I decided to experiment when making ground beef enchiladas by not pre-
browning the ground beef but instead filling each tortilla with raw
ground beef. I have always wondered how using raw beef or chicken
would work. It certainly saves on the clean-up end of the procedure,
not using an extra pan for the browning step.

For each enchilada, I filled a small amount of ground sirloin with a
slice of cheddar cheese and diced raw white onion. I seasoned with
Grandma's chili powder and salt and pepper and rolled this up in a
corn tortilla. Eight enchiladas lined up in a glass pan worked out
nicely, and I covered with canned Las Palmas enchilada sauce.

Baked at 350 for an hour.

I didn't turn out bad, actually. The meat was thoroughly cooked, and I
think I could've shortened the cooking time quite a bit.

The flavors were simple, but I opted to begin with few ingredients in
the first place, so I was expecting that. But, tbt, it wasn't as
tender, and the little meat clump stayed clumped together. I'm not
sure if I'd do it again this way.

Karen

Karen said...

> I decided to experiment when making ground beef enchiladas by not pre-
> browning the ground beef but instead filling each tortilla with raw
> ground beef. I have always wondered how using raw beef or chicken
> would work. It certainly saves on the clean-up end of the procedure,
> not using an extra pan for the browning step.


Interesting experiment. I've dreamed up worse!

Did the grease from the meat over-saturate the tortillas?

Short-cutting clean-up isn't a real benefit, imho. But at least now you know.

Nice try!

Andy

Karen > wrote:

>I decided to experiment when making ground beef enchiladas by not pre-
>browning the ground beef but instead filling each tortilla with raw
>ground beef. I have always wondered how using raw beef or chicken
>would work. It certainly saves on the clean-up end of the procedure,
>not using an extra pan for the browning step.

>For each enchilada, I filled a small amount of ground sirloin with a
>slice of cheddar cheese and diced raw white onion. I seasoned with
>Grandma's chili powder and salt and pepper and rolled this up in a
>corn tortilla. Eight enchiladas lined up in a glass pan worked out
>nicely, and I covered with canned Las Palmas enchilada sauce.

>Baked at 350 for an hour.

>I didn't turn out bad, actually. The meat was thoroughly cooked, and I
>think I could've shortened the cooking time quite a bit.

This is analogous to James Beard's claim that the best hamburgers
he's ever had involved putting the raw pattie between two buns
(I forget what else may have been in there) and putting the
whole thing on a charcoal grill.

However he only cooked it very minmally -- the idea being the
whole thing would be rare. Obviously an hour at 350 would
cook any amount of hamburger short of a giant slab.

Steve

On Apr 23, 11:55 am, Andy <q> wrote:
> Interesting experiment. I've dreamed up worse!
>
> Did the grease from the meat over-saturate the tortillas?
>
> Short-cutting clean-up isn't a real benefit, imho. But at least now you know.
>
> Nice try!

I used a lean meat. It wasn't greasy at all.

In retrospect, I almost think I should've drizzled just a little olive
oil over the top. It needed a little more fat.

Also, I would've not cooked it as long or rolled the meat too
tightly.

I wonder how chicken would've worked in this experiment.

Karen

Karen wrote:
> I decided to experiment when making ground beef enchiladas by not pre-
> browning the ground beef but instead filling each tortilla with raw
> ground beef. I have always wondered how using raw beef or chicken
> would work. It certainly saves on the clean-up end of the procedure,
> not using an extra pan for the browning step.
>
This is too funny. Or weird. (Hi Karen!) I was just reading your post
about enchiladas and we just got home from the store where we got the
fixin's for enchiladas.

They will be cheese though or maybe chicken as I have some roasted
chicken left from lunch.

As far as using the raw hamburger, I would think it might be too greasy
too, but it looks like it worked out. Chicken would definitely be much
more dry.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Caryn Nadelberg > wrote:

> As far as using the raw hamburger, I would think it might be
> too greasy too, but it looks like it worked out. Chicken would
> definitely be much more dry.

Chicken would either be undercooked (possibly dangerously so), or the
enchiladas would be overcooked. At least so it seems to me. The
hamburger idea (at least with lean hamburger) seems practical, so long
as the resultant fat calories are within your range of what you'd
like to consume.

Steve

On Apr 23, 5:03 pm, (Steve Pope) wrote:
> enchiladas would be overcooked. At least so it seems to me. The
> hamburger idea (at least with lean hamburger) seems practical, so long
> as the resultant fat calories are within your range of what you'd
> like to consume.

Ground sirloin. Probably 99% fat free. The cheese is probably the
fattest ingredient of the dish.

Karen

On Apr 23, 4:59 pm, Caryn Nadelberg > wrote:
> This is too funny. Or weird. (Hi Karen!) I was just reading your post
> about enchiladas and we just got home from the store where we got the
> fixin's for enchiladas.

you know what's even weirder? I was just emailing you right before I
glanced here and saw your post.

