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#1
05-11-2008, 11:33 PM
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 Mexican in an Italian Oven 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.
__________________ Ken H. - Louisville, KY 42" Pompeii To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts.      |
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#2
05-12-2008, 03:02 AM
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| 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
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#3
05-12-2008, 05:43 AM
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| Re: Mexican in an Italian Oven Nice, Ken, nice! Me gusto mucho!
__________________ GJBingham ----------------------------------- Everyone makes mistakes. The trick is to make mistakes when nobody is looking. - |
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#4
05-13-2008, 02:11 AM
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| Re: Mexican in an Italian Oven Quote:
__________________ Ken H. - Louisville, KY 42" Pompeii To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 5 or greater. You currently have 0 posts. |
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#5
05-13-2008, 03:08 AM
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| 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
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#6
05-20-2008, 03:00 PM
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| Re: Mexican in an Italian Oven that looks great, I haven't made enchiladas since the day after thanksgiving... (leftover turkey and green chile) |
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