Enchilada Virgin

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

Peace,
Carol

No. We do too. The tinned pinto beans are revolting.

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

Recipe By: Barb Schaller, inspired by the one Nancy Young has posted a
couple times

That made me laugh. Great sounding soup you made. I'll try it
sometime.

nancy

In article <[email hidden]>,

Nancy Young said:

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

Recipe By: Barb Schaller, inspired by the one Nancy Young has posted a
couple times

That made me laugh. Great sounding soup you made. I'll try it
sometime.

nancy

I like it. Rob's tastebuds seem to be changing -- he's more sensitive
to hot food than he used to be, I think. I thought it was great with
the Ro-Tel -- it was a bit much for him though he ate it. I didn't
mind it but wouldn't have wanted it much hotter, I think. And I've
learned to not overcook the chicken if I put some in -- I don't miss the
meat at all all and I don't think I ever thickened it and used the sour
cream. The cheese and the aguacate idea came from a dinner we had at a
Mexican restaurant here in Minneapolis a couple months ago, I loved the
cheese. And the avocado,.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Quoted post said:

Damsel in dis Dress said:

ensenadajim said:

for me, canned refried beans are a bit too bland. One simple way to
p8unch them up is to add a few tablespoons of dried decaffinated
coffee to them. It creates a deep smoky flavor. A shot or two of
hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

No. We (ie, my wife and I) make a pot of beans about once a week from
dried. By a pot of beans, I mean 1 lb dry. We usually cook them in
the slow cooker - cooking beans is enough to justify a slow cooker in
our household. It is rarely used for anything else.

By the way, we commonly cook pinto beans, black beans, small red beans,
anasazi beans (an heirloom variety related to pintos), and black eyed
peas. The black eyed peas we normally cook on the stove, the rest in
the slow cooker. Anasazi beans are really very good - I prefer them
greatly over "regular" pinto beans, but they are more expensive. Good
quality (ie, not too old) dried beans tend to be much better than
canned.

Later,
Mark Muller

How do you do the beans in a crockpot, Mark, please. I think crockpots
are useless but I could be persuaded to try the beans in mine if you
provide the particulars. Thanks.
--
-Barb Schaller
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

Ken Knecht said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I'm thinking about some tortilla soup first. We like that a lot and
I've been making it frequently.

Recipe? I looked on Google but there seem to be dozens, all different.

TIA

Sure.

This is what I did last night and what I will do, I believe, in the
future. I initially used the recipe that Nancy Young has posted a
couple times from one of the morning network tv shows; I've adapted it
enough that I am comfortable saying that this is my recipe now. We
loved it last night.

{ Exported from MasterCook Mac }

Tortilla Soup

Recipe By: Barb Schaller, inspired by the one Nancy Young has posted a
couple times
Serving Size: 4-6
Preparation Time: 0:00
Categories: Soups

1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tablespoons vegetable oil

1 can (10 oz?) Ro-Tel tomatoes with green chilies (pureed with a stick
blender if you wish -- we wish)
6 cups chicken broth (homemade preferred)
1 teaspoon lemon pepper
2 teaspoons worcestershire sauce
1 tablespoon chili con carne seasoning (Penzeys)
1 teaspoon ground cumin

OPTIONAL:
1 pound boneless skinless chicken breasts cut into small cubes
Avocado chunks
Chunks of Chihuahua cheese

In a large saucepan, cook the onion and garlic in the oil over low heat
for 5 minutes until onion is softened. Add next group of ingredients.
Simmer for 20 minutes.

If you want to use the chicken meat (I don't) add 1 pound skinless
boneless chicken breasts, cut into small cubes, turn the heat off and
let it stand for about 5 minutes to look the chicken pieces. Don't
overcook the chicken, please.

Pour the almost-boiling hot soup over about 3 chunks of cheese, some
tortilla chips (broken) and some avocado in a soup bowl and enjoy.
Correct the seasoning to your satisfaction. Hot sauce may be desired.
‹‹‹‹‹
Notes: A squeeze of lime juice might be enjoyed, too.

Thank you. Any substitute for the 1 tablespoon chili con carne seasoning
(Penzeys)? Maybe chili powder?

TIA

--
Untie the two knots to email me

A trillion here, a trillion there,
pretty soon you're talking real money.

Melba's Jammin said:

In article <[email hidden]>,

Quoted post said:

Damsel in dis Dress said:

On Thu, 30 Mar 2006 18:13:01 -0800, ensenadajim
<[email hidden]> wrote:

>for me, canned refried beans are a bit too bland. One simple way to
>p8unch them up is to add a few tablespoons of dried decaffinated
>coffee to them. It creates a deep smoky flavor. A shot or two of
>hotsauce does wonders too.

Am I the only one who cooks pintos starting with dried beans?

