I Cooked Ethan Chlebowski's Last Meal (mom's Enchiladas)

Hanging with Ethan Chlebowski and making his favorite dish, suburban mom style enchiladas. We talk about our appreciation for ingredients, family-style meals, and mom's cooking. Try immi for 15% off: http://www.immieats.com/brian

MY ORIGINAL RED ENCHILADAS VIDEO: https://www.youtube.com/watch?v=WhSKcugq18A

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*INGREDIENTS:*

FILLING:
Olive oil
150g or 1 white onion, diced
150g or 1 large/2small poblano, diced
20g or 5 cloves garlic, minced
Salt
1.5lb/700g smoked brisket
350g/12oz pepperjack cheese block, shredded + additional for topping
350g/12oz medium sharp cheddar cheese block, shredded + additional for topping
12 corn tortillas, warmed


ROJA SAUCE:
60g (1/2c) paprika
60g (1/2c) chili powder
10g (1.5T) cumin
4g (2tsp) dried oregano
1L/quart beef broth
15g (2-3T) beef bouillon
450g (16oz) canned tomato sauce
15g (1 1/4T) brown sugar
25g (1 3/4T) white vinegar
5g (3/4tsp) salt


LIME CREMA
200g (3/4c) sour cream
50g (1/4c) milk
Zest of 1/1 lime + juice of ½ lime
Pinch of salt

Stir to combine. Add more sour cream to thicken or milk to thin if needed.


*INSTRUCTIONS:*
Heat a drizzle of olive oil into a pan over medium heat. Add in diced onion and poblano, minced garlic, and a pinch of salt. Cook until onions have softened and are beginning to take on color.

Cube or shred brisket then add it into the pan with the onions and poblanos, breaking up the beef and combining with the onions and poblano as it heats through.

In a separate pan over medium high heat, drizzle in about 1/4c or 60g olive oil. Add paprika, chili powder, cumin, and oregano. Bloom spices in the oil until fragrant.

In a separate container, stir bouillon into broth then stir beefy liquid into the pan with the spices over high. When combined, stir in tomato sauce, brown sugar, and 5g or 3/4tsp salt and vinegar. Bring to a hard simmer then reduce heat to medium-low and reduce for 15 minutes or until reduced by about 50%.

When reduced, build enchiladas by pouring just enough sauce into the bottom of an 8”x13” baking pan to coat the bottom.

In a separate shallow container, coat each tortilla on each side with the red sauce, fill with a pinch of beef filling and each of the cheeses. Roll and place seam side down in the pan. Repeat with all tortillas and top with additional cheese.

Bake for 20 minutes in a preheated 375F/190C oven until cheese is melted.

Serve and top with lime crema and pickled red onions if you've got em.


#ethanchlebowski #enchiladas #enchiladasrojas