Hot Sauce Review- Uncle Dougie’s Habanero Gold Hot Sauce


Uncle Dougies Hot Sauce

Continuing on with my ultimate mission to find the perfect hot sauce for every meal, I recently came upon a brand of hot sauce I had never tried before. It is called Uncle Dougie’s Hot Sauce. I was really intrigued by their style and all natural ingredients. So, I decided to make a purchase and do a hot sauce review of Uncle Dougie’s Habanero Gold Hot Sauce.

Uncle Dougie’s

History

I thought I would do a little research about the Uncle Dougie’s company. I really enjoy knowing the history behind products and what inspired them…especially when it come to hot sauce. I learned that Uncle Dougie’s brand was started by Doug Tomek (Uncle Dougie) back in 1989 in rural Illinois.

According to their website (originaluncledougies.com), their now extensive line of sauces, began with Doug Tomek’s desire to make a healthier version of buffalo wings. This led to the creation of his first sauce- Uncle Dougie’s Wicked Good No-Fry Wing Marinade.Buffalo Wings

The success of his first creation led to a brand that has now has award winning BBQ Sauces, Rubs, Bloody Mary Mixes, and of course Hot Sauces.

All Natural Ingredients

One thing that really makes Uncle Dougie’s Sauces stand out is the ingredients. As his biography reports, his original goal with his No-Fry Wing Sauce, was to create something delicious with all natural ingredients that was not as fattening as typical wing sauces. And to make a sauce that was so good that the wings didn’t need to be deep fried in oil to be filled with awesome flavor.

He went on this all natural, health conscience endeavor back in 1989, far before the popularity of that trend today. He wanted to make something yummy and healthy for his friends and family, and ended up coming up with something for the whole world to enjoy.

They are proud to say, to this day, that all of Uncle Dougie’s products are 100% all natural, with his “No Crap” guarantee.

Habanero Gold One-Hit Hot Sauce

My Choice

As you all know, I have tons of hot sauce in my collection at all times, and I am always adding new flavors, styles, and brands. I came across Uncle Dougie’s while visiting a health oriented grocery store in a town about an hour away from where I live.Hot Sauce Aisle

We were there for other reasons, but decided to drop in and check out this store’s hot sauce section, because I knew they carried a lot of items I don’t typically find. It is always exciting to walk down my favorite aisle in a store like that!

Seeing all those condiments lined up so perfectly. Imagining all the unexplored flavors that are in front of me, begging me to take them home and taste them. It is glorious indeed!

As many of you may know, hot sauces (and BBQ sauces, rubs, and marinades) can get quite pricey. Believe me, that is the only reason that I haven’t tasted every sauce that I have ever set eyes on. But since, I am not wealthy enough to spend hundreds of dollars at a time on condiments, I have to pick and choose which new flavor I would like to try.

Since this grocery adventure was unplanned, I decided just to get one new bottle of hot sauce. When you have 50+ potentially awesome hot sauces staring you in the face that you have never tried it is so amazingly hard to pick one to take home with you.

After perusing the choices and reading labels for about 20 or 30 minutes, I finally made my choice. I went with Uncle Dougie’s Habanero Gold One-Hit Hot Sauce.

Price and Flavor

There are a few reasons I ended up settling on this particular hot sauce for my purchase on that trip to the store. I had narrowed it down to three or four that sounded really interesting to me. But when it came down to it, I chose Uncle Dougie’s Habanero because of price and flavor profile.Uncle Dougies Hot Sauce

I was on a bit of a budget that day and wanted to try to keep my choice under $10, which can be hard to do in the hot sauce world. And often times, as with many things in this world, you get what you pay for. Don’t get me wrong, I have scored big time on some super cheap hot sauces, but for the most part, the higher priced varieties have been the most impressive.

Due to Uncle Dougie’s sauces being so reasonably priced in the 5 to 7 dollar range they jumped into the lead for my selection that day. Then I needed to decide which of their hot sauces I wanted to try first.

I have quite a few habanero hot sauces in my collection, but this one was different. Although it is called a Habanero Hot Sauce, I saw that on the label the first ingredient listed is Mustard. Which, I am sure, is what accounts for much of its yellow-orange color (plus habaneros are usually orange also).

