Smoked Turkey Enchiladas

Every year I tell my self "get a smaller bird" and with out fail I never do. So there is plenty leftover, For sandwiches, pot pie, soup, and the king of turkey leftovers Turkey Enchiladas. This years bird I cooked on the smoker with a little pecan wood, dry brined with lemon and Mexican oregano. So using some of this super tasty meat in these enchiladas was incredible.
Mostly I use corn tortillas for my enchiladas but these are so much better with flour tortillas, Maybe it is me but I truly love a turkey sandwich on white bread and these keep with that theme. I pick up the flavors of fall in the sauce with cinnamon and clove and the filling with some Butternut Squash. I warn you these are truly amazing, mildly spicy and bursting with flavor You may decide to have turkey more than once a year. Enjoy!

Perp time: 30 min                                        Cooking time: 30 min

Tools: 13 x 9" casserole dish

Ingredients:

8 Flour Tortillas
1 1/2 cups grated Monterrey Jack

Filling:
2 cups turkey meat (diced under 1/2")
1/2 cup butternut squash (roasted and diced under 1/2 ")
2 cloves chopped garlic
1/3 cup diced onion
1 Jalapeno de seeded and diced (2 if you like it spicy like I do)
1 tsp comino seed
2 tbl chopped cilantro
2 tbl veg oil (or rendered turkey fat)
1/2 cup chicken stock

Enchilada sauce:
1/4 cup veg oil
1/4 cup flour
2 tbl ground chili powder (ancho & passilla)
1 tsp sugar
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp black pepper
2 cups chicken stock


Directions:

Prepare the enchilada sauce by starting in a heavy bottom skillet over med heat. Mix the spices and the flour together in a small bowl and warm the chicken stock in a small pan. dump the spices into the warm skillet and toast the spices stirring constantly until they become fragrant and add the veg oil and cook for 2 minutes stirring constantly so it doesn't burn. Slowly whisk in the warm chicken stock and bring to the boil reduce heat and simmer 5 minutes remove from the heat.

To prepare the filing warm a heavy bottom skillet over med heat and add the oil and comino seed allow to toast in the warm oil for a minute and add the vegetables stirring frequently until the onions become translucent.
Add the turkey to the pan and cook for 2 minutes.
Add the chicken stock and cover the skillet loosely reduce heat and simmer until the stock has reduced to almost nothing leaving a moist filling 5-7 minutes add the cilantro.

Assembling the Enchiladas:
Spoon some of the Enchilada sauce into the bottom of the casserole to lightly coat the bottom.
Using a pair of tongs dredge a tortilla into the sauce and place into the casserole and fill with 3 tbl of the turkey filling. Place this off center and closer to you. grasp the edge closest to you fold it over the filling and tuck the edge under the filling and roll up the tortilla placing the seam on the bottom of the casserole dish. Slide it to the opposite end and repeat with the remaining tortillas.
Cover the top with abou1/2 cup of the sauce and finish with the grated Monterrey Jack. Cover the Casserole dish with  aluminum foil and bake in a 375º F for 20 minutes uncover and bake for 5 minutes more. Let stand 10 minutes before serving.  Side toppings Crema, Pico de Giao, sour cream, pickled radishes.

Chili> Texas Red

As the cool weather approaches I get a craving for on of my favorite comfort foods, Chili. Some times known as a bowl  Red. True Texas chili has no beans. This has sparked many a debate with more fire than some bowls if have had. Hey if you like beans in your chili go for it, as for me I'm a traditionalist and I will take the beans on the side.
A good Bowl of Red is thick, deep,spicy and silky in texture. It will warm the soul like wearing a quilt on the inside, packed with bold flavors it is like a fiesta in your mouth. Some recipes call for top round diced into less than 1/2 " cubes and some use ground beef. Like beans it is a personal choice or what ever I have on hand at the time. The real magic is in the spices, blended to give the chili its character. Now I am not speaking of that container in the back of the cabinet that says Chili Powder that is as tame as a kitten.What I am making reference to is blending your own to get the taste just right. Spices, freshly ground really bring it to this fiesta, allowing you to adjust the heat to your level of tolerance. I am a chili head and I like it a little spicy so you many want to exercise a little caution with this recipe and cut the peppers back to 1/2 the amount for a milder batch. Enjoy!


