Edited by TasunkaWitko - 8/12/13 at 3:20pm
wikipedia gives a brief description and history on enchiladas, which i am summarizing here:
quote:An enchilada is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations...The Real Academia Española defines the word enchilada...as a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce. Enchilada is the past participle of Spanish enchilar, "to add chile pepper to," literally to "season (or decorate) with chile."
This look delicious!
We are lucky enough to have an authentic Mexican restaurant by us, I asked them the difference between, an enchilada and a burrito cause they always looked the same on my plate, and they told me an enchilada is rolled in a corn tortilla, and a burrito in a flour tortilla, then they also mentioned that a taquito is rolled in a corn tortilla and a flauta is wrapped in a flour tortilla...
either way no matter what they are called or rolled in I LOVE MEXICAN FOOD....LOL
I love Mexican food. I gotta be careful when I make it as I love spicy food and wife cant do much heat. Needless to say I get allot when I make it. It's not intentional I sample and think there's no heat when there is. Same way with chili.
dave - ha ha ~ there were, exactly, 40 candles on that cake!!
blancher - i am pretty darn certain that smoking the burger (or pork, or shredded beef, or chicken) would be great with this. i keep intending to try, but ever get around to it. my little chief would work great for the burger, adding lots of smoke flavour without cooking anything, but i ams ure a smoke cooker (offset, propane, electric etc.) would do very well, also.
casino - i agree about the fopoulr vs. corn. i prefer corn myself, but mrs. tas prefers the flour. i gotta say, even with flour these are extremely good - they don't get too gummy, but of course that depends on how much sauce is drizzled after filling the pans, and how long it's cooked etc.
sprky - as prepared, these enchiladas are not "hot" at all, but they do pack plenty of flavour and (non-hot) spice - very good and very savory. i know that the gravy can kind of throw people off a little, but like i said, think about it: it's just thick beef broth or stock, and it really adds to the final product. beef plus tomato plus mexican spices = really, really WONDERFUL stuff, every time, and the gravy adds beef flavour as well as a thickness to the sauce that is out of this world, rich and wonderful.
al, kevin, ahron, werdwolf and gary - these definitely are good - there is a "weeknight cooking componet, with the canned sauce etc., but i can certainly vouch for the results. plus, you can, of course, make your own sauce and use your own spice mixtures to turn this into something more "homemade!"
thanks agian, guys - if there are any questions, let me know - and if anyone tries these, please let me know how you like them!