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Enchiladas

8,619 Views | 41 Replies | Last: 3 mo ago by theagmax
FIDO*98*
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7:52p, 7/16/24
AG
I stopped by Los Angeles Tortilla factory in San Antonio this afternoon and they had some freshly made red corn tortillas coming off the press which got me craving some old school cheese enchiladas

My go-to recipe is Matt Martinez' poor boy enchilada sauce. This Enchilada Gravy recipe is copied all over the internet (and usually uncredited) for good reason, it's damn hard to beat. That said.....

....instead of using a meat broth or water, I make a basic red chile broth by combining 4.5 cups of water with 2 dried guajillo, one dried ancho, 1/3c chopped onion, and a crushed clove of garlic. Simmer for about 20 mins then puree and strain. This should give you 4 cups of broth....2 for the enchilada gravy and 2 for the Mexican rice. Take this extra step and you'll be rewarded with the best enchiladas you've ever had

Cheese is 60/40 Extra Melt (deli American) and Mild Cheddar.

Careful.....the plate is hot!






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B-1 83
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8:04p, 7/16/24
AG
This is a great recipe. My mother in law (puro Mexicano) would never consider easy melt - it's all cheddar for her. I like it in small quantities with the cheddar.
Being in TexAgs jail changes a man……..no, not really
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FIDO*98*
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In reply to B-1 83 • 8:10p, 7/16/24
AG
Funny...I alway used Cheddar until I learned that damn near every Mexican restaurant uses Extra Melt.
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big ben
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9:56p, 7/16/24
AG
Still have the link to the Original Fido Thread from like '08ish, awesome stuff
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MichaelJ
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11:10p, 7/16/24
AG
We've made the Sylvia's enchilada kitchen enchiladas - and my wife insisted on making it with 100% cheddar which I think leads to a giant grease bomb. More so, at least, than it already is. IMO.

I'll have to try this cheese ratio. Though I think monterrey jack cheese should play a part too
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Aggie Therapist
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In reply to FIDO*98* • 5:39a, 7/17/24
AG
For years I was like "what cheese are they putting in these tacos, enchiladas and breakfast tacos?! at Mexican restaurants"? It just melts in your mouth and slaps.

Then I finally found out it was the American deli.

Game changer for at home recipes!
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AgNav93
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9:49a, 7/17/24
AG
Well, I know what I'm making this weekend. Thanks.
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Cowboy Curtis
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11:26a, 7/17/24
AG
Puro pinche!
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VP at Pierce and Pierce
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2:29p, 7/17/24
beautiful looking sauce!
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B-1 83
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In reply to FIDO*98* • 2:42p, 7/17/24
AG
FIDO*98* said:
Funny...I alway used Cheddar until I learned that damn near every Mexican restaurant uses Extra Melt.
"Restaurant" is the key phrase………. The other stuff didn't exist in my mother in law's early years.
Being in TexAgs jail changes a man……..no, not really
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MAROON
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2:57p, 7/17/24
AG
Red tortillas are so money. Which we could get them in Houston.

Plate looks good, but one huge issue. Rice and beans should be on the same side of the plate.
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Col. Steve Austin
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In reply to big ben • 7:26a, 7/20/24
AG
big ben said:
Still have the link to the Original Fido Thread from like '08ish, awesome stuff

Well, post it!
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
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Nobody Knows My Name
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In reply to MAROON • 11:12a, 7/20/24
AG
MAROON said:
Red tortillas are so money. Which we could get them in Houston.

Plate looks good, but one huge issue. Rice and beans should be on the same side of the plate.

