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" <teresamulle...@gmail.com>
To: <cookinginthedark@acbradio.org>
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: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton
Sent: Thursday, January 10, 2013 9:10 AM
To: cookinginthedark@acbradio.org
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: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Wednesday, January 09, 2013 10:15 PM
To: cookinginthedark@acbradio.org
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" <jjmil...@cox.net>
To: <cookinginthedark@acbradio.org>
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: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles
Rivard
Sent: Wednesday, January 09, 2013 9:35 AM
To: cookinginthedark@acbradio.org
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" <jjmil...@cox.net>
To: <cookinginthedark@acbradio.org>
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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