"Multi-ethnic" enchiladas

caliking · April 2019

Have been wanting to make enchiladas for quite a while, and today the stars were aligned just right.

I eat SD wheat rotis (aka chapati, Indian tortillas) regularly, so had some dough on hand. Made a few rotis/tortillas first:

(That's right - not perfectly round, because they're "artisanal").

Fried up leftover pork from the weekend (Korean pulled pork aka bo ssam) with onions, garlic, cumin, and DP Fajitash.

Asked for enchilada sauce recipes/tips some time ago. That resulted in @northGAcock generously sending me this (as well as a bloody mary care package!!):

Rolled up the enchiladas and egged at 375°F indirect until things got bubbly.

This did not disappoint. The sauce had more heat than I would have expected a "medium" sauce to have, but it was just right tonight - good flavor, heat kind of builds a bit as you eat, without being searing hot. We enjoyed it. And I got Indian, Korean, and Mexican in one dish! One world!

Thanks again, Robin.

pgprescott · April 2019

Nice melting pot dish right there. That sauce has me perked up a bit. Looks and sounds delicious

YukonRon · April 2019

I gotta invite myself over.

Y'all probably will move and won't tell me where, after I am done with that meal.

johnmitchell · April 2019

Looks and sounds great..

northGAcock · April 2019

I would so hit that. Gawjus.

saluki2007 · April 2019

I have never made enchiladas before, but with the recent uptick in the post on here I just might have to give them a try. Yours look awesome.

six_egg · April 2019

Looks more like art. Nicely done.

Hotch · April 2019

Wish you were my neighbor!

Nicely done my friend! 😎

JohnnyTarheel · April 2019

Yes sir mighty fine!!

bgebrent · April 2019

Awesome man.

caliking · April 2019

https://eggheadforum.com/discussion/comment/2422133#Comment_2422133

It’s a pretty nice sauce. I thinned it out a bit with a cup of water, because I needed more to cover the enchiladas. Consistency turned out just right.

Usually not keen on bottled sauces, because I don’t like the consistency from the usual thickeners. This sauce has no preservatives or xanthan/guar gum, etc, so no weird aftertaste or consistency.

caliking · April 2019

https://eggheadforum.com/discussion/comment/2422150#Comment_2422150

I’ve been wishing you were my neighbor for YEARS! Especially since you got the Shirley :)

SaltySam · April 2019

I love your posts, man. Everything you do is creative. At some point I’ll make it to an Eggfest and meet you. Until then, keep cranking out these dishes!

thetrim · April 2019

Awesome job @caliking

caliking · April 2019

https://eggheadforum.com/discussion/comment/2422233#Comment_2422233

Thank you, sir. Let me know if you find yourself in Houston any time.

Battleborn · April 2019

Yup, can't go wrong with that. Those look amazing.

Daddyshack · April 2019

Looks fantastic. Could you pass along the dough recipe please.

caliking · April 2019

https://eggheadforum.com/discussion/comment/2422464#Comment_2422464

Thanks.

Do you have an Indian store nearby? If you are making roti, the usual supermarket brands are not ground fine enough. Also available on Amazon. I use this brand, but any Indian store will usually have a few to choose from:

85% hydration seems to work for sourdough roti (also called khamiri roti).

WW flour (atta) 300g

water (hot) 255g

salt (or per taste) 1/2 tsp

SD starter 50g

mix water, salt, flour and knead by hand until the dough comes together
let the dough rest (covered with a damp towel) for 30 mins
add the SD starter and knead until the starter is completely incorporated and the dough comes together in a smooth ball

Place the dough in a ziploc bag and refrigerate overnight before using to make roti. The flavor improves with each day. It will last about 5-7 days in the fridge.

let me know if you would like roti making tips.

Enjoy!

Legume · April 2019

Woke up thinking about a couple of these enchiladas with a couple of nice runny eggs on top. Damn you.

caliking · April 2019

https://eggheadforum.com/discussion/comment/2422485#Comment_2422485

That's what I had for dinner last night. I love eggs to begin with, and enchiladas turned put to be the perfect egg delivery vector.

"Multi-ethnic" enchiladas

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