Pretty sure I saw them in my local Michoacana.
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MiMi
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In reply to Col. Steve Austin • 11:02a, 7/21/24
S
Col. Steve Austin said:
big ben said:
Still have the link to the Original Fido Thread from like '08ish, awesome stuff

Well, post it!
Cheese Enchilada night at Casa de Fido
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GAC06
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5:54p, 7/21/24
AG


Interesting technique in this video to bake the enchiladas in pairs on parchment paper on a sheet tray instead of in a casserole dish
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option short side
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In reply to FIDO*98* • 9:23p, 7/21/24
AG
FIDO*98* said:
I stopped by Los Angeles Tortilla factory in San Antonio this afternoon and they had some freshly made red corn tortillas coming off the press which got me craving some old school cheese enchiladas

My go-to recipe is Matt Martinez' poor boy enchilada sauce. This Enchilada Gravy recipe is copied all over the internet (and usually uncredited) for good reason, it's damn hard to beat. That said.....

....instead of using a meat broth or water, I make a basic red chile broth by combining 4.5 cups of water with 2 dried guajillo, one dried ancho, 1/3c chopped onion, and a crushed clove of garlic. Simmer for about 20 mins then puree and strain. This should give you 4 cups of broth....2 for the enchilada gravy and 2 for the Mexican rice. Take this extra step and you'll be rewarded with the best enchiladas you've ever had

Cheese is 60/40 Extra Melt (deli American) and Mild Cheddar.

Careful.....the plate is hot!







Your cheese technique is spot on
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justnobody79
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In reply to FIDO*98* • 9:25a, 7/22/24
FIDO*98* said:
I stopped by Los Angeles Tortilla factory in San Antonio this afternoon and they had some freshly made red corn tortillas coming off the press which got me craving some old school cheese enchiladas

My go-to recipe is Matt Martinez' poor boy enchilada sauce. This Enchilada Gravy recipe is copied all over the internet (and usually uncredited) for good reason, it's damn hard to beat. That said.....

....instead of using a meat broth or water, I make a basic red chile broth by combining 4.5 cups of water with 2 dried guajillo, one dried ancho, 1/3c chopped onion, and a crushed clove of garlic. Simmer for about 20 mins then puree and strain. This should give you 4 cups of broth....2 for the enchilada gravy and 2 for the Mexican rice. Take this extra step and you'll be rewarded with the best enchiladas you've ever had

Cheese is 60/40 Extra Melt (deli American) and Mild Cheddar.

Careful.....the plate is hot!






I see you mixed your spices on some fine china purchased from HEB
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austinag1997
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8:29p, 7/22/24
AG
Has anyone used an old school volcanic stone metate with whole corn to grind to make tortillas? Really tempted to do this with blue corn.
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pattymelt
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8:42p, 7/22/24
AG
Anybody know how to get your rice to split? I can get the flavor close to Tex Mex, but I can't get that cracked open grain for the texture. I've tried rinsing, frying, not rinsing, not frying, long grain parboiled, jasmine, cheap white rice, and no success yet.
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Smoochie-Wallace II
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2:47a, 7/23/24
have you tried making corn tortillas from scratch on your griddle?
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B-1 83
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8:26a, 7/23/24
AG
It's always funny to see people wanting to make their own tortillas while my mother in law says "Screw that! I have places that make them better than me, and it's a lot easier!" She was raised near Eagle Pass, and they live in San Antonio. They know her by name at her nearby Culebra Meat Market.
Being in TexAgs jail changes a man……..no, not really
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MichaelJ
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In reply to B-1 83 • 9:35a, 7/23/24
AG
B-1 83 said:
It's always funny to see people wanting to make their own tortillas while my mother in law says "Screw that! I have places that make them better than me, and it's a lot easier!" She was raised near Eagle Pass, and they live in San Antonio. They know her by name at her nearby Culebra Meat Market.


Also - with the flexibility required for enchiladas - I think you're better off going commercial anyway
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FIDO*98*
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In reply to MichaelJ • 11:16a, 7/23/24
AG
Yep, I've come to the conclusion that really good manufactured tortillas are better for enchiladas than handmade because they are thinner and more flexible. El Milagro is my favorite at the store and if I'm anywhere close to Los Angeles in San Antonio you can always get hot just made tortillas and they are making nixtamal on site as well.