Uncle Dougies Habanero GoldAt the time of this purchase I did not have any mustard base hot sauces, so I was intrigued and thought it would be a great addition to my hot sauce arsenal.

The full ingredient list includes: Mustard (Distilled Vinegar, Mustard Seed, Salt, Turmeric, Paprika), Habanero Peppers (8%), Chipotle Peppers (2%), Garlic

That all the ingredients…Totally Natural and Simple. Sounds Great!

Taste Test

When I got home I was super excited to give my new sauce a try. Disappointingly, I must say, at first taste, I was a little put off by it for a couple reasons.

Because the bottle was completely full in the store (which is good of course), I was unable to accurately examine the consistency of the sauce. To my surprise it was much runnier than I had expected. It is thicker than water, but overall pretty liquid in comparison to most hot sauces.

I guess this isn’t necessarily a bad thing, but it does make it hard to use in smaller quantities. Also, I often like to put a dollop of several hot sauces on my plate when I eat a meal, so that I can dip my bites into a few different hot sauces. That is hard to do if you have one hot sauce running all over your plate. But, I bought this sauce because it was different than many of my others, so it was just now unique in even one more way.

The other thing that was my favorite about this sauce was the overwhelming mustard flavor. Yes, I know, I bought a sauce that’s first listed ingredient is mustard. However, it is called Habanero Gold. I think “Mustard Habanero” would be a more accurate description.

In all honesty, I think the “habanero” could be dropped off the label all together. It is more like a mustard juice. Very little spice, if any at all. Which is bazaar. Eight percent habanero should make it plenty spicy for me, but the heat just seems to be missing.

What Foods it Tastes Best On

Some experimentation was in order to find the best way to highlight this “hot” sauce. I decided, due to its mustardy flavor, that it might be good on a hamburger. So, a few days later, I thought I would give this idea a go and make some hamburgers.Hamburger Patties

Inspired by In and Out’s animal style burger, I pattied up some hamburger and doused them with Uncle Dougie’s. Then I fried the burgers on our counter-top griddle. The burgers came out really delicious. If I didn’t know that I had used the hot sauce on them, I probably wouldn’t be able to tell it was on there, but no doubt ti added to these truly awesome burgers.

I don’t know that I would go out of my way to buy this sauce to make hamburgers, but if you happen to all ready have a bottle of Uncle Dougie’s Habanero Gold One-Hit Hot Sauce, I would definitely recommend using it in this way.

I have now also tried it on hot dogs and steak. I found it too runny for hot dogs (you could fry them in it like the burgers though), and it was way to much mustard flavor for a steak.

As I am typing this it dawned on me that it might be a great substitute for the mustard in a potato salad or deviled eggs. I will try that soon, and add my findings to this article later. Since potato salad and deviled eggs have a milder flavor than a typical burger, it may help the tiny bit of heat in the sauce stand out a little more.

Other Flavors

Uncle Dougie’s does offer several other flavors and styles of condiments that I would totally try. Even if the one I chose wasn’t my favorite, it doesn’t mean they aren’t hiding some other condiment that I would adore.

On their website they offer 2 other styles of hot sauce, including a Cayenne and a Chipotle variety. They also have 6 other sauces, including: Sriracha, an Asian inspired sauce, Ketchup, 2 kinds of BBQ sauce, and their original No-Fry Wing Sauce. And they have 3 kinds of dry rubs, and 3 varieties of Bloody Mary mix.

Hot Sauce Review…In Review

Although I wasn’t too impressed with this hot sauce, I did appreciate its unique style and natural ingredients. I would still love to try the other sauces the offer.

On their website the have some fun mix and match combo packs that are very reasonably priced. Sometime in the future I may buy one of these to give them another chance. I would especially like to try the Wing Sauce that gave the company its start.Hot Sauce Review

I always like to support companies that use all natural ingredients and that have humble beginnings. I also really appreciate the price point on their products. It will keep me coming back to give them another try.

All in all, I wouldn’t recommend the Uncle Dougie’s Habanero Gold One-Hit Hot Sauce. But I am glad I tried it. I always love to taste something new and check another hot sauce off my list in my endeavor to find the best hot sauces ever made.

Feel free to check out my Hot Sauce Shop, loaded with hot sauces that I do recommend. If you have any questions, comments, or suggestions, I would love to hear from you. Please free to leave me a comment below or through my contact form.

