Will have to try that. The last Chris Kimball pie crust recipe that interested me was the one that used vodka. He went into the chemistry of why replacing some of the liquid in the recipe with a little vodka made for a flakier crust. It was in either Cooks’ Illustrated, or ATK; but I never got around to trying it.
Funny you mention alcohol. I was at a family gathering last month, and the grilled burgers were huge and delicious. I make burgers all the time, adding turkey bacon to the mix, and mine are pretty damn good, but these were better. So I asked the guy who made them what his secret was. He said lots of red wine in the burger mix. I didn’t taste any wine.
But of course I went home and tried to recreate. Fail. My burgers tasted like wine. No one really liked them. Maybe he just sprinkled the wine over while they were on the grill, I don’t know. I gave up with the wine.
This is Martha's recipe---Spanish rice is a good side.
Tex-Mex Beef Enchiladas
SAUCE cook/whisk a min heated 1 1/2 tb oil, 1/4 c flour. Add/BTB combined 1/4 c flour (spooned/leveled), 14 1/2 oz can low sodium chix broth, 1 1/2 tb chili powder, small chipotle chile in adobo, minced, tb adobo sauce, 3/4 c water; simmer/lightly thicken 10 min.
ASSEMBLY Preheat oven to 350 deg. (If freezing, omit sauce in baker.) Spoon 1/4 cup sauce into 8" square baker. Reset to 450 deg. Arrange enchiladas, seam side down, in baker. Top w/ rest sauce; sprinkle w/ shredded cheddar. Bake hot and bubbly, 15-20 min; cool 10 min.
SERVE garnished with chp cilantro; side of green salad.
ENCHILADAS Stack 8 corn tortillas; wrap in foil, warm in oven 10 min. Fill w/ heaping 1/4 cup beef mixture, 2 tb shredded cheddar; roll tightly.
FILLING heat 1/2 tb ol/oil on med-high. Add chp small onion, 2 minced gar/cl, 3/4 lb grnd beef; s/p. Cook thru/stir 8 min.