Enchiladas de Chili Ajo

[Dave from Denver]

Good catch - Sticky key – that was supposed to be 17 degree brine. It's the salinity (if that’s a word) of a brine as read by a salometer. For a 17 degree brine its 4.487 percent salt by weight, which is .391 pounds of salt per gallon.

Thanks peter that makes sense. Food looks great man.

 

[Jak Stepan]

awesome meal and great pics. dang nice color on the poultry, you def know what youre doing there.

don't lift the lid...

 

[russ olin]

awesome enchiladas they look fantastic!

 

[Rich Dahl]

Super nice pictures and details, plus some great looking food.

 

[MikeD125]

Very nice!

 

[Zac_Callier]

This is gorgeous. Gorgeous!

 

[Gregory R]

I love lots of pictures!! Great post Peter! Meal looks delicious!!!!

 

[Bob Correll]

Terrific cook and photos Peter!

 

[Matt O.]

Please don't apologize for a picture heavy post. I love them! Looks delicious!

 

[Bob Bass]

Peter,

Did this last weekend. One word... Delicious !
Wife is now talking about repeating the effort

We didn't de-seed them. The sauce had a little too much kick initially, so tried to moderate it some. Once finished, realized I should have left it as it was.
Next time going to aim for more of an ancho flavor.

Thanks for posting the recipe.

 

[Curtis M]

Picture heavy? I was looking for more! Great cook!

BTW, love the salt and pepper shakers in the first picture!

CM

 

[Nick D.]

Peter those enchiladas look amazing. I bet they had great flavor.

 

[Wolgast]

Freaking PERFECT 10/10!

 

[Jeff Powers]

You have inspired me. This is gonna be dinner tonight..

 

[Gary S]

That would be a taste treat I would never forget. Just awesome, awesome plate, awesome cook, awesome photography.

 

[Chuck Simon]

Wow! Pete, that looks phenomenal. Lots of work went in to that delicious looking meal. Great job!

 

[Mildo]

My hat is down, Peter. Fantastic cook and great pictures!