No. We (ie, my wife and I) make a pot of beans about once a week from
dried. By a pot of beans, I mean 1 lb dry. We usually cook them in
the slow cooker - cooking beans is enough to justify a slow cooker in
our household. It is rarely used for anything else.

By the way, we commonly cook pinto beans, black beans, small red beans,
anasazi beans (an heirloom variety related to pintos), and black eyed
peas. The black eyed peas we normally cook on the stove, the rest in
the slow cooker. Anasazi beans are really very good - I prefer them
greatly over "regular" pinto beans, but they are more expensive. Good
quality (ie, not too old) dried beans tend to be much better than
canned.

Later,
Mark Muller

How do you do the beans in a crockpot, Mark, please. I think crockpots
are useless but I could be persuaded to try the beans in mine if you
provide the particulars. Thanks.

I don't really have a recipe, but here is the general idea. Rinse your
beans, removing any stones or other debris. Place the whole bag (1 lb)
of beans in the crockpot - ours is an old style standard 3 qt round
one. Add liquid - some combination of water, stock, and/or beer -
enough to generously cover. In a perfect world, just the right amount
to have the beans come out the consistency you like. In an imperfect
world, you may have to add more water later. I can't give a
measurement, as I eyeball it. Add any other things you like in beans -
I like a can of tomatoes and green chilles. Some diced ham or a ham
bone is also nice, as is some smoked sausage. Add any seasonings you
like - herbs, spices and salt. Some salt is needed - maybe a teaspoon.
Everything else is optional. I like some cumin and/or oregano. Herbs
de Provence are nice in black beans. Cook on low until the beans are
done. How long varies greatly with the beans - both the variety, and
more importantly, how old they are. Older beans get very dry and take
forever to cook, and there isn't any way to know how old the beans you
have are. For black beans and pinto beans, 8-10 hours is usual. If
they aren't cooking as fast as you would like, turn the crockpot to
high. As they are cooking, check to make sure there is enough liquid -
you may have to add more. Once you have done this a few times, you
should be able to get the amount of liquid right at the start, so you
won't have to add any.

You could soak the beans overnight first, but we never bother. I am
sure they would cook faster if given a soak. You can also start them
on high instead of low, or start with hot water to get things going
more quickly.

Our most commonly cooked pinto beans would be made with some beer (1
bottle for the pot), water, a can of tomatoes with green chilles (they
really give a nice flavor without making the beans hot), some cumin,
some oregano, maybe some garlic powder, and some salt. Once you get
the hang of it, you can just dump everything in the crockpot in the
morning and have beans for dinner with no attention in between. In my
opinion, cooking them slowly in the crockpot results in a tastier bean
than cooking them quicky over the stove. YMMV.

Later,
Mark

In article <[email hidden]>,

Ken Knecht said:

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

{ Exported from MasterCook Mac }

Tortilla Soup

Recipe By: Barb Schaller, inspired by the one Nancy Young has posted a
couple times

Quoted message said:

Quoted message said:

1 tablespoon chili con carne seasoning (Penzeys)

Quoted message said:

Thank you. Any substitute for the 1 tablespoon chili con carne seasoning
(Penzeys)? Maybe chili powder?

TIA

I'm sure you could -- Nancy's recipe from which I adapted called for a
TEASPOON of chili powder.
Here's what the Penzeys bag says about the chili con carne seasoning:
Sp9cy flavor, but not heat. A great way to give rich chili flavor to
other dishes. Just sprinkle on chicken, fish, or chops. 1-2 tsp per
pound; add salt to taste.

Ingredients: ancho chili pepper, tomato powder, ground cumin, Mexican
oregano, garlic, coriander, onions, red and green bell peppers,
Tellicherry black pepper, allspice, cilantro, and cloves.

FWIW.
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

Melba's Jammin said:

In article <[email hidden]>,

aem said:

Melba's Jammin said:

I just grabbed this recipe from the Cooks.com site. Never mind the
quantities; I'm more interested in the ingredient list -- does it look
acceptable? [snip]

GROUND BEEF ENCHILADAS

1 1/2 lb. ground chuck
1 tbsp. chili powder
Salt & pepper to taste
1/2 c. oil & 1 tbsp.
1 qt. enchilada sauce
1 lg. onion, chopped
1/4 tsp. garlic powder
24 corn tortillas
1 lb. grated cheddar cheese
[snip]

You clearly have this all under control. It would be typical of
Mexican cooking to add cumin and oregano to the chili powder, and of
course you can always use minced garlic with the onion instead of the
garlic powder. I think a thread not too long ago noted that cotija
cheese often gets crumbled over enchiladas at the end. Oh, and there's
cilantro, to be sure... :-) . My sister is the enchilada maker in
the family and she prefers the LaPalma brand of sauce; I pretty much
think they're all okay. -aem

Thanks. Much as I love cilantro, Rob does not, so there won't be any
cilantro involved (I don't have any anyway. :-) Cumin and oregano will
be included - thanks for the reminder. I don't have cotija cheese but I
do have the Chihuahua.

