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Thread: You can't screw up enchiladas

  1. #1
    elaich Guest

    Default You can't screw up enchiladas

    So the recipe called for poblano peppers, and the closest I could get
    locally were Anaheim.

    It called for a Serrano pepper, and I substituted a Jalepeno. Oops.

    I realized I had forgotten to buy the enchilada sauce, so I looked in the
    fridge and found a bottle of something called Tico Taco I'd bought several
    years ago. It looked like soy sauce but smelled like enchilada sauce, so I
    dumped it in.

    I didn't notice this before, but the recipe called for 5 - 6 hours of slow
    cooking of the ingrediments. I didn't have that kind of time, so I fast
    cooked them in 1 hour.

    The recipe called for shredded Monterey Jack, so I used a bag of combo
    Jack/Cheddar I happened to have.

    I felt pangs of guilt, so I went back to the store, chose the green
    enchilada sauce over the red that the recipe called for, because I like
    green sauce better than red sauce. I dumped all of that on top before
    putting it in the oven.

    All these mistakes, and it made the best enchiladas I have ever made.


  2. #2
    bulka Guest

    Default Re: You can't screw up enchiladas

    On Oct 1, 12:51 am, elaich <x...@y.z> wrote:
    > So the recipe called for poblano peppers, and the closest I could get
    > locally were Anaheim.
    >
    > It called for a Serrano pepper, and I substituted a Jalepeno. Oops.
    >
    > I realized I had forgotten to buy the enchilada sauce, so I looked in the
    > fridge and found a bottle of something called Tico Taco I'd bought several
    > years ago. It looked like soy sauce but smelled like enchilada sauce, so I
    > dumped it in.
    >
    > I didn't notice this before, but the recipe called for 5 - 6 hours of slow
    > cooking of the ingrediments. I didn't have that kind of time, so I fast
    > cooked them in 1 hour.
    >
    > The recipe called for shredded Monterey Jack, so I used a bag of combo
    > Jack/Cheddar I happened to have.
    >
    > I felt pangs of guilt, so I went back to the store, chose the green
    > enchilada sauce over the red that the recipe called for, because I like
    > green sauce better than red sauce. I dumped all of that on top before
    > putting it in the oven.
    >
    > All these mistakes, and it made the best enchiladas I have ever made.


    This is cooking. Recipies aren't scripture, just suggestions. A few
    interesting mistakes will reinforce the basics and then the fun
    begins.

    Aside from burning the pot or dumping in a pound of salt, it is hard
    to completely screw up. Might not be what you started out to make,
    but maybe something better.

    mBulka

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