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Taco Tuesday! Well, sort of...
Big_Green_Craig
Posts: 1,578
Sous Vide Beef Short Rib Enchiladas
Before I left for the office yesterday, I threw some vacuum sealed beef short ribs into the sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.
No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.
Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.
Before I left for the office yesterday, I threw some vacuum sealed beef short ribs into the sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.
No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.
Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.
Comments
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Looks tasty. Nice work.
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2 Large
Peachtree Corners, GA -
man that looks goodFranklin, TN - (1) LBGE and a cooler full of beer
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Looks good, but I find it interesting that the beef wasn't actually cooked on the egg, but the enchiladas (which would typically be in the oven) were.
Not criticizing - I just find it an interesting juxtaposition.
NOLA -
I'd hit thatLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Out of control! Beautiful cook!
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Awesome! Looks deliciousXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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