SUBMISSION Thread for F&DB Tortilla Challenge 3/22/2022

Crawfish Enchiladas

Louisiana crawfish tails, Mission Carb Balance Tortillas, 1/2 cup heavy cream, 4 oz Philly, as much trinity as you prefer, plus a bit of red bell pepper, chopped green chiles, minced garlic, green onions, a handful or two of shredded cheese, a stick of butter, seasonings of choice. I didn’t end up using any sour cream.

Amazing! So creative!

Can someone please give me an alternative to imgur? That crappy app just won't work for me. Nothing will upload.

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Can someone please give me an alternative to imgur?

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postimages

Lamb Vindaloo Quesadillas

Indian/Mexican fusion sounded like a fun experiment, and I couldn't be happier with the results. First up, I made the marinade for the vindaloo. Kashmiri chilli powder, coriander, cumin, cloves, cardamom, cinnamon, black pepper, ginger, garlic cloves, brown sugar, fenugreek, turmeric, white vinegar, water. I didn't want it to be face melting spicy, so I took out a little of the recommended Kashmiri powder and subbed some annatto and smoked paprika to keep the color. Blended all that up and poured over my lamb loin chops. This marinated for about 8 hours before cooking.




To start making the curry, I browned one chopped onion with more ginger and garlic (there's a surprise). Added mustard seed, cooked for a few minutes more, then added beef base and tomato paste.






I let that tighten up for a minute, then added curry leaves, put the lamb in, then poured the marinade over it. Bring to a boil, then simmer for 2 hours. Boom- Vindaloo!




Had a few things to do while that cooked. First up, Cilantro and mint sauce to accompany the quesadilla. As the name implies, I needed cilantro and mint. Also salt, sugar, cumin, lime juice, and shallots. Chopped the herbs and shallot up then pounded in down in the mortar and pestle.




Vindaloo typically has potatoes in the sauce, which I was planning to do. But in a stroke of genius at the Mexican store, I figured I could sub plantains and make it even more fusiony. So I found a nice pretty green one, cubed it up, and fried it.



Time rolled on for my curry and it was time to make the tortillas. Since I would be using white cheese, I decided to use blue corn masa for contrast. I was able to get 3 12 inch tortillas out of the amount I made. I do not own a press, so I used a pan, some books, and my body weight. Cooked for about 1 minute on each side.





Curry done. Pulled the lamb out, Shredded the meat, and tossed it back in.



I went with some mild Mexican cheeses, Oaxaca and Asadero.



Tortilla, cheese, and fried plantains on until the cheese melted.



Added a portion of Vindaloo. Chopped, plated with Cilantro Mint Sauce, and topped with fresh cilantro.




I don't know if this was the best thing I've ever made, but it is certainly the best of my challenge entries. The curry was about as spicy as I wanted it, and paired perfectly with the fatty cheese and acidic sauce. Even my wife (who isn't crazy about Indian food) destroyed it. I had to make a second one for us to split.

Holy..

Here ya go

Looks great!

It was really good. I could smell hints of bourbon as it smoked, and it was evident in the meat as well.

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bnb9433

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Thanks.

Christmas present this year. I (try to) make chicken schwarma pretty regularly b/c my kids love it, and was looking for something that would help, but didn't want to pay for the electric rotisserie for my Weber.

It's the Dolamoty vertical skewer on Amazon. Comes with several sizes of skewers and all of them fit in the oven if the rack is all the way down. I use the convection setting to get some char on it.