When I heard the theme for the throwdown would be fatties I knew I had to make my fatty with chorizo. I love that spicy sausage. I made a batch of homemade chorizo ( see http://www.smokingmeatforums.com/t/175611/bulk-chorizo).
I decided to turn one of my favourite dishes, enchiladas, on its head. I was going to put the tortillas inside.
I made Enchilada Sauce.
The ingredients for the Enchilada Sauce are:
- 1 tbsp Oil
- 3/4 cup Onion fine chop
- 1 clove Garlic finely chopped
- 1 tbsp plus one tsp Chili powder
- 1/2 tsp Ground coriander
- 1/2 tsp Oregano
- 1/4 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 1/2 cups canned diced tomatoes
- 2 tbsp Lime juice
Heat the oil in a large sauce pan over medium heat. Add the onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper and stir constantly until the spices give a strong odour, about 2 minutes.
Add the tomatoes and lime juice. Bring the sauce to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
I measured 500 grams of the chorizo.
I put it in a large resealable bag that I had cut the corners out of to allow the air to release.
I rolled it flat.
I cut one side of the bag off, turned the meat onto a sheet of wax paper and removed the bag.
I spread a layer of enchilada sauce on it. Then a smear of refried beans.
I sprinkled some grated cheddar on.
I cut some warmed tortillas in squares and covered the fillings.
I used the wax paper to help roll the fatty.
I put the fatty on a sheet of plastic wrap and rolled it in the wrap.
I grasped the wrap at the ends and rolled the fatty to get a better shape. I put the fatty in the freezer for 2 hours. I fine it easier to deal with if it is slightly frozen.
I made my bacon weave.
I put it in the Bradley at 230 F over oak smoke until the internal temperature was 165 F
Here are the money shots that show I am better at cooking than photography.
This was so tasty. It looked good, it tasted good and I will make it again.
I would like to thank everyone who took part in the throwdown and congratulate bmaddox on winning the judges competition.