13 (Wed) April 2011
Pork & Corn Enchiladas
-Oksu, Seongdong, Seoul, Republic of Korea-
w DJ, MtG, CBD
I can never get the damn things to maintain their tube form after baking: it all ends up in a pile of mush.
Now that I think about it, certain Mexican dishes can be deceptively tricky when it comes to technique. I’m referring to those common items found in mainstream Mexican restaurants in the States, items that I’ve tried to make myself at home, such as tacos, burritos, tostadas, chimichangas, and enchiladas. Although the initial getting-all-the-ingredients-together step is often simple enough, as is the third and final no-frills-no-fuss-everything-loaded-on-a-single-plate presentation step, it’s the in-between assembling-the-fillings-into-the-tortilla step that always seems to get me. The tortillas either crumble or crack or tear or disintegrate.
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)