DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
Remember this cook?
Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients:
Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate.
While that was happening I sliced up half an onion and two tomatoes.
I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes.
After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated.
I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce
on both sides
I placed it in the baking vessel and added cheese and Cochinita Pibil mixture.
And roll
Once the baking vessel is full I placed them in the pre-heated (to 300) kamado.
After 10 minutes, add cheese on top and continue to bake for another 5 minutes.
Here they are plated with rice, beans and a nice cerveza.
Here’s the Money Shot.
It was good! :becky:
Thanks for looking.
Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients:
Stemmed and seeded the Guajillo chili’s and then place in 3 cups of water to re-hydrate.
While that was happening I sliced up half an onion and two tomatoes.
I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes.
After the sauce was done I took half a package of Cochinite Pibil and placed it in a bowl with some onion. I covered this and reheated.
I then setup my work space to roll the enchiladas and dip a warmed tortilla in the sauce
on both sides
I placed it in the baking vessel and added cheese and Cochinita Pibil mixture.
And roll
Once the baking vessel is full I placed them in the pre-heated (to 300) kamado.
After 10 minutes, add cheese on top and continue to bake for another 5 minutes.
Here they are plated with rice, beans and a nice cerveza.
Here’s the Money Shot.
It was good! :becky:
Thanks for looking.