 

Oven Baked Tri Tip- Unbelievably Easy and Delicious


Oven Baked Tri Tip

For many years I only cooked Tri Tip on the grill, but about a year or so ago I had a Tri Tip and didn’t feel like going outside to grill it up. Instead I decided to try something new…an Oven Baked Tri Tip.

To my surprise it was actually much easier and faster than grilling it, and it came out totally perfect. Juicy and delicious! I haven’t stopped grilling them outside, because I love to grill, but since I discovered the convenience of cooking Tri Tip in the oven I have chose the indoor method at least 50% of the time. It is nice to have the option for when I don’t want to grill.

This is probably going to be a pretty short article, because it is so simple to cook a Tri Tip in the oven that it’s insane. If you are interested in grilling your Tri Tip, instead of cooking it in the oven, you can check out my Grilled Tri Tip article too. I grill as often as possible. It is a fun and interactive way to cook with friends and family, and it tastes and smells awesome!

What is a Tri Tip?Where A Tri Tip Comes From

Tri Tip is a triangular cut of meat that comes from the bottom sirloin area. It is actually a small muscle that usually weighs in at around 2-2.5 pounds. This cut of meat is called different names all over the world. You can read more about this cut on wikipedia.com if you would like.

It is a really tasty cut of meat. And it is great because you can get great deals on this tender juicy cut. I typically pay $3.99 to $5.99 per pound. It is best cooked medium rare, but it is still OK at medium.

Preparing a Tri Tip

Whether I will be cooking on a grill or baking in an oven, I generally season the Tri Tip the same way. This cut of meat doesn’t usually have much fat on it, just a little on one side, but occasionally you may see a pretty thick chunk. If there is like half an inch thick or more of fat in one spot, you can thin it out if you like. For the most part, however, you should just leave it on there. It adds flavor and juiciness.

Tri Tip MarinatingRaw Tri Tip

You can follow the seasoning instruction below and let it soak in ahead of time. It does allow it to penetrate the meat better, but if you don’t have time for this, or just didn’t plan ahead, don’t worry about. I have let it marinate for 2 days, 2 hours, and seasoned right before I put it in the oven.

Moisturize

At this point I drizzle a little olive oil on the Tri Tip and rub it all over. You don’t need much of it, just enough to spread it out all over. This is a little trick I picked up a while back, really seems to help it cook more evenly on the outside and keeps it from getting dry.

Then I sprinkle some red wine vinegar (not much- maybe like 1/4 to 1/2 tsp each side) and Worcestershire sauce (3 or 4 shakes each side) on both sides and rub that all over.  It helps to tenderize the meat and tastes good.

Seasoned Tri TipDry Seasonings

Then I add my dry seasonings. I like to stick to the basics. So I shake on salt, pepper, garlic powder (not garlic salt), paprika, and sometimes I sneak some Steakhouse Onion Burger seasoning from McCormick on there. By the way I love that Onion burger seasoning and I highly recommend it, but I can’t say that I have liked any of the other McCormick Grill Mates so far.

I put on a good dowsing of salt. The meat is so thick it doesn’t soak in very deep if you don’t get a good amount on there. You can over do it though. I did it once a while back. It was still edible, but I did end up drowning every bite in a little extra hot sauce to cover it up.

I like keep the pepper pretty light, and then try to evenly cover the meat in garlic powder and paprika.

The Hot Stuff

Now, if it were up to me, I would also use a chili powder in my dry ingredients. I really like the spicy pepper dusts that are out there. They can add spice without affecting the flavor much, if you get the right product. I was recently gifted a Habanero Seasoning Mix made by Terana, and it is terrible. The first ingredient on the label is sugar. Not a good sign. It is literally spicy sugar, not something I would put on my meat. Maybe it would be good on pie or something…hmm I will try that.Brother Bru Brus African Hot Pepper Sauce

You could also rub a good hot sauce on the Tri Tip. I often do this with other smaller steaks. Because I am, of course, cooking a Tri Tip to share with others, I do not make it spicy. I did recently cut a small piece off when I was going to grill one a month or two ago. This allowed me to spice up my own piece the way I like it.

