Poultry fat in brine

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them from absorbing too much sauce and getting mushy. it also makes them more pliable and easier to roll up. that's your first option and that's how we're making them today. option # skips the tortilla frying. you can just warm up the tortillas in the oven, roll up the enchiladas, drench them in sauce

half hour to the recipe. simply dissolve / cup kosher or sea salt in a quart of water, add the chicken breast, and brine in the fridge for minutes or so. note that a single chicken breast is usually enough for - enchiladas, or two hungry peeps. since we are roasting the tomatoes and tomatillos for the...

https://www.mexicanplease.com/chicken-tinga-enchiladas/