Aces High Bulletin Board
General Forums => The O' Club => Topic started by: rpm on April 04, 2014, 11:03:18 PM
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(http://i1140.photobucket.com/albums/n580/rpm371/IMG_20140404_193301445.jpg)
They slam and go hard. :rock
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you are nasty, raw onions man that is so gross :furious
semp
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Home made enchiladas rock. Did you make the sauce or buy it?
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Home made enchiladas rock. Did you make the sauce or buy it?
This
Been making these since my father taught me when I was about 7 years old
I wont even bother to order them in a restaurant. Most places make them too bland
I personally like the Old El Paso sauce. Havent found a home made recipe that has as good a flavor. Extra sharp cheddar cheese is also a must. And just the right amount of onion. Too much makes them taste bitter.
Nice side effect is they taste good when you first eat them. Then (burrp) pretty much (burrp) every hour thereafter.
Those look like they are made a bit different then I make.
Corn tortillas Fried in a bit of hot oil for a few seconds on each side. this firms them up and makes em a bit more workable so they dont just crack when you fold them. You dont want ot fry them so quick they are soggy from the oil. Nor so long that they become brittle at which point you just made tortilla chips. I find about 15 seconds to be about perfect. Stack them between sheets of paper napkin (this absorbs any extra oil)
browned ground or shredded beef (like you would for tacos). Onion- chopped, Extra sharp cheddar cheese-shredded. Enchalada sauce.
Coat the bottom of a pan with sauce
On a plate lay your tortilla out
Across the middle lay a line of meat a bit of onion and another line of cheese. Fold in half almost like you would a taco but fold the tip of the top ofone end in the other and use a toothpick to drive through the top to hold it together. Place at one end of the pan.
Repeat above and lay the next right next to the last one and so on and so forth till you either run out of pan or tortillas. Sprinkle any left over meat,onion and especially cheese over the top. Pour (smother) sauce over the top covering most of the contents.
Insert in a 350 degree pre heated oven for 15 minutes.
Remove and eat.
Best served with a beer of your choice
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They're from a small family run restaurant I've been going to for over 20 years. I only wish I could make enchiladas this good.
Heaven for $8.75
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I make my own too. If you want to make your own sauce, I have a great recipe I found a while back.. see below.
1. 6 dried ancho chili peppers
2. 1 6oz can of tomato paste
3. 1/4 cup corn oil
4. 2 cloves fresh garlic, minced
5. 1.5 teaspoons salt
6. 3 cups beef broth
7. 1/2 teaspoon cumin
8. 1/2 teaspoon paprika
9. 1 teaspoon oregano
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, paprika and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
This works well with beef and chicken enchiladas
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A really good tip here. Anytime you work with chilis and chili powders, simmer for four hours. The four hours eliminates the bitterness from the chilis. Often bitterness is confused with flavor. Hold the temp just below boiling around 180F or a little more. Too low and you can grow things. Too high you will cook the flavor out of tomato products.
Try Penzeys spices on line or in some cities.
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A really good tip here. Anytime you work with chilis and chili powders, simmer for four hours. The four hours eliminates the bitterness from the chilis. Often bitterness is confused with flavor. Hold the temp just below boiling around 180F or a little more. Too low and you can grow things. Too high you will cook the flavor out of tomato products.
Try Penzeys spices on line or in some cities.
You need to grill the chilis to a black crisp. After that you can peel the skin away like potato peels. The skin gives the bitterness, the actual chili is fruity and soft taste. Much of the hotness comes from the seeds.
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:rofl My wife looked at that picture and instantly lost her appetite
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Some say there is place for tomato products in Enchiladas.
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Some say the world is flat.
I've used the recipe a couple of times and it taste great. I add toasted seranos or jalepenos to give it some heat
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man that looks good, I havent had good mexican food in a long time. My wife isnt too fond of it either meatwad :D
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They're from a small family run restaurant I've been going to for over 20 years. I only wish I could make enchiladas this good.
Heaven for $8.75
We have a lot of really good ones of that type here if you know where to look. Hardly understand why people go to the chain restaurants where we live rpm. You can get better, homemade style food at cheaper prices by going to a local mom & pop type Mexican.
Also, onions are delicious!
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Some say there is place for tomato products in Enchiladas.
My bad, it was suppose to be " . . .no place for tomato products."
My enchilada sauce has tomato sauce and diced tomatoes in it too.
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We have a lot of really good ones of that type here if you know where to look. Hardly understand why people go to the chain restaurants where we live rpm. You can get better, homemade style food at cheaper prices by going to a local mom & pop type Mexican.
Also, onions are delicious!
Indeed. I cringe when people bring up Taco Bell or Pancho's and call it "Mexican".
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Yellow cheese? YELLOW CHEESE? Yellow (cheddar or any other yellow/gold cheese) is TEX-MEX.
