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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Ground Brisket Beef Enchiladas

GunnarGunnar Posts: 2,010
edited 3:04PM in EggHead Forum
I'm really liking this home grinding action vesus the grocery store. Kept these simple using the Fidel's red enchilada sauce recipe and flour tortillas. I get some nice chili powder in bulk here. Not hot, but good flavor. I went with the four TB's but will cut it back to 2 to 2 1/2 next time. Tasted great while it was simmering, but was just a little strong on the plate. Some of that was me getting disracted :blush: and not pulling them off as soon as I should have. They didn't burn, but were getting a little dark. They will be made again.


  • Nature BoyNature Boy Posts: 8,353
    Twitter: @dizzypigbbq
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  • CrimsongatorCrimsongator Posts: 5,766
    We use a similar recipe with one exception. We like green enchilada sauce on ours. They are very tasty. Try it if you get a chance.
  • Man, that looks delicious!!
  • FidelFidel Posts: 10,168
    Look terrific!
  • egretegret Posts: 4,035
    Those look fantastic! Beautiful plating as well. Enchies are one of my favorite meals.....period!
  • MaineggMainegg Posts: 7,787
    that looks great!! and I do not think there is anything cuter or sexier than a well seasoned cast iron skillet with the handle cut off! :side:
  • GunnarGunnar Posts: 2,010
    Amazingly simple to make, no more canned or jar enchilada sauce for me.
  • FidelFidel Posts: 10,168
    Agreed. 15-20 minutes and well worth the effort. i usually make a big batch and freeze it.

    I'm going to experiment next time to cook the flour a little longer to get a darker sauce.
  • GunnarGunnar Posts: 2,010
    I'm now a believer in the preseasoned Lodge CI. That's a 10-inch that I've done maybe a dozen cooks on and look how black it's turning.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Oh man, that looks good.

  • Ross in VenturaRoss in Ventura Posts: 6,841
    Nice Enchiladas Barry

  • Susan EgglaineSusan Egglaine Posts: 2,430
    Save some for me!!!
  • emzekeemzeke Posts: 15
    Looks AMAZING!!! Betcha it was tasty too :P

    Harrisburg, PA
  • GunnarGunnar Posts: 2,010
    You're becoming quite the carnivore...
  • :woohoo: those were always my grannie's favorite pans :side:
  • ;) attractive presentation; know they were great! did you use any wood to smoke them ??? That's how to really get them rockin :woohoo:
  • GunnarGunnar Posts: 2,010
    No wood, but that's why I did the ground beef outside to pick up the charcoal flavor. Guess I'll just have to do them again and try something different.
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