How good is Mexican Food

[Rugby88]

................its just great

 

[Bradders]

Hard to find decent stuff though, especially hot

 

[StrungOut]

Mexican spices are sensational. I use them way too much on slow cooked chicken which I generally shred. Lazy cooking 101

 

[Grunta]

Thats all I ate in the US.

 

[steveP]

I get those little sachets of Mexican spices next to the fajita/taco/enchilada kits in the supermarket. They pack a lot of flavour and I usually sprinkle a bit on whatever meat I'm cooking.

 

[Neddysmith]

I get those little sachets of Mexican spices next to the fajita/taco/enchilada kits in the supermarket. They pack a lot of flavour and I usually sprinkle a bit on whatever meat I'm cooking.

Yeah they are ok but I find you still need to add Cayenne powder or chilli powder to them to make em a little hotter.

 

[steveP]

Correct. They are not spicy at all, but good for the actual flavour.

 

[BrisVegasGhost]

I get those little sachets of Mexican spices next to the fajita/taco/enchilada kits in the supermarket. They pack a lot of flavour and I usually sprinkle a bit on whatever meat I'm cooking.

I do the same with my chicken fillets and put a coat of seasoning over them. Is the sodium content high those spices?

 

[steveP]

Some flavours are worst than others. I think the fajita seasoning has 25g of sugar per 100g.

 

[D1cko]

Agree Rugby...it's sensational

 

[Neddysmith]

Chicken Enchiladas bitches.....

 

[steveP]

I think I found my new desktop wallpaper.

 

[Jungnaut]

How do you do up chicken breasts with them? Cut it up and then stir fry it with these spices or chuck the breasts in a slow cooker with the spices and let them stew a bit?

 

[Grunta]

Ordered the epic buritto in San Diego, the kunce was hanging off the plate by 2" each side, heaven, got a free beer for finishing it, but struggled to fit the beer.
They must have good plumbers in that neck of the woods.

 

[steveP]

How do you do up chicken breasts with them? Cut it up and then stir fry it with these spices or chuck the breasts in a slow cooker with the spices and let them stew a bit?

1. Fry up the chicken in pan first and add half of the enchilada sauce.
2. Pre heat oven on a medium heat.
3. Spoon chicken into the tortillas, roll them up and place into a baking tray. Put something on top (spoon) so they don't unravel.
4. Cover the tray of enchiladas with the rest of the sauce and cheese.
5. Put in the over for 10 minutes.

 

[Neddysmith]

1. Fry up the chicken in pan first and add half of the enchilada sauce.
2. Pre heat oven on a medium heat.
3. Spoon chicken into the tortillas, roll them up and place into a baking tray. Put something on top (spoon) so they don't unravel.
4. Cover the tray of enchiladas with the rest of the sauce and cheese.
5. Put in the over for 10 minutes.

Yep the exact way I do them, just remember when cooking the chicken the first time in pan to no fully cook them, as when you put them in the oven in the tortillas they will continue cooking and can sometimes make them a little tough and dry.

 

[Jungnaut]

3. Spoon chicken into the tortillas, roll them up and place into a baking tray. Put something on top (spoon) so they don't unravel.

Yes, that's the bit I have been doing wrong. They unravel and turn into nachos or some shit since I haven't weighed them down lol.
[MENTION=12395]Grunta[/MENTION]; it seems like anything cheesy served in the states is at least twice the size we get here. We are getting ripped off here man!

 

[Grunta]

@Grunta ; it seems like anything cheesy served in the states is at least twice the size we get here. We are getting ripped off here man!

Yep, and to top it off, it costs $12 there not $32 like here.

 

[Repacked]

Mexican flavours are so much more than old el paso taco mix.....

 

[Neddysmith]

Yes, that's the bit I have been doing wrong. They unravel and turn into nachos or some shit since I haven't weighed them down lol.
@Grunta ; it seems like anything cheesy served in the states is at least twice the size we get here. We are getting ripped off here man!

If you are having trouble, use some of the sauce to wet the tortillas and seal like a envenlope, then once you have done a row, pout a bit more sauce over the top and put some cheese on, it should be enough weight to keep them rolled up.