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Unread 05-20-2011, 06:55 PM   #1
Shiz-Nit
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Default Achiolte Smoked Chicken Tortilla Bake (PRON)

Well I smoked me a chicken with some achiolte and other Mexican spices then shredded her up and assembled this and threw back on the BGE to finish off and get nice and melty. Topped it with some homemade pico de gallo, a side of black beans and a few Dos Equis XXX Brews.





Thanks for looking
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Unread 05-20-2011, 06:57 PM   #2
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Looks great, now i'm getting hungry.
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Unread 05-20-2011, 08:02 PM   #3
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Dang impressive! That is farkin awesome
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Unread 05-20-2011, 08:07 PM   #4
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Man that looks great, did you use corn tortillas?
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Unread 05-20-2011, 08:10 PM   #5
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Beautiful, just beautiful .
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Unread 05-20-2011, 08:23 PM   #6
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WOW! Great looking dish!
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Unread 05-20-2011, 08:26 PM   #7
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That looks good! how about sharing the recipe and process? That's how we all learn.
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Unread 05-20-2011, 08:47 PM   #8
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That looks fantastic!
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Unread 05-20-2011, 09:41 PM   #9
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Quote:
Originally Posted by JONESY View Post
Man that looks great, did you use corn tortillas?
Yes I did
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Unread 05-20-2011, 09:53 PM   #10
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Quote:
Originally Posted by Ron_L View Post
That looks good! how about sharing the recipe and process? That's how we all learn.
Ingredients
3 cups shredded chicken
2 (4 ounce) cans chopped green chilies
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas
2 cups shredded Cheddar cheese, divided
Directions
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes.

Achiote Paste for the Chicken
This I did not measure out but this is what went into the paste. Just mix everything together and rub the bird down and let rest in the fridge for several hours before smoking. After done let rest and pull.
Ingredients
Achiote paste, fresh lemon juice, vegetable oil, minced garlic, dried oregano, kosher salt, cayenne pepper, ancho chili powder, freshly ground black pepper
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Unread 05-20-2011, 11:15 PM   #11
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Thanks for the recipe, From Florence, Ky a long time ago. thanks again
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Unread 05-20-2011, 11:24 PM   #12
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That's a beautiful plate, it looks delicious!
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Unread 05-21-2011, 08:15 AM   #13
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Nothing wrong with that meal!
Nice plating Shisz!
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Unread 05-21-2011, 08:31 PM   #14
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Thanks for the kind words Y'all
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