Trying something new...

[oaken1]

Experimentation time tonight.
I been thinking about making some birria tacos for a while now...
Then suddenly today I get a craving for my chicken enchiladas in green sauce.
So I go shopping.. when I got home I realized I basically bought half the stuff...for each meal.

So I had a crazy idea. I made up my birria consome' ....and now I have three pounds of chicken breast slow simmering..
I'm gonna make chicken birria enchiladas...
Gonna just replace the green enchi sauce with the birria consome' ..
Dip my tortillas in it..fill the tortilla,...stack the pan...and when the pan is full I will pour the remaining consome over the enchi's,..then top with cheese before throwing it in the oven.

I think it's gonna work...
Did some crazy crap with this sauce... cloves, cinnamon, apple cider vinegar...lots of stuff.. and so far each flavor pops.

I'll let ya know

 

[oaken1]

Okay.. this experiment is complete.
.I used a touch too much ground clove. It's not blatant but you can clearly taste the clove and ya ain't supposed to be able to do that.
.
Keep in mind... I ain't a cook. I'm a redneck. Measurements in my cooking are along the lines of...a bidmt of that, some of this, a whole lot of that stuff... or if I'm splaining,.. "about a teaspoon or so" ...to say.. I just eyeball everything..very few to zero exact measurements.
But I put in close to a teaspoon of ground clove while having limited experience using it...
Future endeavors will be, "a couple pinches' ...
Anyway... the cinnamon was good...just a hint at the back of the flavor profile.. I don't really use cinnamon outside of French toast or cinnamon rolls so using it in a spicy sauce was new to me...and I like it...it adds an aromatic backdrop to the smokiness from the Chipotle peppers.

The experiment wasnt a total failure. The food is very much edible... but here's the thing...kinda embarrassing honestly...

But the next time I go to buy peppers to make authentic Mexican food...
Uhhh.....
I need to take someone who reads spanish... I had a hell of a time piecing together a batch of dried peppers....not sure i made the best choices as they all seemed "earthy" ...which can be good...as part of a profile..but not as dominant....and i got it dominant, with too many cloves,...and a smokey Chipotle back drop..

Live and learn... fortunately the batch was only two pans... so this error will be fully consumed in less than 24 hours I'm sure.

 

[gimpy]

Okay.. this experiment is complete.
.I used a touch too much ground clove. It's not blatant but you can clearly taste the clove and ya ain't supposed to be able to do that.
.
Keep in mind... I ain't a cook. I'm a redneck. Measurements in my cooking are along the lines of...a bidmt of that, some of this, a whole lot of that stuff... or if I'm splaining,.. "about a teaspoon or so" ...to say.. I just eyeball everything..very few to zero exact measurements.
But I put in close to a teaspoon of ground clove while having limited experience using it...
Future endeavors will be, "a couple pinches' ...
Anyway... the cinnamon was good...just a hint at the back of the flavor profile.. I don't really use cinnamon outside of French toast or cinnamon rolls so using it in a spicy sauce was new to me...and I like it...it adds an aromatic backdrop to the smokiness from the Chipotle peppers.

The experiment wasnt a total failure. The food is very much edible... but here's the thing...kinda embarrassing honestly...

But the next time I go to buy peppers to make authentic Mexican food...
Uhhh.....
I need to take someone who reads spanish... I had a hell of a time piecing together a batch of dried peppers....not sure i made the best choices as they all seemed "earthy" ...which can be good...as part of a profile..but not as dominant....and i got it dominant, with too many cloves,...and a smokey Chipotle back drop..

Live and learn... fortunately the batch was only two pans... so this error will be fully consumed in less than 24 hours I'm sure.

Well, oaken-1, reading your comment about using cinnamon on French toast brought back some old memories from years ago.
Our gas stove back then had a pull out compartment at the bottom that you could cook toast in. As a kid, I used to get a slice or two of white bread and just load/cover them up with sugar on top sprinkled with cinnamon. I would then stick them in this compartment and turn the burners on. The sugar on top would melt and then harden a little (a little brittle on top). Man was it good and sweet, with a touch of cinnamon.

I never have eaten French toast, though.

 

[oaken1]

Well, oaken-1, reading your comment about using cinnamon on French toast brought back some old memories from years ago.
Our gas stove back then had a pull out compartment at the bottom that you could cook toast in. As a kid, I used to get a slice or two of white bread and just load/cover them up with sugar on top sprinkled with cinnamon. I would then stick them in this compartment and turn the burners on. The sugar on top would melt and then harden a little (a little brittle on top). Man was it good and sweet, with a touch of cinnamon.

I never have eaten French toast, though.

oooo...cinnamon toast!!... That was a staple in our house too way back when.
Breakfast,..general snacking...feeding a sweet tooth urge...cinnamon toast was quick and easy...if a little bit messy, lol