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Hero Street Enchiladas
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Focker
Posts: 8,364
Was getting ready to turn in last night, and this 25 min film came on the local public TV channel.
https://youtu.be/nDoyVxiXkU0
Stopped by the library, picked up Bayless' Mexican Everyday after seeing a red chile chicken enchilada recipe that had potential. Respect Rick, from the Shy. His culinary skill, love and respect for the Mexican culture is palpable. He can get full blown APL at times, but he is building flavors, and fire roasts over charcoal often. Saw an egg recently on one of his Mexico, One Plate At A Time episodes.
This book's recipes have "riffs", where he takes different spins, shortcuts. I did one today, using the Vitamix and his recipe as a starting point.
Went to my favorite tortilla shop, Tony's, to pick up some fresh corn tortillas. They make them on Mondays and Thursdays, and were warm in the bag. Chips are fried on Fridays. It's best to refrigerate the tortillas the following day, if they last.
Here are a few pics along Hero Street.
The smell of corn up here at the Grotto is awesome. Tony's is the brown building in the center. Nothing fancy, but they definitely know what they're doing.
Stopped by La Monarca Supermercado on the way home to grab everything else.
Brought 2C of chicken stock in the freezer to a boil, added 4 toasted dried anchos (seeds, stem removed, cleaned up to rehydrate in hot CS), fire roasted red peppers and tomaters, chipotle in adobo, 2 T toasted and ground hatch for color, 4 cloves garlic, cumin, white pepper, sugar, salt, and 2 T of El Yucateca black label. Black, smokey, tang. Perfect for this.
https://youtu.be/nDoyVxiXkU0
Stopped by the library, picked up Bayless' Mexican Everyday after seeing a red chile chicken enchilada recipe that had potential. Respect Rick, from the Shy. His culinary skill, love and respect for the Mexican culture is palpable. He can get full blown APL at times, but he is building flavors, and fire roasts over charcoal often. Saw an egg recently on one of his Mexico, One Plate At A Time episodes.
This book's recipes have "riffs", where he takes different spins, shortcuts. I did one today, using the Vitamix and his recipe as a starting point.
Went to my favorite tortilla shop, Tony's, to pick up some fresh corn tortillas. They make them on Mondays and Thursdays, and were warm in the bag. Chips are fried on Fridays. It's best to refrigerate the tortillas the following day, if they last.
Here are a few pics along Hero Street.
The smell of corn up here at the Grotto is awesome. Tony's is the brown building in the center. Nothing fancy, but they definitely know what they're doing.
Stopped by La Monarca Supermercado on the way home to grab everything else.
Brought 2C of chicken stock in the freezer to a boil, added 4 toasted dried anchos (seeds, stem removed, cleaned up to rehydrate in hot CS), fire roasted red peppers and tomaters, chipotle in adobo, 2 T toasted and ground hatch for color, 4 cloves garlic, cumin, white pepper, sugar, salt, and 2 T of El Yucateca black label. Black, smokey, tang. Perfect for this.
Let it rip, brought to a simmer, then shut it down.
Had some drunkin' butt leftover from the other night.
Assembled them up, heating the tortillas with a small amount of ghee in the Wags, 6 each batch into the towel.
Chihuahua, pork, sauce, roll.
Into the CI Emeril 5 in 1, and onto a 400 egg, indirect for 20 min or so.
Queso, crema, and cilantro are a must. So good.
Thanks fer lookin'.
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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Red chile cheese enchiladas were my "gateway drug" when I was stationed in Albuquerque.
I've not tried ghee to soften the tortillas, that sounds great! I usually use bacon grease anymore, have used "pure" lard and vegetable oil. I no longer roll mine, I stack them and prevent burned fingers (yeah, here's my man-card ). I use powdered red chile for my sauce, along with cumin, oregano, salt, and flour/minced onion in oil for thickening.
I also prefer mine "vegetarian", just jack or a Mexican cheese, cilantro, and possibly a drizzle of sour cream on the finished stack. Made these two weeks ago, in fact.
Great pics, bet they were delicious!_____________"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
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So farkin righteous dude! Awesome awesome cook. I'd eat all of it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Damn. I would eat a whole pan of those. (but less than Cali)
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Great looking enchiladas! Never considered that a menu item on the egg, I learn something everyday on this forum!LBGE
AL -
Enchiladas are one of my favorite treats for leftovers, but mine never look that good. Great work.Stillwater, MN
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Legit! ✊
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Good post and good lookin enchiladas....LBGE Katy (Houston) TX
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Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Sincere thanks to all. They were devoured.Botch said:Red chile cheese enchiladas were my "gateway drug" when I was stationed in Albuquerque.
I've not tried ghee to soften the tortillas, that sounds great! I usually use bacon grease anymore, have used "pure" lard and vegetable oil. I no longer roll mine, I stack them and prevent burned fingers (yeah, here's my man-card ). I use powdered red chile for my sauce, along with cumin, oregano, salt, and flour/minced onion in oil for thickening.
I also prefer mine "vegetarian", just jack or a Mexican cheese, cilantro, and possibly a drizzle of sour cream on the finished stack. Made these two weeks ago, in fact.
Great pics, bet they were delicious!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
northGAcock said:BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Botch said:Red chile cheese enchiladas were my "gateway drug" when I was stationed in Albuquerque.
I've not tried ghee to soften the tortillas, that sounds great! I usually use bacon grease anymore, have used "pure" lard and vegetable oil. I no longer roll mine, I stack them and prevent burned fingers (yeah, here's my man-card ). I use powdered red chile for my sauce, along with cumin, oregano, salt, and flour/minced onion in oil for thickening.
I also prefer mine "vegetarian", just jack or a Mexican cheese, cilantro, and possibly a drizzle of sour cream on the finished stack. Made these two weeks ago, in fact.
Great pics, bet they were delicious!
It cooks just as fast as rolled enchiladas, so the texture is essentially the same._____________"The reason I go out with young men is because men my age or older — well, now they’re all dead."
-Cher
-
Botch said:Focker said:Botch said:Red chile cheese enchiladas were my "gateway drug" when I was stationed in Albuquerque.
I've not tried ghee to soften the tortillas, that sounds great! I usually use bacon grease anymore, have used "pure" lard and vegetable oil. I no longer roll mine, I stack them and prevent burned fingers (yeah, here's my man-card ). I use powdered red chile for my sauce, along with cumin, oregano, salt, and flour/minced onion in oil for thickening.
I also prefer mine "vegetarian", just jack or a Mexican cheese, cilantro, and possibly a drizzle of sour cream on the finished stack. Made these two weeks ago, in fact.
Great pics, bet they were delicious!
It cooks just as fast as rolled enchiladas, so the texture is essentially the same.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Missed this post. Damn dude. Way to rock it!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Just saw this post as well. Nice cook @focker
Love pork enchiladasSE PA
XL, Lg, Mini max and OKJ offset
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