Something to ponder?

DirectorGunner

Space Marshal
Officer
Donor
Sep 17, 2016
2,906
12,670
2,900
RSI Handle
DirectorGunner
I'd prefer being fit.. I'd gladly give up tacos for that if I could sit on my ass all day and be ripped at the same time from doing just that. And I'm half mexican so... maybe that says a lot? lol

p.s.
I learned how to make enchiladas from my grandma which are better than anything you can get in a restaurant.. because the right way to make them takes too long and is too messy. And these enchiladas are > all the best fish tacos I've ever eaten.
 
Last edited:

DirectorGunner

Space Marshal
Officer
Donor
Sep 17, 2016
2,906
12,670
2,900
RSI Handle
DirectorGunner
Don't think so mate :smile:
Yes.. I think so. Let me guess.. you "pour" enchiladas sauce over the enchiladas?
That is not the right best tasting way to make them.
if you use beef, or chicken but skip the fat part here if so, you take some of the left over fat from cooking the beef and put it into the batch of enchiladas sauce that's prepped to lightly fry your tortilla (flour) in. Before that, you soak the tortilla in a separate prep bowl, with your sauce that has no fat. Don't let them soak so long that it falls apart find the right timing, I soak one to three at a time. Once fried you put the sauce infused tortilla on a plate and quickly put in your ingredients and roll it while it's still piping hot and put it in a separate baking pan. Repeat until backing pan is filled with yummy enchiladas. Top off with Rachero crumbly cheese (and olives if you like them) and bake them. When done, they taste better than any enchiladas I've paid for at any fancy restaurant I've been to in Mexico or USA. And what's even more amazing, leftovers tend to improve the taste, something about cooling and sitting in fridge for a day or two improves the flavors.

The messy part is the frying and rolling part because it'll burn the shit out of your finger tips so you need a cool bowl of water nearby to dip your fingers right after rolling. The sauce splatters while frying to it's super messy. Takes about 30 mins to an hour or more to fully clean up the kitchen when done. The prep time is long, so made to order in this way is not practical. Which is why you won't find this at restaurants which even claim they make it this way, everyone that I explained this to and said yes and then brought out their enchilada lied or didn't understand what I was saying.
 
Last edited:

ColdDog

Space Marshal
Donor
Oct 3, 2014
1,370
3,680
2,560
RSI Handle
FatalisSmilodon
Yes.. I think so. Let me guess.. you "pour" enchiladas sauce over the enchiladas?
That is not the right way to make them.
if you use beef, or chicken but skip the fat part here if so, you take some of the left over fat from cooking the beef and put it into the batch of enchiladas sauce that's prepped to lightly fry your tortilla (flour) in. Before that, you soak the tortilla in a separate prep bowl, with your sauce that has no fat. Don't let them soak so long that it falls apart find the right timing, I soak one to three at a time. Once fried you put the sauce infused tortilla on a plate and quickly put in your ingredients and roll it while it's still piping hot and put it in a separate baking pan. Repeat until backing pan is filled with yummy enchiladas. Top off with Rachero crumbly cheese (and olives if you like them) and bake them. When done, they taste better than any enchiladas I've paid for at any fancy restaurant I've been to in Mexico or USA. And what's even more amazing, leftovers tend to improve the taste, something about cooling and sitting in fridge for a day or two improves the flavors.

The messy part is the frying and rolling part because it'll burn the shit out of your finger tips so you need a cool bowl of water nearby to dip your fingers right after rolling. The sauce splatters while frying to it's super messy. Takes about 30 mins to an hour or more to fully clean up the kitchen when done. The prep time is long, so made to order in this way is not practical. Which is why you won't find this at restaurants which even claim they make it this way, everyone that I explained this to and said yes and then brought out their enchilada lied or didn't understand what I was saying.
Only you would go into that much detail :)
 

hardroc77

Space Marshal
Donor
Aug 27, 2015
2,581
9,011
2,410
RSI Handle
hardroc77
I learned how to make enchiladas from my grandma
Hey that's cheating. No outside help allowed.

Taco Tuesday.
Yes. Taco Tuesday has become a regular date night with my wife after work. We've got a couple of stands that make em from scratch that just kick ass. Chorizo with roasted potatoes is my fav. Thursday the night I get flautas.
Man I'm getting hungry, again.
 
Last edited:

Han Burgundy

Space Marshal
Jan 15, 2016
2,105
9,295
2,900
RSI Handle
Han-Burgundy
I guess that's my way of saying

lol
Flowing through me is a bit of an understatement when it comes to my colon and bad mexican grub. It would be better categorized as a heavy spackling or severe air-burst payload delivery.
 
Forgot your password?