Alright, this enchilada thing is really kicking off. We may have to get the admins to start a sub forum just for these 
It started with Ray (
sawhorseray
) who planted the seed and these went on the short list of menus I'd been planning. Saturday morning I read the post by Richie (
tropics
) and that was it....the final nail in my enchilada coffin. I'm making these today and nothing is gonna stop me. Now I jump in here to post and see another thread by
Sowsage
that he's done them too. Way cool folks!! Saturday afternoon I'm sitting in my little pub thinking I want to do something a bit different and pondering the flavor profiles. Got the flavors figured out and decided I wanted something a bit meatier than ground beef. Figured I'd use stew beef and just cut the pieces down a little bit versus ground beef. That should satisfy the "meatier" aspect I was looking for. A bit later I go out to get the stew beef only to discover that I don't have any. OH NO!! Almost got ground beef then saw tenderloin tips. Took a minute of pause and thought "heck, doesn't everybody make enchiladas with filet mignon?" Sure they do...NOT. I didn't care. I had a plan and it's game on.
Tenderloin tips
Cut up into smaller pieces and into a pan to cook
Add a couple tablespoons of my taco seasoning and mix it in. This absorbs the liquid from the meat cooking.
I took about 6 oz of the enchilada sauce and put it in a bowl, cut up a few chipotle peppers in adobo sauce and put them in, then added 1 t each of guajillo and ancho pepper. Mixed all that up with the immersion blender to chop up the peppers better and incorporate into the sauce. Add to the meat
Made up some fresh guacamole. I like putting a shot of sour cream in my guac
Simmer meat for a bit to marry spices. Pan is a God awful mess but the contents are outstanding
Add some cheddar cheese, mix up, and roll the enchiladas
All rolled. Word to the wise: don't try this after going to the pub and think you're gonna have perfectly consistent enchiladas
Add the rest of the red sauce, another shot of guajillo and ancho pepper, cheese, and green onions
Onto the grill
Make a little guacamole salad on Romaine lettuce
These are really looking good!!
Done. Into the house and start plating
Money shot. Enchiladas, some Spanish rice, and the guac salad
Although a bit late jumping on the enchilada bandwagon, these were outstanding. No doubt a huge improvement in flavors with these over the last batch I did...and of course what I've gained was gained from SMF. There is a night and day difference between what I'm turning out ow and what I was doing a year or two ago. It's been one Hell of a ride, that's for sure!! One thing I learned from this was not to come home from the pub and break out a brand new set of surgically sharp knives. This could be detrimental to one's health. I didn't lose any digits, I didn't even bleed, but I do have a couple fingernails that won't need to be trimmed for a while
Y'all said post them so I am,
Robert
It started with Ray (
sawhorseray
) who planted the seed and these went on the short list of menus I'd been planning. Saturday morning I read the post by Richie (
tropics
) and that was it....the final nail in my enchilada coffin. I'm making these today and nothing is gonna stop me. Now I jump in here to post and see another thread by
Sowsage
that he's done them too. Way cool folks!! Saturday afternoon I'm sitting in my little pub thinking I want to do something a bit different and pondering the flavor profiles. Got the flavors figured out and decided I wanted something a bit meatier than ground beef. Figured I'd use stew beef and just cut the pieces down a little bit versus ground beef. That should satisfy the "meatier" aspect I was looking for. A bit later I go out to get the stew beef only to discover that I don't have any. OH NO!! Almost got ground beef then saw tenderloin tips. Took a minute of pause and thought "heck, doesn't everybody make enchiladas with filet mignon?" Sure they do...NOT. I didn't care. I had a plan and it's game on.Tenderloin tips
Cut up into smaller pieces and into a pan to cook
Add a couple tablespoons of my taco seasoning and mix it in. This absorbs the liquid from the meat cooking.
I took about 6 oz of the enchilada sauce and put it in a bowl, cut up a few chipotle peppers in adobo sauce and put them in, then added 1 t each of guajillo and ancho pepper. Mixed all that up with the immersion blender to chop up the peppers better and incorporate into the sauce. Add to the meat
Made up some fresh guacamole. I like putting a shot of sour cream in my guac
Simmer meat for a bit to marry spices. Pan is a God awful mess but the contents are outstanding
Add some cheddar cheese, mix up, and roll the enchiladas
All rolled. Word to the wise: don't try this after going to the pub and think you're gonna have perfectly consistent enchiladas
Add the rest of the red sauce, another shot of guajillo and ancho pepper, cheese, and green onions
Onto the grill
Make a little guacamole salad on Romaine lettuce
These are really looking good!!
Done. Into the house and start plating
Money shot. Enchiladas, some Spanish rice, and the guac salad
Although a bit late jumping on the enchilada bandwagon, these were outstanding. No doubt a huge improvement in flavors with these over the last batch I did...and of course what I've gained was gained from SMF. There is a night and day difference between what I'm turning out ow and what I was doing a year or two ago. It's been one Hell of a ride, that's for sure!! One thing I learned from this was not to come home from the pub and break out a brand new set of surgically sharp knives. This could be detrimental to one's health. I didn't lose any digits, I didn't even bleed, but I do have a couple fingernails that won't need to be trimmed for a while
Y'all said post them so I am,
Robert
