Quick Mexican question for LC

AnnaG

I discovered a new favorite restaurant in Louisville, KY. Los Aztecas downtown. I am not a spicy food fan, so I got the burrito dinner which was a beef/bean burrito and a chicken/bean burrito, served on a platter over some sort of red sauce and melted cheese on top... I am still craving it...

I am just wondering what the red sauce might be. It wasn't spicy at all... It was awesome... Ate there two night's in a row, much to the dismay of my co-worker. :pinch:

Little Steven

AnnaG,

I would bet it is close to this.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=650229&catid=1

Steve

thirdeye

It's possible it's just a mole. There are dozens of them, Mole Colorado and Mole Rojo are two that are red.

Little Chef

Anna...I looked at Los Aztecas menu online, and I am 99% sure your burritos were served with an enchilada sauce. Before I trouble you with recipes and such, lets do an easy experiment. Buy the fixens for burritos...(flour tortilla, beef, chicken, beans, whatever you want inside...) AND buy a can of Enchilada sauce. (Old El Paso, believe it or not, is not bad at all...and I am sure there are other decent brands out there, too) Make a burrito....top it with the sauce....and some cheese...pop it in the oven till the cheese melts. If this is close to what you are 'craving', we can take it from there! (and I promise you...the sauce I mentioned above is NOT hot, but has good flavor.)
Keep this in mind....Mexican food is very boldly flavored, but not necessarily HOT. It is usually condiments...ie jalepenos and hot sauces...that will make it hot. IMHO...good Mexican food has great flavors, and doesn't melt my lips off. Just my opinion. (In fact, I am willing to bet, that done correctly...you would absolutely fall in love with a good chile rellenos!!)
(sorry...wasn't a 'quick' reply.....LOL)

Mr. & Mrs Potatohead

I’m thinking that LC is correct with the assumption of it being an enchilada sauce (sort of a red / brown) as that is what I have had served with this sort of entrée at a couple of great Mexican restaurants I frequent!
I also have to echo her thought, “In fact, I am willing to bet, that done correctly...you would absolutely fall in love with a good chile rellenos!!” This is a for sure, as far as I’m concerned! These gems are my absolute, all time favorite!!
I’m actually looking forward to having one at El Potros tomorrow afternoon with a business lunch meeting there!

Grandpas Grub

AnnaC,

To the Old El Paso add some Hatch Green Chilies I will also add in some 'smokey' chili powder. Fantastic sauce for burritos and enchiladas.

GG

Crimsongator

green enchilada sauce is the favorite in the crimson household!

AnnaG

I will buy the fixens and try it this weekend... Oh Lawd that was good... I could hop a plane right now...

Do you know if they might throw some secret things into the beef while browning that? It was melt in your mouth, so I am going to go with ground sirloin...

Panhandle Smoker

I guess you are not a good candidate for Cajun Food. :laugh: I bet you would love Puerto Rican Food. It is very spicy but not hot spicy

AnnaG

Nope, not a good candidate for Cajun food... I like Mexican for whatever reason... I think LC is correct, I probably like the bold flavors without all of the hot stuff...

Btw, told my Mom to tell Ben hello from his cousin...

Panhandle Smoker

Thanks, L/C is right that Mexican food is bold and not always hot and that the condiments is what can turn up the heat. Seriously, look into the Puerto Rican dishes I bet you would like them. I was stationed there for a couple of years and I loved the spicy food. We even had an excellent Puerto Rican cook. I am surprised we don't have any Caribbean Eggers here.

Little Chef

Anna...Gonna continue to keep this one easy for you (for NOW, anyways...lol) Lets see if we are on track first, and we can modify from there. Pick up a package of taco seasoning to throw in with your meat. Brown the meat up, drain it off really well, add the taco seasoning and water, and let it simmer a bit covered, then uncover it and cook off the liquid. You can also do the same thing with a couple boneless skinless chicken breast or thighs (which I actually prefer) and pull it just like pork. Sorry Eggheads! Not much of an Egg recipe! :blink: It just kind of evolved, I guess....
(And Anna...you are very welcome!)