Taco Hell uses yellow cheese. TEX-MEX.
Authentic Mexican cheese is white (ceso blanco).
The picture shows something definitely Wisconsin(ish).
You can tell a non-authentic eatery in a heartbeat by what color the cheese is.
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Yellow cheese? YELLOW CHEESE? Yellow (cheddar or any other yellow/gold cheese) is TEX-MEX.
Taco Hell uses yellow cheese. TEX-MEX.
Authentic Mexican cheese is white (queso blanco).
The picture shows something definitely Wisconsin(ish).
You can tell a non-authentic eatery in a heartbeat by what color the cheese is.
fixed
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Fixed.
Fixed.
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What did you fix?
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fixed
Spelling foreign languages was never my strong point. :frown:
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Spelling foreign languages was never my strong point. :frown:
Just wanted to clarify sir :salute
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The picture shows something definitely Wisconsin(ish).
You can tell a non-authentic eatery in a heartbeat by what color the cheese is.
I'll be polite and just say you have no clue my friend.
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I'll be polite and just say you have no clue my friend.
(http://www.dazmode.com/_forum/images/smilies/AGD-roflmao.gif)
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What did you fix?
I will let you keep trying to spot the difference between
fixed
and
Fixed.
:neener:
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I will let you keep trying to spot the difference between
and
:neener:
LOL; bugger off beotch
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:)
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Fixed.
Neutered.
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Neutered.
looks like a noodless only smaller. Like enchiladas?
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looks like a noodless only smaller. Like enchiladas?
No idea what that means, but yes I do.
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No idea what that means, but yes I do.
Go have yourself a nice Mexican meal
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I make my own too. If you want to make your own sauce, I have a great recipe I found a while back.. see below.
1. 6 dried ancho chili peppers
2. 1 6oz can of tomato paste
3. 1/4 cup corn oil
4. 2 cloves fresh garlic, minced
5. 1.5 teaspoons salt
6. 3 cups beef broth
7. 1/2 teaspoon cumin
8. 1/2 teaspoon paprika
9. 1 teaspoon oregano
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, paprika and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
This works well with beef and chicken enchiladas
instead of tomato paste try real tomatoes :).
I make my own salsa for enchiladas by boiling untill soft onions, garlic, tomatoes and dried new mexico chile mixed with some japones chile. boil until soft then put it in blender and season with some salt.
that is just as simple as it gets. word of advise wait until the tomatoes and chiles are cool before putting in blender or you are gonna have to clean the walls in the kitchen if you are lucky. if you arent, you will also be blind and burnt for a couple of hours then will still have to clean the walls in your kitchen.
while you are cleaning your kitchen think of another mexican word "sonso"
semp
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Reminds me of a song....
"Taco Grande" - Weird Al Yankovic
http://www.youtube.com/watch?v=dg5-481tXs0 (http://www.youtube.com/watch?v=dg5-481tXs0)
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(http://www.refinedguy.com/wp-content/uploads/2012/09/enchirito-foods-photo-u1.jpg)
:D
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(http://www.refinedguy.com/wp-content/uploads/2012/09/enchirito-foods-photo-u1.jpg)
:D
The presence of a spork is not a good sign.
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The presence of a spork is not a good sign.
I was going to say, that looks like a KFC/Taco Bell setup to me.
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Heh! It's an Enchirito, Taco Bell's version of (sort of) an enchilada. To be eaten with a plastic spork. :)
Yes, I know -- Taco Bell is not Mexican food. I agree. But I still like Taco Bell. I don't like Taco Bell more than real Mexican food -- I like it in addition to real Mexican food.
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Chicago is a hot spot for good Mexican food. That said I dont think were in the same class as Texas. While In San Antonio I went to some places that rocked. I mean beef that melts in your mouth.
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Chicago is a hot spot for good Mexican food. That said I dont think were in the same class as Texas. While In San Antonio I went to some places that rocked. I mean beef that melts in your mouth.
I grew up in Waukegan on the North Shore. The city went from about 8% Mexican/Latino in the 50's to over 60% now.
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instead of tomato paste try real tomatoes :).
Tomato paste is real tomato.
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you are nasty, raw onions man that is so gross :furious
semp
:x mmmmm looks good
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(http://www.refinedguy.com/wp-content/uploads/2012/09/enchirito-foods-photo-u1.jpg)
:D
:x mmm good-but you forgot the onions
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Tomato paste is real tomato.
tomato paste is processed with a bunch of additives. fresh tomatoes only have herbicides and whatever fecal matter fresh from the garden :).
semp
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tomato paste is processed with a bunch of additives. fresh tomatoes only have herbicides and whatever fecal matter fresh from the garden :).
semp
Not necessarily Semp. There are good products out there. The one I like to use cost a bit more than "Hunts" and is an Italian product carried in the Commissary.