"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 04-16-2008, 08:06 AM   #11
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,089
I use Dina's recipe with ground beef.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-16-2008, 08:51 PM   #12
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by ENCHILADA LOVER View Post
has anybody ever made shredded beef enchiladas?
Yep - I use shredded meat (beef, pork, chicken, cabrito) for enchiladas ... also tamales, flautas, taquitos and chimichangas. It's more effort to roast the meat and shred it than to use ground meat - but I prefer the texture. Also, it's a good way to tell the difference between something approaching "authentic" Mexican from Taco Bell.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 04-16-2008, 11:35 PM   #13
Head Chef
GrillingFool's Avatar
Join Date: Jun 2007
Location: usa
Posts: 2,223
I recently tried something a bit different that came out fairly well. The meat
wasn't as tender as I wanted, but I didn't cook it terribly long, either.

Cut my nice roast into fairly small pieces, about 1/2 inch cubes.
Put it into a pot, lightly peppered and salted it, cooked it, covered, over low heat.
Once it developed a good amount of juices, I mixed in some homemade
enchilada sauce powder and a little tomato sauce, then let that cook for
an hour or so. Made enchilada style burritos...
Great flavor!
GrillingFool is offline   Reply With Quote
Old 04-17-2008, 12:21 AM   #14
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
I only make beef enchilada`s, and I always dip my tortilla`s in the sauce to tenderize them, it`s more healthy than in oil. everytime I have made the one`s with chicken I always get a foul taste.
bigjimbray is offline   Reply With Quote
Old 04-17-2008, 07:02 AM   #15
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,469
Funny, I always make mine with chicken and they're great. Friends from Colorado raved about how authentic they tasted. I poach the chicken with bay leaves for 20 minutes, then shred and mix with sauteed peppers and onions and a bit of homemade tomatillo enchilada sauce, then top the rolls with more sauce and cheese and bake. Here's the recipe, if you want to take a look.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.