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Found 15 results

  1. 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.
  2. 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.
  3. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  4. Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary. https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ https://www.kamadoguru.com/topic/24634-mexican-rice/ Some of the ingredients for rice. Pics of the ingredients for the Verde sauce and process. Making the Enchiladas. Enchiladas baking and then plated with some canned frijoles and a Negra Modelo. Thanks for looking.
  5. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of store bought sauce to increase the amount) A few months back I had cooked up a mess of chicken (Piernitas de Pollo Marinadas) and I had vacuum sealed a bunch of it for just this sort of occasion. (Link: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) I thawed out a package and pulled it for the enchilada filling. I added a cup of queso fresco and ½ cup of diced onion and mixed it together. I set up my work area, dipped a warm tortilla in the Verde sauce and rolled up the enchiladas. Poured some more sauce over them and spread on some Mexican cheese. I placed them on my preheated (to 300) kamado for 15 minutes. Unwrapped my corn and made it up elote style and plated it with the enchiladas, some Mexican Watermelon Salad and a Negra Modelo. Muy delicioso! Thanks for looking.
  6. Howdy again Gurus! I had a couple of pounds of hamburger that needed to be eaten and I had a couple of friends coming over to just hand out, drink some beer, burn a few burgers, nothing big. I thought rather than burgers, I'd do enchiladas. I had one couple bring black beans, another chips and salsa for nachos, and another bring more beer. I called an audible and switched from burgers to enchiladas. Browned up the meat, onions, peppers, etc. and made a quick great sauce. Here are the enchis rolled and in the pan and on the main grate in TheBeast. Here is the pan just prior to the pull. Here is the closeup view that shows the cheese just the right color of brown for my guests and me. Just an ever so slight crunch there that was quite tasty. And finally the money shot. This was just a simple and quick enchi cook that worked out quite well. We all had our fill of food and beer and had a great time shooting the breeze. Good audible at the line. I hope your weekend was as enjoyable as mine.
  7. Recipe as requested by Mewantkj. Here is most of the ingredients for the Verde sauce. The recipe is as follows and is the mild version of this. It can be adjusted to suit your heat preferences. 1 lb. of tomatillos. (that’s usually 9 to 10 medium tomatillos) 1/2 onion (cut in quarters with the root ball intact) 3 medium jalapenos 3 cloves of garlic. 1 bunch of cilantro Juice of 1 lime or lemon. Roast everything but the lemon or lime and the cilantro. The onions usually get done first. Cut the root ball away and place in the blender. The jalapenos should be nice and charred on the outside. Once they are, set them and the garlic aside. The tomatillos will get some char on them as well but they are only ready to be put in the blender (you see I place it right next to the kamado) when they become squishy soft. Once everything is ready, skin and seed the jalapenos. Add them along with 3 garlic cloves, the cilantro and the juice of the lemon or lime to the blender. This will make a nice thick sauce. If you want, you can add some store bought enchilada sauce to make it more liquidy. Now cook up 2 chicken breasts with 2 tbsp. of oil and 1 cup of water. Once the chicken is done I shred it and add ¼ diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the heated corn tortillas in. Heat up your tortillas, dip them and divide equal amounts of the chicken mixture (i used 3 heaping tablespoons) into each tortilla and roll up. Once it's full, pour the rest of the sauce over them, cover with cheese and place in the kamado (at 325) for 20 minutes. And it’s done. Plated shots with Crema Mexicana and a Corona w/ lemon wedge. Muy Beuno!
  8. I still had some Cochinita Pibil so I wanted to make some enchiladas that might have a Yucatan flavor to them. I googled Yucatan Enchiladas and did some web surfing and found that they use soft boiled egg in their enchiladas so I made breakfast enchiladas with soft boiled eggs. First I made a Verde sauce so here are the ingredients: And now on the kamado. (I had some red bell peppers I wanted roasted. They are not part of the sauce) Boiling the eggs with an ice bath next to it to cool them off. I keep the blender right next to the kamado to drop in the veggies as they get done. Skinned and seeded the jalapenos. Took some diced potatoes, slivered red onion, black beans, and Cochinita Pibil and heated this up in a skillet. Cooked up some potatoes. I took some of the Verde sauce and blended in some avocado to may a creamy Verde sauce for a topping. (Another thing they apparently do in the Yucatan) Here the enchilada filling with the eggs mixed in. Rolling up the enchiladas. Now on the pre-heated kamado at 300 degrees for 10 minutes. Here they are plated with the potatoes, some frijoles and a Mimosa. Money Shot. Yum! Thanks for looking.
  9. I’ve made these before (Link: http://www.kamadoguru.com/topic/10984-sonoran-style-breakfast-enchilada/) but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients: 2 cups masa harina or corn flour 2 oz cheddar cheese, grated (about 1/2 cup grated) 1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated) 1 tsp baking powder 1 tsp salt about 1.25 cups water vegetable oil, for frying Nuked the potato for 3 minutes and then grated out 1 cup Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out. Everyone in the pool with 1 cup of water and stirred with a spatula. Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely. Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch) All press up and ready for frying. Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet) Place in a tortilla cake in the hot oil and fry for approx. 40 seconds. Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one) After each one is done I placed on my wire rack with paper towels. Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up. I then fried up some eggs. And then started building my enchilada. 1st some sauce. Then a tortilla and some beans cheese, and Cochinita Pibil. Another tortilla, some sauce, Cochinita Pibil and an egg. Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!) Here it is plated up with sunny side up egg on top and a Mimosa. Action Shot! And the Money Shot! Off the Charts Goodness! Thanks for looking.
