Why is it that every time I try to make enchiladas, they end up a big lumpy formless mess? I seriously want to make my own enchiladas so I'm not tempted to go to places like Chevy's but whenever I follow recipes, the tortillas won't stay together. I always use corn tortillas. Maybe this is the problem. And sometimes I think that maybe I should not bake with the sauce (add it afterwards) but then they'd dry out, right?
Why is it that every time I try to add things to pancake batter (sliced bananas, frozen blueberries, etc.), the pancakes stay wet in the middle? I tend to just top the pancakes after they're cooked, but I really want the stuff embedded within the pancakes.
TIA to any knowledgable people!
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8 comments:
Well, I'm not sure about the enchiladas. You could try making them with a flour tortilla and see where that gets you (that's all my PR friend makes hers with and hers are some of the yummiest I've ever had).
But the pancakes I have a more definite answer on! Two things to try: 1)Make sure that you don't have too much of the extras in the batter. I think a 1/2 cup is pretty standard. 2)They will need to cook lower and slower. So after your pan heats up turn it down to medium low and let the pancake cook a lot longer. Maybe that will help?
Another thing you might try is dropping in the filling while the first side is cooking - usually works for me.
I honestly don't make enchiladas very often, but when I do, I brush the corn tortillas with some vegetable oil on each side, throw them on a cookie sheet and heat them about 4 minutes in a 300 degree oven before filling them.
Pancakes - the recipe I use calls for 1 C. of blueberries. I use 1/4 C. batter per pancake. I tend to do what S said and go with lower heat and longer cooking. I admit I still have issue sometimes with the pancakes being completely cooked and not too brown on the outside.
Thanks, guys! This all makes perfect sense. I had thought about cooking lower and slower with pancakes, but it's just so hard to wait for food in the morning!
Too much sauce? I don't know. They were talking about this on The Splendid Table a few weeks ago and all I remember is not to use too much sauce and do what Rebbecca does with the tortillas.
I'll tell you what I do: enchilada lasagna. Same stuff, not in rolls ;) Because if its going to be a blob anyway.....
I need to look up that Splendid Table! Usually the content is so ridiculously esoteric. How do you make your enchilada lasagna, Linsey?
I am not very helpful with questions like that. I think I just layer enchilada sauce, cheese beans (or whatever) in the old cast iron and put it in the oven at 350 until its melty. Yum! I keep a mountain of tortillas in the freezer so I'm always ready :)
That sounds right.. Maybe sauce, tortillas, cheese, beans and then repeat and then tortillas and cheese on top.
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