Recipe 21: tex-mex enchiladas
Jun. 15th, 2006 06:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ninevirtues(From the June issue of Everyday Food-- no online link)
Okay, so if you add a couple of adobo chiles (plus some of the chile sauce), plus three tablespoons (Really, tablespoons) of chili powder to a bunch of broth and flour, you would expect the resulting sauce to be hot, hot, hot.
But wait! Actually, it was not, not not. These enchiladas had the kind of heat that grows on you over the course of several small enchiladas, and eventually conks you on the head and steals your lunch money. They were good! But the instructions are highly optimistic about exactly how much filling will actually fit in an enchilada.
Okay, so if you add a couple of adobo chiles (plus some of the chile sauce), plus three tablespoons (Really, tablespoons) of chili powder to a bunch of broth and flour, you would expect the resulting sauce to be hot, hot, hot.
But wait! Actually, it was not, not not. These enchiladas had the kind of heat that grows on you over the course of several small enchiladas, and eventually conks you on the head and steals your lunch money. They were good! But the instructions are highly optimistic about exactly how much filling will actually fit in an enchilada.
