Cheese Enchiladas

[CoTex 1160]

That table with the advertisements on it reminds me of my childhood.  

First Mexican food I remember is my grandmother taking me to Monterey house in Corpus and feeding me cheese enchiladas.  They would hide pralines in the basket of chips like some sort of kids Easter egg hunt.

I don’t remember it being particularly good food but it got me started and I’ll never change.

[tx 3 putt 77061]

2 minutes ago, CoTex said:

That table with the advertisements on it reminds me of my childhood.  

First Mexican food I remember is my grandmother taking me to Monterey house in Corpus and feeding me cheese enchiladas.  They would hide pralines in the basket of chips like some sort of kids Easter egg hunt.

I don’t remember it being particularly good food but it got me started and I’ll never change.

trust me, that place slaps. Handmade tortillas too. My ‘steak’ plate, damn spicy. Love it 

[tx 3 putt 77061]

14 hours ago, CoTex said:

That table with the advertisements on it reminds me of my childhood. 

That’s a sure fire sign that you’re about to get some great food 

[Texzilla58 4738]

That table with the advertisements on it reminds me of my childhood.  
First Mexican food I remember is my grandmother taking me to Monterey house in Corpus and feeding me cheese enchiladas.  They would hide pralines in the basket of chips like some sort of kids Easter egg hunt.
I don’t remember it being particularly good food but it got me started and I’ll never change.

As a kid, most TexMex joints would load the table with chips, “hot sauce” in a pitcher, ice water, then bring a bowl of jalapeños, onions, and carrots en escabeche, butter pats, and hot corn tortillas. Most had a killer punch that I later learned was basically sweet tea, pineapple juice, and red food color. With the big dinners you’d get pineapple sherbet or peppermint ice cream, and often a bigass praline.

I know of no joint still doing a huge setup like that anymore. But the flavor profile back then of these places I am still in search of. It’s probably a combination of lard, masa, and the chile powder available then, and the soul of the abuelita in back running the kitchen.

[tx 3 putt 77061]

6 minutes ago, Texzilla58 said:

As a kid, most TexMex joints would load the table with chips, “hot sauce” in a pitcher, ice water, then bring a bowl of jalapeños, onions, and carrots en escabeche, butter pats, and hot corn tortillas. Most had a killer punch that I later learned was basically sweet tea, pineapple juice, and red food color. With the big dinners you’d get pineapple sherbet or peppermint ice cream, and often a bigass praline.

I know of no joint still doing a huge setup like that anymore. But the flavor profile back then of these places I am still in search of. It’s probably a combination of lard, masa, and the chile powder available then, and the soul of the abuelita in back running the kitchen.

 

where’d you grow up Richie Rich ?

 

[CoTex 1160]

28 minutes ago, tx 3 putt said:

 

where’d you grow up Richie Rich ?

 

I have experienced the sherbert treatment but I remember it as orange or lime.  It was a pinche scoop but nobody cared because we were full of cheese enchiladas.

I'm tempted to go into an on the border and fire the waitstaff around to see if I can recreate Texzilla's experience.  "I'm going to need a pitcher of salsa, butter, 6 corn tortillas, ice water, sweet tea, some pineapple juice, some red food coloring, jalapenos, onions, carrots, and don't forget the chips.  Please bring that out while I peruse the menu."

[Bozo_Casanova 26488]

50 minutes ago, Texzilla58 said:

As a kid, most TexMex joints would load the table with chips, “hot sauce” in a pitcher, ice water, then bring a bowl of jalapeños, onions, and carrots en escabeche, butter pats, and hot corn tortillas. Most had a killer punch that I later learned was basically sweet tea, pineapple juice, and red food color. With the big dinners you’d get pineapple sherbet or peppermint ice cream, and often a bigass praline.

 

43 minutes ago, tx 3 putt said:

where’d you grow up Richie Rich ?

Shit man, that was the standard at least in Dallas at places like the OG downtown El Fenix or even the Lakewood El Chico where a bunch of Cuellar family members worked in the 70s-80's. 

Edited November 20, 2023 by Bozo_Casanova

[CoTex 1160]

19 minutes ago, Bozo_Casanova said:

 

Shit man, that was the standard at least in Dallas at places like the OG downtown El Fenix or even the Lakewood El Chico where a bunch of Cuellar family members worked in the 70s-80's. 

I figured as much.  Dallas may sound like "Alice," but the similarities end there.

[Texzilla58 4738]

 
where’d you grow up Richie Rich ?
 

 
where’d you grow up Richie Rich ?
 

This was standard table set up at lots of places, but as noted above it was what you got at El Fenix, El Chico (our usual when the Cuellars owned it), and most mom and pops. Back then the TexMex joints in Arkansas also offered all this, and when I lived in Memphis you got complementary queso (cheese dip back then) too. I forgot but many would put a basket of saltines out there too.

Back then your platter was put under the salamander to melt the cheese sprinkled on top of your enchiladas and tamales, and to put a nice top crust on the refried beans which were 40% bacony lard. When they said “your platter is hot!” it was at least 700 degrees.

