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| slob-air |
 Posted: Sun Aug 20, 2006 6:16 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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Shredded chicken breast and beef sirloin browned in a fry-pan separately, then simmered in authentic enchilada sauce, onions, peppers and spices, combined and wrapped up in corn tortillas, covered in cheese and more enchilada sauce and baked for 20-min at 300F. Served up with re-fried black beans and real spanish rice.
So good.
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| SkaterBonds |
| Posted: Sun Aug 20, 2006 7:20 pm |
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Joined: 14 Jul 2005
Posts: 5976
Location: Denver
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There is nothing like mexican food when you're drunk. It glows, I tell you.
Looks mighty tasty! |
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| slob-air |
| Posted: Sun Aug 20, 2006 11:27 pm |
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Site Admin
Joined: 27 Oct 2001
Posts: 63528
Location: S&B HQ
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| The Green Monkey |
| Posted: Sun Aug 20, 2006 11:58 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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| I'll give it a shot soon. |
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| lilsheeda |
| Posted: Mon Aug 21, 2006 10:36 am |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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I cook most my meals in a Clay Pot (Discontinued Pampered Chef Model) - seriously you can never go wrong and I recommend to everyone.
I've got an especial simple enchilada recipe...
6-8 chicken breasts, throw in a medium sized can of chipotles and cook at like 250 for 5+ hours (Do it at lunch and forget about it for awhile). Pull out the chicken and set aside.
To the leftover sauce (Basically Chipotle/Chicken stock): Add a bit of brown sugar, garlic, cumin, and whatever else floats your boat (The brown sugar will mellow the chipotle) and voila there's your enchilada sauce...heat up your corn or flour tortillas on a skillet and dip in the sauce before rolling and flooding with queso.
Another positive of the clay pot, throwing in pork roasts and forgetting about them. They end up boiling in their own fat...no salt, pepper or anything else. The best carnitas money can't buy north of Mexico. Be gentle as the pork falls off the bone. Save most or all of the pork stock for your Pozole. |
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| Sticky |
| Posted: Mon Aug 21, 2006 11:15 am |
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Joined: 10 May 2005
Posts: 1957
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| Clay pot? Like a Morrocan Tagine? |
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| lilsheeda |
| Posted: Mon Aug 21, 2006 2:00 pm |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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I've had one of these (Well 3rd one now thanks to a couple drops) for probably 10 years...It's really two pieces that work as one. The lid can be used for everything- cakes, cornbread, pizza, etc. The bowl- same all sorts of shit. But TOGETHER is the ticket - basically it works like a Dutch Oven, but easier to clean and measure temps...and way higher quality than normal clay pot ovens at most stores. Fits a whole chicken + Many taters at once. It's been my wedding gift for friends and family for years now too...believers. You really can't fcuk anything up...
***NOT MY AUCTIONS - JUST REFERENCES:
The Lid:
http://cgi.ebay.com/Pampered-Chef-Sto...dZ1QQcmdZViewItem
The Bowl:
http://cgi.ebay.com/Pampered-Chef-Lar...dZ1QQcmdZViewItem |
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| slob-air |
| Posted: Mon Aug 21, 2006 3:21 pm |
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Site Admin
Joined: 27 Oct 2001
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| lilsheeda |
| Posted: Mon Aug 21, 2006 4:12 pm |
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ORDER OF THE SKULL
Joined: 25 Mar 2003
Posts: 3077
Location: Pac. NW- now LBC
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| Oh hell ya...throw in your veggies add some turmeric and bang - aloo ghobi - or however it spelled. I've been experimenting with Chicken Tikka Masalas of late. But nothing beats just throwing in a whole chicken... |
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| PlayGod |
| Posted: Mon Aug 21, 2006 7:09 pm |
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ORDER OF THE SKULL
Joined: 05 Nov 2003
Posts: 3882
Location: Dirty South
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"An unusual warm air mass is descending on the midwest from central Canada." |
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