Originally Posted by Fire Me Boy!:
These were like soft taco sized, not burrito. They were made to be pliable, so maybe what I got were turds. I don't typically like the Mission stuff, so maybe a better brand will do better.
The wife loved them and wants them again later this week. I need to add a little heat to cut through the sweetness of the tortilla, though. My meat mixture was just hamburger, onion, and like a half of a red and half of a green bell pepper leftover from a previous dish. Maybe like a diced jalapeno or some green chiles would be good, or just a spicier sauce.
Or I could just say "fuck the rolling" and make it in a cake pan like a Mexican lasagna and layer it... :-)
Doh! I didn't read well enough. I thought you were using flour tortillas. I've never tried to use the corn ones but I would think the same steam trick would work. Thanks for posting the ATK results. Sure I can find old El Paso out here in BFE.
As far as spiciness, you could go get some spicy cheese and throw in while you're building it. That would be simple and who doesn't love spicy cheese! [Reply]
Originally Posted by Fire Me Boy!:
So Mexican food experts... how does one get the corn tortillas pliable enough to wrap an enchilada but not so they're falling apart?
Call me el senor grande and I might have an answer for you. [Reply]
Originally Posted by mikeyis4dcats.:
Forgot to post this the other night. Bone in ribeye, reverse sear, perfect mid rare, photo comes off far redder than it was
Originally Posted by Rain Man:
I had a gourmet run last night and made chicken korma, but it was way too mellow. I'm hoping the leftovers will infuse more flavor since I made a fair bit.
I had to look this one up. It looks like an amazing dish. :-)
Course you need the right spices. I'm gonna have to make this soon.
Originally Posted by Fire Me Boy!:
Since we're talking Mexican right now, here's the ATK taste test winners for flour and corn tortillas:
Flour: Old El Paso 6-Inch Flour Tortillas
The winning “soft and pliable” tortillas, the thinnest we tasted, wrapped fajita fixings securely but didn’t steal the show and had a “flaky yet substantial texture.” “Tender” and “rich” (with the most fat per serving), they had a “nice, mild, wheaty flavor.” Old El Paso’s 8-inch “burrito-style” tortillas use the same recipe, so whatever our tortilla needs may be, Old El Paso has us covered.
Corn: Maria and Ricardo’s Handmade Style Soft Corn Tortillas, Yellow
These winning “tender yet substantial” tortillas wrapped enchilada fillings securely with the help of wheat gluten that kept them soft and pliable. “Clean” and “mellow,” the tortillas had a light, cornlike sweetness with a hint of nuttiness, perhaps from the griddle marks that speckled each tortilla.
Good leads only the corn one has wheat, so I guess I will have to still quickly dip the corn ones into my enchilada sauce to soften them or use oil, which I prefer not to use. [Reply]
