I’m definitely going to give them a try :) …

Comment on Easy Enchiladas Rojas by DianaQ.

I’m definitely going to give them a try 🙂

DianaQ Also Commented

Easy Enchiladas Rojas
Oh! and I’ve found that a toaster oven can do a great job at baking things when needed 🙂


Easy Enchiladas Rojas
Hi, we have the same problem. We’ve been stationed in Japan for 4 years and it’s a pain in the behind to get ingredients.
If I may make a plug, try mexgrocer.com They carry the dry chiles you will need and they do ship internationally. It’s how we’ve been satisfying our Mexican food craving.


Easy Enchiladas Rojas
Nice! I have to admit, though, that my favorite application of the ‘dipped tortilla’ method, are Entomatadas, with Enfrijoladas coming in close second. I think we had them at least once a week when I was growing up in Mexico. Enchiladas were a once in a Blue Moon occurrence.


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Oh, wow, this looks amazing 😀
It’s going on my menu list!


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Looks a bit like a Trolelote from my part of Mexico (Tamaulipas), only we use a lot more mayo when it’s eaten in a cup/bowl. Man, I miss them. I just might have to make one 😀


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Oh, and thank you so much for posting a real pozole recipe! I’ve seen some really weird concoctions in the US labelled as pozole.


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Se ve delicioso!


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.