4/09/2000 -  Enchiladas
The Recipe
	After a recent trip to CA, I decided to change the menu to include a little Mexican food. Last night I did a 6.5 lb butt that made excellent pulled pork. The menu for to night is refried beans and pulled pork enchiladas.
	We made 8 corn tortillas - the balance (see recipe) of the red enchilada sauce was heated and each of the 8 tortillas was dipped in the sauce until it was flexible and then a layer of the pulled pork mix was added.
	Each enchilada was placed in a pan - the pan I used was 9x9 inches - it was big enough to hold the 8  rolled  tortillas. The extra red sauce was poured over the top and the pan was covered with shredded cheese.
	After the  tortillas were done, I made the refried beans - simple, 1/2 lb bacon cut into little pieces, fried and removed. Put the beans in the bacon grease until flexible and then stir in the bacon - put it in an oven safe container and place in the oven with the enchiladas.
	Dinner was great - another way to enjoy pulled pork.
	06/22/2000 - the enchiladas are pictured - we also did Spanish Rice. Great dinner. If you are ever looking for a way to cook left over pulled pork, try it  - you'll like it!
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The Recipe

Adapted from "The BARBECUE BIBLE - Steven Raichlen"

The ingredients...

• 1/2 cup of grated cheese (I used a 4 cheese Mexican blend)
• 1/2 cup of finely chopped onion
• 3/4 cup of beef broth
• 1/2 tsp minced garlic
• 1/2 tsp  ground cloves
• 1 can of Red Enchiladas sauce - I think it was about 14-16 oz.
• 3 tbsp vegetable oil
• Sprinkling of anise seeds

The method...

In a large frying pan add the vegetable oil and the onions. Cook and stir the onions for about 4 minutes until softened.  Stir in beef broth, 1/4 cup of the red Enchiladas sauce, garlic and cloves. Sprinkle in a small amount (about 1/4 tsp) anise seed.

Now comes the hard part - add the pulled pork - I didn't measure, I just threw in a few handfuls until the amount looked about right. I cooked the mixture at medium heat until the sauce was pretty much soaked up by the pork - about 35-40 minutes.

After soaking each tortillas in the balance of the red sauce, it was stuffed with about 3 tbsp of pulled pork, rolled up and place in a 9x9 inch pan.  After all the enchiladas were in, I covered the top the remainder of the red sauce and then with the grated cheese.

I cheated - I used my oven pre-heated to 375 degrees and cooked for about 25 minutes - next time I'll use the BGE. 

When finished and on the plate, we added the sour cream and black olives. 

More confessions - the beans were from a can and the rice was mixed with a Spanish rice packet of spices - I can only handle one new item at a time. Next time, I'm going to use Spicecook's Red Chile Rice recipe. For more by Spicecooks make sure that you also check out the Mexican Meatloaf.

The Results...

I love Mexican food and unfortunately in our area of the country it has been very Americanized. The Enchiladas were great and we will definitely do them again - the pulled pork filling was really good - even better than the pictures depict.

• 1/4 cup tomato sauce
• 2 cups chicken broth
• 1 clove garlic; minced
• 1/2 cup onion; minced
• 1 tablespoon butter
• 1 cup long-grain rice
• 2 teaspoons mexican oregano; ground
• 1/2 tablespoon marjoram; freshly minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 1/2 tablespoons chili powder

Sauté garlic and onion in the butter over medium heat for six to eight minutes until soft. Add remaining ingredients, bring to a boil, and cook for two minutes. Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired.

Yield: 4 servings
Prep Time: 0:20

 




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