Saturday, September 6, 2008

BAM...there goes your heart

--Tailgatin' and how to make mofos start playa hatin' (Recipes) Chapter 1

If im doing something, im doing it right. Same goes for food if im creating a dish, its going to catch an eye and taste authentic, nothing I do is normal. Got it? Good. So instead of wasting your time with some lame story about how my nana use to cook these for my family at x-mas...let's get down to business. I consider one of my specialties in the kitchen to be also nice with the knife.

FYI- Tex-Mex is a real cuisine and is one of the least known regional specialties of our nation. Check back here to learn more.

For those rainy days when you dont feel like 'queing. This is a recipe that I created based off of West Texas style enchilada's. In WT they stack them into a casserole, perfect for potluck or super bowl parties.

Super enchilada's: West Texas style

Red Chile Sauce Tex-Mex style

12-15 red chile's, stemmed and seeded.
1/2 onion
4 garlic cloves, chopped.
2 roma tomato's, quartered.
2 roasted jalapeños, halved.
2 TBLS chili powder
1 TBLS Mexican oregano
1 TBLS cumin
2 cups of water or chicken broth and a reserved cup of the chili lliquid.
salt & pepper

Fill a large pot with water and bring to boil. Add the chili's, tomatoes and onion and reduce heat and simmer covered for 20 minutes. Remove from heat and allow to cool. reserve one cup of the liquid.

Place the cooled peppers/veggies and your 3 cups of liquid in the blender and puree until smooth. Strain and remove as much pulp as possible. You want the sauce to look super smooth like mine in the pic below.

pureed chili sauce


2 lbs cooked picadillo seasoned with tex-mex rub (chili powder, cumin, jalapeno salt, pepper, garlic powder)
(ground beef cooked w/ chopped onions and jalapeños')
3 packages of fresh made corn tortillas, warmed.
2 lb's shredded cheese of choice (Tex-Mex or Chihuahua)
cup of chopped onions


Ladle the bottom of the casserole pan with some sauce and then layer the bottom with tortillas. Ladle a little more sauce and use a basting brush to layer it evenly leaving no part of the tortilla uncovered. Ladle half of the picadillo on top and then layer half of the cheese on top of the beef. Repeat again making as many layers as you want. Make sure the top is covered with tortillas and then bake thru at 450. Remove from heat and layer the top with cheese and cook until cheese is fully melted and remove from oven.

half way thru the stacking process

Cut out in squares and top each piece with a fried egg and chopped onions and serve with beans, rice and sour cream.

Super Enchilada's: West Texas Style (stacked with a fried egg on top)

T's 2008 Bear's prediction: 6-10 (sorry but I'm only being real)

Stay Tuned for more food and lewd sports views from that dude.

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