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03-02-2005, 09:29 PM
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#1
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Cooker


Join Date: Jan 2005
Location: Mobile
Posts: 298
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How do you make Enchiladas?
HI. Hate to admit this but I have no clue how to make enchiladas. Anybody care to educate me here?
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Out of all the bulletin boards in all of the world you had to walk into this one. Didn't ya.
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03-02-2005, 10:26 PM
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#2
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BBQ Centralite


Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Ok Brother, now you are on my turf. Start with sauce:
3 0z (about 5-7) dried ancho chiles seeded, deveined, toasted
(to toast just warm up slowly in a dry skillet until they are fragrant-do not burn-stir constantly for about 3-4 minutes)
2.5 cups boiling water
2 TBS vegetable oil
2 TBS Tomato paste
1 Clove garlic
1/2 tsp salt
1/2 tsp dried oregano (preferably Mexican)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 wheel Mexican Chocolate
Place Chiles in a bowl. Cover with boiling water. Let stand 1 hour.
Place chiles along with water in a blender and process
Pour into a 2-qt saucepan and whisk in remaining ingredients .Bring to boil and reduce heat to low. Simmer about 20 minutes.
Enchiladas
2 lbs mixed chicken thighs and breasts
1 cup of above sauce
1 med onion
chicken stock
Corn tortillas
1 lb Queso Fresco
Cover chicken and onion in chicken stock and braise until done.
De-bone and chop chicken and onion into mediun fine chop.
add 1 cup enchilada sauce mix and set aside
Take remaining sauce and heat.
Heat the tortillas wrapped in a towel, in the microwave (if they are warm
they are more pliable)
One by one, dip them in the sauce, place some chicken mixture on them
and roll them up like a fat spliff!
Place them tightly together in a greased baking dish so they don't unroll.
(they should be only about 1-1.5" in diameter)
Cover with remaining sauce and cheese (you can also use shredded queso blanco and cheddar) Bake at 350 until cheese is melted and bubbling-eat!
Note: you can get the dried chiles, Ibarra Chocolate , and tortillas at most grocery stores anymore in the import section. Good luck. Woody
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"I was born to cook for people"
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03-03-2005, 07:21 AM
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#3
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Woody, my wife make enchilada's similar to yours but she makes them like a lasagna instead of rolling them up!
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03-03-2005, 07:34 AM
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#4
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Hey Woody, that sounds great, thanks for asking Rob!
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I hope this isn't negative!
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03-03-2005, 11:29 AM
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#5
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Susan,
The Calorie Commando on Food Network did the enchiladas with rotis chick last night!
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03-03-2005, 12:03 PM
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#6
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Susan,
Is that Stogie's Enchilada sauce recipe you posted above?
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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03-03-2005, 12:07 PM
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#7
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Guest
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Bruce, it is. Copied from here.
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03-03-2005, 12:16 PM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Stogie rocks, too bad he doesn't have time to post anymore.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-03-2005, 12:20 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Oh boy, now I don't know which one to use.
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I hope this isn't negative!
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03-03-2005, 04:14 PM
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#10
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Trash!?!?!?
um...ya'll can just send your left over fat to me....no need to waste!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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03-03-2005, 04:16 PM
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#11
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Guest
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Quote:
Originally Posted by Susan Z
Totally forgot he used rotisserie chicken----probably because I fainted when he pulled off the skin and chucked it into the trash. :faint:
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:ack:
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03-03-2005, 05:29 PM
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#12
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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When I do chicken thighs on the gasser, I always tell guests that they should at least try the "potato chip" of the chicken before they toss it....either that or they gives it to me!! Skin...yes!!
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