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ninjoid t1_j6bkwk7 wrote

Reply to comment by barryandorlevon in [homemade] Skillet Burritos by Gabbledorf

It is an Enchirito. Taco bell used to have them.

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davenobody t1_j6c1kw1 wrote

Used to frequent a joint called Taco Bravo. Was like Taco Bell only the ingredients were all the real thing. Everything was like old Taco Bell menu on steroids. If cheese went on top you could not see what is under. Why am I even writing this? Anyway, maybe I want more cheese.

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StevenTM t1_j6eqnnt wrote

What exactly do you think the ingredients at taco bell are? Can you.. like.. not see them slice the lettuce and tomatoes? They do it open air style in all the ones I've been at.

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elanhilation t1_j6eyroi wrote

there’s a distinct artificiality to Taco Bell ingredients in my neck of the woods. meat, sour cream, cheese, all feel subtly off

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BadCaseOfClams t1_j6ezr3r wrote

Ya. Taco Bell ingredients are like the version of an item from an alternate universe with like… one degree of separation from our own. It’s like… the uncanny valley of food. Is this nacho cheese? Or is this make believe? That’s how it tastes. Like pretend food.

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davenobody t1_j6fbhis wrote

I suspect the texture of the ingredients at taco bell are due to extended shelf life properties.

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StevenTM t1_j6fe4fd wrote

So.. same as most products that you can get at a supermarket that aren't organic/are cheap. Bland tasting tomatoes that are just barely pink inside, watery and flavorless lettuce, average or below quality American cheese, the cheapest ground beef with 15-20% "connective tissue and other" and sub 10% fat (which is what gives it flavor).

Pretty sure if I make a taco with the cheapest of the above that I can find at Aldi it'll be indistinguishable (taste-wise) from one from taco bell

That said, their chicken has always been tasty (to me), and some stuff like the crunchwrap supreme was pretty consistently great.

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davenobody t1_j6fhg7g wrote

I like Taco Bell sometimes too. I don't think organic has anything to do with it either. The place I described did crazy volume and went really fresh with their ingredients. Isn't fancy or expensive either. They also feed the 2am tossed out of the bar crowd. So they have a unique set of strengths that make them worth a drive to experience.

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requiemofchaos t1_j6c8336 wrote

It's basically what a "wet burrito" is at any taqueria.

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Belgand t1_j6djl4i wrote

I'll wade into that a bit. Part of the difference is down to the fillings. If you're making a Mission-style burrito with beans and rice, that wouldn't go in an enchilada.

Wrapping also plays a role. Enchiladas are typically made with corn tortillas while burritos are almost without exception flour. I make enchiladas with flour myself, but corn is still the more traditional version.

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Food_and_CatSubs t1_j6expr7 wrote

Shrimp and a white or green sauce are good with flour but anything else I usually find gets mushy

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cecusanele t1_j6c73eb wrote

They are back!

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Jorymo t1_j6cqyai wrote

and gone again

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cecusanele t1_j6dztkh wrote

Dammit

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Jorymo t1_j6g7w55 wrote

I know, right? I had my only one the day I got my braces off and missed the narrow window to have it again years later

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