Karen

Steve Pope wrote:

> Chicken would either be undercooked (possibly dangerously so), or the
> enchiladas would be overcooked. At least so it seems to me. The
> hamburger idea (at least with lean hamburger) seems practical, so long
> as the resultant fat calories are within your range of what you'd
> like to consume.
>
> Steve

Most recipes for chicken enchiladas use shredded cooked chicken, not raw
chicken.

Goomba38 > wrote:

>Steve Pope wrote:

>> Chicken would either be undercooked (possibly dangerously so), or the
>> enchiladas would be overcooked. At least so it seems to me. The
>> hamburger idea (at least with lean hamburger) seems practical, so long
>> as the resultant fat calories are within your range of what you'd
>> like to consume.

>Most recipes for chicken enchiladas use shredded cooked chicken, not raw
>chicken.

Yes, the premise of this thread is whether you could start out
with raw chicken (or hamburger).

Steve

On 23 Apr 2007 10:11:02 -0700, Karen > wrote:

>I decided to experiment when making ground beef enchiladas

snippage

>
>Karen

Isn't experimenting fun!!!
It takes you out of your comfort zone.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 23 Apr 2007 16:59:05 -0700, Caryn Nadelberg
> wrote:

>As far as using the raw hamburger, I would think it might be too greasy
>too, but it looks like it worked out. Chicken would definitely be much
>more dry.

I've always run my corn tortillas through a pan of hot grease to
soften them up a bit before rolling. I don't think using raw hamburger
would add any more fat than my way. Sounds like an interesting idea.


--
Zilbandy

On 23 Apr 2007 10:11:02 -0700, Karen > wrote:
> I decided to experiment when making ground beef enchiladas

texture-wise it would have been like a roasted skinless sausage
encased in a tortilla wrap- yes?
if you wanted a sloppier filling, why not add some of the enchilada
sauce plus some passata to the raw ground steak?
then fill the wraps (which will be a lot messier than the plain steak)
and continue with your prep. as you did with just the raw steak.

when I make samosas the raw meat is added to the sauce without having
first been browned.
I also 'brown' my ground beef for bolognaise on a baking tray in the
oven... makes for a nice change, more tender (for some weird reason)
and also beef strips for stronganoff in the same way.

I hate the smell of browning ground meat (goes back to pregnancy days
22 odd years ago) so if this is one reason you tried to shortcut the
step, try adding the raw mince to the onions, sauce mix for the
filling of the enchilada... as long as you let it simmer for 15
minutes you should end up with a luscious filling.

LadyJane
--
"Never trust a skinny cook!"

On Apr 23, 7:54 pm, Zilbandy > wrote:
> I've always run my corn tortillas through a pan of hot grease to
> soften them up a bit before rolling. I don't think using raw hamburger
> would add any more fat than my way. Sounds like an interesting idea.

hi I usually run my tortillas through a pan of hot grease, too, but
this time I was trying to figure out a way to cut corners and cut
corners on washing pans. I had just gone to the store and bought some
tortillas that were still warm (OMG, so good) so they were pliable and
didn't break up.

I like the idea of one pan dishes sometimes.

Karen

On Apr 23, 10:56 pm, LadyJane > wrote:
> texture-wise it would have been like a roasted skinless sausage
> encased in a tortilla wrap- yes?
> if you wanted a sloppier filling, why not add some of the enchilada
> sauce plus some passata to the raw ground steak?
> then fill the wraps (which will be a lot messier than the plain steak)
> and continue with your prep. as you did with just the raw steak.
>
> when I make samosas the raw meat is added to the sauce without having
> first been browned.
> I also 'brown' my ground beef for bolognaise on a baking tray in the
> oven... makes for a nice change, more tender (for some weird reason)
> and also beef strips for stronganoff in the same way.
>
> I hate the smell of browning ground meat (goes back to pregnancy days
> 22 odd years ago) so if this is one reason you tried to shortcut the
> step, try adding the raw mince to the onions, sauce mix for the
> filling of the enchilada... as long as you let it simmer for 15
> minutes you should end up with a luscious filling.

browning on a baking tray! That's interesting! I could have browned
the meat in the enchilada pan, removed meat, then just use it again
for the rolled up enchiladas. Yes, I think adding more sauce and
keeping the meat loose would tenderize the dish.

No the smell of browning meat wasn't the reason to experiment, just
being <ahem> lazy, I guess.

Karen

Karen wrote:
> On Apr 23, 7:54 pm, Zilbandy > wrote:
>> I've always run my corn tortillas through a pan of hot grease to
>> soften them up a bit before rolling. I don't think using raw hamburger
>> would add any more fat than my way. Sounds like an interesting idea.
>
> hi I usually run my tortillas through a pan of hot grease, too, but
> this time I was trying to figure out a way to cut corners and cut
> corners on washing pans. I had just gone to the store and bought some
> tortillas that were still warm (OMG, so good) so they were pliable and
> didn't break up.
>
> I like the idea of one pan dishes sometimes.
>
> Karen
>


I've started making stacked enchilada casseroles. Pour about 8 to 10
ounces of e-sauce in the bottom of a 9x13" pan. Add a layer of corn
tortillas (I cut them in half and overlap them just a little). Then a
layer of filling. The filling should be kind of juicy. Repeat. Don't
forget the cheese. Top with another layer of tortillas, and pour
e-sauce all over. Bake until bubbly.

