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-   -   Mexican in an Italian Oven (http://www.fornobravo.com/forum/f25/mexican-italian-oven-4022.html)

Ken524 05-11-2008 03:33 PM

Mexican in an Italian Oven
 
2 Attachment(s)
Last night's pizza was great, but tonight's enchiladas were outstanding. I made a batch with red sauce and a batch with green. Cooked for 40 minutes at around 340F or so.

The fun part was that it's pouring rain outside. :)

I got the recipe out of a Mexican cookbook we have. Plenty of good recipe's for them on the net as well.

asudavew 05-11-2008 07:02 PM

Re: Mexican in an Italian Oven
 
Wow Buddy!

Dave's impressed.

Fun using that residual heat .. don't ya think?

I cooked a brisket this morning.
it was down right tasty

gjbingham 05-11-2008 09:43 PM

Re: Mexican in an Italian Oven
 
Nice, Ken, nice! Me gusto mucho!

Ken524 05-12-2008 06:11 PM

Re: Mexican in an Italian Oven
 
Quote:

Originally Posted by asudavew (Post 32180)
I cooked a brisket this morning.
it was down right tasty

OK... that's my next experiment. That is something I've always wanted to try. I'm pretty sure the cooking technique has been posted on here already. I'll do a bit of research and get me a brisket for this weekend!

james 05-12-2008 07:08 PM

Re: Mexican in an Italian Oven
 
That's a great idea. I have had many folks look at my oven and say how much it reminds them of a Mexican horno. I have to believe that Enchiladas started off in a wood-fired oven. Just like Tuscan white beans -- good peasant food. :-)
James

BaconGrease 05-20-2008 07:00 AM

Re: Mexican in an Italian Oven
 
that looks great, I haven't made enchiladas since the day after thanksgiving... (leftover turkey and green chile)

Brad English 12-31-2013 08:52 AM

Re: Mexican in an Italian Oven
 
Looks great. My son has to make some enchiladas for his Spanish class. Guess what I'm going to do. The Primavera will be meeting it's first pan or two of enchiladas!


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