Re: Substitute for Corn Tortillas in Enchiladas?
krom
make them normal.
My reasoning is the real ones taste good..lol and true ones made with stone
ground corn and processed with lime or even lye doesnt spike me near as bad
as the mostly white flour store brands do.
Also you can be sneaky and once cooked take the insides of yours out and put
it on a fresh low carb one makin it open face while he eats it regular..or
just eat the insides with shredded lettuce and sour cream and nibble a few
bites of the outside.
When making food for non diabetics i recomend that if you cant make a good
sub make it regular and just eat less yourself or sub for just you.
Like thnxgivving i will make all the reg sides of stuffing etc and i just
mostly eat the turkey and eat my own mushroom stuffing i make for me that i
like better anyhoo..lol....for dessert they eat pumpkin pie and vannila ice
cream..i eat a serving of the ice cream with melted 80 percent chocolate
drizzed over with some yummy cashews or macadamia nuts...im just as
happy..lol
KROM
"BlueBrooke" <m...@invalid.invalid> wrote in message
news:aosn8458fg84nnupj...@4ax.com...
> I've been doing very well the past few weeks. My FBG is back down
> near 100 and my pre-meal BGs are 80-90. So I'd like to keep it that
> way.
>
> My Sweetie is home this weekend and wanted enchiladas for dinner. I
> have no problem with Mission Carb-Balance tortillas, so we tried
> those.
>
> The numbers weren't great, but I'm sure that was the sauce (he loves
> that canned stuff for some reason -- blech) and I can play with that.
> But the tortillas were mushy, so he didn't like dinner. I don't blame
> him. It didn't thrill me, either.
>
> Does anyone have any ideas for a *good* substitute for corn tortillas
> for the enchiladas? There's no point in making them if he's going to
> be disappointed with the result. I've tried a lot of the other
> low-carb tortillas and it seems to me we would have the same mushy
> problem.
Nick Cramer
> Just go with a regular corn tortilia but get it from a mexican store and
> make them normal.
I use the regular Mission brand corn tortillas. They're 10 or 11 gms net
carbs each. The sauce might be making your enchiladas mushy. You might want
to try this:
koko's Basic Enchilada Sauce
10 dried New Mexico red chiles; 6 medium and 5 hot
1/4 teaspoon dried mexican oregano
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1 tablespoon vegetable oil; I use grapeseed oil
Rinse off the chiles under running water. Place in a large saucepan and
cover generously with water. Bring to a boil then remove from heat and
cover. Let stand covered for 30 to 45 min or until soft. Drain chiles
reserving soaking liquid. Pull the stems off the chiles and gently rinse
off seeds, being careful to not rinse off the delicate flesh also.
Place the chiles in a blender along with one cup of the soaking liquid.
Blend until pureed. Pour into a sieve over a bowl, and rub through the
sieve to eliminate any pulp or seeds.
Heat the oil in a medium skillet. Add the spices and swirl around in the
oil a few minutes until fragrant. Add pureed chile and bring to a boil,
reduce heat and simmer a few minutes.
Here is where you may add some chicken broth if the sauce is too thick.
Also now is the time to adjust any seasoning.
**This is how I start my enchilada sauce. Some days I feel like more cumin
or garlic and adjust it from these amounts. I have fickle taste buds and
rarely make it the same way twice.
For baked enchiladas I would make it a little thinner, by adding some
chicken broth. For flat, New Mexico style enchiladas this is a nice thick
rich sauce.
Posted on alt.binaries.food with pics.
I call her Kokolita. ;-)
--
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jacquie
better in sauce then flour ones do. When I used to be energetic and make
enchiladas, I would place my corn tortilla in hot oil...not to fry just to
soften..you can also skip that step by heating your enchilada sauce and
putting the tortilla in that...just until it is pliable...then lay it out on
a cutting board(this is messy) Put a small amount of meat in the tortilla
and roll it then place into the dish. Do that until you have gotten the
about of enchiladas you need. I would pour a small amount of sauce over them
all..don't drown them(that may be why yours are soggy)...then spread with
Mexican cheese. Put in the oven for thirty minutes or so at 350 F. Put
warmed up sauce in a serving bowl ...that way if more sauce is needed , they
can serve it themselves. If I didn't make my own sauce I used Las Palmas
enchilada sauce...I like the flavor much better then Old El Paso or Rosarita
brands. I don't make enchiladas any more(gotten to lazy in my old age..plus
I don't need the leftovers hanging around to tempt me:) If Wayne has a
hankering for enchiladas we go to a local Mexican restaurant :)