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    Home

    Enchiladas! -- Quiz!

    January 11, 2019 By Patrick

    Mexican Cooking Crash Course mexicanplease.com

    Before we move on to the Quiz, I want to quickly discuss one other ingredient that came up during this Module -- Cotija cheese!

    Here's a delicious avocado salad recipe that only takes 10 minutes to make. You can get creative with the fixings but make sure to season with 1/4 teaspoon of salt for each avocado. So good! mexicanplease.com

    Sometimes called the Parmesan of Mexico, Cotija has the hard, crumbly texture of Parmesan but with a stronger, saltier flavor.

    It's a delightful addition when used as a final garnish.  It doesn't melt when cooked so it's best used as a topper cheese:  broken down into bits and sprinkled over the top of enchiladas, wet burritos, salads, dips, etc.

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel to add another squeeze! mexicanplease.com

    I find it easiest to slice off a chunk and then pull the knife across it.  This will instantly break it down into sprinkle-sized bits.

    You can substitute Feta and get pretty close to it, but it's not quite the same so I go out of my way to buy Cotija when I can.  Chain supermarkets occasionally carry it, but I go straight to the Latin market when I'm out because it's guaranteed to be there.

    One other note on cheese...

    I normally don't seek out Mexican melting cheeses.  After trying them all while living down in Cozumel, I don't find enough difference between them and their American equivalents to justify buying them.  That's why you'll typically see me use Mozzarella or Jack in these dishes.  It ain't the cheese that's making the dish, it's your sauce!

    Okay, enough cheese talk, here's the quiz for the Enchiladas Module.  Good luck!

    Enchiladas! -- Quiz!

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      To move on to the next Module click this link:
      Main Course -- Module 6
    1. 1
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    5. 5
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    7. 7
    1. Current
    2. Review
    3. Answered
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    1. Question 1 of 7
      1. Question
      Which methods can be used to warm up tortillas to make them easier to roll?  (check all that apply):

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    2. Question 2 of 7
      2. Question

      Fill in the blank:

      • The Easy Red Sauce Enchiladas recipe we looked at relies on for its flavor.
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    3. Question 3 of 7
      3. Question

      Fill in the blank:

      • When making enchiladas, adding a thin layer of to the baking dish will help prevent sticking.
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    4. Question 4 of 7
      4. Question
      We used creme fraiche in the Suizas recipe but keep in mind that you can use heavy cream or Mexican Crema.

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    5. Question 5 of 7
      5. Question
      Once your tortillas are pliable enough (after heating them up) you should be able to roll up the enchiladas and place them seam side down in the baking dish without them splaying open.

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    6. Question 6 of 7
      6. Question

      Fill in the blank:

      • There are tablespoons in a quarter cup.
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    7. Question 7 of 7
      7. Question

      Rank this Module's recipes by putting the most appealing on top and the least appealing on bottom.  (Click and drag to move them around.)  The recipe on top is your homework for this Module!  Try to make it before continuing on to the next Module.

      • Enchiladas Suizas
      • Easy Red Sauce Enchiladas
      • Ancho Enchiladas

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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