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Found 5 results

  1. I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  2. I’ve made these numerous times and I’ve posted the recipes as well so I’m only posting a few pics of this cook. See Links: Enchiladas / Sauce: https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ Started out making the sauce. Roasting the veggies and cooking the chicken. Once everything was done I mixed the chicken with some slivered onion and some cheese. I rolled / wrapped up a dozen enchiladas. I covered them with more sauce and some cheese and baked them on the kamado for 25 minutes. I plated some up with some fresh made Mexican rice, Frijoles’, some radish and a Modelo Negra. Muy Delicioso! Thanks for looking.
  3. Decided to make Chicken Enchiladas again on Sunday. (One of my wifes favorites) Started out making up the verde sauce. Here are most of the ingredients. Roasted most everything. Tomatillos go straight into the blender. Other items need to go inside to be cleaned up. Everyone into the pool for a spin. Add the cilantro and lime juice and spin some more. Now I prepped the chicken breasts to shred. Took 2 boneless skinless breasts and butterflied them, covered with plastic wrap and pounded them flat. Seared them for approximately 5 minutes each side and proceeded to shred them. Now I made some Mexican rice. Most of the ingredients are here. While the rice was cooking I made up the enchiladas and put them on the kamado at 300 degrees for 15 minutes. Here they are plated up with the rice, some frijoles and a Modelo Negra. Muy Bueno! Thanks for looking.
  4. Ingredients: 1 cup rice 1/2 cup of frozen 3 or 4 veggie blend 1/2 onion cut into eights 1/2 cup diced bell pepper (I used yellow but any color works) 1 tbsp. of OO 1 tbsp. of Tapatio hot sauce 1/2 cup of Clamato Picante juice 1 1/2 cups of chicken broth 1 tsp. of salt Started out by first soaking the rice for 15 minutes in cold water. I then cut up the onion, bell pepper and got out the 4 veggie blend to add to the rice. Sautéed the onions and pepper until they started to sweat. Then added the 4 veggie blend and cooked it for 5 minutes. Now I added the drain rice and cooked this until some of the rice just started to brown. You should hear it starting to crack. I then added this to my rice cooker that had 1 tbsp. of OO, 1 tbsp. of Tapatio hot sauce, 1/2 cup of Clamato Picante juice, 1 1/2 cups of chicken broth and 1 tsp. of salt waiting for it. Here are the results.
  5. This is The Chili Relleno Encounter thread. The opponents will post their entries here.
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