The Song Fight Bulletin Board

Oh, got it. Yeah, I heard that from some cooking show once and it stuck in my head. Something about mass produced breads and snacks made from wheat flour finish rising or fermenting in your gut or something like that. I think it's more realistic that the bloating issues some people have is from the gluten and their intolerance.

I put this bone in pork shoulder on the pellet smoker this morning. The fam is coming over for dinner. The grand kiddo's love my mac and cheese, so I'll make a big pan of it, extra cheesy. Cole slaw and pasta salad for the adults.

Trying something different from the typical BBQ sauce onion pickle variety of pulled pork sangwich, although that's still a option. I made a pineapple teriyaki relish for a Hawaiian style pulled pork. It has soy, sesame, ginger, garlic, honey, brown sugar and garam masala. Simmered with a little corn starch to get it to a glaze stage. Then off the heat and add crushed pineapple, red bell pepper, red onion, green onion with a tiny squiz of sriracha and splash of rice vinegar and lemon juice for that sweet zingy flavor blast. Smells and tastes amazing. Can't wait to eat.

My butt came out great. 8 hours at 250° on the smoker and wrapped at 165° internal and continued to 203° internal. I should have showed the meaty other side, but the bark look so good on this side. Let it cool an hour and shredded it. I never add sauce to the pulled pork because some people don't like sauce. My older son likes only a scoop of coleslaw on his and my daughter out-law likes honey mustard on hers. My boring wife only likes a toasted bun with mayo. As mentioned, I did mine in the Hawaiian style with the pineapple teriyaki relish. Sweet, savory and a mild spice from the sriracha and a nice crisp crunch from the red cabbage. Toasted bun, mayo, slice of pepper jack cheese, then a pile of pulled pork and a pile of the pineapple relish. I honestly think this is the only way I will eat a pulled pork sangwich ever again! So good. Everyone agreed that had one. My younger son liked it but didn't like the onion, red pepper and cabbage.

Mmmmmmkmmmmmmmmmmyum

I still have a little bit of the pull pork left, so tonight I'm making my famous enchilasagna. It's just an easy way to make enchiladas where I layer it like making lasagna, except with corn tortillas, green enchilada sauce, cheese, salsa and cream cheese mixture and meat. An enchilada casserole, if you will. I like because it's fast and easy, then pop it in the oven for 45 minutes until it's bubbling around the edges.
My son calls it enchilazy. It's funny because it's true.

That's actually a pretty traditional way to make enchiladas in New Mexico, usually called "flat enchiladas."

fluffy wrote: ↑

Tue Aug 23, 2022 12:40 pm

That's actually a pretty traditional way to make enchiladas in New Mexico, usually called "flat enchiladas."

I can verify this as well, although I don't think a lot of New Mexicans would use a mixture of salsa and cream cheese. We're a bunch of hardcore traditionalists when it comes to local food.

Yeah I was referring more to the construction. Enchiladas are just topped with chili sauce and cheese, even rolled.

Since I know you've lived in New Mexico, I'm sure you wouldn't do anything to bastardize traditional recipes. The desire for authenticity of the cuisine seems to usually follow people long after they leave.

There are a few things missing from that sangwich photo: a handful of chips, a beverage that may or may not contain alcohol, and my dumb mug getting ready to chow it down. And napkins. Looks awesome!


I get Hatch chiles shipped here every year and one thing I use them for is a traditional New Mexican enchilada sauce. As good as any I ever had. I only lived in Albuquerque 3+ years, but can not live without the chiles. Course when I was out there, I always had a hankering for fresh Haddock. Ah...no.

Hatch green chili has gotten very popular in Seattle recently (probably because of all the New Mexicans who moved here) but I'm always disappointed in how the "hot" ones are still, like, stupidly mild.

The only reason I ever visit my parents is so I can stock up on proper Hatch green chili, usually from Frontier.

Yeah, I'm a big fan of Hatch chilies. In fact, the green enchilada sauce I used last night in my enchilazies was Hatch chilies in a can, so not as good as my homemade chili sauce, but still good. The point of enchilazies is quick and easy.
It's Hatch season right now, the grocery stores by me had their annual Hatch chili events. Big fire roasters. Free fire roast with the purchase of a 25lb boxes or more.

