Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

I'm not sure what you use in your enchilada recipe, but we've tried to use corn tortillas in our enchiladas and all they do is fall apart when they're in the oven.

On Netflix, there is a show called the Taco Chronicles. The first episode focused on al pastor tacos in Mexico City. By the looks of it, taquieras in Mexico City are as ubiquitous as pizza slices in New York or teriyaki in Seattle. Their al pastor tacos are actually cooked on a spit, like gyro meat. They look great.

Do you fry your tortillas before you fill them? It really helps them hold together. Depending on the heat of the oil, it's only 30-40 seconds, not enough to get crispy. Part of that is "by feel", too. The wife and I just did enchiladas on Monday, and I was frying the tortillas before she filled them. I was only doing 30 seconds, but after a few she asked me to increase and I pushed it to ~35 seconds and they held together better.

And yes, al pastor is Spanish for effing delicious.

Yeah, you absolutely have to (very lightly) fry your tortillas in oil before saucing them and rolling them.  Fresh tortillas also work much better than older ones, old ones dry out and break easily.

Additionally, you can always do stacked enchiladas instead of rolled.  Lots of places call them "Santa Fe" or "New Mexico" style. I do them this way fairly often, and always top with a fried egg, sunny side up.  So good!

Dashed line is Google Maps' approximation of the fire boundary in Southern Oregon.

Blue rectangle is my brother-in-law's house and farm. 

They're currently evacuated to my mother-in-law's house. 

Dashed line is Google Maps' approximation of the fire boundary in Southern Oregon.

Blue rectangle is my brother-in-law's house and farm.

They're currently evacuated to my mother-in-law's house.

[img width=273.429 height=335]https://i.imgur.com/y4Eexgj.png[/img]

😬😬😬😬😬

Looks great, except for that stinky avocado slop.

Agreed.  I didn't take the picture, it's just one I found randomly on Google.

Here it would be served with Mexican rice and refried beans.  That corn relish is not uncommon, either.

Ski snobs

they don't care for flat landers filling up the lift lines and the trails

they really don't like Texans

they don't care for flat landers filling up the lift lines and the trails

they really don't like Texans

Nobody does.

But Texans don't typically go to Wyoming to ski.  Primarily Colorado and New Mexico, with maybe a little bit of Utah.