http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/ Sun, 20 Jul 2008 05:10:31 +0000 http://wordpress.org/?v=1.5.2 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-3091 Sat, 08 Apr 2006 12:06:03 +0000 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-3091 I will definately try this recipe. We have discovered a little shop in the city which sells freshly made small corn tortillas, they're amazing in comparison to the prepacked things you can get at the supermarket I will definately try this recipe. We have discovered a little shop in the city which sells freshly made small corn tortillas, they’re amazing in comparison to the prepacked things you can get at the supermarket

]]> http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-561 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-561 Thank you, Anon and Sarah--<BR/><BR/>I agree that good Mexican food feeds the soul as well as the body, but then, I tend to believe that all good peasant foods of the world feed the soul as well as the body. <BR/><BR/>I will stretch and say that all food, prepared with love, whether it is haute cuisine or hillbilly cookin', feeds every human hunger, both the physical bodily hungers and the soul hunger for connection and affection.<BR/><BR/>Dan--<BR/><BR/>I cannot choose a single beloved cuisine, either, which is why I cook so many different dishes from different places. I think I just like strongly flavored foods, period, end of story. <BR/><BR/>The use of flatbread sounds like a good choice! Thanks for the tip. <BR/><BR/>The electric tortilla makers are not bad things, but I think it is just as easy to use the press and the pan. And if you use the dried masa mix, making the dough isn't so bad, either. <BR/><BR/>If you all ever want lessons, you know where you can come! Thank you, Anon and Sarah–

I agree that good Mexican food feeds the soul as well as the body, but then, I tend to believe that all good peasant foods of the world feed the soul as well as the body.

I will stretch and say that all food, prepared with love, whether it is haute cuisine or hillbilly cookin’, feeds every human hunger, both the physical bodily hungers and the soul hunger for connection and affection.

Dan–

I cannot choose a single beloved cuisine, either, which is why I cook so many different dishes from different places. I think I just like strongly flavored foods, period, end of story.

The use of flatbread sounds like a good choice! Thanks for the tip.

The electric tortilla makers are not bad things, but I think it is just as easy to use the press and the pan. And if you use the dried masa mix, making the dough isn’t so bad, either.

If you all ever want lessons, you know where you can come!

]]> http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-560 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-560 I can never decide if I prefer Chinese, Mexican, or Indian food. Italian is in there too. If I had one that I had to chose just one to live with for the rest of my life, though, I'd probably pick Chinese, (and I'd probably live a lot longer!)<BR/><BR/>Anyway...<BR/><BR/>Heather and I made Enchiladas recently, using a good amount of your recipe, though we used Pace enchilada sauce that we SERIOUSLY doctored up, (cause you have to,) and store bought tortillas which we knew would be, as you said, cardboard-like and bland, so Heather decided to experiment and use some flatbread, which I think was some that she brought back from Lebanon.<BR/><BR/>It came out well. Good experiment, and next time, we'll make our own enchilada sauce.<BR/><BR/>Tortillas will have to wait for a while, though the electric tortilla maker sounds quite cool! ;-)<BR/><BR/>-Dan I can never decide if I prefer Chinese, Mexican, or Indian food. Italian is in there too. If I had one that I had to chose just one to live with for the rest of my life, though, I’d probably pick Chinese, (and I’d probably live a lot longer!)

Anyway…

Heather and I made Enchiladas recently, using a good amount of your recipe, though we used Pace enchilada sauce that we SERIOUSLY doctored up, (cause you have to,) and store bought tortillas which we knew would be, as you said, cardboard-like and bland, so Heather decided to experiment and use some flatbread, which I think was some that she brought back from Lebanon.

It came out well. Good experiment, and next time, we’ll make our own enchilada sauce.

Tortillas will have to wait for a while, though the electric tortilla maker sounds quite cool!

-Dan

]]> http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-559 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-559 what a beautiful dish. what a beautiful dish.

]]> http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-558 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/08/30/the-whole-enchilada-part-iii-the-tortillas/#comment-558 Thank you for this series which I am so enjoying reading. Good Mexican food not only satisfies hunger but feeds the soul. I took classes several years ago from a wonderful lady (4th generation San Diegan) by the name of Elena Cota. From her I found a beautiful wood press that pats out my tortillas to perfection. I love your idea of using a cut up baggie and will try that next time. In addition I found an electric tortilla maker that allows me to cook the tortillas at the table so everyone gets a fresh hot one. I pass around the "stuffings" and they serve themselves with which delights tickle their fancy for that tortilla. Thank you for this series which I am so enjoying reading. Good Mexican food not only satisfies hunger but feeds the soul. I took classes several years ago from a wonderful lady (4th generation San Diegan) by the name of Elena Cota. From her I found a beautiful wood press that pats out my tortillas to perfection. I love your idea of using a cut up baggie and will try that next time. In addition I found an electric tortilla maker that allows me to cook the tortillas at the table so everyone gets a fresh hot one. I pass around the “stuffings” and they serve themselves with which delights tickle their fancy for that tortilla.

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