Enchiladas are one of those go-to foods for me. If I'm feeling blue, or want something super filling and only have a little bit of meat, or leftovers, I make enchiladas. They're tasty, and very very filling. I don't make them like most people do, though...
Filling:
2 lb meat, cooked, your choice
2 c cooked rice (spiced how you like)
2 chipotle peppers in adobo, minced
1/2 c queso fresco, cubed
1/2 c cotija, cubed
6 medium or large flour tortillas
3 cups enchilada sauce (homemade or package, your choice)
1 c shredded colby jack cheese
1/2 c black olives, sliced
1/3 c chopped cilantro
Pre-heat oven to 350 degrees f.
Mix meat, rice, peppers, and cheeses all together in a hot pan and mix until fully combined.
Divide into 6 equal parts, and ladle into the tortillas
Roll tortillas around the filling, and place into a baking dish
Ladle over the enchilada sauce (Yep - no dipping the tortillas)
Top with the shredded cheese and black olives
Bake for 20 minutes
Top with cilantro and serve
Showing posts with label Lamb. Show all posts
Showing posts with label Lamb. Show all posts
Friday, December 3, 2010
Wednesday, June 23, 2010
Grilled Lamb Loin...
Today is our anniversary, so I thought I'd do something a little special... Grilled, marinaded loin of lamb, cous cous, and some sauted green beans.
As a side note, lamb really should be served medium rare to rare. It is delicious and tender this way.
Marinade:
1/3 c balsamic vinegar
1/3 c olive oil
4 long sprigs Rosemary
4 cloves garlic, minced
salt
pepper
Trim the lamb and butterfly it so that it lays fairly flat and is cut fairly even, about 1-2" thick.
Place it into the marinade for up to 4 hours, turning every hour or so.
Heat the grill to about 250-300 degrees, and place the lamb onto the grill.
Let sit about 8 minutes, then turn 40 degrees clockwise.
Let sit about 8 minutes, then turn over.
Let sit about 8 minutes, then turn 40 degrees clockwise.
Let sit about 8 minutes, then remove from heat and place on a warm plate.
Cover loosely with tin foil and let sit about 5-10 minutes for carry-over cooking.
Slice against the grain of the meat to create long strips.
Serve with your favorite side dishes.
As a side note, lamb really should be served medium rare to rare. It is delicious and tender this way.
Marinade:
1/3 c balsamic vinegar
1/3 c olive oil
4 long sprigs Rosemary
4 cloves garlic, minced
salt
pepper
Trim the lamb and butterfly it so that it lays fairly flat and is cut fairly even, about 1-2" thick.
Place it into the marinade for up to 4 hours, turning every hour or so.
Heat the grill to about 250-300 degrees, and place the lamb onto the grill.
Let sit about 8 minutes, then turn 40 degrees clockwise.
Let sit about 8 minutes, then turn over.
Let sit about 8 minutes, then turn 40 degrees clockwise.
Let sit about 8 minutes, then remove from heat and place on a warm plate.
Cover loosely with tin foil and let sit about 5-10 minutes for carry-over cooking.
Slice against the grain of the meat to create long strips.
Serve with your favorite side dishes.
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