Beef Larichiladas - Page 2 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Thread Tools Display Modes
Old 02-07-2009, 09:41 AM   #11
BBQ Central Pro

Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
thxs all

just goofin around with Larry ... I learned to make them from a recipe book and that recipe uses chicken with cheese on the inside but I saw his post where he made them with pulled beef and baked topped with cheese and that was a great idea, I like the beef filling better and who doesn't like baked cheese?

The mango ice cream came from the store, it's quite good and I've also had mango sorbet from the store that was good as well. I've got a frozen mango custard recipe I'll try for this if I ever get that ice cream maker attachment for the Kitchen Aid.

The sauce was a mix of about 1/3 home made enchilada sauce made with new mexico reds and guajillos and 2/3 Pace picante sauce ... I'd use the ench sauce straight it's got great flavor, but I'm the only one here who can take the heat ... even diluted as mentioned they found it awful hot ... wimps

Here's the ench sauce:

New Mexico Red Enchilada Sauce

1/4C course ground New Mexico red chile
1/4C fine ground New Mexico red chile
1t gran garlic
1/2C water
1/4C vegetable oil
1/4C flour
2.5C water

Mix chile powders, garlic and salt to taste with first water amount into a paste, set aside
Get veg oil hot (but not smoking) in a 2 qt saucepan, remove from heat
Add flour, blend until smooth
Add chile paste, whisk until thick and smooth
Stir in second water amount
Return to heat, simmer 30 minutes stirring frequently
Once it's cool it put it into portion size containers, freeze then food saver, I only use about 1/2C of this stuff for a lasagna pan of enchiladas
When I go to use it if I want it a little runnier I thin it with broth

Here's the Oxacan rice:

1/2C small diced carrot
1/2C diced onion
1 seeded small diced poblano or 4 oz canned chopped green chiles drained (I used a rehydrated ancho this time)
1 seeded fine diced jalapeno or serrano
2 cloves fine diced garlic
1T cooking oil
1C long grin white rice
2C broth
1C chopped green beans
15oz black beans

In a large skillet or dutch oven fry first 5 ingrediants in oil till light brown
Add uncooked rice, lightly brown
Add broth, stir cover and simmer till rice is almost tender (may need to Add more water, check after 15 minutes, taste the rice and check the water level)
Add the green beans and cook about 5 minutes more
When the rice is tender remove from heat, optionall dump from the pan ... stir in black beans and give them a minute to heat through

Shawn White is offline   Reply With Quote
Old 02-08-2009, 03:40 PM   #12
dmtky's Avatar

Join Date: Sep 2008
Location: Berry, Kentucky
Posts: 239
Looks great Shawn

Lang 84 original
BQGrills Pig Cooker
dmtky is offline   Reply With Quote
Old 02-08-2009, 09:34 PM   #13
Wizard of Que
Tannehill Kid's Avatar

Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Wish I had a plate of those

Geaux Tigers
Tannehill Kid is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.