I did all the seasonings listed above, but also added a dousing of Brother Bru Bru’s African Hot Sauce to the the outside and then grilled it. Soooo, delicious! That Bru Bru Hot Sauce is perfect for adding some spice to your meat prior to cooking. I cannot sing enough praises about it. Here is a link to my Hot Sauce Shop where you can check it our for yourself.

Here is all the items in list form, for easier reference.

Seasonings

  • Olive Oil (I use E.V.O.O.)
  • Red Wine Vinegar
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika
  • Brother Bru Bru Hot Sauce or Chili Powder (optional)

How To Cook A Tri Tip In An Oven

You can cook your Tri Tip in a glass or metal pan. I have done both. I cooked my last one in a foil lined metal cake pan. Make sure you use a pan with high sides, so you don’t spill your juices.

Temperature and TimeTri Tip and Baked Potato

Preheat your oven to 450 degrees. When heated put your meat in uncovered, and set a timer for 15 minutes. After the 15 minutes are up, lower the temperature to 350 degress and cook it for about 12 minutes per pound. As I mentioned earlier, they are generally around 2 pounds or so, but occasionally you may come across a larger one.

If you stick to organic meat and vegetables (which I try to do), you will generally find that they tend to be smaller than ones you get at bigger chain grocery stores.

So, basically, you are looking at about 40-45 mins total cooking time for a perfect medium rare Tri Tip. Told you it was simple…Now you can sit back and enjoy with your favorite sides. I was feeling lazy and microwaved some “baked” potatoes, made some Velveeta Shells and Cheese, and opened a can of peas and called it a day. Super delicious!

Leftover Tri Tip

My favorite thing to do with the leftover Tri Tip, assuming you have any, is Tri Tip Dip Sandwiches. What I do is get some good hoagie rolls, an onion, and a packet of au jus powder if I don’t have enough leftover juice from the Tri Tip itself.

Slice up the leftover Tri Tip. I like to cook up some grilled onions for my sandwich. Sometimes I cook the meat for a couple minutes in the pan with the onions to heat it up. Other times I do not.

After the onions are cooked I generally put the meat and onions on a hoagie, and add provolone if I have it and stick it in the oven at 400 degrees for about three minutes. You can make the au jus in the microwave while your sandwich is heating.

In Summary: Oven Baked Tri Tip

Tri Tip is a truly wonderful, tender, flavorful, and inexpensive cut of meat. Whether you grill or bake it, I highly recommend it. I hope you get a chance to try this recipe out very soon.

I actually just took a break and ate a Tri Tip sandwich while writing this article, made from a Tri Tip I baked a couple days ago. Yummy stuff!

If you have any questions, comments, or suggestions I would love to hear from you. Please feel free to leave a comment below or you can reach me through the contact form in the main menu at the top of the page.

Supplements That Help Fight Cancer- Capsaicin and Cancer


Supplements That Help Fight Cancer

Do Chili Peppers Fight Cancer?

Studies show that capsaicin is proving itself to be one of the important supplements that may help fight cancer, in addition to its many other health benefits. I wanted to take this time to share with you all, in an easy to read article, what cancers chili peppers may help stave off and why.Chili Peppers

This site is dedicated to everything spicy. But beyond giving you that awesome endorphin rush, chili peppers also have many other benefits that I aim to continue to share with you all. This article will go over how capsaicin (found in hot peppers) can help fight cancer, along with highlighting some other natural supplements that work along side capsaicin to keep you healthy and ward off cancer.

How Do Chili Peppers Fight Cancer?

According to an article published by cbsnews.com in 2013 Dr. Michael R. Freeman, a cancer researcher, says capsaicin has killed cancer cells in the lab.

“Freeman, director of the Cancer Biology Program at the Cedars-Sinai Medical Center, said, ‘Cancer cells can be induced to activate a suicide program biochemically by certain sorts of molecular processes. And capsaicin is known to bind to a protein on the membrane of certain cells, and in response to this binding, the tumor cell responds by killing itself.'”

In lab tests on cancer prone mice, the addition of capsaicin along with components found in fresh ginger drastically reduced cancer occurrences. The two together help activate the TRPV1 receptors, which lead to slower growth of cancer cells and cancer cell death in some cases. (mercola.com)

What Type of Cancer Does Chili Peppers Fight?

