Make ahead enchiladas question

[otc]

****...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.

 

[Oski]

Originally Posted by scarphe

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.

 

[impolyt_one]

Originally Posted by foodguy

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.

 

[foodguy]

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.

 

[sho'nuff]

so how did the enchiladas go?

 

[vaclava krishna]

Originally Posted by Cary Grant

We do that often for enchiladas.

Originally Posted by scarphe

why woudl you put enchiladas

Originally Posted by sho'nuff

prepare them and keep them

Originally Posted by Cary Grant

I'm not talking suiza

Originally Posted by scarphe

done the tortilla is simply

Originally Posted by otc

cover in sauce and cheese

Menu will be something like this
-toppings

I had a sack full

Originally Posted by scarphe

i ould worry more abotu the sauce

Originally Posted by otc

My boy Rick Bayless

Originally Posted by foodguy

be contrary to the aesthetic?

Originally Posted by why

Something like scrubbing hard

Originally Posted by i10casual

I'm half mexi so I'll throw in some

Originally Posted by foodguy

with water to thin.

Originally Posted by Cary Grant

heavily on radish.

Originally Posted by otc

some mystery pastries.

Originally Posted by Oski

sprinkle some cheese

Originally Posted by impolyt_one

Tucumcari

Originally Posted by foodguy

80% of my meals

Originally Posted by sho'nuff

did the enchiladas go?

............

 

[foodguy]

Originally Posted by vaclava krishna

............

says who?

 

[otc]

Originally Posted by sho'nuff

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).