Even Bobby Flay knows “stacked enchiladas” = “New Mexico.”
My father attended university in New Mexico and then spent many years attempting to perfect this stacked enchilada incarnation, right down to the fried egg. We never had any other kind, and I was surprised the first time I encountered rolled enchiladas.
It remains family lore the time he whirled red enchilada sauce without remembering to put the lid on the blender, as well as the other time he forgot to wash his hands after crushing chilies before going to the bathroom.
To be honest, I never cared much for the New Mexico version. They’re ok, but nothing to bark about in my book.
This is technically a taco, because it uses corn tortillas; but I roll them like a burrito with the ends open.
Make an authentic guacamole. Use extra jalapeños or Serranos to make it nice and hot. Whatever you do, don’t use supermarket guacamole in the tubs.
Make carnitas, or just buy them pre-made in the refrigerated section of Trader Joe’s. (TJ’s are good, fast, and easy; but homemade is of course better.)
Heat two soft corn tortillas. Moisten them with a little water, shake them off, cover them with a damp paper towel, and microwave them until they’re steamy (15 seconds for two, longer for more). OR put a little oil in a cast-iron frying pan, other frying pan, or griddle, and heat them until they’re soft and steamy. OR do the same without oil.
Stack the two tortillas on a plate fill with carnitas and a goodly amount of guacamole. Fold into a taco, or roll into a ‘burrito’.
Of course you can make an actual burrito with a flour tortilla, but I like the carnitas, guac, and jalapeños on corn tortillas.
[Marge Gunderson voice] I’m not sure I agree with you a hundred percent on your police work there, Dew’. I figured they followed the Billy Jack (1971) model and hunted wild horses. With that scenario, you don’t have to breed them, feed them, shelter them, vet them, etc. like you would cattle. It’s more like catching fish. [/Marge Gunderson voice]
ISTR an article from the early 1990s about someone wanting to catch wild horses and send them to France. People got upset because they knew the French would eat them and the idea went away. But sometimes maybe the animals overpopulate, starve, etc. and we’re fine with culling them and not using the meat? Then I found this article.
In cattlemen terms, wild horses are “sons of bitches,” eyesores, habitat destroyers, and misfits; in BLM terms, they are “shitters.” History, on the other hand, will bear them out as scapegoats: contrary to popular belief, wild horses are not destroying public lands where they are found amidst 6 million heads of cattle and sheep. In fact, a 1990 General Accounting Office report showed that livestock consumed 81% of Nevada’s forage in the four studied horse areas.
Why is there such determination to rid our public lands of wild horses? For many — the livestock lobby, government agencies, and even environmental and wildlife protection organizations — the wild horse isn’t a wild animal at all, but a domesticated animal gone feral.
So it depends on whom you talk to. Horses good, wild horses bad?
That’s hilarious…and the tag line’s a blast from the past!
Wasn’t there a skit on SNL where Ed McMahon (Randy Quaid) announces “Heeeeeeeere’s Johnny!” and they switch cameras to “Johnny,” and when they go back to Ed he’s eating a can of Alpo?
This was the sort of tour where 14 of your 21 meals are prepaid and there are 7 “on your own” and aside from the tour bus it’s a bit difficult to get around. The planets just didn’t align but a few of us were willing.
I later heard they used to fry their French fries in horse fat…maybe some still do?
I spent some time in NM. Maybe that’s why stacked seems equally normal to me. I’m not sure how they’re different in terms of taste but I haven’t had stacked in a long time.
Looking at Lorne Green’s IMDb page, it wasn’t him. It must probably Eugene Levy doing an impression. This may have been the episode where Lorne Green keeps getting interrupted as he tries to recite a dirty limerick (or tries to sing a verse from Friggin’ in the Riggin’).
Me, too. I also eat flour tortillas, but typically I don’t find that I’ll just use one or the other randomly. If it’s quesadillas it’s always flour. Burritos are always flour. Tacos and enchiladas and tostadas are always corn. Although the one exception was the “burrito in a bowl” at the South El Monte outpost of El Tepeyac that they called a soft tostada. I liked to go with a friend who didn’t like guacamore (!!!), so I always got his in addition to mine. Yum!