  10. Remember this cook? Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients: Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate. While that was happening I sliced up half an onion and two tomatoes. I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes. After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated. I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce on both sides I placed it in the baking vessel and added cheese and Cochinita Pibil mixture. And roll Once the baking vessel is full I placed them in the pre-heated (to 300) kamado. After 10 minutes, add cheese on top and continue to bake for another 5 minutes. Here they are plated with rice, beans and a nice cerveza. Here’s the Money Shot. It was good! Thanks for looking.
  11. Veggies roasting for the sauce. Enchiladas in the pans and on the kamado. The rice. And they are done. Now plated. Yum!
  12. Howdy Gurus! It's finally time to say goodbye to the holidays. The 12 Days of Christmas are about gone and the Holiday Season is over. I figured it was time to move on and I pulled a turkey roast that I cooked for Thanksgiving out of the freezer. Some of you may remember this cook .... here is a picture of a turkey and the turkey roast from that cook. The roast is on the far right of the picture. So I asked SWMBO, my brother the BBQ Mooch, and my neighbors if they would like some smoked turkey enchiladas. The resounding answer: YES! So I'm presenting a dish of the smoked turkey enchies I made this past weekend. Here is a look at the turkey roast in a solo shot. The paring knife is for a size reference. These roasts have elastic netting to keep the preformed turkey roast in its formed shape. Here is a shot of that netting cut off the turkey roast. Here is a shot of the turkey roast right after shredding it. It's really a lot of turkey! For an idea of how much turkey this is, here is a shot with a blue latex glove for a size comparison. The pile of turkey is about 1.5" high. Now we got to the enchie assembly. First a layer of spinach and a finely diced sweet onion ... Next we add a goodly portion of the shredded smoked turkey roast ... And now we're going to used some smoked cheddar cheese I smoked back in early December along with some of the enchie sauce ... Repeat 4 more times for this particular dish and pour the remainder of the enchie sauce on top of the enchies in the dish ... Now top with cheese and a couple of different types of peppers, diced Hatch papers and roasted poblanos, and it's ready to go to the belly of TheBeast ... Here are the enchies right after getting on the grate ... Here is the dish of enchies after 75 minutes at 325F ... And finally, for your viewing pleasure, here is the money shot with Pete The Salt Pig and his new Pig Minions supervising ... So, stick a fork in the Holidays, they are done for the next 11 months or so! I hope your Holiday Season was as good as mine and that you enjoyed the show here. Now it's onward and upward for 2015!
  13. Our friends called and wanted to have dinner with us but I was already making enchiladas. No problem, we deliver on request. Here are most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. When everything is done, I skin and seed the jalapenos. now into the blender with everything else for a spin with the juice of one lemon and one lime. Now I take 2 chicken breasts I cooked up from my 6th of July party. and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in. Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 heaping tablespoons each) of the chicken mixture into each tortilla and roll up. Once full cover with cheese And place it in the kamado (at 325) for 20 minutes. And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner. Here is the plated shot taken with my phone camera. Good stuff!
  14. My wife and I’s favorite Mexican restaurant serves what they call a Sonoran Style Enchilada that comes with 2 eggs. I’ve tried to recreate this dish as shown below. (And yes I know these aren’t authentic Sonoran Style Enchiladas) I used some Pulled Pork I made last weekend. Here are a couple of pics of that. One difference is I went with a Verde sauce in lieu of a Rojo sauce. Here are the veggies on the grill roasting. Jalapenos ready to skin and seed. Everybody in the pool for a spin. Now ½ bunch of Cilantro for a spin. I bought some uncooked tortillas from Costco so I cooked these and placed in a warmer. Once I had them all cooked I proceeded to assemble the enchiladas. One tablespoon of sauce on the plate, then a tortilla, then some frijoles and cheese and then some pulled pork. Now another layer with an egg. Add another layer with pulled pork and topped with another tortilla and more sauce and cheese. I placed this in the kamado for 10 minutes. While that was heating I fried up another egg and topped the enchilada with it. Here are the plated shots with some Creama Fresca, Spanish rice and frijoles. Muy Bueno!
  15. Wanted to make some Mexican food for Easter and wanted to do something different than Chili Rellenos this time. Since I just bought 2 dozen fresh tortillas how about Enchiladas? O.K. Enchiladas it is. Here is most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. And into the blender for a spin with the juice of one lemon. Now cook up 2 chicken breasts with 2 tbsp. of oil and 1 cup of water. Once the chicken is done I shred it and add ¼ diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in. Heat up your tortillas and divide equal amounts of the chicken mixture into each tortilla and roll up. Once it full place in the kamado (at 325) for 20 minutes. And it’s done. Plated shots with Crema Mexicana and a Corona w/ lemon wedge. Muy Beuno!
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