Picadillo

[BrianGSDTexoma]

When I seen Eric's thread I knew it had to be done. I would like to thank you Eric, SmokinEdge for your help. I cut the recipe to 2/3 Did not have the right size pan but the alum one was the size I was wanting. I used Poblano in the meat and Hatch for the relleno. All the Mexican melting cheese was out of stock. I had bought Monterey Jack but was not sure it would melt like I wanted so ended up using some mozzarella. Had a little side salad with it. If you not figured out yet I love my salads. This was off the charts good! Hatch season just beginning and I dont see any way to top this! Eric's Thread









Are you watching Robert, tx smoker and David, DRKsmoking

 

[smokerjim]

Looks really good

 

[bmudd14474]

great job

 

[SmokinEdge]

I’m glad you are enjoying that. You did a great job and looks fantastic. That dish really brings the roasted green Chile to the forefront.

 

[jcam222]

Looks fantastic! My kind of flavors

 

[chilerelleno]

Oh yeah, I could make a pig of myself on that.

 

[Colin1230]

Mercy, that looks good, Brian! Did that go on the grill or in the oven?

 

[SmokinEdge]

Brian, have you ever had stacked enchiladas New Mexico style? You can get after the green Chile with that too.

 

[BrianGSDTexoma]

Looks really good

Thanks Jim

great job

Thanks Brian

I’m glad you are enjoying that. You did a great job and looks fantastic. That dish really brings the roasted green Chile to the forefront.

Thanks Eric. Ate some more yesterday. This is just incredible! I had got some turnips to use to keep low carb and glad I used potatoes. They really helped make the dish!

 

[BrianGSDTexoma]

Looks fantastic! My kind of flavors

Thanks Jeff. This was some kind of good.

Oh yeah, I could make a pig of myself on that.

Thanks John. You really need to make this.

Mercy, that looks good, Brian! Did that go on the grill or in the oven?

Thanks Colin. In the oven.

 

[BrianGSDTexoma]

N

Brian, have you ever had stacked enchiladas New Mexico style? You can get after the green Chile with that too.

No but willing to give it a try.

 

[SmokinEdge]

N

No but willing to give it a try.

I haven’t posted them on the forum yet but here is what to do.

Build like a lasagna in layers. Buy or make some red Chile enchilada sauce, you will need some roasted green chiles. We usually do a cake pan but you can size this for your needs with a smaller pan if you like. You need to gently precook the corn tortillas, we usually flash fry for maybe 2-3 seconds but you can also heat on a skillet or comal and heat them through with a gentle toasting, this step gives the tortilla better texture while being cooked in sauce. Decide on protein, can be basically anything from cooked ground meat to pulled meat or hand diced, you can use leftovers here or make something just for this. I’ve used ground pork, ground beef, pulled chicken or pulled turkey as well as pulled pork and even diced steak, pretty much anything goes but most often it’s ground meat fried and drained.

Place a small amount of enchilada sauce in the bottom of pan just enough to coat the bottom, place a layer of corn tortillas on bottom, you can cut to fit or just overlap. Then a layer of beans, layer of meat, then a layer of roasted green chiles, usually just split open and whole. Can add some dollops of sour cream if you like, then a layer of tortillas and repeat. Two layers usually works but sometimes do three. Top off with tortillas, red enchilada sauce and shredded cheese. Bake at 350 until cheese is melted. This is big time comfort food and can feed a crowd or give plenty of leftovers which are usually better the next day. It’s even delicious with a fried egg on top for breakfast.

 

[forktender]

I haven’t posted them on the forum yet but here is what to do.

Build like a lasagna in layers. Buy or make some red Chile enchilada sauce, you will need some roasted green chiles. We usually do a cake pan but you can size this for your needs with a smaller pan if you like. You need to gently precook the corn tortillas, we usually flash fry for maybe 2-3 seconds but you can also heat on a skillet or comal and heat them through with a gentle toasting, this step gives the tortilla better texture while being cooked in sauce. Decide on protein, can be basically anything from cooked ground meat to pulled meat or hand diced, you can use leftovers here or make something just for this. I’ve used ground pork, ground beef, pulled chicken or pulled turkey as well as pulled pork and even diced steak, pretty much anything goes but most often it’s ground meat fried and drained.

Place a small amount of enchilada sauce in the bottom of pan just enough to coat the bottom, place a layer of corn tortillas on bottom, you can cut to fit or just overlap. Then a layer of beans, layer of meat, then a layer of roasted green chiles, usually just split open and whole. Can add some dollops of sour cream if you like, then a layer of tortillas and repeat. Two layers usually works but sometimes do three. Top off with tortillas, red enchilada sauce and shredded cheese. Bake at 350 until cheese is melted. This is big time comfort food and can feed a crowd or give plenty of leftovers which are usually better the next day. It’s even delicious with a fried egg on top for breakfast.

That's what my family calls "Rhino".

Search results for query: Rhino

www.smokingmeatforums.com

Here's a tip from Noni, flash fry the corn tortillas before you start assembling, you want to fry them to where they are just starting to stiffen up. It keeps the tortillas from getting mushy from absorbing too much sauce. I actually fry mine until they just start to get crunchy, as I like the tortillas to stay somewhat firm once cooked. The last part is my tip, as I can't stand mushy tortillas in this dish.

 

[JLinza]

Looks great Brian.

 

[912smoker]

Pass me a plate and a bibb Brian
I'd tear it up!

Keith

 

[BrianGSDTexoma]

Round 2 for the end of Hatch Season.. This dish is crazy good! These peppers where a bit hot. Another big thanks to Eric, SmokinEdge for the recipe. I highly suggest making this. You dont have to use hatch peppers.

 

[JLinza]

Nice work, that looks delicious