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From: clark@aurora.UUCP (Clark Quinn)
Newsgroups: net.cooks
Subject: Re: Enchiladas and Chiles Rellenos
Message-ID: <288@aurora.UUCP>
Date: Wed, 5-Sep-84 12:06:26 EDT
Article-I.D.: aurora.288
Posted: Wed Sep  5 12:06:26 1984
Date-Received: Fri, 14-Sep-84 09:03:50 EDT
References: <181@zinfandel.UUCP>
Organization: NASA-Ames Research Center, Mtn. View, CA
Lines: 25

Barry's article on enchiladas covers most of the high points of
what I consider to be the proper way to make enchiladas.  I have
a couple of historical notes and some alternatives.  First, I was
surprised by the use of flour tortillas.  I always use corn tortillas
for enchiladas.  Is this a new idea?  I may have to try it.  

Second, I have read that the authentic way to soften the tortillas is
to dip them in sauce, and then into hot oil.  This is a mess, and I 
usually use Barry's method.  (Besides the health considerations).

As an aside, vegetarians should be careful to look for unlarded tortillas
to make these recipes.

As for the meat, I use a crockpot, cook the meat in the enchilada sauce,
then drain and shred the beef, reserving the sauce for dipping the 
tortillas in.  I usually use one can and one package of enchilada sauce
mix, and use at least some good mexican beer instead of water in 
the crockpot. 

On assembly, I use no toothpicks, letting the weight of the enchilada
keep the roll closed.

-- Clark

Comida superior!