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Old 12-14-2016, 05:21 PM   #1
ladrones
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Default Red Chile Beef Enchiladas

In process. I'm gonna post the steps as completed.
Heat oven to 350 degrees

First rinse 24 New Mexico red chile pods. Remove all seeds and stems.
I place rinsed pods in a cookie sheet.


Prep this list of ingredients.
1t oregano
1t granular garlic powder
1t cumin
4 cloves garlic minced
1T blue corn meal

Bring 1 quart of water to boil

Throw sheet of chile pods in oven for a few minutes to give them a nice roast.


Pull the chiles from oven and place into a stock pot.

Pour boiling water over chile pods.

Continue to boil until tender.

Strain water from pods. (Keep water).

Place chile pods in the blendtec or whatever you have. Pulse for a bit. Add water to the consistency you like.
Strain trough coffee filter.
Add above ingredients and bring to bubble.
Sauce is complete.


Cube a couple pounds of meat of your choice. I'm using chuck roast.

Dice a yellow onion.
4 cloves garlic minced
3T of manteca
1t of salt
2T blue corn meal

Heat manteca in Dutch oven. Sauté onions and garlic add meat and brown




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Last edited by ladrones; 12-14-2016 at 05:36 PM.
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Old 12-14-2016, 05:34 PM   #2
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Once meat is brown add the blue corn meal. Then pour your red chile gravy over meat and bring meat and sauce to a simmer. Let simmer for about 30-45 minutes at a reduced heat. Meat should be nice and tender when done.






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Old 12-14-2016, 07:01 PM   #3
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Heat some oil for corn tortillas.
Pat the grease off of tortilla.
Stack one add chile gravy and meat mixture. Put a small amount of chees at each level. 3 level stack. Garnish with lettuce tomato and onion.
Place fried egg on top and serve.



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Old 12-14-2016, 07:54 PM   #4
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those look good but this south Texas boy was in for a shock when I ordered red enchiladas in Albuquerque back in the 90's I called the waitress and made a fool of myself when I asked what is this I ordered enchiladas she said you must be from Texas I said yes m'am I shut my yap and just ate them, dang tasty too...
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Old 12-15-2016, 06:19 AM   #5
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Oh my, that looks delicious. I will be giving that a try.
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Old 12-23-2016, 04:36 PM   #6
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Man that looks good
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Old 12-23-2016, 04:54 PM   #7
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tagged!
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Old 03-19-2018, 01:54 PM   #8
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I was raised on these enchiladas. Can't always get my hands on the big jim pods so I have to settle for the powder. But aint nothing in the world like thses New Mexico enchiladas with a fried egg on top. Don't get any on your forehead cause your tongue will beat you to death tryin to get at it. Great post ladrones!
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Old 03-19-2018, 03:39 PM   #9
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I've made red chile a couple of times since moving here, and I HATE straining it. Took me forever. Maybe I just didn't let it run long enough in the food processor.
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Old 03-19-2018, 03:40 PM   #10
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Bet they're delicious
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Old 03-19-2018, 07:20 PM   #11
ladrones
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Quote:
Originally Posted by quackadikt View Post
I've made red chile a couple of times since moving here, and I HATE straining it. Took me forever. Maybe I just didn't let it run long enough in the food processor.
The blendtec does a good job. Powder is faster and much easier.
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Old 03-19-2018, 07:23 PM   #12
ladrones
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Quote:
Originally Posted by sotx View Post
I was raised on these enchiladas. Can't always get my hands on the big jim pods so I have to settle for the powder. But aint nothing in the world like thses New Mexico enchiladas with a fried egg on top. Don't get any on your forehead cause your tongue will beat you to death tryin to get at it. Great post ladrones!
Thanks. I keep red chile gravy for everything. Powder is almost as good especially if you can get NM grown powders.
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Old 03-19-2018, 09:11 PM   #13
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Quote:
Originally Posted by ladrones View Post
Thanks. I keep red chile gravy for everything. Powder is almost as good especially if you can get NM grown powders.


New Mexico Chile is the only powder I use. I typically blend a hot and mild together.



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Old 03-20-2018, 05:44 AM   #14
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Looks really good! You lost me at the fried egg though.
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Old 03-20-2018, 12:37 PM   #15
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Quote:
Originally Posted by Goldeneagle View Post
Looks really good! You lost me at the fried egg though.
It's optional. Not everyone likes fried eggs.
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Old 03-20-2018, 06:24 PM   #16
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I would destroy that! I love stacked enchiladas with a fried egg.
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Old 03-29-2018, 10:35 AM   #17
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Looks awesome
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Old 03-29-2018, 10:40 AM   #18
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Isn't that a breakfast chalupa? haha looks good
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Old 04-04-2018, 08:11 PM   #19
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Quote:
Originally Posted by Catarina View Post
Isn't that a breakfast chalupa?
I'm not familiar with chalupas. Maybe you can post a recipe for that?
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Old 04-04-2018, 08:14 PM   #20
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Quote:
Originally Posted by AviBennet View Post
Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers. Tasters found ground sirloin a bit "dry" in burgers, though it did have "good beef flavor."
You have posted the exact same thing five times already. What's the point?
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