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Shredded Venison Enchiladas

Hardly_Hangin

Hardly_Hangin

Well-Known Member
Joined
Nov 25, 2019
Messages
426
Location
Jasper, Ga
Tried new recipe today - Shredded Venison Enchiladas

Misc cuts of shredded venison, handful of diced tomatoes, onions, sweet bell peppers, enchilada seasoning, black beans, sweet corn in a cast Iron pot in the oven - served with chips, salsa and guac.

Not quite on the same level as "fried with gravy and biscuits" but a nice change of pace.
 

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If you're into going for that next level Mexican food invest $20 in a tortilla press. It will forever ruin those gummy store bought tortillas. Going for 100% from scratch, enchilada sauce is really easy to make from scratch with dried chilis also.

Then if you really want to go next level I follow Hank Shaw a bit and dude grows and grinds his own masa...I'll pass on that level for now.

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I don't really do recipes but Hank's venison barbacoa is pretty close to how I do my shredded venison. Best cuts for it are shanks, neck, then shoulder.
https://honest-food.net/barbacoa-recipe-venison/. After I'm done I strain the braising liquid and freeze it until next time. Then I continually add to it. It's like a starter culture.

For tortillas I have a cheap lodge press. I just use the maseca brand flour and it's about a 1:1 ratio to get the right tortilla dough. You get the hang of the texture that presses well, it's pretty much the texture of play dough.

Enchilada sauce pretty much the closest recipe is this one I found from Rick Bayless because I think mine is based on one I saw on his TV show. I make a big batch and freeze it. Toast a bunch of dried chiles, add a lot of garlic, some onion, tomato, blend really well in a blender. Give this a second toast in a saucepan with some bacon fat, then add chicken stock. Reduce and add a dash of masa to get a silky texture.
https://www.rickbayless.com/recipe/red-chile-enchiladas-with-shellfish-and-fresh-garnishes/

I like my enchiladas simple just meat and a dash of sauce inside. Garnish with lots more sauce, shredded jack cheese, and lots of cilantro. Maybe some tomato if I have good ones.
 
A second for Hank Shaw, his blog and recipes are great plus he is just an all around good, down to earth dude.
 
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