I had better luck with the press and cooking went OK. Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long. The tortillas were refusing to release from the plastic and I ruined half of them. I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos. They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.
I have a bad habit of buying perishables and bringing them home and then letting them go bad before I think to use them. I’m particularly bad with avocados. This one I used in time, there is one more on the counter. At least when bananas go brown you can bake bread with them. Hmm… avocado bread? Nah.
These are a variety of enchiladas via New Mexico. Instead of rolling the fillings into mini burritos the enchiladas are assembled in the manner of a lasagna. This s a stack of 4 or 5 corn tortillas layered with refried beans, chopped peppers and onions, chorizo sausage, cheeses, and salsas. Bake until the cheeses melt and serve with the usual garnishes. These are made with red salsas and pork, variations include green salsas and white cheeses with shredded chicken.