We’re heading into September and it’s time for the She’s Crafty Podcast to release its sophomore episode with special guests Pystol Whips and Freetail Brewing! We at BarbacoApparel put our stomachs together and decided rather than just trying some Freetail beer, we needed to incorporate it into our meals as well.
We took our own recipe for enchiladas verdes and filled it with so much beer, it probably needs to catch an ambulance and get its stomach pumped. The result is a pan of delicious, bubbling enchiladas that have been made even better with Freetail’s Yo Soy Un Berliner. Trust us . . . they’re really good. If you’re on a diet, save these for your cheat day! There’s no lack of cheesy goodness and awesome calories in these bad boys. We even poured some Freetail into our borracho beans . . . that’s how serious we are about this. We poured some Freetail into our stomachs, too, but we’re hoping that footage is never released to the public.
2 cups masa mix
1 cup warm water
Salt (to taste)
In a large bowl, combine masa mix, warm water, and salt, mixing until a soft dough forms. If the dough is too dry, add more water.
Open tortilla press and line each side with parchment paper (we used a sandwich bag). Place a small ball of dough in tortilla press and close firmly. Place tortilla on a clean sheet pan and cover with a slightly damp towel. Repeat until dough is all processed.
Gently oil a cast iron pan and heat to medium high heat. Place one tortilla in pan and cook for two minutes on each side or until each side is golden brown with a few dark spots. Place tortillas in a tortilla warmer until ready to eat (or use in enchilada recipe).
3 tablespoons vegetable oil
4 cups chicken stock or broth
1 ½ lbs boneless skinless chicken breast
Salt and pepper (to taste)
2 teaspoons cumin powder
2 teaspoons paprika
2 teaspoons chili powder
1 sweet onion, diced
2 cloves garlic, minced
4 cloves garlic, whole
16 ounces sour cream
4 cups Monterey Jack Cheese
20 corn tortillas (store-bought are fine, but we used the homemade variety; see below for corn tortilla recipe)
2 15 oz cans green chile enchilada sauce (we bought ours at HEB)
1 can Freetail Yo Soy Un Berliner (we’re serious; if you do nothing else, add the beer)
Pre-heat your oven to 350 degrees and put on a little mood music.
In a medium saucepan, bring four cups chicken stock and four garlic cloves to a boil. Add chicken breast and boil for ten minutes.
Remove chicken from stock and shred.
BarbacoApparel Tip: Pour remaining leftover stock into a glass, freezer-safe dish and let cool. Once cooled, place in your freezer and save for a future dish.
Coat a large sauté pan with 1 tablespoon vegetable oil and turn heat to medium. Once pan has heated up, sauté onions and minced garlic until golden. Add cumin powder, paprika, and chili powder, and stir until well blended. Add shredded chicken, season with salt and pepper, and stir. Slowly pour in one full can of Freetail’s Yo Soy Berliner. Raise heat to medium high to bring to a boil. Once liquid is boiling, reduce heat to medium and let simmer for six minutes or until liquid has cooked down.
Once liquid has cooked down, remove pan from heat and let sit for a few minutes to cool down. Clean sauté pan in preparation for frying corn tortillas.
In a large bowl, add cooled chicken mixture, sour cream, and two cups (about half the bag) of Monterey jack cheese. Mix thoroughly and set aside.
Coat your sauté pan with 2 tablespoons vegetable oil and set your burner to medium heat.
BarbacoApparel Tip: Be sure the oil gets hot but not too hot. Too hot and your tortillas will crisp and become tostadas. Too cool and they will be soggy.
Carefully slide the first tortilla into the hot oil. Fry the tortilla for a few seconds on each side and remove from oil. Place tortilla on a few paper towels and begin frying the next tortilla. Continue until all tortillas are fried.
Place a fried tortilla in the pan and fill with two scoops of the chicken sour cream mixture. Roll the filled tortilla like a cigar and place in a large casserole dish. Continue with the next fried tortilla and so on until all tortillas are filled, rolled, and placed in the dish.
Open two cans of green chili enchilada sauce and cover rolled enchiladas. Then sprinkle sauced enchiladas with the remainder of the shredded cheese.
Carefully open pre-heated oven and place casserole dish inside. Set time for thirty minutes and take a load off.
She’s Crafty Podcast Tip: Got a few minutes to relax? Why not drink a beer and listen to your favorite song?!?
After thirty minutes, remove casserole dish from oven, let cool, and serve immediately.
Berliner Borracho Beans
1 16 oz bag dried pinto beans
1 whole white onion, peeled and quartered
4 whole cloves garlic, peeled
1 whole tomato, quartered
2 jalapeños, sliced and deseeded (keep seeds in if you like your beans spicy)
1 bunch cilantro, washed
1 half package bacon
1 can Freetail Yo Soy Un Berliner
Salt and Pepper
Place a clean towel on a flat surface and pour the entire bag of pinto beans out onto the towel. Sort through the beans and pick out any rocks or beans that look dark or rancid.
Place the beans in a large bowl and cover with fresh water. Place plastic wrap over the bowl, sealing tightly, and let sit overnight. Drain beans the following morning.
The next morning, cook bacon in a medium sized sauté pan and place on a paper towel to drain.
In a large crockpot, add pinto beans, bacon, onion, garlic, tomato, cilantro, jalapeño, beer, salt and pepper to taste, and fill with water until about half to two-thirds of the crockpot is filled.
Cover, set heat to low, and let simmer all day, adding more liquid as necessary so beans do not dry out.
She’s Crafty Podcast Tip: Please drink responsibly. Don’t drink and drive. You’re already home. Stay there.