Back when I lived in Montana, during the summer, I had tamales for supper every Tuesday. There was a lady at the farmer’s market whose primary business was some very delicious salsas, but she also sold tamales, as a way of getting people to sample her salsas.
Then when I moved back to the Cleveland area, there was a farmer’s market that set up in the parking lot of a church. Some of the ladies from the church sold tamales as a fundraiser.
But then that market moved to a different location, and then petered out 
.
If the Burrito Police do try to arrest your PBJ wrap, just tell them that it’s refried peanuts and strawberry salsa. Presto, that’s a burrito.
I’d quibble with that. My workplace gave me a $10.00 Chipotle girt card, so I went to the one down the street last week, and was underwhelmed. It wasn’t bad, but it wasn’t good, either - a bit bland. I generally get my burrito-slash-quesadilla fix from either of two local chains, Moe’s, or Bell Street Burritos. Bell Street Burritos makes unquestionably the best homemade tortilla chips I’ve ever put in my mouth.
I just suggested Chipotle because it’s a national chain offering mission-style burritos.
For fast food middle-o- the-road burritos, it’s absolutely fine. I haven’t been there in many years, but it’s perfectly serviceable and one of the better fast food options.
Yeah, there are definitely better burritos to be had, but mostly at little holes-in-the-wall with one location, or food trucks, or the like. I don’t think there are any nationwide chains with better burritos than Chipotle.
I can’t believe I didn’t notice this thread until today.
If you want to attempt to make your own, especially if you’re trying to make a fat mission style burrito like you get at Chipotle, a common rookie mistake is to place the fillings right in the center of the tortilla. What you want to do is mentally divide the tortilla into thirds, and place your fillings in one of the edge thirds, if that makes sense. Then fold in the sides, then roll up the tortilla starting with the end with the fillings. You can find videos on YouTube demonstrating this technique, or just go to Chipotle and watch how they do it.
I assume you mean frying after adding the fillings and rolling it up? As others have said, that is unnecessary. IMO, if you fry it it becomes a chimichanga; from what I can tell a chimichanga is essentially a burrito that’s been dropped in a deep fryer. I think Taco Bell may grill some of their burritos to give it a bit of crunch, but IMO that’s a gimmick invented by Taco Bell, and isn’t necessary for a traditional burrito. In fact for a mission style burrito the tortilla should be soft and not crunchy. And on that note…
Restaurants like Chipotle and the multitudes of independent restaurants selling burritos in California will usually have a machine that steams the tortilla for a few seconds before adding the fillings. The steam not only warms up the tortilla, it also gives it that soft texture. Of course those machines aren’t practical for home use, but you can kinda sorta reproduce the effect by microwaving it between some damp paper towels for about 10 seconds.
I got the impression that steaming the tortilla helps the burrito to stick together. I’ve eaten mission-style burritos where that wasn’t done and they seemed to fall apart more than the ones that were steamed.
That may well be. I doubt I’ve had one that hadn’t been steamed.
The other rookie mistake for those making their own mission style burrito is using a tortilla that is too small - which is pretty much all of those sold in a grocery store.
It’s both. Primarily to make it pliable, with the added bonus of self-stickiness.
While that’s typically true, there is a place in San Francisco that does Korean-Mexican fusion food and stuffs their burritos with Korean style ingredients, like bulgogi beef, kimchee, and rice. And they still call them burritos.
Thanks for the cooking tips! My burrito experiment is slated for tomorrow. About this:
Yes, the recipe I was considering basically has you pan fry them in just a tablespoon of oil after they’re rolled up. It says ‘until golden and crispy’. And it called that ‘Dorado’ style, so maybe it’s considered distinct from deep-fat fried chimichangas? But don’t take opinions seriously, we’ve already established how much I know about the subject. 
I do intend to fry them, even it it’s not necessary:
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They contain shredded cheese. Gooey melted cheese >>> cold shredded cheese.
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I like crispy/crunchy things in general.
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It’s winter! Everything possible should be served hot.
I’ve only seen that applied to (American style) corn hard shell tacos. I suspect doing that with a flour tortilla will make it more flakey than crispy. Not that there’s anything wrong with that except it might make eating it a little messier.
This video made the rounds a few years ago but I think it’s chock full of great tips. It’s only 3 mins long and there’s scarcely a spare syllable: