Thursday, July 21, 2011

Beef Enchiladas Verde

I slow cooked a beef pot roast in the crock all day. About three hours in I bought some fresh peppers of all sorts to dice in, from the local La Superior market on Northgate Blvd. I got a great deal on some Oaxaca cheese which must have been expired or something because it was about 99 cents a brick. Cheese is always best a few days past it's prime. The stinkier the better too. I don't mean for this to become a food blog, but right now that is where my thrills lie so I must see it through.
Anyway, I wrapped the beef into little enchi-blankies (flour tortillas), after braising it into a pan to evaporate some moisture out of the beef while infusing the flavor of the peppers. Then I smothered them in green Las Palmas enchilada sauce and expired Mexican cheese. Bake for forty minutes at 350 and boom. The best enchiladas so far according to Erika.


  1. OMG you risked giving me diarrhea and salmonella to save a few bucks... ???

  2. LOL>>>>Then again, You guy's think Chevy's has good food.