Author Topic: Enchiladas  (Read 1491 times)

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Offline Kobuk

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Enchiladas
« on: November 30, 2005, 01:00:55 pm »
Would anyone have a good recipe for making enchiladas, or an enchilada type casserole? A long time ago, my mother had a recipe for enchiladas but I think she lost it or she refused to give it to me.  '<img'>  I don't remember.
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Enchiladas
« Reply #1 on: November 30, 2005, 03:32:04 pm »
Well, haven't made them for a while, myself, and I don't have an actual recipe, but here's one from a Google search that looks ok:

(the only thing is I'd probably add chicken or beef)

from:
http://www.elise.com/recipes/archives/000055enchiladas.php

Preparation time: 30 minutes.

Enchiladas were a family staple growing up, though thankfully this cheese enchilada recipe has much less fat in it these days. Mom loves to tell the story about how in the 60s my Aunt Jo went out to eat at a new Mexican restaurant in Boston (run by non-Mexicans), only to be fed enchiladas where the corn tortillas (taken out of a package) had not been fried before being cooked with cheese and sauce. (You have to re-cook the tortillas to soften them up and give them more flavor.) She then went into the restaurant's kitchen and taught the chef how to properly make an enchilada. My aunt and my mother, both fifth generation hispanic Arizonians, learned this recipe from my grandmother. Note that there are many kinds of enchiladas - green chile, shrimp, red chili - to name a few. This recipe just happens to be our favorite one.

1 medium onion, chopped
1 clove of garlic, minced
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
12 corn tortillas
grapeseed oil or vegetable oil
1 cup of salsa (mild prepared salsa or make your own. Even though we are salsa snobs, we use Pace Picante Sauce, which we find to be just fine for cooking and it saves a big step in making our own, which we did for years)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
a handful of cilantro
1 cup of sour cream
half a head of iceberg lettuce

Preheat oven to 350 degrees F.

In a large fry pan at high heat add 3 Tbsp of grapeseed oil or vegetable oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

Saute up the chopped onion and garlic, then turn off the heat. Add 1 cup of Pace salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

Enchiladas
« Reply #2 on: December 04, 2005, 03:10:02 pm »
I actually made this recipe last night -- it came out GREAT.  Just a few things....

When frying the tortillas, I used less oil -- just enough to cover the pan, and just added more when I needed.  Also, I don't know how hot their pan was but it took more than 3 seconds to cook each tortilla.  Maybe 10, and I used a lot of heat.

The sauce was too thin -- I had to simmer and reduce.  I also used beer instead of water, more out of convenience than anything else '<img'>

Also -- I forgot -- there is this cheese they sell at WalMart called queso blanco fresco -- I topped it with mild shredded cheese, and then this cheese shredded very finely (it's somewhat hard to melt).  This stuff rules! ':cool:'

oh yeah -- I used basil and thyme, too





Offline Serra Belvoule

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Enchiladas
« Reply #3 on: December 05, 2005, 09:11:57 pm »
Hah! those hard things are not tortillas. Real tortillas are soft and one must fry them in oil to get them stiff. I laught at Tako Bell's poor imitation  '<img'>  
Enchiladas are easy to make, the sauce you dip the tortillas in is the hardest part, and even t is easy  '<img'>
I'll give you my recipe, but it's top secret. I'll just say it involves garlic and mint '<img'>
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