This is somewhat limited to the studies which have been done using capsaicin and cancer cells. Capsaicin has had positive affects on the reduction of breast cancer and lung cancer, but may be beneficial for many more types of cancer, if not all of them.Survivor

Smokin Ed Currie, of Puckerbutt Pepper Company is a cancer survivor. He feels very strongly that chili peppers have majorly contributed to his continuing a cancer free life. He feels so strongly, in fact, that he has donated millions of pounds of hot peppers to cancer research.

Currie is most famous for breeding and cultivating the World’s Hottest Pepper- the Carolina Reaper. You can read more about this pepper in my Top Ten Hottest Peppers article.

Are Certain Chili Peppers Better For You Than Others?

Capsaicin is the substance found in hot peppers that makes you mouth feel like it is burning, so the hotter the pepper the more capsaicin the pepper has. Since capsaicin is the active ingredient in chili peppers that is responsible for decreasing cancer cells, it makes sense to surmise that the hotter the pepper, the better it is for you. Hot Peppers

However, most of us can’t eat a 2,000,000 SHU pepper. For me personally, I choose to eat peppers that aren’t so hot more often, as opposed to trying to eat super hot peppers less often. Chili peppers have many other benefits besides just fighting cancer, so making chili peppers and/or hot sauce a regular part of your diet is a win win.

Supplements That Help Fight Cancer

Each of these listed below can be taken naturally by adding certain foods to your diet, but they are also available in supplemental form.

Capsaicin- The molecule found in chili peppers that gives it its infamous spicy pungent taste and aroma. I choose to eat hot sauce and chili peppers on a regular basis. If this is not an option for you though, you can buy Capsaicin supplements at your local drugstore. (I will be doing a full article on the best brands of Capsaicin Supplements in the near future.)Sunshine

Vitamin D- We can get Vitamin D from the sun and also from foods. The main food sources of Vitamin D are animal sources, namely fish… Salmon, sardines, herring, oysters, and egg yolks to name a few.

If you are a vegetarian some foods have Vitamin D added to them, such as certain brands of orange juice and cereal. But you can always take Vitamin D supplements in pill form. Vitamin D also helps your body absorb Calcium.

Omega-3- Found in fatty fish, such as salmon, Mackerel, and Herring. Other good sources of Omega-3 are Flaxseeds, Chia seeds, Walnuts, Algae, and it can also be purchased in supplemental form.

6-gingerol- Found in raw ginger. As mentioned above, this is shown to be very beneficial when taken along with capsaicin. Ginger also has many other health benefits besides helping to fight cancer.Turmeric and Ginger

In most stores you may find this supplement listed as Ginger Root rather than by 6-gingerol.

Curcumin- This is found in the spice called Turmeric. I have heard about turmeric in the news a lot recently. Although some cultures have been regularly using this spice for centuries, it seems we here in the United States are just figuring out how beneficial it really is.

Summary

It is becoming almost irrefutable that capsaicin may aid in cancer prevention and the slowing of cancer cell growth, and in some cases cancer cell death. Studies are continuing all the time to see just how effective capsaicin truly is. In the mean time, as studies and results build, the health benefits of capsaicin and the possibilities of its affect on cancer should be enough to motivate someone to make sure it is a part of their diet.Capsaicin Peppers

Adding other things such as Ginger and Omega-3’s are also really important, and may also aid in the effectiveness of capsaicin.

A regular healthy diet, exercise, and good sleep habits are also very important to a healthy body and should be done in conjunction with all other efforts.

I wanted to state that I am not a scientist or a doctor, by any means. I do, however, care a lot about destroying cancer, and want to share everything I learn with the world if it can help at all. I would also like to add, that if you are taking other medications, or have any medical issues, including cancer, you should always consult a doctor before adding any supplements.

Also, make sure to check out this article on the additional Health Benefits of Hot Peppers and Capsaicin for more intriguing and amazing facts about these awesome little fiery fruits.

If you have any questions, comments, or suggestions I would love to hear from you. Please make sure to leave a comment below and I will get back to as soon as possible.

 

 

 

 

Pork Enchilada Casserole- Easy and Delicious Comfort Food


Pork Enchilada Casserole

Today I will be making a pork enchilada casserole, so I thought I would take some pictures and share the process with all of you. I have craving these for a few weeks now, so I am very excited to enjoy the finished product.

