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As an example, I made some beef enchiladas from the leftover beef brisket
Joined: Dec 9, 2005
Posted to Thread #13722 at 3:56 pm on Feb 8, 2009
last week. The brisket shredded nicely and was just what I was looking for as an enchilada filling. Used the cooked beef brisket from the link.
Red Chile Sauce (Chile Colorado)
2 ounces whole dried New Mexico chiles (6)
1 ounce whole dried guajillo chiles (6)
4 cups boiling-hot water
3 tablespoons finely chopped white onion
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano, crumbled
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon kosher salt, or to taste
2 teaspoons Sherry vinegar, or to taste
1 teaspoon sugar, or to taste
1. Rinse chiles and split open, discarding stems, seeds, and ribs.
2. Heat a well-seasoned cast-iron skillet over moderate heat, then toast chiles, skin sides up, in batches, about 30 seconds (be careful not to burn them, or sauce will be bitter). Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring
occasionally, until softened, about 15 minutes.
3. Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth (use caution when blending hot liquids). Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.
4. Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, vinegar, and sugar.
CookingTip: Sauce may be made 1 week ahead, then cooled completely and chilled, covered.
Source: Curious1 from 12/00 Gourmet
Pat’s notes: Made deeelishus enchiladas. The sauce made enough for 6 enchiladas which I filled pretty well with the shredded beef and some cheese. Used leftover cooked beef brisket... microwaved a couple minutes just to heat it enough to be able to shred it. Cut the beef into about 1-inch pieces too so there wouldn't be long strands of beef in the enchiladas. Dipped the corn tortillas quickly into the sauce to soften lightly, then filled with some shredded beef, some grated colby/jack cheese (cuz that's what I had on hand), rolled them up, placed in casserole dish, topped the enchiladas with the remaining red chili sauce and sprinkled with a little more grated cheese. Then baked at 375 til hot and bubbly. Next time I'm doubling the sauce recipe to freeze half for another time or maybe double the number of enchiladas and freeze for future use.
Other messages in this thread:
- 13722. Aside from cross-ribs, is there any cut of beef will give me shredable results like pulled pork? - LisainLA - 3:47pm on 02/08/09 (11)
- How about beef brisket, it shreds quite well. [NT] - Pat-NoCal - 3:50pm on 02/08/09
- As an example, I made some beef enchiladas from the leftover beef brisket [LINK] - Pat-NoCal - 3:56pm on 02/08/09
- Thanks, for some reason I always think of brisket as sliced. Did you use the - LisainLA - 4:04pm on 02/08/09
- Yes, I actually used a little brisket from each of the recipes but didn't include - Pat-NoCal - 4:11pm on 02/08/09
- Question -- do you toast the dried chilies, or toast them if used fresh?? [NT] - PatBastrop - 5:27pm on 08/21/09
- Lisa, a friend just gave me a crockpot so I initiated it with a 4 lb pork butt.. - MarilynFL - 4:20pm on 02/08/09
- oh heck...you said BEEF. [NT] - MarilynFL - 8:31pm on 02/08/09
- :-) - Good to know pork does well in the crockpot, I always oven it. [NT] - LisainLA - 11:32pm on 02/08/09
- 7-Bone Roast, or chuck roast will do just fine if cooked well with moisture. Both of these. . . - mistral - 8:19pm on 02/08/09
- Better yet, any cross-muscle cut from the shoulder of a cow should do fine.(nt) [NT] - mistral - 8:51pm on 02/08/09
- Thanks! [NT] - LisainLA - 11:31pm on 02/08/09