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11-20-2011, 08:38 AM | #16 |
Donating YT 500 Club Member | I'll just keep watching for it! I am so excited
__________________ Emily and Taycie Love you little girl |
Welcome Guest! | |
11-25-2011, 09:14 AM | #17 |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| Sorry to have kept you waiting. Getting a recipe from my mom is like pulling teeth. She goes so fast and never gives measurements. She makes a motion with her fingers and says, "About this much." to absolutely everything. It took me a while, and then I translated all I could. You'll have to forgive me, but I don't know what Chile de Arbol is for the first recipe. Red Sauce: Makes approximately 30 enchiladas (maybe more) 5 California Chiles (California Chilipods) 2 triangles of that chocolate I posted (the chocolate comes in disks, and the disks are divided into little triangels) Pepper to taste (approximately a dash) 2 little cloves 1 garlic clove salt to taste 1 tbs of vinegar and Chile de arbol for heat. Add as much or as little as you'd like. My mom frequently omits this. Remove all stems and seeds from the California Chiles. Place them in the blender with a little water and blend until coarse. In a small pot, add an inch of water (approximately 1/2 cup) and melt chocolate triangles over medium heat. Add melted chocolate and all other ingredients in your blender. Blend until smooth. I love this sauce because it keeps well. We can have enchiladas several times a week, and it keeps up to 3 weeks.
__________________ Littlest JakJak We miss you Kaji |
11-25-2011, 09:20 AM | #18 |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| Tomatillo Sauce: (or as I like to call it, green sauce ) Makes approximately 24 enchiladas 10 medium tomatillos 8 oz sour cream 1 jalapeno (add more for heat if you wish) 1 tbs chicken bouillon 1 garlic clove Peel tomatillos, an place in a pot with the jalapeno and water. (enough water to almost cover them) Boil until tomatillos are soft. Place tomatillos, jalapeno, and all other ingredients in a blender. Also add just a bit of the water the tomatillos boiled in to help make the mixture smooth. Blend until smooth. Place mixture in a pot and bring to a boil. Done.
__________________ Littlest JakJak We miss you Kaji |
11-25-2011, 09:21 AM | #19 |
www.yorkierescue.com Donating Member Join Date: May 2009 Location: Las Vegas & Orange County
Posts: 17,408
| I am so freaking hungry.
__________________ The T.U.B. Pack! Toto, Uni, & Bindi RIP Lord Scrappington Montgomery McLimpybottom aka El Lenguo the Handicapped Ninja 10-12-12 |
11-25-2011, 09:27 AM | #20 |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| As for the enchiladas themselves, here are some tips. In my house red enchiladas are fried, and the green are baked. No, these are not healthy recipes. My mom warms the tortillas (corn for both recipes) on her comal until they're soft. We should do this for both recipes, but we get hungry and skip this step when we make red sauce enchiladas. It doesn't hurt the end result if you skip it too. For green sauce: add oil to a plate making a very shallow pool of oil. Dip the warmed tortillas in the pool of oil, just enough to coat them a little, then dip them in the sauce. My mom says this step helps them keep from falling apart in the baking process. Place your drenched tortilla in a baking dish, add your shredded chicken, and roll it up. Once you fill your dish, if you have just a little of the sauce left, go ahead and pour it over the enchiladas. If it's just a little, it will coat them a little more, but it should not create a pool of sauce in the dish. Sprinkle cheese over the enchiladas and cover with aluminum foil. Bake them at 350 degrees for approx 15-20 mins.
__________________ Littlest JakJak We miss you Kaji |
11-25-2011, 09:34 AM | #21 |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| My personal tip on making the red sauce one is, be prepared to clean! It gets messy. Red enchiladas should be served right off the pan. That's when they're their best. In a pan, preferably non stick, add enough oil to cover the bottom of the pan. Leave it on medium-low heat. Dip your warmed tortilla in the red sauce, and then place it in your pan with the warm oil. It should sizzle, and unfortunately, some of the sauce will splatter on your contertop. At least, that's always been my experience. Heat both sides, and then remove it from the pan. Fill it with cheese, or chicken and then top it with sour cream or cheese. My personal favorite cheese is the Cacique Queso Ranchero. I call it my non stinky mexican cheese. Both are paired well with shredded ice berg lettuce. Yum.... I'm getting hungry just thinking about it. The green sauce ones pair well with iceberg lettuce and a few slices of nice ripe tomato. Yum yum yum!!!!!
__________________ Littlest JakJak We miss you Kaji |
11-25-2011, 09:40 AM | #22 |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| Are you going to try these? I love my momma, but she hates giving me her recipes. I bet if a stranger asked, she'd be more receptive.
__________________ Littlest JakJak We miss you Kaji |
11-25-2011, 01:19 PM | #23 |
Gidget & Sidney's Mom Donating Member Join Date: Feb 2011 Location: PA
Posts: 3,462
| Please tell your mother we LOVE her and thank you, thank you! They look delish! I cannot wait to attempt to make (I am sure they will not be as good as hers).
__________________ Mommy to Gidget, Sidney & Cricket(RIP) |
11-25-2011, 01:26 PM | #24 | |
Donating YT 500 Club Member | Quote:
THANK YOU So much! I can't wait to eat these!!
__________________ Emily and Taycie Love you little girl | |
11-25-2011, 03:09 PM | #25 |
www.yorkierescue.com Donating Member Join Date: May 2009 Location: Las Vegas & Orange County
Posts: 17,408
| I never make mexican food myself, bc I have so many restaurants here that do the cooking for me.
__________________ The T.U.B. Pack! Toto, Uni, & Bindi RIP Lord Scrappington Montgomery McLimpybottom aka El Lenguo the Handicapped Ninja 10-12-12 |
11-25-2011, 04:20 PM | #26 | |
Donating YT 2000 Club Member Join Date: May 2008 Location: Los Angeles, California, USA
Posts: 12,693
| Quote:
As for the rest of you, enjoy the recipes! It took forever to get my mom to budge, but at least now even I have the recipes. Last year my mom asked me what I wanted for my birthday, to which I responded I wanted to learn how to make enchiladas on my own. She agreed, but when it came down to it, she made them without telling me. My mom isn't ready to not be needed yet. Even if it's just for her enchilada recipe. There was something else I was going to add, for the red ones, they're a bit of an art. With my mom, she heats the tortillas in oil until the edges are just slightly crispy, but the middles are soft. I have never been able to achieve this perfect balance myself.
__________________ Littlest JakJak We miss you Kaji Last edited by DvlshAngel985; 11-25-2011 at 04:24 PM. | |
12-04-2011, 03:43 PM | #27 | |
Donating YT 18K Club Member Join Date: Mar 2009 Location: Yorkie Zoo
Posts: 34,152
| Quote:
Thank you so much for the recipes Susi! I'm going to bookmark this thread and try them both really soon
__________________ Lisa, Mom to Curri Bee Vindi Loo Tikka Masala Sugar Baby | |
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