Anyway, here's my (not so original apparently) ENCHILAZIES!
8 different cheeses if you count the 4 cheese Mexican blend and the cream cheese mixture in each layer, which I do to look cool. One each layer. Pepper Jack, Colby jack, Munster and topped with Tillimook 4 cheese blend.
How I build it:
Green enchilada sauce on the bottom of the baking dish.
A layer of corn tortillas
A layer of shredded smoked pork (I often use a rotisserie chicken from the store)
A layer of cream cheese salsa mixture. I use jarred for the quickness factor, but this one I use homemade pico because a customer gave me a bunch of tomatoes from her garden.
A layer of cheese
Repeat 3 layers.
Topped with corn tortillas, remaining bit of cream cheese mixture, green enchilada sauce, 4 cheese blend, black olives, cilantro and green onion. Baked at 350° covered with foil for an hour.

fluffy wrote: ↑

Tue Aug 23, 2022 12:40 pm

That's actually a pretty traditional way to make enchiladas in New Mexico, usually called "flat enchiladas."

I just looked at New Mexico flat enchiladas. They don't look like mine. But I can pretty much bet that by the 3rd chew in the mouth, they all look about the same.

When I looked ontheline for the flat enchiladas, I did see something that kind of looked like mine called King Ranch Casserole. Apparently a traditional Texas thing. They make a queso mixture that kind of looks like my cream cheese salsa mixture.

Paco Del Stinko wrote: ↑

Wed Aug 24, 2022 7:52 am

There are a few things missing from that sangwich photo: a handful of chips, a beverage that may or may not contain alcohol, and my dumb mug getting ready to chow it down. And napkins. Looks awesome!


I get Hatch chiles shipped here every year and one thing I use them for is a traditional New Mexican enchilada sauce. As good as any I ever had. I only lived in Albuquerque 3+ years, but can not live without the chiles. Course when I was out there, I always had a hankering for fresh Haddock. Ah...no.

No chips, but a great pasta salad and baked beans. And there were libations involved, with and without alcohol.

Billy's Little Trip wrote: ↑

Tue Aug 23, 2022 12:29 pm

I still have a little bit of the pull pork left…,

Snigger…. I reckon you still have plenty of that.

Caravan Ray wrote: ↑

Thu Aug 25, 2022 4:13 am

Billy's Little Trip wrote: ↑

Tue Aug 23, 2022 12:29 pm

I still have a little bit of the pull pork left…,

Snigger…. I reckon you still have plenty of that.

I knew I could count on you!

I just remembered, I didn't have to explain how I build my Enchi-Lasgna because I made a how to video in Feb. I started the youtube channel for fam and friends so they don't call me every time to give them step by step instructions. Then I got a wild idea to become a youtube BBQ star! Of course they never watch and still call and I have 16 whole subs now, all family. Then it got hard so I quit, lol.

https://youtu.be/WJF5X9_fk24

I have a few other cooking vids on the channel too.

Relevant: green chili enchilada sauce

I've made my own enchilada sauce before with the above mentioned Hatch chilies. That's a good recipe to follow. Roasting before blending makes a difference. And it reminded me I need to get some avocado oil.

I've also made some incredible hot sauce from Carolina reaper peppers my friend grows. I made a batch, fermented it and bottled it for friends and fam. I named it Mouth Rape. But I got some push back on the name by the ol' ball & chain and had to rename it AFTER I made the hand written labels! It's now called You Reap What Sow When It Blows Out Your Hole. That was too much to write and hard to fit on the label, so I just call it Reap What You Sow. Boring.
But it really does **** your mouth!

Yes, that is... not a good name. You shouldn't be proud of it. Please understand why that word is not appropriate as a casual joke.

Yeah, I understand why it's not appropriate. I thought of it as a violation to my mouth, It didn't even occur to me as a forced sexual violation at the time. I'm just glad my smarter half shut it down before I gave it as gifts to the fam. That could have been ...sigh..a problem.

And on the plus side, everyone liked my second choice Reap What You Sow. You know, because it's Carolina Reaper pepper sauce. lose/win?

“Reap what you sow” is a good name for a chili sauce.