Strange enchilada sauce

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NYNM
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2006/11/08 12:52:44 (permalink)

Strange enchilada sauce

I just had a "breakfast enchilada" (not burritto, it had a corn tortilla with ham, eggs, peppers) with a very strange sauce. It was a regular but thinner red chile sauce, but tasted like it had vinegar in it.
Has anyone ever heard of vinegar as an ingredient in Mexican food? Of course, I had this dish today on NYC, and NYC is not known for Mexican food. Maybe some wierd yuppie chef.
#1

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    PapaJoe8
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    RE: Strange enchilada sauce 2006/11/08 13:49:15 (permalink)
    NYNM, the question is, was it good???
    Joe
    #2
    NYNM
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    RE: Strange enchilada sauce 2006/11/08 15:30:40 (permalink)
    No.
    #3
    xannie_01
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    RE: Strange enchilada sauce 2006/11/08 15:36:09 (permalink)
    what kind of peppers??
    #4
    UncleVic
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    RE: Strange enchilada sauce 2006/11/08 17:27:10 (permalink)
    Probably old enchilada sauce that started fermenting...
    #5
    ann peeples
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    RE: Strange enchilada sauce 2006/11/08 17:44:38 (permalink)
    I am not an expert on enchilada sauce,but if it was vinegar like,than I ,too,suspect old sauce-I have never had a good enchilada that tastes like vinegar....
    #6
    xannie_01
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    RE: Strange enchilada sauce 2006/11/08 17:45:52 (permalink)
    i've never had a BAD one that tasted like vinegar.
    we don't have any decent delis here;
    why would you expect decent
    enchiladas there???
    #7
    enginecapt
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    RE: Strange enchilada sauce 2006/11/09 23:04:35 (permalink)
    Never. For the most part, there's not much of a place for vinegar in Mexican style cuisine because of how it dominates and subjugates the delicate flavors of the peppers and other ingredients. A good example is chunky salsa, or pico de gallo as it's known around here. It's served brilliantly fresh with fresh aqueezed lime juice as its acid, and the onions, chiles, tomato and cilantro are all raw. The nasty crap you buy in the store, like that Pace garbage that's so popular back east and in the mid-west, is not only cooked but it's preserved with so much vinegar as to nauseate.

    If they're using vinegar they're hiding something.
    #8
    EdSails
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    RE: Strange enchilada sauce 2006/11/10 15:54:46 (permalink)
    quote:
    Originally posted by enginecapt

    Never. For the most part, there's not much of a place for vinegar in Mexican style cuisine because of how it dominates and subjugates the delicate flavors of the peppers and other ingredients. A good example is chunky salsa, or pico de gallo as it's known around here. It's served brilliantly fresh with fresh aqueezed lime juice as its acid, and the onions, chiles, tomato and cilantro are all raw. The nasty crap you buy in the store, like that Pace garbage that's so popular back east and in the mid-west, is not only cooked but it's preserved with so much vinegar as to nauseate.

    If they're using vinegar they're hiding something.



    Made in New York City!
    #9
    roossy90
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    RE: Strange enchilada sauce 2006/11/10 18:07:54 (permalink)
    quote:
    Originally posted by NYNM

    No.

    LMAO
    #10
    NYNM
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    RE: Strange enchilada sauce 2006/11/10 22:24:38 (permalink)
    quote:
    Originally posted by roossy90

    quote:
    Originally posted by NYNM

    No.

    LMAO



    I give up. LMAO? Translate please?
    #11
    xannie_01
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    RE: Strange enchilada sauce 2006/11/10 23:14:12 (permalink)
    LMAO= laugh my a$$ off.
    she found your succinct answer amusing.
    #12
    roossy90
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    RE: Strange enchilada sauce 2006/11/11 12:51:15 (permalink)
    quote:
    Originally posted by xannie_01

    LAMO= laugh my a$$ off.
    she found your succinct answer amusing.

