Monday, November 21, 2011

Enfrijoladas

Last week when I smoked the two pork butts, you might have noticed one had the typical reddish BBQ rub on it but the other was looking a little "green".


No, it wasn't a moldy, "special buy because it went out of date two days ago" piece of pork.  I was trying out Albukirky Seasonings new Green Chile Rub. 


Kirk is a fellow Egghead and food blogger who, about a year ago, started his own line of seasonings and rubs that boast the flavor of New Mexico.

This green chile rub is a blend of the famous Hatch chiles, sea salt, garlic, black pepper and other seasonings.  Don't worry about the word chile, it is not spicy as much as it is flavorful.   The rub has an even blend of fine and medium grinds so it has texture to it.  Don't think of it as a BBQ rub per se, it is more of a multipurpose seasoning.  The aroma smells strongly of garlic and black pepper but the taste is well balanced once cooked onto food.


So far I have used it on grilled chicken and on a smoked pork butt, both were very good.  The pork still had the smoked flavor and nice bark but it had a unique Southwestern flair to it.  I have used it this week to make tamales, the fried tamale bites, "green eggs & pork", pork tacos, and tonight, I made enfrijoladas.

What the heck are enfrijoladas?  A week ago I would have had no clue either.  Honestly, I would have thought it was a made up word from Taco Bell's marketing department.

But I saw them TWICE in one weekend at Girlichef (who has never let me down) and Mexico in my Kitchen and knew I HAD to try them.  Click the links for their recipes as I am not posting one, but they are fried corn toritillas dipped in a spicy bean sauce and stuffed with kickin' meat (chicken, pork, or beef, doesn't matter).  

I used black beans, garlic, dried cayenne, and cilantro for my seasonings.


The fried tortillas start to get crispy...


But dipping them into the bean sauce kind of softens them up, resulting in a nice combination of textures.  I should have garnished more but was hungry so I just sprinkled them with cotija cheese.  

Proof that most comfort food isn't photogenic....but it has a nice personality and rocks.
They might not look pretty and that is one of the worst plating/food styling/food photography shots I have done in a while.....but guess what....I don't care.  They were freaking excellent.  All 4 of us were moaning grunts of approval as we devoured them.  I can't believe I've never heard of these things before.

Oh yeah, back to the rub.  Albukirky Seasonings Green Chile Rub definitely works for me and I'll be buying some more.  Speaking of that, you can get it cheaper than I did because it's now on sale.  Kirk has marked it down from $7.99 to $5 a bottle (his other rubs and sauces are on sale too).  Link to Albukirky Seasonings

[Standard Disclaimer]  I pay full price for my Albukirky Seasonings and receive no compensation from them.  Kirk is an online acquaintance and fellow Egghead but that is it.  Based on legal counsel's advice, I cannot comment on rumors that Kirk has compromising photos of me at last year's Eggfest.

23 comments:

  1. Oh my gosh...ABSOLUTELY YUM! I knew these were gonna be good with that pork in there. I only wish I had a plate full! I can see it's inner beauty in a big way!

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  2. Love beans. Love tortillas. I'll make my own seasoning. And I will rub it all over myself.

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  3. I believe you that they were freaking excellent!! Make me some, please.

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  4. These sound amazing. I hadn't heard of them either, but did see them on girlchief.
    Now I want to try nthem.

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  5. I love enfrijoladas and have only made them once. Delicious. Mine were meatless, tortillas were cut into wedges and stirred into a bowl of flavorful beans. I'm loving your version with the full tortilla. Happy Thanksgiving to you and your family Chris.

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  6. You drive me nuts with your freakin good food!

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  7. You know I am always so thrilled at the variety you bring to this blog. Sure I have had enfrijoladas before. I live in LA. But I have never made them because the see to "hard". But you make it all so easy. GREG

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  8. gosh, if that's your idea of a bad photo then i'd say you're doing alright. they look INCREDIBLE! i've never heard of them until these last few days either, and now i'm dying to try some!

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  9. I had the best enfrijoladas at a restaurant out here... too bad they are no longer there :( I guess now I must make my own!!

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  10. Looks well tasty to me!! I love meals which are responsible for the grunts of contentment :)

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  11. This makes me think of the new season Of "Top Chef". They're in San Antonio, dontcha know.

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  12. Oh my...there simply is not enough time in my day or room in my pants for me to make and eat everything you post! But THIS one is on the docket! Enfrickenholyladas! This sounds delish!

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  13. DUDE! (I haven't said that word since the 80's). Anyway. You just rocked my world with this one. I.WANT.THIS.FOR.DINNER.NOW!!!!!

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  14. P.S. Happy, happy Thanksgiving to you & your family my friend.

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  15. Enfrijoladas?? I will *never* learn Español! But I can sure eat it.

    Since I have just learned to like raw corn tortillas just as much as flour ones, and having just made my first "cheese enchiladas" (made many chicken enchiladas in flour tortillas), these will be on our list of "must try" dishes. We always keep some food-saver bags of pulled pork in the freezer.

    As a plus, Kirk was kind enough to send me a sample of his Green Chile Rub... so there ya go! I have no excuse not to try this one.

    I said it on my blog, but I want to say it here for your readers... Marilyn and I really appreciate all you do, Chris, for the Food Internets, and appreciate your friendship too. Happy Thanksgiving to you and yours!

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  16. Well you know I'm always up for adding a little bit of green to my food. Usually I just go for spinach...but this rub seems like a much more fun option.

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  17. Chris, this sounds wonderful. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you shared with your readers. I'll definitely be back. I hope you have a great day. Blessings...Mary

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  18. I never heard of them either but I see them in my future! The rub sounds unique with the green chiles. Hope you had a great Thanksgiving!

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  19. I'd never heard of enfrijoladas either, 'til just now; but man, do they sound good!!! Sometimes the best foods look the worst, and vice versa ....

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  20. The picture is lovely, full of color, what part you didn't like? I am so glad you give the enfrijoladas a try.

    Mely

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  21. There is no shame in ugly but tasty. These sound amazing.

    After you pulled the pork, did you add any sauce or seasoning to it before filling the tortillas?

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