[mchookem 16336]

On 11/18/2023 at 5:58 PM, ztejas said:

 

I've put a couple Cabana samplers away from Taco Cabana recently. I think their food has taken a bit of an upturn lately - for the price it's very edible texmex when I'm feeling like a piece of shit (which is always).

I also think Rosa's makes pretty good food. 

I do think that Taco Bueno fucking sucks.

I think the entire point of texmex is to feel a little shame. Nothing wrong with admitting Lupe makes pretty good food or that a crispy beef taco from TC kind of still hits or that I'll clean up some Rosa's tortilla factory after 11 drinks. I mean, that's what we're fucking here for. This isn't the stick-your-finger-in-your-ass-spit-the-wine-out crowd. 

as a Texpat i would love a Taco Cabana option 😒

[Deej 76830]

24 minutes ago, Texzilla58 said:

When they said “Caliente!” it was at least 700 degrees.

fify

[thunderlounge 7866]

 

[elfenix 34310]

[Texzilla58 4738]

as a Texpat i would love a Taco Cabana option

This. Having spent too much of my life as a TexPat the search for TexMex is a futile effort in disappointment. When we lived in SanFran an On the Border opened in the far South Bay. We drove two hours to get Califoricated slop. Worse was our 3 years in Portland. No Mexican food at all back then worth a shit. It was like the PNW was where Mexicans that couldn’t cook worth a shit were all sent there.

Whenever we came back we left DFW and went to el Fenix or el Chico or Taco Cabana or Abuelos or whatever we first came to.

[mchookem 16336]

oh. boy.

i've been trying variations of cheese enchilada recipes for a while, samples upthread. got really close but hadn't quite been able to nail it. EyM is my standard.

finally took a shot with the NEISD recipe, following it exactly,  which i do not normally do. i mean i tend to take recipes more as guidelines, with adjustments for our particular tastes, like everybody does, right...

but i couldn't quite nail the enchiladas...until today. my goodness these were just about perfect! 

i used a mixture of monterrey jack, cheddar and american for the filling. my only issue is how messy they were to serve... what's the secret there, don't cook them as long? let them sit and cool for a bit? i steamed the tortillas instead of frying, maybe that affected the structural integrity upon serving? not sure... but even served as a mess, they were fucking delicious! yay! 😄

forgot to get a plated picture, these were in a to go container for friends...

[thunderlounge 7866]

Next time, try a pinch of cinnamon in the sauce. Just a tick adds a little background depth and compliments very nice. 

[tx 3 putt 77061]

Try velveeta in the middle 

[HouTex 1878]

8 minutes ago, thunderlounge said:

Next time, try a pinch of cinnamon in the sauce. Just a tick adds a little background depth and compliments very nice. 

 Not sure if serious. 

[tx 3 putt 77061]

5 minutes ago, HouTex said:

 Not sure if serious. 

the man is obviously criminally insane 

[mchookem 16336]

... or he's from Cincinnati 😆

[thunderlounge 7866]

29 minutes ago, HouTex said:

 Not sure if serious. 

Go back through the thread. This isn’t new by any means. 

[Texzilla58 4738]

It’s not a new suggestion. But it remains some yankeefied suggestion. What’s next, allspice? Nutmeg? Kale? Gtf out with that nutball shit.

[thunderlounge 7866]

It’s not a forefront taste, it’s a subtle background note, enhancing the cumin and chili powder. 
 

Try it. Has absolutely nothing to do with yankee anything. 

 

[TexasHooch 5122]

You know what else enhances cumin and chili?  More cumin and chili.

[mchookem 16336]

1 hour ago, thunderlounge said:

It’s not a forefront taste, it’s a subtle background note, enhancing the cumin and chili powder. 
 

Try it. Has absolutely nothing to do with yankee anything. 

 

lol it's cool...i actually know what you mean and you're not wrong. i have been known to add a dash of two of cinnamon to a pot of my Texas style chili which nobody can identify but does level it up a notch to people raving and scraping the pot empty...

but my husband is from Cincinnati and loves it and that's where i learned it. it is a yankee thing 😄

[jimmyjazz 45976]

Mexican food has all kinds of legit use of things like cinnamon and chocolate.  There is no reason those ingredients can't make it into other dishes.  If it goes beyond the "accepted" ingredient list for certain dishes (i.e., Texas chili) so be it, go with a different name.  Life is too short to be that anal retentive.

[Biff Tannen 45691]

[tx 3 putt 77061]

4 hours ago, TexasHooch said:

You know what else enhances cumin and chili?  More cumin and chili.

[tx 3 putt 77061]

Go start a mole thread for that stuff …

[elfenix 34310]

sounds like something a mole would say

[Celery Man 20967]

 

breakfast of champions

[thunderlounge 7866]

[tx 3 putt 77061]

[Shaddie 1651]

On 12/3/2023 at 1:57 PM, jimmyjazz said:

Mexican food has all kinds of legit use of things like cinnamon and chocolate.  There is no reason those ingredients can't make it into other dishes.  If it goes beyond the "accepted" ingredient list for certain dishes (i.e., Texas chili) so be it, go with a different name.  Life is too short to be that anal retentive.

