Ground Brisket Beef Enchiladas

Gunnar · June 2009

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 Boy · June 2009

Dang!

Crimsongator · June 2009

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.

Midnight Smoker · June 2009

Man, that looks delicious!!

Fidel · June 2009

Look terrific!

egret · June 2009

Those look fantastic! Beautiful plating as well. Enchies are one of my favorite meals.....period!

Mainegg · June 2009

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:

Gunnar · June 2009

Amazingly simple to make, no more canned or jar enchilada sauce for me.

Fidel · June 2009

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.

Gunnar · June 2009

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 Grub · June 2009

Oh man, that looks good.

Kent

Ross in Ventura · June 2009

Nice Enchiladas Barry

Ross

Susan Egglaine · June 2009

Save some for me!!!

emzeke · June 2009

Looks AMAZING!!! Betcha it was tasty too

Mike
Harrisburg, PA

Gunnar · June 2009

You're becoming quite the carnivore...

Desert Oasis Woman · June 2009

:woohoo: those were always my grannie's favorite pans :side:

Desert Oasis Woman · June 2009

attractive presentation; know they were great! did you use any wood to smoke them ??? That's how to really get them rockin :woohoo:

Gunnar · June 2009

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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Ground Brisket Beef Enchiladas

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