Hey Charles. I'm from Arizona too. In fact I still live in Phoenix. I've heard that chilly without beans is really good. I have had many enchilada's without beans, like cheese ones and shredded beef and they too are delicious. With the pork ones that we made, I just sort of through things together to see how it would turn out. Speaking of pork, can you tell me what a pork carnita is?
Jeri -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:15 PM To: [email protected] Subject: Re: [CnD] Smoked Pork Enchilada's Although they would taste OK, I wouldn't want beans in my enchiladas. Maybe it's because I'm from Arizona? I don't know. I don't make chili with beans, either. --- Shepherds are the best beasts, but Labs are a close second. ----- Original Message ----- From: "Jeri Milton" <[email protected]> To: <[email protected]> Sent: Wednesday, January 09, 2013 10:49 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in > mine. > Nothing authentic about this house. Haha. > > Jeri > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Charles Rivard > Sent: Wednesday, January 09, 2013 9:35 AM > To: [email protected] > Subject: Re: [CnD] Smoked Pork Enchilada's > > Sounds good, but for authentic enchiladas, no! beans!! Thanks. > > --- > Shepherds are the best beasts, but Labs are a close second. > ----- Original Message ----- > From: "Jeri Milton" <[email protected]> > To: <[email protected]> > Sent: Tuesday, January 08, 2013 10:53 PM > Subject: [CnD] Smoked Pork Enchilada's > > >> We had some left over pork roast that we smoked over the week end so we >> made >> enchilada's out of it. Here it is. >> >> We didn't add any more Mexican seasonings to it, as it already had a >> Smokey >> flavor. If you don't have smoked pork, then add some cumin, garlic >> powder, >> onion powder and chili powder to your liking. >> >> >> >> >> >> Pork roast either shredded or cut into cubes, about 1 pound >> >> >> >> 2 dozen corn tortillas >> >> >> >> 2 small cans pinto beans >> >> >> >> 2 small can diced green chilies >> >> >> >> 2 cups shredded cheddar cheese >> >> >> >> 1 cup sour cream >> >> >> >> 1 large can enchilada sauce >> >> >> >> Cube or shred pork roast >> >> >> >> In a large pot on medium heat sate pork with the two cans of beans and >> two >> cans of green chilies. Stir and heat through. In hot oil soften corn >> shells. >> Place large spoonful's of pork mixture in center of each corn shell. Roll >> shells then place in a 9 by 13 inch baking dish. Mix enchilada sauce with >> 1 >> cup of sour cream. Pour mixture over rolled enchilada's. Top with >> shredded >> cheese. Bake in a 350 degree oven for 30 minutes or until hot and bubbly. >> >> >> >> Jeri >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
