Enchiladas

  • Thread starter Thread starter Bassman
  • Start date Start date
  • If you are not getting an email for registration, check your spam or trash folder. Otherwise send an email to epictetus at conundrumdigital dot com.
B

Bassman

Guest
I made these using ground elk with which I made taco meat (using Tone's taco seasoning). I use a small frying pan to heat about a half cup of oil. Then dip corn tortillas briefly on each side in the hot oil just to soften. Then place enough meat in the tortilla to make the desired size enchilada and roll up. Cover with enchilada sauce (Old El Paso red and green medium). Cover with grated cheddar or Mexican blend cheese and bake at 350 degrees until the cheese starts to brown. Garnish and serve.

68fc45cf51e18dca2c31aa8f262c7a70.jpg


f398901259985577a2faddb0d6b83e0e.jpg


bfdff947e6ee6a4df2cfd0a51d4d921b.jpg


af110c7923305b75b90034d822433302.jpg
 
Never had Elk so not sure what it taste like, but if you want to come by the house I'll try one! *lg*

OBTW souldn't be named Elk-n-chiladas I know bad joke! *&* #:T
 
When you think of elk meat, think excellent quality beef without the fat. Sometime it's a challenge to cook non-ground elk and have it come out tender and juicy. The secret is to not over cook it. If I come by your place, I will probably make up a new batch. brp
 
Bassman said:
When you think of elk meat, think excellent quality beef without the fat. Sometime it's a challenge to cook non-ground elk and have it come out tender and juicy. The secret is to not over cook it. If I come by your place, I will probably make up a new batch. brp
Click to expand...
If you cut it into steaks would they be to dry if cooked on a grill? gr1

I just wonder if you were to grill one on an infrared grill since infrared does not dry meat out like a reg-grill does. %?
 
Keith,

If you dropped by with that dish, first I would say "come on in buddy", and then I might add..."so what are you eating!" I love enchiladas. I also like to use leftover pulled pork or chuckies or smoked chicken...it's all good. Elk sounds pretty darned awesome too.

I'm thinking I might hit it with either TMB's homemade hot sauce, or drizzle on some of Meat Hunter's jamaican Pukka hot sauce....Oh, and maybe a Dos Equis to wash it down. That would be awesome. 2thu
 
TMB said:
Bassman said:
When you think of elk meat, think excellent quality beef without the fat. Sometime it's a challenge to cook non-ground elk and have it come out tender and juicy. The secret is to not over cook it. If I come by your place, I will probably make up a new batch. brp
Click to expand...
If you cut it into steaks would they be to dry if cooked on a grill? gr1

I just wonder if you were to grill one on an infrared grill since infrared does not dry meat out like a reg-grill does. %?
Click to expand...

The big secret to grilling the steaks is flash sear on each side while keeping the center rare to medium rare. That way it doesn't have a chance to dry out.

Dana, I think all of your suggestions should apply! >%
 
Very nice enchilada's ! I to would welcome you in to the casa !!!!! >%
 
You must log in or register to reply here.
Top Bottom
Back