[CnD] recipe needed

Lois Swartz w5mut1 at gmail.com
Wed Mar 6 19:20:55 EST 2019


Nicole, Thank you for the help! My son asked me to get some recipes.

Lois

-----Original Message-----
From: Nicole Massey via Cookinginthedark 
[mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, March 06, 2019 6:05 PM
To: cookinginthedark at acbradio.org
Cc: Nicole Massey <nyyki at gypsyheir.com>
Subject: Re: [CnD] recipe needed

Okay, what kind? Enchiladas consist of three elements -- filling, tortillas 
(most often corn tortillas blanched in warm chicken stock to make them 
pliable) and sauce. Fillings can range from cheese to beef, pork, chicken, 
chicken and spinach, or the rare veggies, while sauces range from chili con 
carne, sour cream sauce, Verde sauce, ranchero sauce, and other more exotic 
options. (Note, chili con carne and what we think of as a bowl of chili aren't 
the same thing) There's also a thing called "enchilada sauce" that is tomato 
based with spices, but I can't remember having it in a restaurant around here. 
(And I've been to a *lot* of Mexican restaurants in my lifetime) A sprinkling 
of cheese is a common garnish on the sauce.
The important thing is that you can't go wrong if you stick to the basic genre 
of Mexican food. Spice your meat using standard recipes you find on the 
internet, don't forget to blanch your tortillas if you're going to do 
restaurant style enchiladas, (home style are stacked like lasagna and need no 
blanching) and don't put too much sauce on them, enough to get everything 
flavored with sauce but not so much you're making enchilada soup.
One more hint -- if you're going to do shrimp enchiladas, don't get too large 
with them -- salad shrimp are probably a bit too small, but 16-20's are too 
big for enchiladas.

-----Original Message-----
From: Lois Swartz via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, March 06, 2019 3:49 PM
To: cookinginthedark at acbradio.org
Cc: Lois Swartz <w5mut1 at gmail.com>
Subject: [CnD] recipe needed

Does anyone have a recipe for enchiladas? I sure would appreciate any?

Lois


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