Wanna enchilada?
The Green:
4 pounds of chicken thighs (skin on/bone-in) seasoned with Meat Church Dia de la Fajita and Sucklebusters Texas Gunpowder. On a rack above a pan (drippings for later use) for one hour in the plum wood smoke catching flavor and color. Into the drip pan with chicken schmaltz and butter - foil and cook for about 45 minutes. Cool, pull/chop, add some of the drippings (yum) and onto stovetop to stay warm and get buttery and schmaltzy while homemade hatch chile verde sauce is warming. Made from last years xx hot hatch chilis, this was a true xx hot verde!
Remainder of chicken pan drippings were added to cast iron pan with some oil and heated to a slow roll. Tortillas were flash fried for flavor and softness before being stuffed with the chicken, cheese, and chile verde. Add more cheese and into oven until cheesy and gooey.
The Red:
Beef chuck ribs seasoned as above, left a little fat a couple. About 3 hours in the smoker before it took a dive into a smoky braising bath/red sauce made of tomato sauce, chipotles in adobo, Mexican cola, splash of water, cumin, Mexican oregano, and hot sauce. Foiled and back into the cooker for about 1.5 hr until fork tender. Shred/chop beef add more red sauce then get some cheese, finely chopped onion, more sauce and rolled in a warm tortilla. Into the oven with its green friends and some more cheese!
The Hungry:
Wife - “I know what I am requesting for our next special occasion meal”. :thumb:
Daughter - “this is the best thing you have ever made”.
Son - “I got dibs on the rest”
Me - does it matter with praise like that? Nope, but I loved it too!
Served with a cold cerveza, red and green sauce, pico de gallo, guacamole, and chicharonnes. Gracias!
The Green:
4 pounds of chicken thighs (skin on/bone-in) seasoned with Meat Church Dia de la Fajita and Sucklebusters Texas Gunpowder. On a rack above a pan (drippings for later use) for one hour in the plum wood smoke catching flavor and color. Into the drip pan with chicken schmaltz and butter - foil and cook for about 45 minutes. Cool, pull/chop, add some of the drippings (yum) and onto stovetop to stay warm and get buttery and schmaltzy while homemade hatch chile verde sauce is warming. Made from last years xx hot hatch chilis, this was a true xx hot verde!
Remainder of chicken pan drippings were added to cast iron pan with some oil and heated to a slow roll. Tortillas were flash fried for flavor and softness before being stuffed with the chicken, cheese, and chile verde. Add more cheese and into oven until cheesy and gooey.
The Red:
Beef chuck ribs seasoned as above, left a little fat a couple. About 3 hours in the smoker before it took a dive into a smoky braising bath/red sauce made of tomato sauce, chipotles in adobo, Mexican cola, splash of water, cumin, Mexican oregano, and hot sauce. Foiled and back into the cooker for about 1.5 hr until fork tender. Shred/chop beef add more red sauce then get some cheese, finely chopped onion, more sauce and rolled in a warm tortilla. Into the oven with its green friends and some more cheese!
The Hungry:
Wife - “I know what I am requesting for our next special occasion meal”. :thumb:
Daughter - “this is the best thing you have ever made”.
Son - “I got dibs on the rest”
Me - does it matter with praise like that? Nope, but I loved it too!
Served with a cold cerveza, red and green sauce, pico de gallo, guacamole, and chicharonnes. Gracias!