What about my can of pinto beans? Just smash them and heat them?

I will often just put the beans in the enchiladas. They're remarkably
flexible about what they get filled up with, although anything that requires
cooking (meat, veggies, beans) should be cooked beforehand.

My fave spring enchilada is roasted asparagus, black beans, and Jack
cheese, with green enchilada sauce (Las Palmas is what is usual around
here) over.

And as others have noted, try 'em stacked (New Mexico style), with or
without an egg on the top.

Charlotte
http://loveandcooking.blogspot.com
--

On Sat, 1 Apr 2006 21:50:15 +0000 (UTC), [email hidden]

(Charlotte L. Blackmer) said:

And as others have noted, try 'em stacked (New Mexico style), with or
without an egg on the top.

Mmmmmmmmmmmmmmm...... New Mexico style.... 😉

I will be having some of those in about 2 weeks, when I get to
Albuquerque. With an egg on top.

Christine

Christine Dabney said:

On Sat, 1 Apr 2006 21:50:15 +0000 (UTC), [email hidden]

(Charlotte L. Blackmer) said:

And as others have noted, try 'em stacked (New Mexico style), with or
without an egg on the top.

Mmmmmmmmmmmmmmm...... New Mexico style.... 😉

I will be having some of those in about 2 weeks, when I get to
Albuquerque. With an egg on top.

Christine

Don't forget, these are also known as Sonoran enchiladas.

jim

ensenadajim said:

Don't forget, these are also known as Sonoran enchiladas.

jim

Not in NM, they aren't.

Christine

ensenadajim said:

Christine Dabney said:

On Sat, 1 Apr 2006 21:50:15 +0000 (UTC), [email hidden]

(Charlotte L. Blackmer) said:

And as others have noted, try 'em stacked (New Mexico style), with or
without an egg on the top.

Mmmmmmmmmmmmmmm...... New Mexico style.... 😉

I will be having some of those in about 2 weeks, when I get to
Albuquerque. With an egg on top.

Christine

Don't forget, these are also known as Sonoran enchiladas.

jim

LOL not in NM, despite the area being part of the northern Sonoran
desert.

Quoted message said:

Christine Dabney said:

ensenadajim said:

Don't forget, these are also known as Sonoran enchiladas.

jim

Not in NM, they aren't.

Christine

Maybe to the rest of the world?
;->

jim

On Sun, 02 Apr 2006 16:08:58 -0600, Arri London <[email hidden]>

Quoted message said:

ensenadajim said:

Christine Dabney said:

On Sat, 1 Apr 2006 21:50:15 +0000 (UTC), [email hidden]
(Charlotte L. Blackmer) wrote:

>And as others have noted, try 'em stacked (New Mexico style), with or
>without an egg on the top.

Mmmmmmmmmmmmmmm...... New Mexico style.... 😉

I will be having some of those in about 2 weeks, when I get to
Albuquerque. With an egg on top.

Christine

Don't forget, these are also known as Sonoran enchiladas.

jim

LOL not in NM, despite the area being part of the northern Sonoran
desert.

Quoted message said:

Yeah, as though NM did not already have enough things to establish a
good reputation, they hijacked Sonoran enchiladas.

;->

jim

ensenadajim said:

On Sun, 02 Apr 2006 16:08:58 -0600, Arri London <[email hidden]>

Quoted message said:

Quoted message said:

Don't forget, these are also known as Sonoran enchiladas.

jim

LOL not in NM, despite the area being part of the northern Sonoran
desert.

Quoted message said:

Yeah, as though NM did not already have enough things to establish a
good reputation, they hijacked Sonoran enchiladas.

;->

jim

Not hijacked. It was all part of the same country (Mexico) at one time.
Just because a war was fought and borders changed didn't mean the
enchiladas needed to change.

Quoted message said:

On Mon, 03 Apr 2006 16:29:29 -0600, Arri London <[email hidden]>

Quoted message said:

ensenadajim said:

On Sun, 02 Apr 2006 16:08:58 -0600, Arri London <[email hidden]>

Quoted message said:

> Don't forget, these are also known as Sonoran enchiladas.
>
> jim

LOL not in NM, despite the area being part of the northern Sonoran
desert.
>

Yeah, as though NM did not already have enough things to establish a
good reputation, they hijacked Sonoran enchiladas.

;->

jim

Not hijacked. It was all part of the same country (Mexico) at one time.
Just because a war was fought and borders changed didn't mean the
enchiladas needed to change.

