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Enchiladas--Cook-Off 46

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72 replies to this topic

#61 JAZ

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Posted 02 May 2009 - 09:22 AM

Try the dipping in sauce then oil thing sometime: it's messy, yes, but the product is quite different from going the other way, and I like them a lot. Not necessarily more than oil then sauce, but as much, I think. I don't usually try to fill that kind, though, I just fold them and put some toppings on top (I like thinly sliced white onions and a cotija (spelling?) cheese).

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Chris, this is how the enchiladas are served in the recipe -- just folded with some toppings on top. I think Bayless called for lettuce tossed with vinegar in addition to the onion and cheese.

I'll give it a try when I get some more chiles for sauce.

#62 jsmeeker

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Posted 06 June 2009 - 04:34 PM

Just now, I tried my hand at enchiladas again. This time, I didn't bake them in the oven like I always had done in the past. I prepped the tortillas like I usually do (spray with oil on a sheet pan, pop into 300 ish oven until soft. took a few minutes). When the tortillas were soft, I stacked them up on one side of the sheet pan. I took one, put it on the other side of the pan. Spooned on some of the sauce and spread it around. Flipped it over. Spooned some on the other side and spreadit around. I spooned in some of the filling. (a beef mixture), then did a fold/roll, picked it up, and put it on the plate. I simply repeated this process with all of the tortillas. I spooned and spread some more sauce onto of the enchiladas. Sprinkled some cheese on top. From there, under the broiler just until the cheese melted and got bubbly. Garnished with green onions.

Here is the finished plate.


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#63 Chris Hennes

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Posted 08 July 2009 - 08:23 AM

I've got a bunch of fresh masa in the fridge right now, so last night I made enchiladas with homemade tortillas. I love the texture these give, being a bit thicker and more toothsome than machine-made tortillas. The filling is a basic carnitas, and the sauce is a few varieties of dried chiles, a half a white onion, and a bit of garlic, thinned with chicken stock.

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#64 snowangel

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Posted 11 July 2009 - 09:02 PM

The filling is a basic carnitas,

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Are you talking fried carnitas, or the carnitas of the pulled pork variety?
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#65 Chris Hennes

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Posted 11 July 2009 - 09:30 PM

Both? :unsure:

I cut the pork into approx. 1" cubes, cooked in pork stock/spice/etc. until the stock was evaporated and the pork was frying in its own fat. I let it brown up nicely like that, then cooled and shredded. Reheated, filled, ate, and it was most excellent.

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#66 robirdstx

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Posted 03 August 2010 - 08:29 AM

This thread has been so very helpful. I had made pulled pork from a picnic shoulder. (I've posted about it on the Dinner thread.) Last night, I used some of the pork to make Pork Enchiladas. I forgot to take photos of the dish, but I had all the ingredients to make more so I made these this morning. This is the first time I have made enchiladas using the fold and no-bake method. I really like them this way.

PorkEnchiladas-02.jpg

#67 Hassouni

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Posted 20 January 2014 - 07:54 PM

Made enchiladas for the first time ever - Green chile soaked tortillas rolled around caramelized onion, poached chicken thighs, and spinach. Quite tasty!

 

But I couldn't get the tortilla from the oil dip to the chile bath without creating small tears which were just exacerbated once the tortillas were rolled. Also, how does one get a tight roll with such a hot, saucy, tortilla?



#68 rancho_gordo

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Posted 23 January 2014 - 10:07 AM

I find the tortillas can rip here and there if they're too fresh. 

I also have a method of removing the tortilla from the chile bath with the back of a wooden spoon and the tongs. It's just a quick visit, not a real soak. 

With the rolling, I think you have to develop fingertips of asbestoes and not get too worried if sense the tortilla cooling down. You'll be pouring hot chile sauce over the top before serving. 


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#69 David Ross

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Posted 23 January 2014 - 05:36 PM

Another trick that may help prevent the tortilla's tearing is to warm them slightly between to damp kitchen towels.  That small bit of water will soften them just before you start the dipping process. 



#70 Paul Bacino

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Posted 24 January 2014 - 08:18 AM

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Pull pork smoked rib plate shredded. And shredded Chxn. Ready for the roll
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Its good to have Morels

#71 Paul Bacino

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Posted 24 January 2014 - 09:28 AM

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Chicken. Shredded, bacon, white Maytag cheddar, Taco Bell Seasoning--yes these are for my kids and they love Taco Bell-- usually @1 am


Smoked Pork, Tillamook yellow cheddar, Penzy , the pork had a dry rub seasoning

I did the hatch mild chile sauce.. Working the left overs
The tortillas are from our local Mexican resturant.
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Its good to have Morels

#72 David Ross

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Posted 24 January 2014 - 11:45 AM

Thanks everyone for referring back to this Cook-Off and pushing out some new idea.  I especially like the idea of the "folded" enchilada robirdstix and Paul, your enchilada "duo" looks delicious.


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#73 Paul Bacino

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Posted 24 January 2014 - 03:04 PM

My finished un-plated  --The Whole Enchilada  :)

 

The problem-- these were for the kid,   and he does his own stuff

 

Learning  (  I know we can do better with the sauce, as most have said, canned is weak )-- The inside,  I have to keep to what the family likes

 

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Its good to have Morels





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