    Extremely amusing.
    Short and to the point!
    #13
    PapaJoe8
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    RE: Strange enchilada sauce 2006/11/11 13:18:55 (permalink)
    Like the Pace ad says hee in Texas "get a rope".
    Joe
    #14
    essemjay58
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    RE: Strange enchilada sauce 2006/11/12 00:24:30 (permalink)
    Should that be LMAO, then?
    #15
    essemjay58
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    RE: Strange enchilada sauce 2006/11/12 00:36:28 (permalink)
    There was a chorizo bulk sausage I loved at Morgan's Mexican and Lebanese Deli in West St. Paul, and it had some vinegar in it. Unfortunately, he died a couple years ago, and the store is gone.
    #16
    Cinnabonbon
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    RE: Strange enchilada sauce 2006/11/17 00:21:03 (permalink)

    To me some of the canned red sauce that I use to cook with (Las Palmas, La Victoria etc) has a vinegar taste / odd taste. It's so much easier to make chili sauce.
    #17
    Texianjoe
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    RE: Strange enchilada sauce 2006/11/17 08:21:39 (permalink)
    quote:
    Originally posted by essemjay58

    There was a chorizo bulk sausage I loved at Morgan's Mexican and Lebanese Deli in West St. Paul, and it had some vinegar in it. Unfortunately, he died a couple years ago, and the store is gone.


    Try this one. You can buy it on line. They have a very good reputation in south Texas.

    http://www.chorizosanmanuel.com/

    The vinagery hot sauce sounds like they poured Louisiana hot sauce on top.

    joe
    #18
    NYNM
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    RE: Strange enchilada sauce 2006/11/17 14:13:39 (permalink)

    The vinagery hot sauce sounds like they poured Louisiana hot sauce on top.

    joe



    Si, Jose, that's just what it tasted like. Trust NYC-centrism for thinking Lousiana is near Mexico!
    #19
    PapaJoe8
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    RE: Strange enchilada sauce 2006/11/17 14:21:28 (permalink)
    A dash of La. hot umakes everything a bit better I think. Just jokin but it is good for some things. I love it on BBQ.
    Joe
    #20
    Jennie
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    RE: Strange enchilada sauce 2007/01/01 12:00:41 (permalink)
    This is going to sound bad, but my favorite enchilada sauce (for making them) is Safeway's brand. It's just the right amount (the Old El Paso can is too small for both mixing in the filling and pouring on top), and it's nice and thick. My hubby bought an "authentic" can of sauce from a Latino grocery. We were really disappointed, as it was really runny and not as spicy and good. What can I say? Safeway has some good generic stuff.
    #21
    writeitup
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    RE: Strange enchilada sauce 2007/01/01 12:47:04 (permalink)
    Sounds like a great 'morning aftger/ breakfast!
    #22
    NYNM
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    RE: Strange enchilada sauce 2007/01/01 14:06:33 (permalink)
    quote:
    Originally posted by NYNM

    I just had a "breakfast enchilada" (not burritto, it had a corn tortilla with ham, eggs, peppers) with a very strange sauce. It was a regular but thinner red chile sauce, but tasted like it had vinegar in it.
    Has anyone ever heard of vinegar as an ingredient in Mexican food? Of course, I had this dish today on NYC, and NYC is not known for Mexican food. Maybe some wierd yuppie chef.


    Hey I can answer my own question (I think). Just bought a can of sauce in Albertson's in Santa Fe called "Ranchero Sauce" and it tasted the same. Maybe this is some Mexican sub-specialty!
    #23
    oldskeptic
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    RE: Strange enchilada sauce 2007/01/31 22:11:51 (permalink)
    Vinegar in Mexican cooking is quite common. There are many recipes for shredded beef (Ropas Viejas) and chile sauces that begin with sautéing onions, chiles, and garlic. Then adding vinegar and reducing to a paste then adding the other ingredients. The vinegar tends to spread out the flavors. It adds a bit of a bite, and in the case of beef starts a tenderizing process.
    My favorite recipe for Chorizo uses vinegar, and vinegar is a main ingredient in escabeches. Also it it used in Adobos.

    Oldskeptic.
    #24
    guacshorts
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    RE: Strange enchilada sauce 2007/02/21 17:14:03 (permalink)
    I know that often acidic compounds like citrus juice and vinegar are used as a marinade, especially to break down tough proteins in meat. The combination of a bit of citrus juice, vinegar and salt makes a great meat tenderizer. I often marinage pork chops or beef skirt steak in:

    3 parts citrus juice
    1 part white vinegar
    1/2 part vinegar from jalapenos in escabeche
    1 1/2 tsp sea salt
    2 tsp chile ancho powder
    a couple of pinches of oregano
    garlic, onion, to taste

    etc

    and if left in the fridge covered for at least a couple hours creates a stupendous flavor when the meat is broiled or better yet grilled. The marinade can be used to top off the meat as it cooks, but make sure to never use the marinade raw and that it reaches the appropriate cooking temperature before consuming it.

    enjoy.
    #25
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