Quick post of a couple of dinners made used the meat from some chuckies I smoked a week and a half ago.
First up was a casserole style enchilada dish. Put sauce in bottom of 9x13 pan, dipped some corn tortillas in more sauce and lined the bottom of the pan. The first layer was some pinto beans cooked with some choriso, then another layer of tortillas, next layer was the smoked chuckie sauteed with some onions, cillantro, and some of the left over juices from when I cooked the chuckies - all topped with some crumbled queso fresco. Then a top layer of tortillas and some more queso fresco. Plated up with some chopped lettuce, tomatos, avacado, and sour cream.
Second dish was a take-off of scalloped potatos married with sheppards pie. I made a mix of onions, mushrooms, and chuckie meat, then took some of the saved and frozen beef drippings from when I made the chuckies and a red wine cornstarch slurry to make a rich gravy. I thin sliced some potatos and layerd potatos, meat/sauce mixture, cheese, ... repeat. Untill the casserol dish was full. Topped with more cheese and baked at 350 for about 1 hr, till the potatos were fork tender.
First up was a casserole style enchilada dish. Put sauce in bottom of 9x13 pan, dipped some corn tortillas in more sauce and lined the bottom of the pan. The first layer was some pinto beans cooked with some choriso, then another layer of tortillas, next layer was the smoked chuckie sauteed with some onions, cillantro, and some of the left over juices from when I cooked the chuckies - all topped with some crumbled queso fresco. Then a top layer of tortillas and some more queso fresco. Plated up with some chopped lettuce, tomatos, avacado, and sour cream.
Second dish was a take-off of scalloped potatos married with sheppards pie. I made a mix of onions, mushrooms, and chuckie meat, then took some of the saved and frozen beef drippings from when I made the chuckies and a red wine cornstarch slurry to make a rich gravy. I thin sliced some potatos and layerd potatos, meat/sauce mixture, cheese, ... repeat. Untill the casserol dish was full. Topped with more cheese and baked at 350 for about 1 hr, till the potatos were fork tender.