Although this recipe is pretty easy, it is a bit time consuming, because you need to cook a roast first. So, in anticipation of making an enchilada casserole today, I cooked a pork roast in a Crockpot yesterday.

The Roast

Yesterday morning I went to my local grocery store to pick up a roast. Luckily they had some nice pork shoulder roasts for $2.49 a pound. They also had pork loin roasts, but those don’t end up shredding apart as well in the end, so I steered clear of those for this recipe.

I chose a big 5 lb roast, so we could enjoy some tasty pork roast for dinner last night, and still have enough left to make enchiladas today.

Seasoning

For this roast, I gave it a rub down with a thin layer of canola oil over the whole roast. This will aid in getting a flavorful browning on the roast prior to putting it in the Crockpot. I then sprinkled it with some white wine vinegar. It adds a nice flavor and helps with tenderizing.

Now that this base is on the roast I can go ahead and season it. I put a good amount of salt over the whole roast on every side and end. This was a pretty big roast and I want to make sure i put enough salt so that the meat near the center has good flavor like the exterior.Pork Shoulder Roast Seasoning

Then I shake on pepper, garlic powder, and paprika on every side. I try to put a pretty even layer of garlic powder and paprika and go a bit lighter on the pepper. Paprika is good for color, flavor, and also has other health benefits, especially when searing meat. In addition, I decided to get a little crazy, and I sprinkled lemon pepper on one side of the roast also for a little something extra.

Spicing it Up

If you want to give your roast a little spice, you can use cayenne powder instead of, or in combination with the paprika. A half and half mixture works great.

  • Canola Oil
  • White Wine Vinegar
  • Salt
  • Pepper
  • Garlic Powder (or granules)
  • Paprika
  • Lemon Pepper
  • Cayenne Powder (optional)
  • Large Onion

Cooking

You want to give your roast a quick browning treatment in a large frying pan. Cook it hot and fast. You are not trying to cook the roast here, you just want to get a nice flavor seared on the outside. I flip mine with tongs, and let it cook for about one minute on each and every side.Pan Seared Pot roast

If it gets a little blacker than brown by accident, don’t freak out. (As you can see here, mine got a little dark on one side) It will still come out fine. Just try to keep an eye on it so it doesn’t burn on every side. It is really a pretty quick process. I preheat my crockpot to high while I am doing this part.

When you are done just plop it in the crockpot. I like to put it fat side up, if you have a fat side. I put about half an inch or so of water in the pan that I just seared the roast in to gather some of the goodies left behind. Then pour the flavorful water in the crockpot. Try not to pour it over the roast itself, so as to not wash off seasoning on the roast. Just pour it in empty space around the roast so it sits in the bottom.

Then I cut up one large onion (I used an organic yellow onion) into 6 or 8 big pieces and throw that in also. Adds some more moisture and good flavor as well.

I cooked mine on high for about 6.5 hours. Don’t forget the cardinal rule with crockpot cooking… Do not open the lid to check on your roast. This lets all the heat out and will increase your cooking time. Of course, when it gets towards the end, you will have to open the lid to check it. Just resist the urge as long as you can.

Crockpot RoastIf you are like me, around 5 hours in, I start getting antsy. When the temptation to check the roast cannot be fought off any longer here is what I do…Have a fork in hand, open the lid and quickly give a poke and pull with your fork on the top corner of the roast. Make it quick, and put the lid right back on.

From this test you will be able to tell if the roast is ready or not. If it pulled off super easy, like basically fell off when you forked it, you are probably good to go. Give that hot little piece you took off a good blow and give it a taste. It should be soft and juicy. If it is still a little chewy, give it another hour. If it shreds really easy or seems to be dry at all, better call it done. But doing a fifth hour check should result in the avoidance of any accidental dry meat situation.

When it is done, go ahead and enjoy your roast with some mashed potatoes and your favorite veggies. You should have plenty of yummy juice in your slow cooker to make a super great gravy with too. Just make sure you leave enough to make enchiladas the next day. If you want to go straight from roast to enchiladas that is fine too.

The Enchilada Casserole

Traditional enchiladas use corn tortillas, but in our house we prefer flour tortillas. Corn tortillas stay a little more firm, which some people may like. I just think flour tastes better, but you can use which ever you like best. Or you can always try a few of both, which I always recommend. What better way to find out what you like best?!

