Chilaquiles and Enchiladas - Page 3

chicagokp · 03-17-2013, 11:20 AM

That looks absolutely fantastic!!!

bigabyte · 03-17-2013, 11:27 AM

OK, this is on the MUST TRY list!

LMAJ · 03-17-2013, 11:55 AM

Oh My! Very nice!!

morgaj1 · 03-17-2013, 12:08 PM

Wow, just wow...

Smokin Patriots · 03-17-2013, 12:13 PM

Looks great!

JS-TX · 03-17-2013, 02:23 PM

Looks delicious! Around here chilaquiles are usually fried corn tortillas or (chips) with eggs and some thin oily salsa (not like pace) and maybe some cheese. Breakfast migas are similar but with no salsa. They have cheese (for sure) and pico de gallo mixed in.

Yours look great, I'd hammer that right now.

AussieTitch · 03-17-2013, 03:15 PM

Another one to put in the Bucket,its a big bucket

Gore · 03-17-2013, 03:20 PM

Quote:

Originally Posted by AussieTitch

Another one to put in the Bucket,its a big bucket

I don't care how big that bucket is. I'm not eating out of it. I saw what happened the last time with that wafer-thin mint.

DirtyChurro · 03-17-2013, 03:40 PM

That looks delicious.

Cahusky · 03-17-2013, 04:21 PM

Quote:

Originally Posted by 1MoreFord

Gore,

That don't look like any chilaquiles or enchiladas I've ever seen.

But, Dayum it looks good.

Agreed, I thought I might be the only one thinking that. I grew up on chiliquiles in California and they weren't anything like that. We used stale tortilla chips and slow simmered them in a homemade chile sauce made with lots of garlic and onions (similar to gores) until the chips were soft. Usually served them with limes, cilantro and crema. Aside from my own, these are my favorite; a sloppy, sort of soupy version at the Mecca in Pittsburgh, ca http://www.yelp.com/biz_photos/new-m...mSGkOYqpIZo7Vg

BobM · 03-17-2013, 04:30 PM

That looks great!

Gore · 03-17-2013, 05:17 PM

Quote:

Originally Posted by Cahusky

Agreed, I thought I might be the only one thinking that. I grew up on chiliquiles in California and they weren't anything like that. We used stale tortilla chips and slow simmered them in a homemade chile sauce made with lots of garlic and onions (similar to gores) until the chips were soft. Usually served them with limes, cilantro and crema. Aside from my own, these are my favorite; a sloppy, sort of soupy version at the Mecca in Pittsburgh, ca http://www.yelp.com/biz_photos/new-m...mSGkOYqpIZo7Vg

A few people have commented on this. There are many style variations. This is the style I grew up with in Tucson. I know it especially from the restaurant La Parrilla Suiza that has been on east Speedway for many decades. The Mexican food is considered to be that of Mexico-City as opposed to Texas, California, New Mexico, or "Southwest" styles. Last year, I was pleasantly surprised that the taste has remained largely the same, although they do include more southwestern dishes now.

http://www.laparrillasuiza.com/about.html

I've also had very similar in New Mexico, but they were much spicier.

03-17-2013, 11:20 AM	#31
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	That looks absolutely fantastic!!! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

03-17-2013, 11:27 AM	#32
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	OK, this is on the MUST TRY list! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-17-2013, 11:55 AM	#33
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Oh My! Very nice!! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-17-2013, 12:08 PM	#34
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama Downloads: 0 Uploads: 0	Wow, just wow... __________________ Eric A nation of sheep will soon have a government of wolves - Edward R. Murrow

03-17-2013, 12:13 PM	#35
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY Downloads: 0 Uploads: 0	Looks great! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

03-17-2013, 02:23 PM	#36
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Looks delicious! Around here chilaquiles are usually fried corn tortillas or (chips) with eggs and some thin oily salsa (not like pace) and maybe some cheese. Breakfast migas are similar but with no salsa. They have cheese (for sure) and pico de gallo mixed in. Yours look great, I'd hammer that right now.

03-17-2013, 03:15 PM	#37
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Another one to put in the Bucket,its a big bucket __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-17-2013, 03:40 PM	#39
DirtyChurro Knows what a fatty is. Join Date: 03-17-13 Location: Smithfield, Utah Downloads: 0 Uploads: 0	That looks delicious.

03-17-2013, 04:30 PM	#41
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|