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mistral, http://ucanr.edu/blogs/SBMFP/

Ah kin one-up ya on that thar tip: MY favorite tip on enchiladas. . .

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Joined: Dec 31, 2005

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Posted to Thread #2552 at 9:05 pm on Jul 6, 2006

Heat your enchilada sauce till steaming and insert plain, very fresh tortilla (preferably corn), let soak till very pliable, lift out with tongs or a pair of forks to a plate, fill as desired, roll and eat or bake.

Make sure you don't soak the tortilla so long that it falls apart. Just soak till very pliable.


A Proud "Master Food Preserver San Bernardino County" since 1996!


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