Originally Posted by
StuckInYYZ
Ah. I guess if you're looking to reheat the protein you could always put it back in the griddle. That comes closer to an enchilada in my books, but to each his own.
The main idea is not to "reheat" the protein, but to crisp the tortilla somewhat, and melt the cheese if any. Nothing like enchiladas which are usually baked and never crisp.
Originally Posted by
Jaimito Cartero
Is that grated cheese on the outside of the taco shell? Haven’t seen that.
Yep, grated Parmesan.
Jimboy's Tacos style. Only place I've ever seen it, and it's really really good.
I've been eating Jimboy's since my earliest memories around 1963.