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Enchilada sauce
Red sauce 46%  46%  [ 24 ]
Verde sauce 37%  37%  [ 19 ]
Mole (black) - Oaxacan style 17%  17%  [ 9 ]
Total votes : 52
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 Post subject: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:14 pm 
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What do you want on top of your enchiladas?

You can also comment on favorite enchilada filling.

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Last edited by linanil on Wed Apr 08, 2015 3:17 pm, edited 1 time in total.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:17 pm 
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Verde, baby!

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:19 pm 
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I thought this was going to be a thrilling story about two enchiladas who switch tortillas in the oven. Enchilada Face/Off.

[gif]Kevin Sorbo yelling 'disappointed!'[/gif]

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:22 pm 
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Really I like all three, but mole is so variable!I love the refried bean enchiladas with mole at Ranchos in San Diego, but otherwise I always go for verde when there's the option for it. There was a really good place in Queens that made seitan enchiladas and had suuuch good salsa verde. yuum!

Also, it's so easy to make! Now I wanna go buy some tomatillos and make my own.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:23 pm 
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I also have a soft spot for canned old el paso red enchilada sauce. My mom used to make enchilada stacks with it and it brings back all the memories

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:24 pm 
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Somebody here once posted about eating green salad with Italian dressing on top of their enchiladas. It sounded just weird enough to try, so now I love that. Sometimes I put on a lime salad dressng (Annie's and Newman have them) and that's good too.

Now I really want enchiladas.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 3:24 pm 
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Never mole. That anise/licorice flavor is so gross to me.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 4:39 pm 
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I think only the poblano mole has anise in it, don't think green or black have it.

Oh and I love shredded lettuce/tomatoes on top of my enchiladas. I really have a soft spot for red sauce for enchiladas although if I can get a black mole, I'll do it.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 4:46 pm 
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I've never had mole that I know of; it doesn't appeal to me. I only ever use verde when i make enchiladas which is rare esp now with kids who wouldn't condescend to try them.

My fave filling is Very Garlicky Garbanzos.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 4:57 pm 
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linanil wrote:
I think only the poblano mole has anise in it, don't think green or black have it.

Mulato peppers have that flavor and they are often used in all types of mole that I know of.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:13 pm 
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Favorite fillings: pinto beans, garlicky kale, and pepitas. Chicken (usually Beyond Meat), cheese, and black olives.

When I was in high school, my former stepdad taught me how to make his favorite lazy-ass bachelor enchiladas: shredded cheddar, canned red enchilada sauce, canned chili, sliced black olives. Dip the tortillas in the enchilada sauce, fill them with cheese and olives (and onions, if they aren't your nemesis like they are mine), top with the rest of the enchilada sauce, canned chili, and the remains of the cheese and olives. I still love them that way (with Daiya and Chilliman) when I'm feeling nostalgic.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:16 pm 
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I have never had mole.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:27 pm 
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I will happily take one of each, thanks.


Right now, if I had to choose, I would say mole. I went to Oaxaca last fall and brought back a bunch of chihuatle peppers and some other kind that I don't remember, and spent a full day with a friend making some super involved fancy chocolate mole that turned out sooooooo good, and he sent me home with two extra quarts of it after we ate dinner. I froze one and got to eat so much mole for a few months, it was the best.

Not gonna turn my nose up at any delicious saucy smothered tortilla though.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:29 pm 
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I have a confession in that sometimes I'll buy canned refried beans and canned enchilada sauce and will make myself some beans and enchilada sauce, potentially lettuce/tomatoes and tortillas as a meal. I haven't done that in a while though but now I think I should.

Oh and maybe we could start the enchiladas - olives or no olives? It is a fight in my family (i'm pro-olive)

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:52 pm 
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No olives. Olives are right behind celery and green peppers on the scale of Evil Foods That Must Never Come Near Me. (EFTMNCNM since we lack ridiculous acronyms around here)

I've never had real mole. I don't much care for the kinds I've had, but I won't write it off since I know the real thing is a lot different than anything I can make in 30 minutes or buy in those Frontera sauce packs.

I make them with canned beans/sauce too. I don't usually bother with cheese though--I just load up the top with sour cream, guac, and salad. I also make them with crumbles and taco seasoning.

The enchiladas in IDI are so good though--really worth the time and effort.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 5:56 pm 
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I voted for verde but my all-time favorite is enfrijoladas. For fillings I like roasted butternut squash with caramelized onions and roasted poblanos or quinoa and lentils with chorizo seasonings and potatoes. No olives, ever.

ETA: How could I leave out squash blossoms? Roasted poblanos in cashew crema are pretty good, too.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 7:01 pm 
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I voted "Yes, please."

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 7:11 pm 
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I never had Oaxacan style, but either way--put enchiladas in my mouth please.


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 7:30 pm 
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Mostly in the U.S. we eat mole poblano which is super intense so I can see it not being for everyone. There are so many kinds of mole out there that I'll bet that anyone who doesn't like it could try another version. I just made yellow mole for the first time and it was really good.

I want to make enchiladas with chao cheese. Too bad that would cost a million dollars.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 8:51 pm 
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I've only had red sauce. I realize now that there I have.lived a sheltered enchilada existence and now I must try verde and mole!

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 9:58 pm 
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ijustdiedinside wrote:
Really I like all three, but mole is so variable!I love the refried bean enchiladas with mole at Ranchos in San Diego, but otherwise I always go for verde when there's the option for it. There was a really good place in Queens that made seitan enchiladas and had suuuch good salsa verde. yuum!

Also, it's so easy to make! Now I wanna go buy some tomatillos and make my own.


Where in Queens?

I like mole sauce best. I'm going for Mexican tomorrow and I'm thinking about the tres enchiladas which allows you to get three sauces. And three fillings!

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 10:26 pm 
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I like all three equally, and if I had my way, it would be a steady rotation: red, green, mole, red, green, mole. But I'm married to a mole obsessed fiend. So it's more like mole, mole, mole, red, mole, mole, mole, mole, green, mole, mole, around here.
As for olives, I never gave them much thought in regards to enchiladas. I like olives, but my mole obsessed spouse hates them. He also hates green bell peppers, so maybe I should be concerned that he is going to leave me for the beautiful Lavawitch and set up a happy green pepper and olive free home with her. Then again, I like celery, and so does he. So maybe celery will save us!


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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 10:35 pm 
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Your husband is definitely a primo catch, but the celery is a deal breaker.

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 10:36 pm 
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Red sauce! For the filling, some sort of potato + greens combination (I'm partial to plain ol' yellow 'taters + spinach, but sweet potatoes + kale is also delicious).

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 Post subject: Re: Enchilada face off
PostPosted: Wed Apr 08, 2015 10:41 pm 
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I like them all, but I have a soft spot for Tex Mex enchiladas with chili gravy, which I probably haven't had in fifteen years. But the memories are strong.

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