Alaskan Brewing Company
Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Luann's Extreme ESB Enchiladas
Ingredients
Meat & Poultry
  • 1 3 - 5 pound pork roast
  • 2 4-oz. cans chopped green chiles
  • 1 4 -oz. can chopped jalapenos
  • 2 10-oz. cans Ro-tel diced tomatoes and green chiles
  • 1 10-oz. can Ro-tel diced tomatoes, lime juice, and cilantro
  • 1 cup Alaskan ESB
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic salt
  • 2 teaspoons cumin
  • 1 teaspoon cayenne
  • 16 - 20 flour tortillas
  • Sauce:
  • 2 15-oz. cans tomato sauce
  • 1 10-oz. can Ro-tel diced tomatoes and green chiles
  • 1 10-oz. can Ro-tel diced tomatoes, lime juice and cilantro
  • 1 teaspoon salt
    •  

    Methods/steps
    Cook pork roast in baking pan for 2 - 3 hours at 325 degrees or until internal temperature reaches 160 degrees. Cool. Shred meat, discarding any fat. Mix shredded meat and all other ingredients except tortillas and cheese. Simmer in a crock-pot for 2- 3 hours.
    For sauce, combine ingredients listed above in a medium saucepan and simmer over low heat for 30 minutes.
    Fill tortillas with meat filling and roll. Place in a greased 9 x 13" pan. Cover with sauce and sprinkle grated cheddar cheese. Bake at 350 degrees for 30 minutes or until top is brown and bubbly and casserole is heated through. Serve with Mexican-style rice and cold Alaskan ESB.

    Submitted by: Luann McVey
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