Made Enchilada casserole tonight. The twist - cooking on YS-640 Pellet grill. I’ve mad this recipe a lot and really enjoy. Cooking it on the pit added a hint of smoke and my wife and son thought it the best these have ever tasted.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
The recipe is from Paul Prudhomme and his book "Firey Foods That I Love." I highly recommend the book. It was one of the first cookbooks I actually read rather than look at recipes and photos. Learned tons. Its a great book and the food awesome.
Combine seasoning mix ingredients in a small bowl.
7 tablespoons all-purpose flour in all
3 1/2 cups beef stock in all
2 tablespoons plus 1/4 cup vegetable oil, in all
2 cups chopped onions, in all
2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
2 tablespoons minced fresh ginger
1 pound lean ground beef
4 tablespoons ground dried California Beauty chili peppers = Anaheim as substitute
10 large 9-10 inch diam corn tortillas (I used more 6 inch tortillas because that's what I can get)
1 pound grated sharp cheddar cheese
1 cup finely diced onion - soaked in white vinegar for 30 minutes minimum
Dissolve 2 tablespoons of flour in 3/4 cup stock and set aside
Filling:
Heat 2 tablespoons fo the vegetable oil in 12 inch skillet over high heat until oil just begins to smoke. Add 1 cup of the onions and all of the bell peppers and cook, stirring occasionally, until the vegetables begin to brown, about 8-10 minutes. Stir in the garlic, ginger, and 1 tablespoon of the seasoning mix. Add the meat and cook, stirring to break up the clumps, until it is nicely browned, about 8 minutes. Stir in the flour/stock mixture (be sure to stir immediately prior to adding it), cook for 1 minute, and remove from heat.
Sauce:
Heat the remaining 1/4 cup veg oil in a 10-inch skillet over high heat just until the oil begins to smoke, about 4 mins (This is important to heat oil prior to adding the flour because the roux forms faster). Add the remaining 5 tablespoons of floured whisk constantly until it turns light tan. While whisking constantly and vigorously to keep the peppers from burning whisk in the California beauty peppers and the remaining 1 cup onions. Immediately remove from the heat and add the remaining seasoning mix. Add the remaining 2 1/2 cups stock, place over medium heat, and cook, whisking frequently until the sauce is a rich reddish brown, about 15 mins.
Assembly
Preheat oven (smoker/pellet grill) to 350 - (I actually had mine at 350 then 10 minutes at 400)
Dip a tortilla in the sauce and top it with a generous 1/4 cup of the meat mix, 1 tablespoon of the cheese, and 1 teaspoon of the drained onions that had been finely diced and soaked in the vinegar. Rollup the filled tortilla and place in 9 x 13 inch casserole. Repeat the process with the remaining tortillas. Place the remaining sauce and cheese on top and bake for 15 minutes. Serve hot.
My notes:
I use smaller tortillas because that's what I have. Therefore, my quantities of filling is somewhat smaller. I also put a very thin layer of the sauce in the bottom of the 9 x 13 inch pan to prevent sticking. Finally, on the pellet grill (YS-640) I needed to turn the heat up to 400 (although it was cool and windy that night) and I probably cooked for 23-25 minutes. It cooked the first 15 minutes at 350 and then I kicked up the temp. While not super smoky it had a nice hint that complimented Mr. Prudhomme's complex dish. Lots of fun. I doubt I'll ever make this in a regular oven again. All Pellet all the time for this one.
While its pretty busy it is totally worth it.
Hope this helps. Thanks again.
Sweaty Paul
Last edited by Sweaty Paul; April 6, 2018, 09:29 PM.
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