Extra Cheesy CI Skillet Ranchero Enchiladas (Heavy Q-View)

[tx smoker]

Beautiful just beautiful! Not much else to say!

Thanks so much. I see a possible trade forthcoming. CI Mexican food in trade for X-Fire beef of some sort

I'd work for me!!
Robert

 

[tx smoker]

That is one cool lookin' cook my friend....

BIG LIKE!

Thanks John!! It did come out pretty...well except for that last pic. Most importantly though it hit on the flavor profile I was looking for. Best Mexican food I've ever made my friend!!

I think I need to get some CI pans as well.

Looks like Ryan hit the nail on the head. Add another one to perpetuate the run on CI skillets. Once you start though, there's no turning back. The flavors from CI are just vastly superior and I'm finding tons of different things to cook with it...all on the grill.

Robert

 

[tx smoker]

The CI King strikes again!! It looks awesome, filling and delicious!!! Nice job

Thank you Joe but the CI King aspect is a quantum leap of faith. I'm just a guy with a little bit of imagination, a few cookers to play with, and too much time on my hands.

If you didn't eat the whole thing, I bet that will slice nice for leftovers once everything has cooled.

Interesting you mention this. Just a few minutes into eating it had seemingly cooled enough that I was able to slice it like a pie and it stayed together but was still more than warm enough to be pleasant eating. Next time i know to just let it sit for a few minutes before slicing into it.

Robert

 

[gary s]

An Enchilada Pot Pie Looks great Robert

Gary

 

[jcam222]

Thank you Jeff. Appreciate the kind words. Tracy and I are with you on Mexican food. It's something we both love. Sure do wish I had your veggie bounty in my garage. I'd live out there with a couple different cookers making up all sorts of bizarre stuff

Robert

Ranchero sauce day here, lots of produce I’m the garage and time on my hands. You inspired me to whip this up.

 

[tx smoker]

Ranchero sauce day here, lots of produce I’m the garage and time on my hands. You inspired me to whip this up.

Looks great Jeff!! I'm sure you've taken a taste of it by now. What's your take on it? I made that recipe up on my own with no knowledge whatsoever on how to make it. Was just trying to mirror what I'd had in a Mexican restaurant we used to frequent.

Robert

 

[jcam222]

Looks great Jeff!! I'm sure you've taken a taste of it by now. What's your take on it? I made that recipe up on my own with no knowledge whatsoever on how to make it. Was just trying to mirror what I'd had in a Mexican restaurant we used to frequent.

Robert

Delcious. I scaled it up to use bunch of Roma’s. Ended up with 6 pints. I did have to do a little subbing as I’m out of guajilla and jalapeño. Used poblanos I had and added in Chipotle Morita paste which is actually red Smokey jalapeño paste. Came out great. That paste is so good I have extra in the pantry now. Use it a lot

 

[ososmokeshack]

This looked too good I had to try it. I was too hungry and forgot the broth but it still should be good.



And not in the smoker cause I’m getting ready to throw a brisket on.

 

[chef jimmyj]

Creative and looks great. With a few exceptions, 20 ingredient Moles, Mexican food uses a few ingredients to prepare complex Tasting food. Congrats to you and John...JJ

 

[casmurf]

As mentioned in previous threads, Tracy and I both just love Mexican food. Not too long ago I got a huge amount of guidance from one of the forum members about creating deep, rich, and complex Mexican flavors and my game has been elevated to heights I never thought I'd reach. Add to that a recent surge in people's interest in CI cooking, this meal just had to be done and posted. A few days ago I decided to go about making a Ranchero sauce for a meal I wanted to do. I'd never made it before but it came out brain numbingly good!! I couldn't have been happier. Decided to go a totally different direction with enchiladas and use the Ranchero sauce versus the enchilada sauce I put together not too long ago. Let's get the sauce going...

Onions, jalapenos, garlic, and EVOO in the skillet
View attachment 439570

Roma tomatoes cut up
View attachment 439571

Let the onions and jalapenos cook down a bit and add tomatoes, spices, and veggie broth
View attachment 439572

Ranchero sauce re-defined!! This stuff is SOOO good
View attachment 439573

Brown a pound of ground beef, drain, add my taco seasoning and about 1/3 cup of water
View attachment 439574

Here's where things start getting fun. Get out the 8" CI skillets and tortillas. Line the skillet with a large burrito sized tort. I had to make a couple slits to get the wrinkles out of the tort on the sides of the skillets
View attachment 439575

Start with a bit of the Ranchero sauce on the bottom. This will help keep the tort from getting overdone
View attachment 439576

Put ground beef mix in next
View attachment 439577

Use a smaller tort for the top
View attachment 439578

Put the rest of the Ranchero sauce on top evenly divided between the two then pile on the sharp cheddar
View attachment 439579

Add some green onions. Close up shot before going on the grill
View attachment 439580

On the grill and cover with the pizza dome
View attachment 439581

Grill running about 375* and here we are 15 or 20 minutes later
View attachment 439582

In the house. We are about ready to eat. Look at all that gooey melted cheesy goodness.
View attachment 439583

Slide out of the skillet onto a plate
View attachment 439584

Cut away view. Apologies for the sloppy pic but there's just no way to keep all that stuff in tact for a picture
View attachment 439585

Well folks, this was an absolute flavor bomb!! Between the homemade taco seasoning and the homemade Ranchero sauce, it was so far over the top I can't begin to describe it. As I was wrapping up the pics I heard Tracy exclaim "ohhh myyy God!!". That was pretty much all I needed t hear to know I'd nailed this one. Flavors were deep, rich, complex, and most certainly authentic Mexican to the core. Some of the CI meals I've done can be eaten right out of the skillet but with this one I recommend removing the enchilada as soon as you take it off the grill. The residual heat from the skillet will burn the tort. In all fairness and to give credit where credit is due, I have our good friend John chilerelleno to thank for all the guidance (and infinite patience) while he mentored me along to learn a bit about creating Mexican flavors. The man is a genius and I learned so much from him!! No doubt it's been a game changer for us to eat REALLY good Mexican food. Kudos to Chile for yet another amazing meal!!

