Day: November 13, 2015

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Don’t Trust; Verify

Every time I hear someone–especially medical professionals who should know better for many reasons–mispronounce words such as “tinnitus” I bemoan the state of “edumacationism”. (Many medical “professionals” mispronounce “tinnitus” to rhyme with “artritis,” an inflammatory condition, hence the “itis” suffix. Medical professionals, of all people, should know better in the case of tinnitus. Just sayin’.)

When one runs across professionals in a field who aren’t even literate in their own field, turn around and walk away.

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Quick Meal

OK, NOT authentic, but Good Enough in a pinch.

Ingredients:

  1. Emergency can of enchilada sauce (the real stuff takes a while to make; traditional method takes eight or so hours of soaking the peppers to start)
  2. CORN tortillas
  3. Shredded cheese
  4. Diced or minced onion

Directions:

  1. Dice or chop the onions, then place them in a covered, microwave-safe bowl and nuke ’em for about a minute. It’s a sort of faux saute technique. I usually add a wee tad of olive oil.
  2. Place a bit of enchilada sauce on a plate; place a tortilla (flat) on top; a few onions; cheese, another tortilla, etc. Last one in the stack gets sauce and cheese, only.
  3. Nuke the plate. Three tortillas will cook in a wee tad over a minute in a 1000W microwave oven. Four? Add another 20-30 seconds.

Yes, the texture is substantially different to regular, traditional rolled and baked enchiladas, but the favor and nutrition is the same.

Serve with rice (LEFTOVERS! *heh* Remember: QUICK meal, mmmK? 😉 ), refried beans (from leftovers or a can) and some shredded lettuce.

A note about canned enchilada sauce: most is based on tomatoes and water and merely favored to approximate real red sauce. IOW, most canned enchilada sauce is crap. Avoid it religiously. Around here, the only canned enchilada sauce that’s worth buying is this:

Las Palmas

Note that it contains NO tomato product and the only ingredient present in a greater amount than dried red chiles is water, which is normal for real enchilada sauce consisting of simply dried red chiles (rehydrated, softened and blended) and water. The other ingredients listed don’t detract greatly from the flavor. *heh*

SUPER fast faux enchiladas: take some of those frozen flautas that are available nowadays (I think I’ve seen ’em called “taquitos” or some such stupid thing). Cover ’em in an appropriate enchilada sauce you have on hand (red for beef, green for chicken), add shredded cheese and then nuke. I’ve done this when I was in a rush (my Wonder Woman likes to have those frozen things to take with her for lunches, so they’re around). Turns out. . . edible, but not as good, IMO as the “flatpacks” above.