Thread title says it all.

Thank you.

1. Eat two or three burritos washed down by two or three PBR's.

2. Wait.

Smile smugly knowing that peasant food does not send you to the schitter for days.....


I have no idea what a wet burrito is.

Like an enchilada?

Very close.

Turned 70 yesterday. Ate well but apparently my innards have changed .

Never trust a fart.

Happy birthday, Denny!

In NM they serve them "Christmas" Style.

Red Sauce
Green Sauce
Sour Cream

Good stuff too!

Belated Birthday wishes.



aint that the truth !

Many thanks, Paul.

No burritos up there in the frozen north ???

Many thanks my friend !!!!

Not unless you make them yourself, or visit a city.

There was a Taco Bell here for about 12 months, but it went bankrupt.

I won't do "chain Mexican" anyway, once you've had real, chain stuff does not compare !

There's two guys here that have posted quite a few mex style dishes. I was hoping to hear from them.

I lived in East LA aka 'Mexican hollywood"many years ago. Ate burritos from mom & pop shops that were beyond compare with the junk served today.

I'd just use your favorite enchilada sauce

My experience with most burrito mojados/ahogados is the sauces that most restaurants use are too thin.

Also I wouldn't use standard enchilada sauce, unless you want it to taste like an enchilada.

Let me make your life easy.

Avaliable in both red and green.

If I may, I'll interrupt and ask about a thick hot sauce?

Fixing to do that soon, Allen. I have 2 big bags of dried chiles to rehydrate.

Mo' funner to axe here first.

FC67, I'll include your suggestion in my next WM order.

https://grocery.walmart.com/ip/El-Plato-Green-Jalapeno-Sauce-7-75-Oz/10313669

Duck sauce!


Yes!

Get some of Jim's red Duck Sauce too.

As well 284 look up "The Too hot Tamales".

I know for a fact that my wife uses their recipes to augment her own south of the border cooking.

They were big in the SoCal cooking scene in the 80's/90's and most of their recipes reflect alot of what you remember when living there.

Also mole sauce makes pretty good burrito sauce as well.

Enjoy, buddy.

Thanks FC. Found a THT cookbook on Amazon. Might give it a shot.

Did I link my holy mole sauce recipe? It's unreal as a sauce on anything Mesican......

Or chicken dipping.....

https://www.gimmesomeoven.com/holy-mole-sauce/

This recipe changed my life and I'm a true blue old school mole dude.....

Tell us about this mystery substance, please.

Thanks Greg !

Saved to file

Pato in Spanish is duck. That's what big Jim was referencing.

That schizz looks YUM YUM !

Obviously a bit dramatic with the it changed my life comment but it really was a moment for me when I made it the first time. I have a hard time telling it apart from the real thing and I've got an old school mole place I frequent.

I've made it at least 8 times now. I always add honey or DannyL's maple syrup. Let it set at least a few hours before serving....

I cannot find a fault with the varying options in the recipe link and the author IME is spot on with her suggestions of sweetness, heat, etc....

They all good....

LMAO ............................. Chicano/Chink?

+1

You can alter it any way you want. I use it on breakfast burritos with egg, potatoes and chorizo or pork sausage. Can add diced potatoes and diced pork to the sauce as well as a small amount of corn starch to thicken the sauce if you like.

Denny, First off, Happy Birthday, my friend. And may you be blessed with many more to scourge your neighbors, acquaintences, grocery workers, WalMart flyover people, and gunsmiths and gun counter workers with.

Mole is a from scratch only requirement at my house. But, enchilada sauce tends to be used mostly in casseroles and big pans of, guess what, enchiladas.

This sauce, found at Aldi, is pretty darn good for what I use enchilada sauce for.

[img]
http://imgur.com/gallery/p19Y2W0[/img]

Many thanks for the HB wishes. As for the sorry fuggers listed above they've waved the white flag and I've new horizons to be banished from in my forever quest to pizz everyone off !!!

That looks like a great choice but I'll admit I don't like too hot and I like some more complex roasted flavors than most salsa. It does remind me it's time to make up some moose enchiladas though!

I like your thought process Allen !

That sauce works.

Those enchiladas look tasty LD.

The Jalapeño Pato sauce isn't that hot. Good spice flavor. Obviously everyone experiences chile heat differently. When we use canned sauce for traditional Mexican cooking we like the Pato brands. We are spoiled with the variety available around here.

Fats, you do know what El Pato means in Mexican slang, don't you?

Yes but not the lingo you here regularly in this area for it.

You fellows are a bad influenza on me. I had to try some.

That stuff is great to sit down and eat with a bag of chips

Did a Vampire open your can?

He used his new Randall.

Boy, this is a tough crowd.