Enchiladas are fun to experiment with. There are so many possibilities. You can use different fillings, sauces, and as I mentioned before, tortillas.

So, although there are many options, today I will be sharing my own special version.

What You Need

  • Standard Glass or Ceramic Baking Pan(s) 9 x 13 or 8 x 8 (depending on how many you want to make)
  • Flour Tortillas
  • Pork Roast (also works great with leftover chicken)
  • Sharp or Medium Cheddar Cheese- Shredded
  • Sour Cream
  • Verde (Green) Enchilada Sauce
  • Pinto or Black Beans (optional)
  • Jalapenos Finely Chopped (optional)

 

Preparation

These are really pretty easy and straight forward to prepare. Here, at my house, we like to make a couple different versions or enchiladas so we have a variety of flavors in our meal.

Today we are going to do 3 different versions.

First we will make them the way we usually make enchiladas. The difference is more often than not we make them using leftover chicken, after cooking a whole chicken. But today we are using our pork shoulder roast, which i am very excited about.Shredded Pork Roast

Step 1– Shred your meat. Don’t over work yourself here. If you under cooked your roast a little, and it isn’t shredding really well, just try to make as small of pieces as you can. Shredded just works best, because it makes each bite more uniform, and doesn’t leave gaps inside the tortillas.

Step 2– Set half of your shredded meat to the side for Version #2

Pork Enchilada MixtureStep 3– Version #1- Take the other half of your shredded meat, the sour cream, and some of your shredded cheese, and stir together in a bowl.

Step 4– Take filling and put in tortilla. You should be able to roll the tortilla enough that one side flaps over the other. Then put flap side of your filled tortilla facing down in your pan. Continue doing this until your pan is full, or you run out of meat.

We did half of this batch with black beans added to the meat and half without, just to mix up the flavors some. Feel free to try this. It also makes your meat go further if you are running a little short. (Pinto beans also work great)

Step 5– We usually put sour cream with all of our meat when we do the chicken enchilada casserole. But because this pork roast is so flavorful, we decided to do half without the sour cream. (Of course, we can use it as a topping later if we want)

So, for this half of the batch we are going to do some with meat, cheese, and beans, and some with just meat and cheese.

Step 6– After you have all your tortillas lined up side by side in your pan, pour on the Verde Sauce. The tortillas will soak up a lot of the sauce, so don’t be stingy, just pour it on. Then put the rest of your cheddar cheese on top.

Spicing it Up

You can very easily just add finely chopped chili peppers to your filling mix. Jalapenos, habaneros, or whatever your favorite hot pepper happens to be, would be a great spicy addition to this tasty concoction.Pork Enchiladas With Jalapenos

Today I added some jalapeno to a couple of each kind of enchiladas included in our casserole. I marked the spicy ones with a toothpick, so that anyone who doesn’t like spicy food doesn’t get a mouth sizzling surprise.

The fiery freshness of the little bits of chili peppers within the enchiladas mixes so well with the other ingredients. truly delicious!

Cooking

Have your oven preheated to 350 degrees. All the ingredients in this dish are already cooked, so basically you are just heating it up and melting the cheese. This should take about 25 minutes.

Pork Enchilada CasseroleThen you are ready to enjoy! You can cut and scoop enchiladas out with a spatula right onto your plate. Feel free to have condiments such as guacamole, sour cream, and salsa handy to add some flare.

Hot Sauce

Don’t forget the hot sauce! There are many hot sauces that will go great with these pork enchiladas. I chose to use a few different sauces. Adding a few drops of one at a time to a bite here and there.

I tried four different hot sauces with this dish today: Trader Joe’s Habanero, La Anita XHot, Tajin, and of course my old standby- Tabasco. Trader Joe’s Habanero complimented the enchilada flavor the best. It is really a great hot sauce. Very tasty with a nice kick!

Pork Enchilada Casserole in Reflection

Oh boy, this is such a wonderfully tasty comfort food. I hope you enjoy yours as much as we enjoyed ours. My belly is full now, but I will be happily heating up my leftover enchilada casserole again tomorrow for another night of delicious food.

If you are looking for some other ideas for things you can make with leftover roast, you can check out this article for some other options.

If you have any questions, comments, or suggestions I would be happy to hear from you. You can leave a comment below, or reach me by using the contact form.