Broil the chicken for 1 to 2 minutes, until it turns golden brown. Shred the meat lightly, and then put it in the broiler. Take the chicken out of the sauce and put it on a cookie sheet. Cook without covering for 30 minutes to make the sauce a little thicker. When the food is done, turn the slow cooker to high. Cover and cook for 6 hours on LOW or 3–4 hours on HIGH. Put the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup of pineapple chunks in the bowl of your slow cooker. I tinkered a lot with the spices and proportions. Note: Recipe adapted from the Half Baked Harvest Cookbook by Tieghan Gerard. You may just need to tack on a few extra minutes if the casserole is cold. If you like, you can make and assemble the entire dish up to Step 7 early in the day, cover and chill it and then pop it in the oven before dinner. Sprinkle the remaining parsley or cilantro across the top and serve.Ĩ. Bake for 30 minutes, until the cheese is melted and everything is hot. Sprinkle the remaining cheese across the top.ħ. Pour the remaining pineapple sauce mixture over the top and more enchilada sauce too if you like. Wedge the tortillas close to each and don’t worry if a little of the filling escapes. One at a time, place a generous dollop of the beef mixture onto a tortilla and roll it up, placing it seam-side down in the pan. Pour a generous amount of the red enchilada sauce into the bottom of the prepared pan, spreading it out evenly. Stir in ¾ of the parsley or cilantro and half the shredded cheeses and remove from the heat.Ħ. Let simmer for another 10 minutes or so, until the sauce has reduced and coats the beef. Lower the heat and add half the the pineapple sauce mixture, the rest of the pineapple and the jalapeño. In a large skillet, brown the beef and onions over medium-high heat, cooking for about 10 minutes and using a wooden spoon to break up any clumps. Place the garlic cloves, chili powder, paprika, chipotle, pineapple juice, vinegar and 1 cup of the pineapple chunks into a blender or food processor and blend together until smooth. Spray a lasagne-sized baking dish with nonstick cooking spray and set aside.Ĥ. For the enchiladas: Preheat oven to 350º F. This recipe makes more than you will likely need for the enchiladas unless you like a lot of sauce.ģ. If not using right away, let cool to room temperature and store in an airtight container in the fridge for up to one month. Lower the heat and let simmer for 15 minutes, until the mixture is slightly thickened. Slowly whisk in the broth until the mixture is smooth.Ģ. Add in the tomato paste, chili powder, chipotle pepper, garlic powder and salt and cook for 1 minute, stirring until the mixture is thick. For the Enchilada sauce: Place the oil and flour in a medium saucepan and whisk together over medium heat for a couple of minutes, until the mixture looks lightly golden. 1 cup homemade red enchilada sauce (see above) or an equal amount of store boughtġ.1 ½ cups freshly shredded Monterey Jack cheese.1 ½ cups freshly shredded cheddar cheese.1 large handful fresh parsley, chopped and divided (you could sub in an equal amount of fresh cilantro here too).1 sweet onion, cut in half and into thin half-moon slices.1 canned chipotle pepper in adobo (use 2 if you like things very hot).2 cups low-sodium chicken or vegetable broth.1 canned chipotle pepper in adobo, finely chopped (use 2 if you want a lot of heat).Half Baked Harvest’s Al Pastor-Style Beef Enchiladas-Famous Fridays Makes 6 generous servings (you could definitely stretch this to 8 if you’re not feeding a bunch of teenagers) Prep Time for Enchilada Sauce: 10 minutes, plus another 20 minutes of hands-free cooking Prep Time for Enchiladas: 30 minutes Bake Time: 30 minutes Ingredients
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