Time once again for another installment of Rekindle the Fire, one where I get to choose one of three ingredients from the most recent offering from Tom at Big Butz BBQ and cook something outdoors featuring the chosen ingredient and three new ones. Or as is usual in my case, more than three others. This week was a bit more of a challenge than previous weeks, as the weekend was filled with celebration cooking (one birthday and an early Thanksgiving dinner), none of which were likely to lend themselves to a challenge meal featuring tortillas, chicken thighs, or bell peppers. Even if the carrots weren’t off limits, I would have still been hard-pressed to pull it off given the nature of menus that were mostly out of my control.
So one works with what one has. One thing I had was pork butts from Saturday.
Two were pulled and served up with bacon mac and cheese and a fresh cabbage slaw. This picture has nothing to do with this post, but I’ll show it anyway, just to prove other things are making it on the grill even if they aren’t getting their own post.
Now comes another cheat; making something not new using leftovers from another meal. Armed with leftover pork butts, a package of tortillas, and no desire to think real hard after a weekend of cooking and overeating I set out to make Not Pulled Pork Enchilasanga. Mainly because I chopped the pork rather than pulled it. And for grins, here is a pictorial essay of how you too can make your own at home. Start with a SWMBO-approved-for-the-grill cake pan. I’m not allowed to use any of the good ones on the grill…
Gather up the ingredients to make the dish: flour tortillas, leftover pork butt, shredded cheese, olives, smoked chili peppers, enchilada sauce, and an onion. For the purpose of this post, we’ll go with the first four listed as those Tom will have to choose from for his next dish. Note: Tom lives in Wisconsin and I will be deeply disappointed if he doesn’t pick either of the two softballs I just served up and hit it out of the park with his next post.
Chop up the onions and sauté them in a bit of olive oil. When limp, stir in the green chilies, heat thoroughly, and set aside.
Chop the pork into 1/8 to 1/4 inch chunks. If you would rather make Pulled Pork Enchilasagna, shred away, but trust me and get it into very small pieces. Voice of experience speaking here…
Drain the can of olives and chop about 3/4 of the can into small pieces.
Mix the onion and peppers, pork, and olives in a bowl. Add about 3/4 of the enchilada sauce into the bowl and mix well. Here’s what it looks like if you don’t do that last step before taking a picture. Afterwards it looks pretty much the same only red and soupier.
Pour a little of the enchilada sauce into the bottom of the pan and layer in a couple of the tortillas. You might also want to grease the pan before this step to prevent sticking. I didn’t and got lucky, but that doesn’t always happen.
Add a layer of the meat/veggie/olive/sauce. Spread it out evenly over the tortillas.
Add a layer of shredded cheese and forget to take a picture. Just like I did. Then repeat the last four steps (tortillas, meat mixture, cheese, and forget to take a picture again). Add another layer of tortillas to the top and pour on the rest of the enchilada sauce. Spread it around evenly, top with shredded cheese, and the rest of the olives (after you slice them). Then take a picture.
Now that assembly is complete, put it on the grill (in my case, the BS Keg running at about 350°F) for about 30 minutes or until it looks something like this.
From here it is slice, serve, and eat. Oh, and take a picture.
And there you have it, just in time to join the rest of the leftovers in the refrigerator. Based on the lack of space left in there, looks like I won’t have to cook for the rest of the week…