Reply With Quote
Being a Californian, I don't know from Tex Mex, but the enchiladas at my favorite place use a combination of gravy and the sauce from Chili Colorado.
Exactly.My mom made the best enchiladas, no meat filled, just a plain red sauce.
Being a Californian, I don't know from Tex Mex, but the enchiladas at my favorite place use a combination of gravy and the sauce from Chili Colorado.
The best enchiladas I have ever had (in Mexico) didn't use red chile. It was an entirely different guisada from San Antonio style, but it definitely wasn't red. I don't know anything about moles though, so I can't tell you what kind.
I just use regular Salsa for mine.
Good shredded beef/chicken/pork are awesome in enchiladas. Especially if you fry it up on the grill for a minute or two after shredding it.My mom made the best enchiladas, no meat filled, just a plain red sauce.
Bottled salsa? yuckOr homemade?
Oh I agree, it's just that I miss my mom's cooking.
See I've never had any kind of guisada/meat sauce enchiladas anywhere in Mexico or West Texas. The red enchiladas made with a pure red chile sauce. They do make mole enchiladas most places, and they are delicious, but that's an entirely different sauce (although it is red chile based).
Damn, now I want to make enchiladas. Don't have 8 hours to slow cook the meat in manteca first though.
This is 65% why I married a mexican. Got a craving? Send her ass to the kitchen.
Bottled salsa? yuck
Nah,
Oh I agree, it's just that I miss my mom's cooking.
you better check with the "real" police
That is how my mom makes them and I learned from her. Simple but tasty sauce although mine isn't really red.My mom made the best enchiladas, no meat filled, just a plain red sauce.
I guess I'm confusing guisada and mole. Tells you how good my Spanish is.
When I get a craving we head to the bedroom.
my grandfather was the most humblest gentleman i knew. all he had to to was sit at the kitchen table and my grandmother would just start cooking. it was a sight to be seen.
If it was carne de burro, that's fine by me. Maybe that's also why the al pastor is so much better in Mexico than any place I have ever gotten it in the US.
my mother in law makes hers with the white queso from Mexico on top......the goat cheese I think......and a dark brown sauce....
very tasty.
Mole = fail I hate that stuff! I guess because I got burned out eating it at all the wedding receptions my mom would take me too.I guess I'm confusing guisada and mole. Tells you how good my Spanish is.
My Sicilian great-grandparents were hilarious. My great-grandfather didn't even have to do that much. If my great-grandmother was awake and not getting her hair done that day, you can bet something was cooking. I think I was only ever in that house twice as a kid without the stove being on and it was just too weird for me to handle.
my grandfather was the most humblest gentleman i knew. all he had to to was sit at the kitchen table and my grandmother would just start cooking. it was a sight to be seen.
, their house had three huge stoves/ovens -- one in the kitchen for regular use, one in the back porch that she'd use for sauces and soups that had to cook all day, and one in the basement used mostly for canning.
You should take your own advice
I love mole when it's done right.Mole = fail I hate that stuff! I guess because I got burned out eating it at all the wedding receptions my mom would take me too.
There has to be just the right amount of sweet and y in the sauce.
mole tastes like hot liquid peanut butter.Mole = fail I hate that stuff! I guess because I got burned out eating it at all the wedding receptions my mom would take me too.
Okay, can someone here explain to me what mole is?
Took the words right out of my mouth.
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions