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May 09, 2007

Comments

matt

Now this looks fascinating! I love enchiladas, come on, who doesn't?? Now when you say "fiery", do you meant crazy hot? Or just a little hot or just a little kick to them? :)

Question on this step, "Place as many tortillas on 2 cookie sheets as will fit in a single layer. Brush lightly on both sides with vegetable oil. Bake 3 minutes to warm and soften tortillas before rolling."

Does that really soften the tortillas? The reason I ask is because I've been in search of some way to soften the tortilla short of making some sort of steamer. Interesting technique, and I admit, I haven't heard of that one but will definitely try it.

Thanks for the great recipe!

Matt

Lisa (Homesick Texan)

These look sooo delicious! Hope you make it to Oaxaca someday, that sounds like a dream vacation!

Stephanie Beack

Matt, these are not crazy hot but definitely a nice kick. I'd put them on the high end of the medium scale... as for softening the tortillas this way, yes it works to soften them enough to fill and roll them without breaking or cracking. The hole you see on the side of one is purely from my mishandling after they were cooked and cooled a bit. They still dried out a little in the oven, like usual but this is the best way to soften them before filling that I've found so far. I'm sure there are even better tricks but this is what I know at this point.

Lisa, thanks they were really awesome. Hopefully I'll get there, it was really disappointing not to go but I'll find a way back. Could you imagine learning to do the real thing? What an adventure and inspiring cooking phenomenon.

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