Las Palmas (sp?) medium-hot green sauce is really good.

[Note to self: Buy a frozen turkey and roast it and freeze most of the
meat for making hotdishes and turkey sandwiches...]

Bob

On 24 Apr 2007 09:05:30 -0700, Karen > wrote:

>On Apr 23, 7:54 pm, Zilbandy > wrote:
>> I've always run my corn tortillas through a pan of hot grease to
>> soften them up a bit before rolling. I don't think using raw hamburger
>> would add any more fat than my way. Sounds like an interesting idea.
>
>hi I usually run my tortillas through a pan of hot grease, too, but
>this time I was trying to figure out a way to cut corners and cut
>corners on washing pans. I had just gone to the store and bought some
>tortillas that were still warm (OMG, so good) so they were pliable and
>didn't break up.
>
>I like the idea of one pan dishes sometimes.
>
>Karen

Fresh, still warm tortillas made it home? Dang you have self control.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

"Karen" > wrote in message
oups.com...
> On Apr 23, 11:55 am, Andy <q> wrote:
>> Interesting experiment. I've dreamed up worse!
>>
>> Did the grease from the meat over-saturate the tortillas?
>>
>> Short-cutting clean-up isn't a real benefit, imho. But at least now you
>> know.
>>
>> Nice try!
>
> I used a lean meat. It wasn't greasy at all.
>
> In retrospect, I almost think I should've drizzled just a little olive
> oil over the top. It needed a little more fat.
>
> Also, I would've not cooked it as long or rolled the meat too
> tightly.
>
> I wonder how chicken would've worked in this experiment.
>
> Karen
>
>

I would think you run the risk of cross contamination until the chicken is
thoroughly cooked.

Karen wrote:
> I decided to experiment when making ground beef enchiladas by not pre-
> browning the ground beef but instead filling each tortilla with raw
> ground beef. I have always wondered how using raw beef or chicken
> would work. It certainly saves on the clean-up end of the procedure,
> not using an extra pan for the browning step.
>
> For each enchilada, I filled a small amount of ground sirloin with a
> slice of cheddar cheese and diced raw white onion. I seasoned with
> Grandma's chili powder and salt and pepper and rolled this up in a
> corn tortilla. Eight enchiladas lined up in a glass pan worked out
> nicely, and I covered with canned Las Palmas enchilada sauce.
>
> Baked at 350 for an hour.
>
> I didn't turn out bad, actually. The meat was thoroughly cooked, and I
> think I could've shortened the cooking time quite a bit.
>
> The flavors were simple, but I opted to begin with few ingredients in
> the first place, so I was expecting that. But, tbt, it wasn't as
> tender, and the little meat clump stayed clumped together. I'm not
> sure if I'd do it again this way.
>
> Karen
>

You could precook the beef or chicken in the sauce you will be pouring
over the rolled tortillas. THen scoop them out and use them as filling.
This way they could be tender and flavorful and your sauce has been
further flavored by the meat.

Melondy

"Karen" > wrote in message
ups.com...
>I decided to experiment when making ground beef enchiladas by not pre-
> browning the ground beef but instead filling each tortilla with raw
> ground beef. I have always wondered how using raw beef or chicken
> would work. It certainly saves on the clean-up end of the procedure,
> not using an extra pan for the browning step.
>
> For each enchilada, I filled a small amount of ground sirloin with a
> slice of cheddar cheese and diced raw white onion. I seasoned with
> Grandma's chili powder and salt and pepper and rolled this up in a
> corn tortilla. Eight enchiladas lined up in a glass pan worked out
> nicely, and I covered with canned Las Palmas enchilada sauce.
>
> Baked at 350 for an hour.
>
> I didn't turn out bad, actually. The meat was thoroughly cooked, and I
> think I could've shortened the cooking time quite a bit.
>
> The flavors were simple, but I opted to begin with few ingredients in
> the first place, so I was expecting that. But, tbt, it wasn't as
> tender, and the little meat clump stayed clumped together. I'm not
> sure if I'd do it again this way.
>
> Karen

We frequently make enchilada cassarole, kinda like lasagne, where you layer
sauce, tortillas, fillings, and end up with cheese & sliced olives. Might
work here and have less clumping.
Edrena

>

On Apr 25, 11:02 am, "Kswck" > wrote:
> I would think you run the risk of cross contamination until the chicken is
> thoroughly cooked.

Then it's not cross contaminated.

Is a meatloaf cross contaminated until you cook it?

Is roasted chicken cross contaminated until you cook it?

Karen