Prep time: 10 min                 Cook time: 31/2 hrs.

Ingredients:

1 lb ground sirloin
1 small spanish onion grated fine
3 cloves garlic pressed
1 tsp cumin seed
1 tbl paprika
1 tsp red pepper flakes or 1 chili arbol crushed with seeds
1/2 tsp chipotle chili powder
1 tbl ancho chili powder
2 tbl cumin powder
1 tsp kosher salt
1 15oz can tomato puree
1 tbl *masa harina
2 cups of water

*Masa harina is corn flour used to make tortilla, if you do not have it pulverize 6 tortilla chips

Directions:

 Place a heavy bottom pot over a medium heat and add 1 tbl of oil warm the pan until the oil gets a shimmer to it.
Add the ground sirloin, or what ever meat you are using into the pan and break it up with the back of a spoon. Add 1/2 of your spices and the onion, tomato puree and 2 cups of water stir bring to a low boil and reduce to a simmer. Cover the pan continue to cook at a simmer stirring occasionally. Add water as needed.
At the 3 hour mark add the rest of the spices and the masa stir and simmer another 30 min.
Serve with queso fresco and black bean Quesadillas. 

Tex-Mex Paella>Where's the Seafood?

 

Tex-Mex is a fusion of Mexican Cuisine meets Gringo ingredients, came into being in southern TX from San Antonio south to the Rio Grande. Though it has migrated north and can be found in most any city in  the U.S. it is truly as Texan as Long Horn Cattle of Shiner Bach Beer.

This recipe for Tex-Mex Paella has no seafood and from where it came I haven't a clue. I found it in a notebook that my mom kept with recipes that where her standbys. I ate this dish growing up and I enjoy it now as much as I ever did. 

Mild not spicy but full of flavor with many textures, it is like a Fiesta in your mouth. Enjoy!

Prep time: 30 min                                   Cook time: 45 min

Ingredients:

1 lb round sirloin

1 egg

1cup bread crumbs

2 tbl chili powder

1 tsp Kosher salt

1/2 tsp black pepper

2 tsp cumin (divided)

1/4 cup cold water

1 cup long grain rice

1 chili poblano (roasted)

1 cup tomato large dice 

1 medium onion( sliced thin)

2 cups chicken stock

4 tosadas

2 cups re-fried beans

1 cup cheddar or Colby Jack cheese (grated)

Tools: mixing bowl,sheet pan, aluminum foil, heavy bottom skillet with lid.

Directions:

Pre heat your oven to 350 deg F and prepare a sheet pan by lining it with aluminum foil.

In the mixing bowl combine the ground sirloin  and bread crumbs mix to combine, add the chili powder, salt, pepper 1/2 of the cumin and the egg and water and mix with your hands. 

Form meat balls about the size of a golf ball (an ice cream scooper work really well here) and place on a sheet pan. I normally get about 1 dz. Bake at 350 for 12 min.

While the meatballs are baking put the skillet on over med hi heat add the chicken stock, tomato, chili poblano and onion bring to a simmer cover and reduce heat to maintain a slow simmer 20 min until the vegetables are softened.

After the meat balls have baked 12 min. turn off the heat and leave them in the oven.

Once the vegetables have softened add the rice and the meatballs to the skillet cover and simmer about 20 min. until rice is cooked.

While the rice is cooking spread the tostadas with the re-fried beans and put on serving plate.

Once the rice is cooked remove from the heat spoon the rice onto the tostadas and then the meat balls. Top with the cheese and place under the broiler in your oven to melt the cheese. Remove from the broiler and garnish with crema and cilantro.