And you also could have asked in a far nicer way, unless the fact that I am
using a screen reader is what gave me the wrong impression of your
complaint. If this is the case, I apologize. Otherwise, you owe one, I
think. Thanks.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Teresa Mullen" <[email protected]>
To: <[email protected]>
Sent: Friday, January 11, 2013 4:24 PM
Subject: Re: [CnD] Smoked Pork Enchilada's
Excuse me, but you don't have to be from QArizona to understand the smoked
pork thang! Lol
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Debbra Piening
Sent: Friday, January 11, 2013 8:35 AM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
Excuse me, but may I ask what all of this restaurant discussion has to do
with the recipe for smoked pork enchiladas? How about at least changing
the
subject line, so that those of us who don't live in Arizona don't have to
read things we're not interested in!
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Charles Rivard
Sent: Friday, January 11, 2013 8:49 AM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
Probably because it was in Tempe and I lived on the west side of Phoenix,
but I've never been there.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Walter Cone" <[email protected]>
To: <[email protected]>
Sent: Friday, January 11, 2013 4:30 AM
Subject: Re: [CnD] Smoked Pork Enchilada's
I remember when they first opened in 1973. They started the fire and were
just getting ready to make burgers when they realized there was smoke
filling the place because they forgot to open the damper. The Tempee
fire
department thought all of those stores in that time the group of stores
was
on fire and had a 3 alarm call to put it out.
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Teresa Mullen
Sent: Thursday, January 10, 2013 10:17 PM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
Hi Walter
According to my husband, the chuck box is still in Tempe! Lol I've never
been there, but it is still there.
I still get "homemade" Menudo! Red or white.
Especially "polsole"
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Walter Cone
Sent: Thursday, January 10, 2013 4:20 PM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
I miss Bill Johnsons Big Apple too but also small things like the Chuck
box
in Tempee by Arizona State University, the Tortilla Factory in Tucson and
El
Minuto for some good Carne Secca. You all are making this old Arizona
native homesick (grin).
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Charles
Rivard
Sent: Thursday, January 10, 2013 5:01 PM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big
Apple.
(grin)
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Teresa Mullen" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 10, 2013 3:22 PM
Subject: Re: [CnD] Smoked Pork Enchilada's
Hi Jeri
A pork carnita is just strips of pork that is usually marinated or just
plain.
And you said you are from AZ? Wow, if you have a food city or rancho
mart
near you
That is where you can find them.
Teresa in Az as well! lol
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jeri Milton
Sent: Thursday, January 10, 2013 9:10 AM
To: [email protected]
Subject: Re: [CnD] Smoked Pork Enchilada's
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
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