Strange enchilada sauce

RE: Strange enchilada sauce (guacshorts)

Wed, 21 Feb 2007 17:14:03 GMT

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.

RE: Strange enchilada sauce (oldskeptic )

Wed, 31 Jan 2007 22:11:51 GMT

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.

RE: Strange enchilada sauce (NYNM)

Mon, 01 Jan 2007 14:06:33 GMT

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!

RE: Strange enchilada sauce (writeitup)

Mon, 01 Jan 2007 12:47:04 GMT

Sounds like a great 'morning aftger/ breakfast!

RE: Strange enchilada sauce (Jennie)

Mon, 01 Jan 2007 12:00:41 GMT

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.

RE: Strange enchilada sauce (PapaJoe8)

Fri, 17 Nov 2006 14:21:28 GMT

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

RE: Strange enchilada sauce (NYNM)

Fri, 17 Nov 2006 14:13:39 GMT

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!

RE: Strange enchilada sauce (Texianjoe)

Fri, 17 Nov 2006 08:21:39 GMT

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

RE: Strange enchilada sauce (Cinnabonbon)

Fri, 17 Nov 2006 00:21:03 GMT

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.

RE: Strange enchilada sauce (essemjay58)

Sun, 12 Nov 2006 00:36:28 GMT

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.

RE: Strange enchilada sauce (essemjay58)

Sun, 12 Nov 2006 00:24:30 GMT

Should that be LMAO, then?

RE: Strange enchilada sauce (PapaJoe8)

Sat, 11 Nov 2006 13:18:55 GMT

Like the Pace ad says hee in Texas "get a rope".
Joe

RE: Strange enchilada sauce (roossy90)

Sat, 11 Nov 2006 12:51:15 GMT

quote:
Originally posted by xannie_01

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

Extremely amusing.
Short and to the point!

RE: Strange enchilada sauce (xannie_01)

Fri, 10 Nov 2006 23:14:12 GMT

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

RE: Strange enchilada sauce (NYNM)

Fri, 10 Nov 2006 22:24:38 GMT

quote:
Originally posted by roossy90

quote:
Originally posted by NYNM

No.

LMAO

I give up. LMAO? Translate please?

RE: Strange enchilada sauce (roossy90)

Fri, 10 Nov 2006 18:07:54 GMT

quote:
Originally posted by NYNM

No.

LMAO

RE: Strange enchilada sauce (EdSails)

Fri, 10 Nov 2006 15:54:46 GMT

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!

RE: Strange enchilada sauce (enginecapt)

Thu, 09 Nov 2006 23:04:35 GMT

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.

RE: Strange enchilada sauce (xannie_01)

Wed, 08 Nov 2006 17:45:52 GMT

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???

RE: Strange enchilada sauce (ann peeples)

Wed, 08 Nov 2006 17:44:38 GMT

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....

RE: Strange enchilada sauce (UncleVic)

Wed, 08 Nov 2006 17:27:10 GMT

Probably old enchilada sauce that started fermenting...

RE: Strange enchilada sauce (xannie_01)

Wed, 08 Nov 2006 15:36:09 GMT

what kind of peppers??

RE: Strange enchilada sauce (NYNM)

Wed, 08 Nov 2006 15:30:40 GMT

No.

RE: Strange enchilada sauce (PapaJoe8)

Wed, 08 Nov 2006 13:49:15 GMT

NYNM, the question is, was it good???
Joe

Strange enchilada sauce (NYNM)

Wed, 08 Nov 2006 12:52:44 GMT

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.