Quoted message said:

New Mexio hijacked the enchiladas. They were Sonoran well before New
Mexio was a thought in anyone's mind. Then local yokels in New Mexico
said, "hey let's call the New Mexico-style Enchiladas" HIJACKED the
enchiladas and put a new name on it.

jim
grinning ear to ear

ensenadajim said:

On Mon, 03 Apr 2006 16:29:29 -0600, Arri London <[email hidden]>

Quoted message said:

ensenadajim said:

On Sun, 02 Apr 2006 16:08:58 -0600, Arri London <[email hidden]>
wrote:

>> Don't forget, these are also known as Sonoran enchiladas.
>>
>> jim
>
>LOL not in NM, despite the area being part of the northern Sonoran
>desert.
>>

Yeah, as though NM did not already have enough things to establish a
good reputation, they hijacked Sonoran enchiladas.

;->

jim

Not hijacked. It was all part of the same country (Mexico) at one time.
Just because a war was fought and borders changed didn't mean the
enchiladas needed to change.

Quoted message said:

New Mexio hijacked the enchiladas. They were Sonoran well before New
Mexio was a thought in anyone's mind. Then local yokels in New Mexico
said, "hey let's call the New Mexico-style Enchiladas" HIJACKED the
enchiladas and put a new name on it.

jim
grinning ear to ear

ROTFL! Shame it's not true LOL.

Melba's Jammin said:

I just grabbed this recipe from the Cooks.com site. Never mind the
quantities; I'm more interested in the ingredient list -- does it look
acceptable?

We usually have an enchilada when we go to our favorite Mexican
restaurant nearby. Seems like the filling isn't much but fried or
boiled ground beef -- it's pretty fine (texture).

I posted this earlier today in another thread.
I've also seen these refered to as "White Trash Enchiladas".

-----
Enchiladas Blancas - Beef

1-1/2 pounds hamburger
1/2 to 3/4 pound cheddar cheese - shredded
3-oz can chopped olives
1-medium onion, minced
2-(10oz) cans cream of chicken soup
1-pint sour cream
1-dozen tortillas (flour or corn)
vegetable oil
salt and pepper to taste

Brown meat and onion and season with salt and pepper. Combine with
grated cheese (reserving some cheese for top) and olives. Combine sour
cream and soup to make a sauce. Fry tortillas in oil until soft. Put
large spoonful of mixture and spoonful of sauce in each tortilla and
roll up. Place rolled tortillas side by side in 13 x 9 baking dish.
Spread remaining sauce over rolled tortillas. Top with remaining grated
cheese. Bake at 350 F for 40-45 minutes.
-----
Enchiladas Blancas - Chicken

1-1/2 pounds chicken breast - cooked/shredded
1 (3oz) can mild chilis - diced
2 (10oz) can cream of mushroom soup
1-pint sour cream
1/2 to 3/4 pound monterey jack or chedder cheese - shredded
1 medium red onion - minced
1-dozen flour tortillas
vegetable oil
salt and pepper to taste

Saute onions unitl soft. Mix mushroom soup and sour cream to make a
sauce. Combine chicken, chilis, cheese (reserve some cheese for
toping) and onions. Fry tortillas in oil until soft. Put large spoonful
of mixture and spoonful of sauce in each tortilla and roll up.and roll
up. Place rolled tortillas side by side in 13 x 9 baking dish. Spread
remaining sauce over rolled tortillas. Top with remaining grated
cheese. Bake at 350F of 40-45 minutes.
-----

-Rusty

On Tue, 04 Apr 2006 16:30:33 -0600, Arri London <[email hidden]>

Quoted message said:

ensenadajim wrote:

Quoted message said:

Quoted message said:

New Mexio hijacked the enchiladas. They were Sonoran well before New
Mexio was a thought in anyone's mind. Then local yokels in New Mexico
said, "hey let's call the New Mexico-style Enchiladas" HIJACKED the
enchiladas and put a new name on it.

jim
grinning ear to ear

ROTFL! Shame it's not true LOL.

It is true if the enchiladas preceeded the founding of New Mexico. So
which is the chicken and which is the egg?

jim

ensenadajim said:

On Tue, 04 Apr 2006 16:30:33 -0600, Arri London <[email hidden]>

Quoted message said:

ensenadajim wrote:

Quoted message said:

Quoted message said:

New Mexio hijacked the enchiladas. They were Sonoran well before New
Mexio was a thought in anyone's mind. Then local yokels in New Mexico
said, "hey let's call the New Mexico-style Enchiladas" HIJACKED the
enchiladas and put a new name on it.

jim
grinning ear to ear

ROTFL! Shame it's not true LOL.

It is true if the enchiladas preceeded the founding of New Mexico. So
which is the chicken and which is the egg?

jim

But the enchiladas in the region did precede the founding of New Mexico.
The area NM now occupies was inhabited long before the Spanish ever set
foot there. Layering food in maize tortillas wasn't invented by the
Europeans.

Quoted message said: