Originally posted by Kevin Taylor in the Recipe Requests Forum on 7/8/03.
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Here is my best Mexican recipe for using leftover brisket or butt. ANYTHING Mexican will work wonderfully. I also use in baked beans, but I am not a fan of using it in chili.
Enjoy!!
Enchiladas
1 pound Pork or beef, smoked and chopped
1 large Onion(s), chopped
1/2 Stick Butter
1 teaspoon Cumin powder
1 teaspoon Oregano, dried
1/2 teaspoon Coriander powder
1 1/2 cup(s) Enchilada sauce
1 cup Sour cream
2 cup(s) Cheese, Monteray Jack
4 tablespoon(s) Green chilies, diced
8-10 Tortillas, corn or flour
PREPARATION:
Pre heat oven or grill to 350?.
Saute onions and green chiles in butter. Add cumin, coriander and oregano just before next step.
Lower heat and add 1 cup of the enchilada sauce and 1 cup of cheese and cook until melted.
Set aside and keep warm.
In a separate bowl, mix remaining enchilada sauce with sour cream. Cover bottom of baking dish with sauce.
To make tortilla's.......Place cooked meat across top 1 of shell. Add cheese mixture on top of meat. Roll and place seam side down in baking dish.
Cover these with the remaining sauce and top with remaining cheese.
Bake for 30 minutes.
This will make 8-10, 6" tortilla's.
Use this sauce for the enchilida's....
Mexican Red Enchilada Sauce
1 1/2 tablespoon(s) Oil
1/2 tablespoon Flour
1/8 cup Chili powder
1 cup Chicken stock
6 ounce(s) Tomato paste
1 teaspoon Oregano, dried
1 teaspoon Cumin powder
1/2 teaspoon Salt
PREPARATION:
Heat oil and add flour. Stir until smooth and cook for at least 1 minute.
Add chili powder and cook for another 30 seconds.
Add remaining ingredients and stir well to combine.
Boil and then reduce heat to simmer and cook for 15 minutes.
This sauce will thicken and smooth.
--------------------
Stogie
---------------------------
Here is my best Mexican recipe for using leftover brisket or butt. ANYTHING Mexican will work wonderfully. I also use in baked beans, but I am not a fan of using it in chili.
Enjoy!!
Enchiladas
1 pound Pork or beef, smoked and chopped
1 large Onion(s), chopped
1/2 Stick Butter
1 teaspoon Cumin powder
1 teaspoon Oregano, dried
1/2 teaspoon Coriander powder
1 1/2 cup(s) Enchilada sauce
1 cup Sour cream
2 cup(s) Cheese, Monteray Jack
4 tablespoon(s) Green chilies, diced
8-10 Tortillas, corn or flour
PREPARATION:
Pre heat oven or grill to 350?.
Saute onions and green chiles in butter. Add cumin, coriander and oregano just before next step.
Lower heat and add 1 cup of the enchilada sauce and 1 cup of cheese and cook until melted.
Set aside and keep warm.
In a separate bowl, mix remaining enchilada sauce with sour cream. Cover bottom of baking dish with sauce.
To make tortilla's.......Place cooked meat across top 1 of shell. Add cheese mixture on top of meat. Roll and place seam side down in baking dish.
Cover these with the remaining sauce and top with remaining cheese.
Bake for 30 minutes.
This will make 8-10, 6" tortilla's.
Use this sauce for the enchilida's....
Mexican Red Enchilada Sauce
1 1/2 tablespoon(s) Oil
1/2 tablespoon Flour
1/8 cup Chili powder
1 cup Chicken stock
6 ounce(s) Tomato paste
1 teaspoon Oregano, dried
1 teaspoon Cumin powder
1/2 teaspoon Salt
PREPARATION:
Heat oil and add flour. Stir until smooth and cook for at least 1 minute.
Add chili powder and cook for another 30 seconds.
Add remaining ingredients and stir well to combine.
Boil and then reduce heat to simmer and cook for 15 minutes.
This sauce will thicken and smooth.
--------------------
Stogie