Pondering65 said:

---

GAC06 said:

---

Interesting technique in this video to bake the enchiladas in pairs on parchment paper on a sheet tray instead of in a casserole dish

---

---

Legit.

Thanks for the idea, I'll try to cook the enchiladas myself

ShackelfordAg99 said:

---

Pondering65 said:

---

GAC06 said:

---

Interesting technique in this video to bake the enchiladas in pairs on parchment paper on a sheet tray instead of in a casserole dish

---

---

Legit.

---

Yep. I think the restaurants just toss the entire plate in, if not just putting it under the salamander.

Something like the 2minute mark in this video making Snuffers cheese fries.



I assume the plates start pipiing hot before they even have food. Then it heats the enchiladas from the plate and the broiler, helping melt the cheese. Just my guess but it makes sense to me

following

Fido...is this the book?

What cheese did you use?

Pondering65 said:

---

GAC06 said:

---

Interesting technique in this video to bake the enchiladas in pairs on parchment paper on a sheet tray instead of in a casserole dish

---

made this today…it is what I call a do over. Will definitely make it again.

---

Holy **** balls! That looks good. I'm making enchiladas this weekend.

Tillamook "triple cheddar" pre shredded on top, plus about a third of a slice of American and more cheddar inside. Actually intended to shred some blocks of cheddar I bought for this but got lazy

Boo on pre-shredded cheese.

The American was even pre sliced

I can forgive that being pre-sliced, because you weren't likely eating cellulose.

Potato starch

Definitely better than cellulose.

HTownAg98 said:

---

Boo on pre-shredded cheese.

---

Boo on processed cheese-type product, also. I'll tolerate it, but it doesn't agree with The Wife at all - it better be some form of cheddar or Monterrey Jack.

B-1 83 said:

---

HTownAg98 said:

---

Boo on pre-shredded cheese.

---

Boo on processed cheese-type product, also. I'll tolerate it, but it doesn't agree with The Wife at all - it better be some form of cheddar or Monterrey Jack.

---

I think it is too salty

How have I not heard of this place?

I used to run bird dogs in the Hebbronville area, but there is no way you would know about this place unless somebody tells you first.


As far as American cheese and enchiladas goes, it needs to be noted that there is a difference between processed American cheese and Processed American cheese food. Cheese food is less than 50% cheese and give you disgusting products such as Velveeta. High quality deli American or Land o Lakes extra melt is a different story. You'll never get Tex-Mex restaurant style enchiladas if you don't use at least half American.

Good mention of Lala's, it is pretty damn good. What I consider classic mid last century TexMex. I have eaten there a few times and it was good.

South Texas used to be littered with places like Lala's, now not so much. Most were just let go by owners that aged out sadly enough and not enough kids stayed with the family tradition. Recently Moya's in Refugio closed as well.

Still some spots out there, but not all that many.

pattymelt said:

---

Anybody know how to get your rice to split? I can get the flavor close to Tex Mex, but I can't get that cracked open grain for the texture. I've tried rinsing, frying, not rinsing, not frying, long grain parboiled, jasmine, cheap white rice, and no success yet.

---

Boil it for 5 minutes before putting the lid on. That's it. Same technique that's used to get the rice to pop in jambalaya

The place might be old and some would say, less than clean, but Larry's in Richmond has the cheese for enchiladas and nachos absolutely nailed. Must be a combination of cheeses and I would guess including some sort of American cheese. Molina's gets close, but not quite there. El Patio also close, but theirs seems heavier.

I like the ooze that comes from the American cheese.

Making my grocery list now.

Smoke 2 chickens. Debone and shred. Use corn tortillas. Fill with deboned chicken, and Monterrey Jack cheese.

Make homemade tomattlla sauce. Pour over baked enchiladas. Usually makes 3 glass pans. They get eaten quickly. Its a lot of work, but they are good.

I'm such an enchilada freak.

Easily a top 3 food for me.

FIDO*98* said:

---

B-1 83 said:

---

HTownAg98 said:

---

Boo on pre-shredded cheese.

---

Boo on processed cheese-type product, also. I'll tolerate it, but it doesn't agree with The Wife at all - it better be some form of cheddar or Monterrey Jack.

---

Have you ever heard of or been to Lala's cafe in Mirando City on the way to Laredo? For the large plate, they hand press five corn tortillas. Two of them they stuff with cheddar and roll into enchiladas, two get put in a fryer for crispy beef taco shells, and the other stays flat in the fryer for a chalupa. Everything is started when you order. It takes a while relative to most Mexican places, but worth it. When I am going from Laredo to the Valley or vice versa, I always try and make a detour.

---

I want this. Now.