About a year ago wife started making  (Mexican) chorizo. It taste much better than store bought.  1 of the ingredients is cinnamon. I was stunned. 

[tx 3 putt 77061]

59 minutes ago, Shaddie said:

About a year ago wife started making  (Mexican) chorizo. It taste much better than store bought.  1 of the ingredients is cinnamon. I was stunned. 

[Texzilla58 4738]

About a year ago wife started making  (Mexican) chorizo. It taste much better than store bought.  1 of the ingredients is cinnamon. I was stunned. 

Does she make it like a lot of packaged chorizo with plenty of hog thymus and salivary glands, taint, and lips?

My cousin had a brother-in-law who was a biology professor at UTA. A parasitologist who was an expert in liver flukes. He and wife were great cooks back in the 80’s and would have extravagant dinner parties. In between courses we would play “what is this?” Which was things passed around the table and we’d guess what horrible thing had been found in their food. “You’re all wrong! Thats a pig cornea I found in a hot dog at a Ranger game!”

[Mack Tripper 696]

2 hours ago, Texzilla58 said:

Does she make it like a lot of packaged chorizo with plenty of hog thymus and salivary glands, taint, and lips?

My cousin had a brother-in-law who was a biology professor at UTA. A parasitologist who was an expert in liver flukes. He and wife were great cooks back in the 80’s and would have extravagant dinner parties. In between courses we would play “what is this?” Which was things passed around the table and we’d guess what horrible thing had been found in their food. “You’re all wrong! Thats a pig cornea I found in a hot dog at a Ranger game!”

So now you're bitching about/conflating cinnamon, which is staple in interior Mexican food, to offal served by Ferris Bueller's best friend's sister's boyfriend's brother's girlfriend who heard from this guy who knows this kid who's going with the girl who saw some meat that something was bad? 

[Texzilla58 4738]

I love chorizo but the grocery kind that contains lips and glands basically fries away into nothing.

Don’t have an issue with cinnamon in certain Mexican dishes but not TexMex cheese enchiladas.

[Etexhorn13 3051]

Not a fan of the San Antonio ISD enchiladas. I will stick to homesick Texan/robb Walsh variety. 

[Brisketexan 105155]

I love chorizo but the grocery kind that contains lips and glands basically fries away into nothing.

Don’t have an issue with cinnamon in certain Mexican dishes but not TexMex cheese enchiladas.

Buy the koilbassa brand, or Apco brand. Both are made with actual meat.

[freyguy 4278]

I'm whacking off to @mchookem & @thunderlounge pics rt now. 

 

And I really don't care if it's uncouth, or gives you a bad visual.

[thunderlounge 7866]

[BurntOrange&White 39934]

12 hours ago, Brisketexan said:

Buy the koilbassa brand, or Apco brand. Both are made with actual meat.

I prefer the lips and asshole kind. But the Apco is superior to koilbassa

[deft 6856]

My first crack at the NEISD enchiladas. The chili gravy was being ladeled on to individual plates thus not in the pic. Slammed and went hard.


Edit: shredded American in the stuffing but then Mexican blend on top

[DalTxHornFan 3106]

Just now, deft said:

My first crack at the NEISD enchiladas. The chili gravy was being ladeled on to individual plates thus not in the pic. Slammed and went hard.

Chili gravy is what makes it great!  Congrats.

[Texzilla58 4738]

My first crack at the NEISD enchiladas. The chili gravy was being ladeled on to individual plates thus not in the pic. Slammed and went hard.


Edit: shredded American in the stuffing but then Mexican blend on top

So you cooked these without any gravy?

[DalTxHornFan 3106]

15 minutes ago, Texzilla58 said:

So you cooked these without any gravy?

The NEISD recipe calls for topping the enchiladas with gravy when served.  This lets the cheese get bubbly and maybe a bit crunchy.

[Texzilla58 4738]

That might work in a school cafeteria but I’m cooking my enchiladas in gravy. Thats practically the meaning of the word.

[Dbeasy 15068]

On 12/23/2023 at 10:55 AM, Etexhorn13 said:

Not a fan of the San Antonio ISD enchiladas. I will stick to homesick Texan/robb Walsh variety. 

[rage-a-holic 4406]

On 11/21/2023 at 8:41 AM, Texzilla58 said:

This. Having spent too much of my life as a TexPat the search for TexMex is a futile effort in disappointment. When we lived in SanFran an On the Border opened in the far South Bay. We drove two hours to get Califoricated slop. Worse was our 3 years in Portland. No Mexican food at all back then worth a shit. It was like the PNW was where Mexicans that couldn’t cook worth a shit were all sent there.

Whenever we came back we left DFW and went to el Fenix or el Chico or Taco Cabana or Abuelos or whatever we first came to.

WTF are you babbling about? OTB, before and after Brinker, was always 100% Texan.