My "stand by"

[I'm all 67X]

Use this to make sandwiches (top with BBQ sauce), enchiladas, tacos, burritos, or to eat plain or over rice:

3# pork roast (you can use any meat)
24 oz El Pinto Medium Green Chile Sauce (no substitution!)

(optional for Mex dishes: 1 cube cream cheese added after cooking)

Throw it in the crock pot for 24 hours or until the meat shreds easily, I try to drain off some of the juices. The taste is amazing. On a sandwich topped with some good BBQ sauce, you will have the best spicy pork sammy you'll ever taste. As an enchilada filling, I have to make about 5 dozen at a time because they are devoured for 2 days. Also makes a great burrito filling with or without refried beans. Add a healthy heap of Mexican cheeses.

Simple, yet unreal. I am a legend with this stuff!

[pistis]

You use a pork shoulder right? Low and slow, for the tougher cuts of meat?

[I'm all 67X]

I actually use a true roast. The great thing about it is you can use any meat, I just love the pork.

There must not be a substitute on the sauce though- that stuff is amazing! My last order was for 3 gallons- a case of 6 containers.

http://www.elpinto.com/store/pc/catalog/16ozmediumgreenchilesauce_265_thumb.jpg

http://www.elpinto.com/store/pc/home.asp

[lulu]

This sounds like something I will love. Already got the sauce at my local Kroger. Just waiting for pork roast to go on sale.
So you cook it 24 hours? Is that on a really low setting?
How do you do your enchiladas?
Yum!

[sojourner]

OK,,,I have this in the slow-cooker now.....I'll check back tomorrow when we eat it...............got the sauce online as you suggested,,,,12 pints of it !
So, it better be good,,,or I've got to figure out what to do with all this sauce!
Thanks for sharing this,,,it does sound so good.................

[I'm all 67X]

OK,,,I have this in the slow-cooker now.....I'll check back tomorrow when we eat it...............got the sauce online as you suggested,,,,12 pints of it !
So, it better be good,,,or I've got to figure out what to do with all this sauce!
Thanks for sharing this,,,it does sound so good.................

You won't be disappointed! I am going through Albuquerque next month and I'm stopping in to eat and stock up on this stuff!

[I'm all 67X]

This sounds like something I will love. Already got the sauce at my local Kroger. Just waiting for pork roast to go on sale.
So you cook it 24 hours? Is that on a really low setting?
How do you do your enchiladas?
Yum!

I do let it cook forever on low. I usually start it at night before bed, let it go while at work, and it falls apart while stirring it. My crock pot has a feature where it automatically goes into a warm cycle when it's done cooking also- very helpful.

When I do enchiladas, I will oil fry them first. If I am in a hurry, I just set the cooktop to low and heat and roll. They have to be hot or they will crack, which is why I like oil frying, I always burn the feelings out of my fingers! With a smooth top range, it is a simple pan-free way to go. I make a minimum of 3 dozen at a shot because they go so fast. Usually I will do one pan green, one red. Top with cheese and olives, bake, garnish with lettuce, sour cream and pepper.

Oh, and more El Pinto!:thumb

[sojourner]

We had the sandwiches a couple nights ago....very good ! I used my special barbecue sauce with the meat,,,,(recipe below in recipes...) \
Thanks again !

[lisaann]

I do let it cook forever on low. I usually start it at night before bed, let it go while at work, and it falls apart while stirring it. My crock pot has a feature where it automatically goes into a warm cycle when it's done cooking also- very helpful.

When I do enchiladas, I will oil fry them first. If I am in a hurry, I just set the cooktop to low and heat and roll. They have to be hot or they will crack, which is why I like oil frying, I always burn the feelings out of my fingers! With a smooth top range, it is a simple pan-free way to go. I make a minimum of 3 dozen at a shot because they go so fast. Usually I will do one pan green, one red. Top with cheese and olives, bake, garnish with lettuce, sour cream and pepper.

Oh, and more El Pinto!:thumb

I'm sorry, I've never done enchiladas so I'm a little confused. :hehee Do you wrap the meat in tortillas and then fry them in oil? :scratch

[I'm all 67X]

I'm sorry, I've never done enchiladas so I'm a little confused. :hehee Do you wrap the meat in tortillas and then fry them in oil? :scratch

:lol2
No problem! I have many family members here in the midwest who had never had them and didn't know either.

Here's the easy version:

Heat oil in a shallow pan- about a half inch is fine, do not allow to bubble or boil.
Add a corn tortilla- one at a time- and heat. Use tongs to turn and remove, place on a plate lined with paper towels for excess oil
I continue until I have 3 dozen at a minimum, you can do as many as you need.
once heated in oil, the tortilla is pliable and flavorful- fill it, roll it and place it on a baking sheet.
I cook them first at 350, use the convection if you have it, until the edges just show that dry, crispy look- just about to brown.
Pull out the pan, smother in either red or green sauce, throw on as much cheese as you like...I also add sliced olives... and cook until the cheeses is melted.

Done. It's a bit of work, but I don't mind. I'll drop a couple on a plate, top with sour cream, chopped lettuce, pepper, and salsa in that order and devour. I love them things like Homer loves donuts or Bart loves Butterfingers!