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 Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas

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  • Total Posts: 639
  • Joined: 10/5/2005
  • Location: austin, TX
Authentic Tex Mex Part 6: How To Make Stacked Smoked Brisket Enchiladas Thu, 02/10/11 2:32 AM (permalink)
I've been writing a ten part series on Tex Mex recipes. Here's another part:
2 lbs Brisket, smoked til tender, chopped
18 tortillas, corn, drizzled with olive oil and roasted til warm, soft and pliable
2 lbs Cheese, typical enchilada cheeses in Austin are: Colby, Jack, Asadero, Longhorn cheddar or any two complimentary cheeses: one mild, one strong, each need to be creamy
Red Sauce [ recipe follows ]
Sauce recipe
3 each 12 oz cans, tomatoes, whole, peeled
1 each, Green Onions, giant, bunch
6 each, Jalapenos, this version is not roasted but typically they are
1 each, bunch, cilantro
Juice of 3 limes
1 c. Cream, heavy, whipping [ reserved ]
Method Part 1
* Puree all ingredients,except cream, in blender til smooth
* Add 1 c. Heavy Whipping Cream and bring to low boil in saucepan
* Simmer for 10 minutes to allow flavors to coalesce
Method Part 2 [Assembly]
* Coat 9" x 14" casserole pan with olive oil
* Pour a skift of sauce in bottom of pan
* Add 6 corn tortillas
* Place enough chopped brisket to cover tortillas
* Drizzle with sauce
* Cover with cheeses
* Repeat order above til casserole is finished making sure top layer is cheese
* Bake at 200 degrees for 30 minutes
* Let casserole "set up" for a few minutes before slicing
* Cooking notes
* Photo of final product
* The "life" of a brisket
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