The trick is to smoke the meat and not make the meat smoke
BEEF ENCHILADA CASSEROLE
Date: March 23, 2014 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients were: diced tomatoes with green chilies, diced tomatoes, salt, hot sauce, beef broth, vegetable oil, 6” tortillas, jalapeño pepper, onions, garlic, chili powder, cumin & cilantro.
The ingredients are all measured out & chopped up.
The first Egg was heated to 375 with the two flat top griddle grates for toasting the 20 6” tortillas.
The tortillas were toasted for 2-3 minutes a side until golden brown and bubbly.
8 of the tortillas were chopped up & placed in the bowl of the food processor…
…together with some of the beef broth & the can of diced tomatoes with green chilies.
The tortillas, broth & diced tomatoes were processed until smooth & were poured into a large bowl.
The flat top griddle grate is off the Egg & the Dutch oven is on & 2 pounds of 85/15 ground beef are browning.
The ground beef is added to the tortilla/diced tomatoes/beef broth mixture.
Back out at the Egg, I’ve brought out the remaining items to be cooked in the Dutch oven: Onions, beef broth, diced tomatoes, diced jalapeños, minced garlic, cumin, chili powder & veggie oil.
The diced onions are sautéed first…
The garlic, chili powder & cumin go on next,…
… & are cooked until fragrant which took about 45seconds.
The 3 cans of tomato sauce were added next & are brought to a boil & simmered for 6 minutes or so until the sauce thickens.
Back in the Kitchen, some Colby Jack cheese, the cilantro, some of the diced jalapeños, hot sauce & half of the the tomato sauce are added into the bowl with the meat/tomato mixture.
From this point on the process reminded me of a Tex-Mex version of lasagna. Step 1 was to fan out 6 tortillas on the bottom of a “9x13” Pyrex dish.
The meat/tomato sauce mixture goes on top of the tortillas in an even layer.
The remaining 6 tortillas go on next.
The remaining tomato sauce mixture goes on last.
The second Egg had been stabilized at 450 for indirect grilling using the Adjustable Rig which set up with the oval stone at Level 3 & the sliding D-Grid with the food & the temperature probe at level 4.5.
In the previous picture the Pyrex dish had been on the Egg for 30 minutes. In this picture it had been taken back into the Kitchen, topped with Colby Jack cheese & the remaining diced jalapeño peppers.
The enchilada casserole has cooked for about 18 minutes more and is done. It now goes in to cool for 20 minutes.
20 minutes have passed, the casserole has cooled & it is time to eat.
This dish had a wonderful range of great flavors.
The flavors varied from top to bottom & extended through out the dish.
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The folks at Cook's Illustrated often publish recipes for these wonderful regional favorites that are only familiar to the folks who live in that particular area. In the process, they try to simplify yet improve the recipe while keeping the authentic flavor. America's Test Kitchens Hometown Favorites is a collection of regional favorites. This first recipe I tried was a Tex-Mex favorite and has me excited at the prospects for other great future recipes. The recipe was written for the oven, but I moved everything out to the Big Green Egg so I could add smoke, use my griddle grates to cook more tortillas faster than the 12" frying pan. I also used the BGE Dutch oven instead of the 12" cast iron frying pan called for. The amount of ground beef and sauce being made seemed a bit large for the frying pan. The high sides of the Dutch oven made it easier to stir the ingredients because you weren't worried about the pan spilling over. I also decided to use both Eggs. I ran the first Egg at 375 and used the flat top griddle grates and Dutch oven on this Egg. The second Egg was set up at 450 degrees with the Adjustable Rig . This allowed me to raised the grate level to a higher position in the dome allowing for even baking. It also allowed me to get this second Egg stabilized at 450 degrees while I was cooking on the other Egg. When it came time to bake the enchilada this second Egg was locked in at exactly 450 and opening the lid to add the food had little effect on the cooking temps In many ways this dish reminded me of a Mexican version of lasagna. It was a bit of work, but the end results were excellent. The choice to do it on the Egg to add smoke was a good one. Some people who didn't know I had used smoke, noticed it right away and liked the additional flavor.
America's Test Kitchen - Hometown Favorites:
Beef Enchilada Casserole - Page 11
Indirect & Griddle Grilled:
Using Big Green Egg Kamado Cooker
Using Big Green Egg Kamado Cooker
BGE S/S Grill Grid
BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up) x2
BGE Cast Iron Dutch Oven
Wicked Good Weekend Warrior Lump Charcoal
BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up)