So last night I make my usual enchiladas. I've been making them since I was a kid and I'm 40. I noticed some people on here recommended Las Palmas. So that's what I used. OMG, the entire dish s*cked!!!!! My tortillas completely disintegrated. I'm ready to toss the entire pan and make again tonight.
I should have known better when I saw how watery the "sauce" was. Is there some kind of trick ?
I quit drinking 7 months ago and I seem to have lost my mojo for cooking and being in my kitchen altogether. I wonder if that's why my enchiladas s*cked. : (
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