Cruising through my local HEB grocery, I happened to see some beautiful flank steaks on display at the meat counter. When I got closer I also noticed they were American Wagyu, and with that comes a hefty price. I asked if they had any Prime or some lessor grade and the meat cutter told me to check the packaged meat section. Knowing there was probably some sorry select grade and something I would probably pass on anyway, I told him to package up a couple of nice Wagyu ones (about 2.6#). In short, I have no will power when it comes to meat purchases!!
Needed to make dinner last night, but the thing about it was I had just made some killer Carne Asada the night before so I didn't want to do tacos again. Funny how food will grab your eye and lead you down some culinary path, in this case Mexican. I hadn't done enchiladas in a long time, maybe we'll do that I told myself. Thought immediately about doing them classically with a red sauce (salsa rojo) with a Mexican cheese mix but decided instead to do them in my favorite green sauce (salsa verde) with a classic Oaxacan cheese.
Most of what I did was similar to an enchilada version I did with pulled pork some time ago. That dish was also done with a homemade verde sauce that turns out far superior then the store bought version.
For a complete write up and recipe, see the link below to that post. The difference here obviously was in the use of the marinated and seared flank in lieu of the pulled pork. I marinated the flank in a cup of orange juice, a cup of lime juice, half a cup of Dale's marinade and half a bottle of beer (drank the other half
) for about 4 hours. Seared over red hot coals, the beef turned out to be utterly amazing. In fact I'm thinking about going back over to HEB and buying a bunch more to stick in the freezer for future cooks, it was that good.
Salsa Verde Pulled Pork Enchiladas
All in all the enchiladas came out great, some of the best I've made. Although at the end of the day the red sauce version may be a little better suited to carne al carbon, the green wasn't too shabby. With the weather being the way it is, here's another example of combining a quick outdoor grilling with something you can assemble indoors. Give it a try !!!
Trout is out, got some enchiladas and a Super Bowl to consume !!!
Needed to make dinner last night, but the thing about it was I had just made some killer Carne Asada the night before so I didn't want to do tacos again. Funny how food will grab your eye and lead you down some culinary path, in this case Mexican. I hadn't done enchiladas in a long time, maybe we'll do that I told myself. Thought immediately about doing them classically with a red sauce (salsa rojo) with a Mexican cheese mix but decided instead to do them in my favorite green sauce (salsa verde) with a classic Oaxacan cheese.
Most of what I did was similar to an enchilada version I did with pulled pork some time ago. That dish was also done with a homemade verde sauce that turns out far superior then the store bought version.
For a complete write up and recipe, see the link below to that post. The difference here obviously was in the use of the marinated and seared flank in lieu of the pulled pork. I marinated the flank in a cup of orange juice, a cup of lime juice, half a cup of Dale's marinade and half a bottle of beer (drank the other half
) for about 4 hours. Seared over red hot coals, the beef turned out to be utterly amazing. In fact I'm thinking about going back over to HEB and buying a bunch more to stick in the freezer for future cooks, it was that good.Salsa Verde Pulled Pork Enchiladas
All in all the enchiladas came out great, some of the best I've made. Although at the end of the day the red sauce version may be a little better suited to carne al carbon, the green wasn't too shabby. With the weather being the way it is, here's another example of combining a quick outdoor grilling with something you can assemble indoors. Give it a try !!!
Trout is out, got some enchiladas and a Super Bowl to consume !!!
Comment