I'll make homemade tortillas from Masienda masa harina out of Austin. The green corn makes a nice looking tortilla for stacked enchiladas with red chile
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Col. Steve Austin
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In reply to MiMi • 1:05p, 7/23/24
AG
MiMi said:
Col. Steve Austin said:
big ben said:
Still have the link to the Original Fido Thread from like '08ish, awesome stuff

Well, post it!
Cheese Enchilada night at Casa de Fido
Gracias!
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
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HTownAg98
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In reply to pattymelt • 10:32a, 7/24/24
pattymelt said:
Anybody know how to get your rice to split? I can get the flavor close to Tex Mex, but I can't get that cracked open grain for the texture. I've tried rinsing, frying, not rinsing, not frying, long grain parboiled, jasmine, cheap white rice, and no success yet.
Using long grain rice and overcooking it will cause it to split.
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austinag1997
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In reply to B-1 83 • 10:59a, 7/24/24
AG
B-1 83 said:
It's always funny to see people wanting to make their own tortillas while my mother in law says "Screw that! I have places that make them better than me, and it's a lot easier!" She was raised near Eagle Pass, and they live in San Antonio. They know her by name at her nearby Culebra Meat Market.


I like to try new stuff from scratch. May determine its a major PITA, but still want to try it.
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Bruce Almighty
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12:45p, 7/24/24
AG
I make my own tortillas for tacos but use cheap store bought tortillas for enchiladas.
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DavisGary88
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In reply to FIDO*98* • 9:54a, 7/26/24
How many enchiladas does that recipe make? We are making a batch this afternoon.
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FIDO*98*
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In reply to DavisGary88 • 11:13a, 7/26/24
AG
We made a dozen. Two on the platter and 10 in a casserole dish. I love that sheet pan idea up top though. Wil do that going forward
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lurker76
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11:34a, 7/30/24
I remember seeing a discussion on here before about the extra melt American cheese, but looking on line it looks like you have to get 30 pounds at a time. How do you source it? Is it available at and HEB deli?
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HTownAg98
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12:29p, 7/30/24
Is it this? https://www.heb.com/product-detail/2679028

I've used the Kraft American Deluxe with good results too.
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MAROON
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In reply to HTownAg98 • 4:39p, 7/30/24
AG
Used this last week mixed with sharp cheddar and it was great.
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FIDO*98*
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7:13p, 7/30/24
AG
Hatch Chile season is upon us. Celebrated with stacked chicken and green Chile enchiladas




1 Rotisserie chicken + stock veggies
12 corn tortillas
1 C. roasted Hatch green chile
1/2 onion, chopped
2 cloves garlic smash and chop
3 Tbls neutral oil
3 Tbls. flour
1 tsp. oregano
1/2 tsp. cumin
1-2 tsp. salt
1/2 tsp. pepper
2.5-3 c chicken stock

16 oz grated Jack Cheese

Heat oven to 400. Pick the chicken and set aside. Make a stock with the carcass

In medium saucepan, add oil, onions and garlic. Saut onions and garlic until they start to soften but not brown.
Add flour and spices to onions. Stiir and cook a minute, then whisk in the stock. Add chopped green chiles and bring to a boil. Cover and simmer about 20 minutes.

When sauce is done, take about a cup out and mix with the chicken. Add a cup of shredded cheese and mix again

Hit the sauce with an immersion blender if you like it smooth. Otherwise use as is

Divide the chicken into 6 portions and stack on a sheet tray. Cover with remaining sauce, top with remaining cheese, and cook for about 10-15 minutes









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Pondering65
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In reply to GAC06 • 3:23p, 8/3/24
AG
GAC06 said:


Interesting technique in this video to bake the enchiladas in pairs on parchment paper on a sheet tray instead of in a casserole dish
made this today…it is what I call a do over. Will definitely make it again.


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Chipotlemonger
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3:29p, 8/3/24
AG
Are we gonna turn this into our official Enchilada thread?
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