If anybody would like the recipe for the taco seasoning or Ranchero sauce, just say so. I'm not adding it now trying not to let this get any longer

Thanks for dropping in,
Robert

 

[casmurf]

As mentioned in previous threads, Tracy and I both just love Mexican food. Not too long ago I got a huge amount of guidance from one of the forum members about creating deep, rich, and complex Mexican flavors and my game has been elevated to heights I never thought I'd reach. Add to that a recent surge in people's interest in CI cooking, this meal just had to be done and posted. A few days ago I decided to go about making a Ranchero sauce for a meal I wanted to do. I'd never made it before but it came out brain numbingly good!! I couldn't have been happier. Decided to go a totally different direction with enchiladas and use the Ranchero sauce versus the enchilada sauce I put together not too long ago. Let's get the sauce going...

Onions, jalapenos, garlic, and EVOO in the skillet
View attachment 439570

Roma tomatoes cut up
View attachment 439571

Let the onions and jalapenos cook down a bit and add tomatoes, spices, and veggie broth
View attachment 439572

Ranchero sauce re-defined!! This stuff is SOOO good
View attachment 439573

Brown a pound of ground beef, drain, add my taco seasoning and about 1/3 cup of water
View attachment 439574

Here's where things start getting fun. Get out the 8" CI skillets and tortillas. Line the skillet with a large burrito sized tort. I had to make a couple slits to get the wrinkles out of the tort on the sides of the skillets
View attachment 439575

Start with a bit of the Ranchero sauce on the bottom. This will help keep the tort from getting overdone
View attachment 439576

Put ground beef mix in next
View attachment 439577

Use a smaller tort for the top
View attachment 439578

Put the rest of the Ranchero sauce on top evenly divided between the two then pile on the sharp cheddar
View attachment 439579

Add some green onions. Close up shot before going on the grill
View attachment 439580

On the grill and cover with the pizza dome
View attachment 439581

Grill running about 375* and here we are 15 or 20 minutes later
View attachment 439582

In the house. We are about ready to eat. Look at all that gooey melted cheesy goodness.
View attachment 439583

Slide out of the skillet onto a plate
View attachment 439584

Cut away view. Apologies for the sloppy pic but there's just no way to keep all that stuff in tact for a picture
View attachment 439585

Well folks, this was an absolute flavor bomb!! Between the homemade taco seasoning and the homemade Ranchero sauce, it was so far over the top I can't begin to describe it. As I was wrapping up the pics I heard Tracy exclaim "ohhh myyy God!!". That was pretty much all I needed t hear to know I'd nailed this one. Flavors were deep, rich, complex, and most certainly authentic Mexican to the core. Some of the CI meals I've done can be eaten right out of the skillet but with this one I recommend removing the enchilada as soon as you take it off the grill. The residual heat from the skillet will burn the tort. In all fairness and to give credit where credit is due, I have our good friend John chilerelleno to thank for all the guidance (and infinite patience) while he mentored me along to learn a bit about creating Mexican flavors. The man is a genius and I learned so much from him!! No doubt it's been a game changer for us to eat REALLY good Mexican food. Kudos to Chile for yet another amazing meal!!

If anybody would like the recipe for the taco seasoning or Ranchero sauce, just say so. I'm not adding it now trying not to let this get any longer

Thanks for dropping in,
Robert

Robert where did you get your pizza dome. I've looked around online and can't seem to find anything that would work?

 

[tx smoker]

This looked too good I had to try it. I was too hungry and forgot the broth but it still should be good.

Broth or not that still looks pretty darned good. I'm honored that you found it worthy of re-creating. Thank you!!

Robert

 

[tx smoker]

Robert where did you get your pizza dome. I've looked around online and can't seem to find anything that would work?

I just affectionately applied that name to it. In all honesty it's nothing more than a large wok which I bought from Amazon...large enough to cover my pizza stone, which is the biggest stone I could find. I think the wok is 18" in diameter. Here is a pic of the "pizza dome" in action on the Santa Maria grill last week. I put it on there to melt the cheese that's smothering a couple of steaks that are under the dome.

I bought it specifically for pizzas but have found many, many uses for it. As you can see, it's been in the heat numerous times

Robert

 

[olecrosseyes]

Man O Man! I gotta quit logging in to this site when I got a lot to make already in the works!!
Y'all are giving me a way too many ideas. We can't eat anywhere near as much as we used to.

OK fine Pass the plate and han me a fork, I'm in!

 

[SmokinVOLfan]

Hell yeah Robert. Another one knocked out of the park. You killed it buddy and this will be added to the list of things to try out in the very near future. LIKE!

 

[Teal101]

Wow that looks fantastic. This might be making the dinner round this week! Need to go get some smaller CI pans though haha!

 

[chilerelleno]

Robert,
you're like the Energizer Bunny, you just keep going and going and going.
And by all means, please keep going, keep the fantastic dishes coming.

Your creations are very much Tex-Mex in their ingredients and preparation.
It's a wonderful twist on classic Mexican cooking.