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Old 04-16-2008, 08:06 AM   #11
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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
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Old 04-16-2008, 08:51 PM   #12
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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.

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Old 04-16-2008, 11:35 PM   #13
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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!
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Old 04-17-2008, 12:21 AM   #14
Join Date: Oct 2007
Location: Kingsburg, Ca.
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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.
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Old 04-17-2008, 07:02 AM   #15
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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.

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