Buffalo Enchiladas

Directions

Preparation:

1. Preheat the oven to 500°. Rinse the roast under cold water, remove the netting, and pat dry. Cut the roast into 4 pieces.

2. In a heavy pot or Dutch oven, add the seasoning and olive oil.

3.  Add the meat and rub the seasoning into the meat. 

4. Place the pot into the preheated oven and allow to roast for 10 minutes.

5. Reduce the heat to 350°. Add the broth and tomatoes and cover the pot. Braise for 1.5 to 2 hours. Meat should pull apart easily with two forks.

6. Remove the pot from the oven and turn the meat pieces over in the juices. Cover and allow to rest for about an hour, or until you can handle with your hands. 

7. Using your hands (gloves recommended), pull the meat apart until it is shredded to your liking. Add the shredded meat back to the pot and incorporate with the juices. 

8. Season to taste. I add a pinch of Omnivore Salt, the juice of one lime (about ¼ cup), and 5 good shakes of hot sauce. 

Enchilada Assembly:

1. Place the cream cheese in a bowl and allow it to come to room temperature, or microwave until slightly soft.

2. Add the chopped green onions to the cream cheese and mix until well incorporated.

3. Soften the tortillas for a few seconds in the microwave (this makes it easier to roll them up).

4. Working with one tortilla at a time, spread the cream cheese over half of the tortilla.

5. Place the pulled meat down the center of the tortilla. Roll up, starting with the non-cheese side of the tortilla. Repeat with remaining tortillas.

6. Pour 1/2 to 2/3 of the Chile Verde Sauce into a baking dish and spread to cover the bottom. Nestle the enchiladas into the dish.

7. Pour the remaining Chile Verde Sauce over the top of the enchiladas and spread around with a spatula.

8. Cover with foil and bake at 375° for 20 to 30 minutes. Base this on using one or two pans: For two pans, about 20 minutes, and for one pan, about 30 minutes.

9. Remove the foil and cover the enchiladas with the shredded cheese. Continue to bake until cheese is fully melted, about 7 minutes.

10. Remove the enchiladas from the oven and allow to rest for about 5 minutes before cutting and serving.

Preparation:

1. Place tomatillos and water in a saucepan, cover, and bring to a boil. Boil for 5 minutes, stirring occasionally for even cooking.

2. Pour tomatillos and water into a blender, along with the green chiles and spices.

3. Blend until well incorporated.

4. Add the cilantro and pulse to incorporate.

5. If your sauce is too thin, return it to the saucepan and let simmer on the stovetop until desired thickness is achieved.

Short Cut:

1. Prepare meat as above OR use 3 pounds of Ground Buffalo, browning the meat in a large skillet with the olive oil and seasoning it with spices and Mexican-style tomatoes. No broth required.

2. Follow preparation steps for assembly, but do not roll the enchiladas. Instead, layer like lasagna. Start with purchased chile verde sauce, followed by tortillas (overlapped slightly), then spread the tortillas with the cream cheese mixture and top with the meat. Follow with another layer of tortillas and top with more chile verde sauce. Follow remaining steps as above.

Serve in a puddle of Chile Verde Sauce and accompany with your desired Mexican condiments. So good!