Recent meals using brisket point
- Thread starter K Kruger
- Start date
K Kruger
TVWBB 1-Star Olympian
Very tasty. I like doing guacamole-filled enchiladas with smoked point sauce but didn't have ripe avos on hand. Had some red Bliss potatoes so I peeled and sauteed them till nicely browned then added a fair amount of minced yellow onion and diced roasted Hatch green chilies.
Meanwhile I made the sauce for the corn tortillas out of reconstituted dried chiles (pasilla negros and hot NM) which I pureed with a little of their soaking water, some fresh garlic, a small whole ripe tomato, salt and cumin, and a little sugar. Also meanwhile, I sauteed some diced onion in an oil-butter mix till caramelized, then added diced smoked brisket point and a splash of chicken stock. This I slowly cooked, covered, then seasoned with salt and pepper.
I heated some oil in a flat pan then 'fried' the red sauce. When it was tight I cooked each tortilla briefly in the sauce one after the other, turning to coat well with the thickened sauce, then filled each with the potato-chile mix. Plating those, I added a nother splash of stock to the brisket to make it saucier, ladeled in on, then served. I really like this approach for leftover point--and, when possible, the guac filling instead is highly recommended. Another good one is potatoes with chilies and roasted or sauteed sweet corn bound with a little cheese.
Meanwhile I made the sauce for the corn tortillas out of reconstituted dried chiles (pasilla negros and hot NM) which I pureed with a little of their soaking water, some fresh garlic, a small whole ripe tomato, salt and cumin, and a little sugar. Also meanwhile, I sauteed some diced onion in an oil-butter mix till caramelized, then added diced smoked brisket point and a splash of chicken stock. This I slowly cooked, covered, then seasoned with salt and pepper.
I heated some oil in a flat pan then 'fried' the red sauce. When it was tight I cooked each tortilla briefly in the sauce one after the other, turning to coat well with the thickened sauce, then filled each with the potato-chile mix. Plating those, I added a nother splash of stock to the brisket to make it saucier, ladeled in on, then served. I really like this approach for leftover point--and, when possible, the guac filling instead is highly recommended. Another good one is potatoes with chilies and roasted or sauteed sweet corn bound with a little cheese.
K Kruger
TVWBB 1-Star Olympian
Desire, yes. Time...?
No, no additional baking. The street vendor enchilada (in Mexico) is usually done one of two ways: the tortillas are fried then dipped in sauce then rolled, often but not always with a filling, or they are just folded and the 'filling' is placed on top or alongside; or dipped in sauce then fried and finished the same. More formally, the approach is one way or the other, the enchiladas are filled, then placed in or on a dish, the thickened sauce that the tortillas are bathed in is thinned with a little stock or water, drizzled over the assembled enchiladas, then the dish is garnished with a little cheese and some fresh onion sliced into rings, then served. Enchiladas are not baked (there) on the street of course and, Mexican restaurants (here) notwithstanding, are not served swimming in sauce under a blanket of melted cheese. Not the strret food version anyway. The restaurant, filled version is saucy and somewhat cheese-y. Though I do bake enchiladas sometimes (with a little sauce and cheese) and enjoy them, mostly I go the route I did (rather than frying the tortillas in oil, I toast them till just tender over an open flame before cooking them briefly in the thickened sauce). The flavors of each component really come through this way, the corn in the tortilla, the enchilada sauce, the filling, but blend into a pleasing finish. Too, they're rather quick to make.
No, no additional baking. The street vendor enchilada (in Mexico) is usually done one of two ways: the tortillas are fried then dipped in sauce then rolled, often but not always with a filling, or they are just folded and the 'filling' is placed on top or alongside; or dipped in sauce then fried and finished the same. More formally, the approach is one way or the other, the enchiladas are filled, then placed in or on a dish, the thickened sauce that the tortillas are bathed in is thinned with a little stock or water, drizzled over the assembled enchiladas, then the dish is garnished with a little cheese and some fresh onion sliced into rings, then served. Enchiladas are not baked (there) on the street of course and, Mexican restaurants (here) notwithstanding, are not served swimming in sauce under a blanket of melted cheese. Not the strret food version anyway. The restaurant, filled version is saucy and somewhat cheese-y. Though I do bake enchiladas sometimes (with a little sauce and cheese) and enjoy them, mostly I go the route I did (rather than frying the tortillas in oil, I toast them till just tender over an open flame before cooking them briefly in the thickened sauce). The flavors of each component really come through this way, the corn in the tortilla, the enchilada sauce, the filling, but blend into a pleasing finish. Too, they're rather quick to make.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any details on the chili? </div></BLOCKQUOTE>
Forthcoming. It came out of my head as I went along but I did manage to take some notes. I'm going to put it in recipe form--it is one i will want to make again.
