I guess the first thing I should say is Happy Birthday, Taku! Second is that I'm always jealous of the food you get to eat, but after this, I'm jealous of him. Your food looks HELLA good, Jocelyn!
Hi guys hope you are doing great, when ever you can try making a guajillo red sauce and add a little to your oil so when you lightly fry your tortilla for you enchiladas it adds a red color and smoky flavor to your enchiladas, my mom was from Uruapan Michoacan and it's the way they are made there. Try them some day, you will love them, chicken enchiladas, topped with lettuce sour cream and slices of avocado. Hope you try them, blessings to the both of you from Coachella California.
Okay hold on one second I grew up in San Diego California I make my chicken enchiladas with green salsa and my beef enchiladas with the red and a dash of your mushroom blended before topping them. But I have never heard of frying the tortillas before the oven like my mind is blown right now. So for the record can you please make one episode of just how you make your enchiladas because I am mine struck right now I've never seen this before. Like I've gone to Tijuana like in San Diego and growing up. I know how to make carne asada from scratch I lived in those taco shops in Claremont right off the border. And TJ we always go have some good fun but I am mindful and I've never seen anyone Fry up the tortilla before making enchiladas. Please I would love They look delicious and yes for sure The thinly sliced lettuce is key I'm all about that but frying up here enchiladas before oven and wrapping them I'm so curious because I would just not put all my sauce I just wouldn't drench the enchiladas in the sauce and then that's why they tortillas would crunch up because the sauce wouldn't overtake them in the oven anyway please make your whole video about how you make enchiladas I'm so curious would love to see it okay My book is done.
No oven needed! Just a light fry on the tortillas and dip them in the enchilada sauce after. Top them with extra sauce. You'll know you've nailed it when the tortillas have a little crisp on the edges but soft enough that a spoon can cut through. They never get dry or soggy. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dpWvtFrXP34.htmlsi=6o9MTLu3eYSgfa_s&t=1282
😮"Womp, wa wa womp, wa womp", Oh yeah Taku, me 'n Charlie Brown's teacher say "Happy Birthday, Bro". Jocelyn, "where's the Mexican cornbread recipe??🤔. Memphis, 10🇺🇸
i went to cafe romanat a long time ago and had vegetarian ethiopian stew. it was chickpeas w veg and spices berbere. i think it was called shiro. its SO Good! i think you would. like it too.
hey yall are so awesome cause i love me Mexican food and some asian food your kids will be beautiful thats all ihave to say peace n love to you both my wife loves your wife
You guys should leave Cali.... I live in ny, not even NYC, i live in the country in upstate NY. But we get killed with everything still even like y'all do in Cali. I unfortunately csnt leave ny or i would. But yiu guys could easily get all you want snd more in another state.... Jocelyn..... Great job. You're an awesome cook
yap when im paid to cook i do great. but not on my dollar give me a ramen and green onions sliced ,shrooms and a 5.99 sams club chicken topped with chilli crsip. a dash of heavy cream in the ramen bowl and bamm a meal. that facncy shit screw it.... and i love .
Everything looked amazing, but you lost me at chickpeas. Horrible little things. LOL Kimchee is actually really really easy to make. Requires more patience than anything depending on how fermented you like it.
