Mexican in an Italian Oven

[Ken524]

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]

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]

Nice, Ken, nice! Me gusto mucho!

[Ken524]

Originally Posted by asudavew

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]

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]

that looks great, I haven't made enchiladas since the day after thanksgiving... (leftover turkey and green chile)