Food Enchiladas (1 Viewer)

[Scorpius the Allfather]

If you guys and gals haven't noticed I go through obsessions involving food. Well I never really talked about them until Onion Soup came along. Now normally I go insane with making something and then move onto the next thing and don't really go back. The one before Onion Soup was enchiladas about 26 months ago. I made red sauce enchiladas tonight. It turns out that most recipes for the red sauce are the same with subtle differences in the amounts of each ingredient. Probably my favorite enchiladas I've made were the veal parmesan ones. I've done chicken parm ones as well. The one difference I do with the red sauce ones is the meat and what else I put in the shell. I flavor the meat with some salt, black pepper, cumin and chili powder. I also make a salsa that's a rice vinegar base with tomatoes, onions, green onions, garlic, jalapenos, salt and black pepper. I put that in them but try not to use too much liquid whereas if I was eating the salsa with chips I use Tostitos scoops so I can get that awesome juice. I can drink that juice. Then I made the red sauce and tonight I used Colby cheese on top. Any differing ideas or suggestions? I'm always down for learning what else I can do with the things I cook.

 

[SystemShock]

Probably my favorite enchiladas I've made were the veal parmesan ones.

 

[KiwiSaint]

Enchiladas Grande...from Chile Verde in Mount Airy, NC...
One cheese, one beef, one bean and two more of your choice. Always went with two more cheese. Oh how I miss real Tex-Mex food!

 

[Scorpius the Allfather]

Enchiladas Grande...from Chile Verde in Mount Airy, NC...
One cheese, one beef, one bean and two more of your choice. Always went with two more cheese. Oh how I miss real Tex-Mex food!

Somehow I haven't thought of a bean one, I need to try that.

 

[0rion]

The enchiladas I make are about as simple and plain as you can get but I do buy a can of kidney beans and chili beans (basically seasoned kidney) and rough mash those with a fork. Mix that in with my burger (deer burger here) and add scallions. I put half the red sauce in with the meat and some red pepper flakes then the other half of red sauce goes on top of the enchiladas before they go in the oven. I also put a little cheese inside them when I wrap them and load the tops up with a ton of shredded cheddar before the oven.

 

[Scorpius the Allfather]

The enchiladas I make are about as simple and plain as you can get but I do buy a can of kidney beans and chili beans (basically seasoned kidney) and rough mash those with a fork. Mix that in with my burger (deer burger here) and add scallions. I put half the red sauce in with the meat and some red pepper flakes then the other half of red sauce goes on top of the enchiladas before they go in the oven. I also put a little cheese inside them when I wrap them and load the tops up with a ton of shredded cheddar before the oven.

There's nothing plain about deer meat.

 

[Scorpius the Allfather]

@Marty_Graw what are you facepalming for?

 

[Zack Lee]

There's nothing plain about deer meat.

what if you are a deer and you just don't feel extraordinary?

 

[LA_Steve]

I don't even know what to say. Different strokes I guess.
At Rouses

 

[0rion]

There's nothing plain about deer meat.

Deer is all we use here for anything requiring burger.

 

[Grumpy Old Manatee]

@Marty_Graw what are you facepalming for?

Why would you wrap a breaded veal (or chicken) cutlet in a tortilla? Do you serve your fried rice over pasta?

 

[SystemShock]

Deer is all we use here for anything requiring burger.

Back home, we do it pulled. We call it tzic, which is the Maya word for pulled. Cooked underground. Doesn't look pretty, but man is it delicious.

 

[Goatman Saint]

If you guys and gals haven't noticed I go through obsessions involving food. Well I never really talked about them until Onion Soup came along. Now normally I go insane with making something and then move onto the next thing and don't really go back. The one before Onion Soup was enchiladas about 26 months ago. I made red sauce enchiladas tonight. It turns out that most recipes for the red sauce are the same with subtle differences in the amounts of each ingredient. Probably my favorite enchiladas I've made were the veal parmesan ones. I've done chicken parm ones as well. The one difference I do with the red sauce ones is the meat and what else I put in the shell. I flavor the meat with some salt, black pepper, cumin and chili powder. I also make a salsa that's a rice vinegar base with tomatoes, onions, green onions, garlic, jalapenos, salt and black pepper. I put that in them but try not to use too much liquid whereas if I was eating the salsa with chips I use Tostitos scoops so I can get that awesome juice. I can drink that juice. Then I made the red sauce and tonight I used Colby cheese on top. Any differing ideas or suggestions? I'm always down for learning what else I can do with the things I cook.

I cannot wait to talk about this at work on Monday.

 

[Scorpius the Allfather]

Why would you wrap a breaded veal (or chicken) cutlet in a tortilla? Do you serve your fried rice over pasta?

I don't bread it, I treat the veal like ground beef. Same with the chicken except I use leftover chicken.

 

[Scorpius the Allfather]

Deer is all we use here for anything requiring burger.

I love deer.