Tucumcari

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Originally Posted by foodguy View Post
80% of my meals

Quote:
Originally Posted by sho'nuff View Post
did the enchiladas go?

............
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post #22 of 23
5/5/10 at 5:05pm
Quote:
Originally Posted by vaclava krishna View Post
............

says who?
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post #23 of 23
5/6/10 at 11:01am
Thread Starter 
Quote:
Originally Posted by sho'nuff View Post
so how did the enchiladas go?

Whole meal was a bit of a mad dash since I hadn't been able to make anything or do any prep work the night before...turned out well though.

Guests liked the enchiladas although I think they came out too dry (I should have covered them and removed the foil at the end to brown the cheese).
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