jdwhome
Newbie
After seeing the fatty competition I got motivated and made my first fatties. The first attempt 'blew up' during the process...ended up in the trash. My other attempts were successful. I made 1 pizza fatty, 1 bacon cheeseburger fatty and a chicken tamale fatty.
The best by far was the chicken tamale fatty. I started with ground turkey, then applied a layer of masa about 1/4" thick, I then put chopped up smoked chicken on the masa (from a previous cookout) that I had sautee'd in my 'El Fenix' enchilada sauce (recipe below) and added a little grated cheese. Turned out awesome...I'll be making this one many times in the future.
Chili Gravy for Enchiladas - Tastes like El Fenixâ€[emoji]8482[/emoji]s
(Brown Mex Gravy Sauce)
1/4 cup lard OR Vegetable Oil
1/4 cup Flour
1/2 teaspoon Ground Black Pepper
1 teaspoon Salt
1 1/2 teaspoons Ground Cumin
1 1/2 teaspoons powder Garlic
1/2 teaspoon Mexican Oregano (optional)
2 Tablespoons Chili Powder
2 cups Chicken Broth
Heat Oil in Large Skillet over Med-High heat. Stir in Flour and continue stirring for 3 - 4 min. until it makes a light brown roux. Add all dry ingredients and continue to cook for 1 min., constantly stirring and blending the ingredients. Add chicken broth, mixing and stirring till sauce thickens. Turn heat to low and let sauce simmer for 15 min. Add water as necessary if sauce becomes to thick. (Consistency should be like a gravy).
The best by far was the chicken tamale fatty. I started with ground turkey, then applied a layer of masa about 1/4" thick, I then put chopped up smoked chicken on the masa (from a previous cookout) that I had sautee'd in my 'El Fenix' enchilada sauce (recipe below) and added a little grated cheese. Turned out awesome...I'll be making this one many times in the future.
Chili Gravy for Enchiladas - Tastes like El Fenixâ€[emoji]8482[/emoji]s
(Brown Mex Gravy Sauce)
1/4 cup lard OR Vegetable Oil
1/4 cup Flour
1/2 teaspoon Ground Black Pepper
1 teaspoon Salt
1 1/2 teaspoons Ground Cumin
1 1/2 teaspoons powder Garlic
1/2 teaspoon Mexican Oregano (optional)
2 Tablespoons Chili Powder
2 cups Chicken Broth
Heat Oil in Large Skillet over Med-High heat. Stir in Flour and continue stirring for 3 - 4 min. until it makes a light brown roux. Add all dry ingredients and continue to cook for 1 min., constantly stirring and blending the ingredients. Add chicken broth, mixing and stirring till sauce thickens. Turn heat to low and let sauce simmer for 15 min. Add water as necessary if sauce becomes to thick. (Consistency should be like a gravy).
