Discussion Thread -> "The Whole Enchilada!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

My entry in "The Whole Enchilada" throwdown please.

I had a chuck roast to cook up so I decided to use 1/2 of it for some Beef and Black Bean Enchiladas. Fixed up some Chicken Taquitos with Habenero-Cilantro Crema and Spanish rice to go along.

You can see the whole cook here:http://www.bbq-brethren.com/forum/showthread.php?t=208889

Here are a few shots;
The beef seasoned up and on the Kettle;

Homemade enchilada sauce;

Grilled up some chicken for the taquitos;


The enchiladas;


While these were in the oven, I finished up the Taquitos and rice;


Finished the Enchiladas;

Plated;


Please use the next shot as my entry photo (I think, not positive which shot I like best:loco;

It all turned out really good! And another fun cook.

Thanks for looking all!

Keep on Qing,

KC

I'll say this, KC. You definitely have the best damn entry so far! :thumb:

deguerre said:

I'll say this, KC. You definitely have the best damn entry so far! :thumb:

Click to expand...

You are just a funny one eh!:-D

Just waiting for the Sunday night/Monday morning rush:tongue:.

KC

Shagdog said:

This is my official entry




Details

http://www.bbq-brethren.com/forum/showthread.php?t=209115

Click to expand...

Grest Entry Julian! :dancer:

I think I can make something today....

Tonybel said:

I think I can make something today....

Click to expand...

Great. Can't wait to see it.

Please accept this as my entry to "The Whole Enchilada" TD!

Fired up Major with some B&B ok lump, pecan chunks, and hot Kingsford Applewod briquettes.



Rubbed a chub of JD Hot with Cattleman's 8 Second Carne Asada rub and tossed it on.







After the fatty was on a while, I tossed on some Southside Market Jalapeno Cheddar Elgin Pork/Beef Sausage.





Once they were all done, I pulled them, chopped them up, and mixed it all together to be the filling for our enchiladas!



Mixed up some green chile enchilada sauce with some greek yogurt (instead of sour cream) and wrapped the meat in some corn and whole wheat tortillas and popped them in the oven until the sauce was fully heated.









Once the sauce was hot, I topped with a blend of jack, colby, cheddar, and mozzerella and back in the oven until it was nice and gooey!



Plated with some sauted zucchini and a Tecate Light! Please use the shot below as my polling pic!





Demolished!!!



We all really liked this combo! Will do it again!

Please accept this as our official entry



Complete cook details below

http://www.bbq-brethren.com/forum/showthread.php?p=3225119#post3225119


Thank you.

Sonoran Breakfast Enchilada

This is my entry into "The Whole Enchilada" Throwdown.

I’ve made these before (Link: http://www.bbq-brethren.com/forum/showthread.php?t=188510) but I used regular corn tortillas and Verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them.
Remember this cook?





Well I had quite a few leftovers from it so I thawed a package out to make some enchiladas. I started out by making up a rojo sauce. Here are most of the ingredients:

I placed the guajillo chili’s, onion and tomatoes in the blender and took them for a spin. I then added the rest of the ingredients and transferred to a sauce pan. Brought it to a boil and then let it simmer for 30 minutes.

Here are the ingredients for the tortillas:

All pressed up and ready for frying.

Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet) Place in a tortilla cake in the hot oil and fry for approx. 40 seconds.

Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one)

After each one is done I placed on my wire rack with paper towels.

I then fried up some eggs.

And then started building my enchilada. 1st some sauce.

Then a tortilla and some beans

cheese,

and Cochinita Pibil.

Another tortilla, some sauce, Cochinita Pibil and an egg.

Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!)

Here it is plated up with sunny side up egg on top and a Mimosa.





Action Shot!

And the Money Shot!

Off the Charts Goodness! :becky:

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=209165

And that's a wrap! And what a bunch of great entries, too. Look out for peep's poll very soon!