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Discussion in 'Beef Sticky' started by dutch, Mar 14, 2007.
LOL, Dutch! I haven't heard that for years.
I think he's teasing... maybe holding out for points... I knew there had to be a catch! A sly devil he is..
Ok....Let's figure it this way...it's already Thursday in Europe...now factor in the international date line, it's Friday in Japan... so what cha waitin for..... never said where it had to be Friday....
Uh Oh! We'll be good!
So, is that what I have to do to earn points around here? Hold one of my own recipes as HOSTAGE??
Sheesh, I thought that being the Grand Knight of the Order; Moderator Extrordinare; All-Around Nice Guy and a Research Chef to appease all of your culinary delights was enough to garner me JILLIONs of points by now!!
can't wait sounds very good
Icebox, Check out page one, post #1 of this thread. It's been posted.
there you go dutch, trying to throw us all for a loop by editing the inital post.... it sounds very good.....
I think he did that to make us all look silly, now anyone reading it for the first time will be like what the heck is the matter with these people, they're all saying they're waiting for the recipe and it was in the first posting!!!
Dutch, did you forget something? Pics? You lead, we follow. You don't post pics, we don't post pics. Gonna have to report this too, seams as the though the moderator ignored my last request.
Ok serious now. Sounds really good Dutch. Thanks a bunch for the info. This one, along w/gypcs' italian sammies, are gonna get passed on to my boss(wife) for some harvest meals. When I give them food like this, its not hard to keep them till 1-2 AM and back to work at 7am. I've found out that food makes harvest go much smoother w/the guys.
Thanks Dutch, was worth the wait.
copy and pasted to my recipe folder. thanks dutch, sounds good.
Sounds great Dutch ... and I'll bet it would be just as good with smoked turkey or Boston butt ....
Al, this is one of those dishes that disappears really fast. I looked at the empty pan and thought "Dang-I forgot to take pictures".
BTW-My favorite bumper sticker reads "Don't follow me, I'm lost too!"
DUTCHâ€™S SMOKED SHREDDED BEEF ENCHILADAS
1 chuck or arm roast (4-6 lb.)
2 envelopes enchilada sauce mix
1 lg. onion, diced
2 small cans of diced green chilies
1 tbsp. oil
2 doz. flour tortillas (8" size)
1 lb. shredded Colby cheese or Colby/Jack cheese
1/4 cup water (if using option #2)
Season roast with salt and pepper and smoke to an internal temperature of 180 deg. F. or until beef shreds easily. Shred beef and set aside.
SautÃ© onion in oil until tender and then stir 1/2 of the onion into shredded beef. Add green chilies to the beef.
Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 of the sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Divide the remaining sauce in half (half of this sauce will be poured into the bottoms of the baking pan, and the remaining half of the sauce will be poured over the top of the rolled enchiladas).
Lightly oil two 12X9 inch baking pans and evenly coat the bottom of the pans with the 1st half of the remaining sauce.
Fill each tortilla with approximately 3 tablespoons of beef mixture. Roll and place seam side down in pans; 12 enchiladas per pan. When all are rolled, pour remaining sauce evenly over the tops of the enchiladas and generously cover with cheese.
Cover with aluminum foil and bake at 350 degrees for 30-45 minutes. If using glass baking dishes, reduce baking time to 20-35 minutes, or bake at 325 degrees for 30-45 minutes.
Season roast with salt and pepper and smoke for 2 to 3 hours. (At this point you can refrigerate the roast and finish this dish several days later.) Place roast in crock pot with 1/4 cup water. Cook on low heat for 4-5 hours or until tender. Shred beef mixture.
Continue with Steps 2 through 6 from Option #1.
Looking forward to trying this one!
Take care, have fun, and do good!
Gonna have to make a special eBook just for Dutch's Dinners!
Thanks Dutch...Sounds really great...
Looks like a winner Dutch.
How many cups of sauce do the two envelopes of enchilada sauce make? I'm going to have to cut the recipe down. I'm also going to try to make a sauce from "scratch".
Take care, have fun, and do good!
Meowey, I used the Rosarita brand and each evelope makes appox. 1 1/2 cups of sauce. Some brands of enchilada sauces only make 1 cup. I like a moist enchilada so I didn't have any problems using all 3 cups of sauce.
Looks like a great recipe Dutch. I'm gonna try it out when I get a weekend off and have time to cook... Thanks for sharing and heck I'll even pay the ransom of a point for it.