SEPTEMBER | OCTOBER 2019 56BrIsKeT EnChIlAdAs
Makes 6 to 8 servings
Buy a pound of your favorite smoked brisket for
these saucy, cheese-blanketed enchiladas.
2 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 cup sliced red onion
1 (15.5-ounce) can black beans, rinsed and
drained
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (15-ounce) can red enchilada sauce,
divided
6 large fl our tortillas
1 pound chopped smoked brisket
2 cups shredded Colby-Jack cheese blend,
divided
Lime wedges and sour cream, to serve
Garnish: fresh cilantro leaves, sliced jalapeño
- Preheat oven to 350°.
- In a large cast-iron Dutch oven , heat oil over
medium-high heat. Add bell pepper and onion;
cook, stirring occasionally, until tender, about
5 minutes. Add beans, garlic, cumin, salt, and
pepper; cook until fragrant, about 1 minute.
Transfer mixture to a bowl. - Spread ¾ cup enchilada sauce in bottom of pan.
- Divide pepper mixture among tortillas,
spooning down center of each. Divide brisket
and 1½ cups cheese among tortillas. Roll
tortillas around fi lling; place in Dutch oven,
seam side down. Top with remaining enchilada
sauce, and sprinkle with remaining ½ cup
cheese. - Bake until hot and bubbly, 15 to 20 minutes.
Garnish with cilantro and jalapeño, if desired.
Serve with lime wedges and sour cream.
HoT SaUcE-BrAiSeD ChIcKeN aNd
GrEeNs
Makes 6 servings
(photo on page 52)
Hot sauce and chicken broth combine with collard
greens to make the most delicious potlikker,
perfect for sopping up with a wedge of cornbread.
6 bone-in skin-on chicken thighs
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons canola oil
1 pound chopped stemmed collard greens
2 (15.5-ounce) cans chickpeas, rinsed and
drained
2 cups low-sodium chicken broth
¼ cup hot sauce*
5 cloves garlic, smashed
1 tablespoon chopped fresh thyme
Garnish: chopped fresh thyme- Preheat oven to 350°.
- Sprinkle chicken with 1½ teaspoons salt
and ½ teaspoon pepper. In a large enameled
cast-iron Dutch oven or braiser, heat oil over
medium-high heat. Add chicken, skin side
down; cook until browned, about 5 minutes.
Remove from pan. - Add collards, chickpeas, broth, hot sauce,
garlic, thyme, remaining 1½ teaspoons salt, and
remaining ½ teaspoon pepper to pan; cook,
stirring frequently, just until collards are wilted.
Return chicken to pan, skin side up. - Bake until chicken is golden brown and a
food thermometer inserted in thickest portion
registers 165°, 30 to 35 minutes. Garnish with
thyme, if desired.
*We used Tabasco.CuBaN-StYlE RoAsTeD PoRk
Makes 6 to 8 servingsGet a head start on dinner later in the week by
saving some of this pork and pan drippings to
make Cuban sandwiches.1 tablespoon kosher salt
1 tablespoon smoked paprika1 tablespoon ground cumin
1½ teaspoons garlic powder
1 teaspoon ground black pepper
1 (5-pound) boneless pork loin roast, tied
with butcher’s twine
½ cup fresh orange juice
2 tablespoons fresh lime juice
1 large sweet onion, sliced into ½-inch-thick
rounds
1 large orange, cut into wedges
1 large lime, cut into wedges
1 (24-ounce) bag baby red potatoes
2 large ripe plantains, halved lengthwise and
cut diagonally into 2-inch-thick slices
Garnish: fresh cilantro leaves- In a small bowl, stir together salt, paprika,
cumin, garlic powder, and pepper. Sprinkle pork
with salt mixture. In a large resealable plastic
bag, combine pork, orange juice, and lime juice.
Seal bag, and refrigerate at least overnight or
up to 1 day. - Position oven rack in bottom third of oven,
and preheat oven to 325°. - Place onion in an even layer in a large
enameled cast-iron braiser. Pat pork dry; place
pork, fat side up, onto onion. Place oranges and
limes around pork; cover with lid. - Bake for 1½ hours. Uncover and add
potatoes and plantains. Bake, uncovered, until
potatoes are tender, about 40 minutes more,
occasionally basting with juices. Let stand for
15 minutes before serving. Garnish with
cilantro, if desired.