Forthcoming. It came out of my head as I went along but I did manage to take some notes. I'm going to put it in recipe form--it is one i will want to make again.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Desire, yes. Time...?
No, no additional baking. The street vendor enchilada (in Mexico) is usually done one of two ways: the tortillas are fried then dipped in sauce then rolled, often but not always with a filling; or dipped in sauce then fried and finished the same. More formally, the approach is one way or the other, the enchiladas are filled, then placed in or on a dish, the thickened sauce that the tortillas are bathed in is thinned with a little stock or water, drizzled over the assembled enchiladas, then the dish is garnished with a little cheese and some fresh onion sliced into rings, then served. Enchiladas are rarely baked (there) and, Mexican restaurants (here) notwithstanding, are not served swimming in sauce under a blanket of melted cheese. Though I do bake enchiladas sometimes (with a little sauce and cheese) and enjoy them, mostly I go the route I did (rather than frying the tortillas in oil, I toast them till just tender over an open flame before cooking them briefly in the thickened sauce). The flavors of each component really come through this way, the corn in the tortilla, the enchilada sauce, the filling, but blend into a pleasing finish. Too, they're rather quick to make. </div></BLOCKQUOTE>
Wondered if they were sold without filling in Mexico. Ever see them topped with onion soaked in vinegar? Had some that way when down in Texas.
Hmmm, Smoked Lamb and Goat Cheese enchiladas....
Desire, yes. Time...?
No, no additional baking. The street vendor enchilada (in Mexico) is usually done one of two ways: the tortillas are fried then dipped in sauce then rolled, often but not always with a filling; or dipped in sauce then fried and finished the same. More formally, the approach is one way or the other, the enchiladas are filled, then placed in or on a dish, the thickened sauce that the tortillas are bathed in is thinned with a little stock or water, drizzled over the assembled enchiladas, then the dish is garnished with a little cheese and some fresh onion sliced into rings, then served. Enchiladas are rarely baked (there) and, Mexican restaurants (here) notwithstanding, are not served swimming in sauce under a blanket of melted cheese. Though I do bake enchiladas sometimes (with a little sauce and cheese) and enjoy them, mostly I go the route I did (rather than frying the tortillas in oil, I toast them till just tender over an open flame before cooking them briefly in the thickened sauce). The flavors of each component really come through this way, the corn in the tortilla, the enchilada sauce, the filling, but blend into a pleasing finish. Too, they're rather quick to make. </div></BLOCKQUOTE>
Wondered if they were sold without filling in Mexico. Ever see them topped with onion soaked in vinegar? Had some that way when down in Texas.
Hmmm, Smoked Lamb and Goat Cheese enchiladas....
K Kruger
TVWBB 1-Star Olympian
That is a frequent side/garnish. Onions sometimes fresh, sometimes pickled; par-cooked carrots pickled in vinegar (frequently with jal slices); sliced fresh radishes. Filling might be chicken or maybe some pork, but are often simply potatoes and onions or another simple idea. ('Enchilada' means in chile, and simply refers to the corn tortilla that is sauced then fried or fried then sauced--so that the sauce clings to (and cooks a bit into) the tortilla.)
Enchiladas might be rolled around a filling or might be folded in quarters (with a little filling or not) then shingled across the plate. They might then be sprinkled with a little cheese and fresh onion, the pickled vegs piled or strewn on the side (or over the tortillas) and, if not filled and available, the meat--chopped chicken, pork, whatever--piled alongside as well. The plate might be drizzled with a little of the sauce, thinned, and served like that or sometimes a different sauce is drizzled over.
Lamb and goat cheese enchiladas are terrific. You can also do a potato-cheese filling and use the lamb for a sauce (or on the side). Shredded fresh or salt-wilted cabbage is a nice addition.
Enchiladas might be rolled around a filling or might be folded in quarters (with a little filling or not) then shingled across the plate. They might then be sprinkled with a little cheese and fresh onion, the pickled vegs piled or strewn on the side (or over the tortillas) and, if not filled and available, the meat--chopped chicken, pork, whatever--piled alongside as well. The plate might be drizzled with a little of the sauce, thinned, and served like that or sometimes a different sauce is drizzled over.
Lamb and goat cheese enchiladas are terrific. You can also do a potato-cheese filling and use the lamb for a sauce (or on the side). Shredded fresh or salt-wilted cabbage is a nice addition.
Larry Wolfe
Closed Account
Nice cooks Kevin. The enchiladas sound pretty interesting and good!!!