Tacos v Enchiladas

[Deleted User 89]

So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

black beans

gtfo with refried beans

[Shirley]

Or charro

Haven't been able to find any in Florida so haven't had any since I left KC 8 years ago. That is, until we were in Marco Island over Christmas. The owner of the restaurant seemed almost too thankful that I complimented him on them, and went into a long explanation of all the due diligence they'd done to perfect the recipe. And, they were good!

Good Charro beans are tough to beat.
We have about a dozen spots within a few miles of our home that have really, really good charros

Charros seemed few and far between in KC, too. I remember finding them at Ixtapa, but don't remember seeing them very often, even in the "barrio" Mexican restaurants in Argentine or KCK.
And, I dare you to try and find "good" Mexican food in Florida, at least in my experience. But then, as some have alluded to, even bad Mexican food can still be pretty good.

Boy, am I hungry.

[Deleted User 89]

surprised i haven’t seen charro here in SLC

there are some quality, authentic mexican food joints here

[Cascadia]

Pupusas!

A Salvadoran restaurant just opened closed to my work. It replaced the crappy barbecue place that was there for just under a year. It isn't any better, something about that building attracts terrible cooks.

Yes! Pupusas are amazing when done right. There is a Salvadoran restaurant 10 blocks from my house. I go there at least once a month.

[Cascadia]

So...beans and rice with enchilladas.

We going classic refried beans and spanish rice, or something different?

black beans

gtfo with refried beans

I'm not a big fan of any beans, but black beans are more consistent. Good refried beans are fantastic, but they can easily be fucked up and terrible. It's always a gamble when you order them from a place for the first time

[Deleted User 62]

Tacos, Papusas, Enchiladas....in that order.

[Cascadia]

alright, time for full-on Top 10 ranking

Taco
Burrito
Nacho
Fajita
Pupusa
Taquito
Quesadilla
Enchilada
Tostada
Chimichanga

[Deleted User 62]

alright, time for full-on Top 10 ranking

Taco
Burrito
Nacho
Fajita
Pupusa
Taquito
Quesadilla
Enchilada
Tostada
Chimichanga

Nice.

[TDub]

alright, time for full-on Top 10 ranking

Taco
Burrito
Nacho
Fajita
Pupusa
Taquito
Quesadilla
Enchilada
Tostada
Chimichanga

Burrito
Taco
Fajita
Taquito
Quesadilla
Nacho
Torta
Chimichanga
Enchilada
Tostada

Never had a pupusa. Cant rank it.

Also, that being said, at a resturant, im ordering the carne asada plate almost everytime.

[pdub]

No way could I rank the Enchilada so low.


Taco
Enchilada
Burrito
Fajita
Nacho
Taquito
Quesadilla
Torta
Chimichanga
Tostada

[TDub]

Enchiladas get a knock because i dont usually like the standard enchilada sauce.

[Deleted User 62]

I see some folks that need to move out of the sticks and grab that plate of papusas.

Gamechanger...done correctly.

[Cascadia]

No way could I rank the Enchilada so low.


Taco
Enchilada
Burrito
Fajita
Nacho
Taquito
Quesadilla
Torta
Chimichanga
Tostada

At least we agree with

1. Taco

9&10 - Tostado and Chimichanga

On Tostada. It’s like some lazy asshole forgot to fold the tortilla to make a Taco and I have to eat the awkward fucking thing.

And my burrito is just fine the way it is, please don’t drop it in your nasty ass deep fryer

[Deleted User 89]

chili rellano is definitely in my top 10, when done well

[Deleted User 62]

Enchiladas get a knock because i dont usually like the standard enchilada sauce.

Chicken enchiladas are good in a sour cream sauce.....



…..if papusas are not available.

[jhawks99]

chili rellano is definitely in my top 10, when done well

^^^^ This. What Tradie said. Word.

Trouble is, there's so many crappy versions. Most don't even resemble a chile rellano.

[jhawks99]

99's Charro Beans

I use an Instant Pot. The thing is great for beans.

Set it to Saute and add 1/2 onion diced and a quarter green pepper diced with a tablespoon or so of bacon fat. Add a little salt to get the veggies to release some moisture and get them cooking. When the onions start to brown on the edges add 3 cloves chopped garlic and a spice mix of chile powder, onion powder, garlic powder, cumin, oregano, black pepper and white pepper. I also add some of my home grown, smoked and ground chipotle. Stir for just a minute, you don't want to burn the garlic and spices. Add a can of rotel and some chicken broth. Keep the IP on saute until this comes to a boil then add beans, shut it off, and set for pressure cook for 45 minutes.

[jhawks99]

99's Charro Beans

I use an Instant Pot. The thing is great for beans.

Set it to Saute and add 1/2 onion diced and a quarter green pepper diced with a tablespoon or so of bacon fat. Add a little salt to get the veggies to release some moisture and get them cooking. When the onions start to brown on the edges add 3 cloves chopped garlic and a spice mix of chile powder, onion powder, garlic powder, cumin, oregano, black pepper and white pepper. I also add some of my home grown, smoked and ground chipotle. Stir for just a minute, you don't want to burn the garlic and spices. Add a can of rotel and some chicken broth. Keep the IP on saute until this comes to a boil then add beans, shut it off, and set for pressure cook for 45 minutes.

Updating. 45 minutes wasn't quite enough. Back in for another 15 with some salt.

Couple of notes. A lot of people say not to add salt or tomatoes at the beginning of the cook because "they" say that the beans won't soften. I've never found this to be true but I generally salt towards the end.

When using an IP with beans, do not release pressure right away. Let it sit for 10-15 minutes before you release. Releasing early can cause the beans to expand rapidly and burst.

[ChalkRocker]

I'm outraged by some of what has been posted.

[Deleted User 62]

99's Charro Beans

I use an Instant Pot. The thing is great for beans.

Set it to Saute and add 1/2 onion diced and a quarter green pepper diced with a tablespoon or so of bacon fat. Add a little salt to get the veggies to release some moisture and get them cooking. When the onions start to brown on the edges add 3 cloves chopped garlic and a spice mix of chile powder, onion powder, garlic powder, cumin, oregano, black pepper and white pepper. I also add some of my home grown, smoked and ground chipotle. Stir for just a minute, you don't want to burn the garlic and spices. Add a can of rotel and some chicken broth. Keep the IP on saute until this comes to a boil then add beans, shut it off, and set for pressure cook for 45 minutes.

Updating. 45 minutes wasn't quite enough. Back in for another 15 with some salt.

Couple of notes. A lot of people say not to add salt or tomatoes at the beginning of the cook because "they" say that the beans won't soften. I've never found this to be true but I generally salt towards the end.

When using an IP with beans, do not release pressure right away. Let it sit for 10-15 minutes before you release. Releasing early can cause the beans to expand rapidly and burst.

Thanks 99!