Can I use cooked beef brisket in enchiladas, has anyone done that, or is it just not the best cut?
- Thread starter pat-nocal
- Start date
luisa_calif
Well-known member
Pat: LOL! "What the heck?" ...must be your tag-line!
dawn_mo
Well-known member
I think it will be good Pat. Brisket is such a flavorful cut of meat. REC: Ropa Vieja
Just coarse chop it up like Curious said. Check it and see if it is tender enough. You might want to braise it a little more in some stock with cumin, oregano and cilantro for a bit, or even a little bit of salsa. We are having another Mexican fiesta tomorrow. Here is a tried and true from e. in s.f.
* Exported from MasterCook *
Ropa Vieja
Recipe By :e. in SF
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1 onion -- finely chopped
4 cloves garlic -- minced
3 serrano pepper -- seeded and minced
1 1/4 cups tomatoes -- finely chopped
Meat from stock -- shredded
1/4 cup beef broth
1/4 teaspoon dried Mexican oregano
2 tablespoons roughly chopped cilantro
Heat olive oil in a large sauté pan. Add onion and sauté until translucent. Add garlic and stir until fragrant. Add the tomatoes and chiles, cook over fairly high heat for about three minutes. Add the meat, broth, and oregano. Salt to taste. Cook over medium heat, stirring from time to time for about five minutes. Add the cilantro and continue cooking and stirring until the mixture is almost dry. This makes a really excellent filling for tacos or burritos.
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Just coarse chop it up like Curious said. Check it and see if it is tender enough. You might want to braise it a little more in some stock with cumin, oregano and cilantro for a bit, or even a little bit of salsa. We are having another Mexican fiesta tomorrow. Here is a tried and true from e. in s.f.
* Exported from MasterCook *
Ropa Vieja
Recipe By :e. in SF
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1 onion -- finely chopped
4 cloves garlic -- minced
3 serrano pepper -- seeded and minced
1 1/4 cups tomatoes -- finely chopped
Meat from stock -- shredded
1/4 cup beef broth
1/4 teaspoon dried Mexican oregano
2 tablespoons roughly chopped cilantro
Heat olive oil in a large sauté pan. Add onion and sauté until translucent. Add garlic and stir until fragrant. Add the tomatoes and chiles, cook over fairly high heat for about three minutes. Add the meat, broth, and oregano. Salt to taste. Cook over medium heat, stirring from time to time for about five minutes. Add the cilantro and continue cooking and stirring until the mixture is almost dry. This makes a really excellent filling for tacos or burritos.
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From my former boss, she made incredible food sometimes for staff meals when
I was working with her at the restaurant. I'm sure this will be good and will give it a try. Thanks Dawn.
p.s. One day at work Elaine made the best sopa seca I've ever had in my life...I still pine for it from time to time.
I was working with her at the restaurant. I'm sure this will be good and will give it a try. Thanks Dawn.
p.s. One day at work Elaine made the best sopa seca I've ever had in my life...I still pine for it from time to time.