Freeze Dried Enchiladas -- (with The Best Enchilada Sauce Recipe!)
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- The freeze drying community just keeps growing! and with the growth of members, we get creative minds, more user experiences and great ideas for recipes. Things that I did not think were possible a few years ago, now seem totally possible to freeze dry! We are doing freeze dried enchiladas with homemade sauce. Freeze drying enchiladas was something that I would not be able to do....until now. For our enchilada filling, we are doing a sweet potato and black bean with avocado and topping it with an amazing sauce from scratch.
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To freeze dry enchiladas, I put three in one of the reusable small containers for food prep. I freeze them in my freezer, pop them out and put on the freeze dryer trays and freeze dry.
To store, I put them back into clean meal prep containers, slide them without a lid into a mylar with an 02 absorber and seal. To rehydrate, I mist them with a spray bottle and put in the fridge. If needed, I mist a little more. Then reheat just as if I just made them. Tastes just as good as when first made, but shelf stable.
Brilliant! Thanks for sharing!
Haven't finished watching the video but I FD our enchiladas all the time (more of a layered casserole). So yummy!
That seems to be the ticket! I'll have to revisit this soon
Have you made your layered enchiladas with long-term storage in mind? I think tortillas have a lot of oil / lard in them and I'd be concerned about it going rancid. Do you have any thoughts or experiences?
For the whole enchilada, try immersing it in cold water for 30 seconds then take it out. The dryness of the inner part will soak up the access water from the tortilla making it not soggy!
I'm saving this recipe, it's one that I'm definitely gonna try. When I want to freeze dry something new to me, I always do a search on your channel first for information. Thanks for all the information you share and the products you create. FYI - While you're converting tablespoons to cups, 3 teaspoons is same as 1 tablespoon.
Good info, thanks!
From new mexico watching this video with my mom and we both said this isn't an enchilada. Wow never saw an enchilada made like this! We pride ourselves on our red chile and green chile here on nm.
So the New Mexican way is the only way?
@@live.life.simple.its just very different from the way we have done it for hundreds of years.
@@live.life.simple.if it taste good, call it whatever you want. I have a friend from Mexico and he prefers that i add some tomato puree to the sauce. I call it my enchilada sauce. Lol!
What is your recipe for green & red chili enchilada sauce? Would love to have that. thanks
@judyjohnson1012 in New Mexico we have Chile's called poblano and the greens ones we roast, peel and freeze use them throughout the year we usually put up around 50 to 100 pounds a year to have green chile stew, green chile on burgers....when the chile is red and dried on ristras we make a puree. We cook our meat and add garlic, salt, pepper. I add corn starch to make it thick. I also add beef broth. We add the chile puree with a little water and cook it for hours on low heat. We make marinated meat with the sauce or enchiladas, frito pie....smother it over burgers. You can get get NM Buenos powdered chile. It makes the sauce as well. NM chile is a mixture of the Native American and Spainard influence its not texmex or Mexican it is different. I know everyone has a different way of making enchiladas. The enchiladas freeze nicely in the freeze dryer.
I have rolled flour tortillas up tightly and stood them on end in canning jars and vacuum sealed them. I found them to be good 6-8 months later. I know this isn’t like using a freeze dryer but it kept them moist and tasty for months.
Thanks for all your hard work trying and passing along recipes.
That's good to know
That’s excellent to know. I hate wasting those and they are horrible (to me) once they are a bit old.
I do that to, works great!
Yay! I was just thinking last night about how to FD enchiladas!
Okay, I just rewatched the video, the first time I watched it, I was so engrossed with what he was doing, that I totally did not hear the measurements. This time I did! I get lost in these videos! He is so good.
😂thanks Suzie
We do alot of steaming. Try putting the enchalottas in a simple steamer. I'm knowbthings will rehydrate them. If they are over moist, you can put in a microwave to dry it out some.
Hey, to make this sauce even better and more authentic, use Mexican oregano! 😊
I definitely need to try this recipe. Thank you for all you do
Thank you for these videos!! It’s super helpful to SEE what the food looks like!
Interesting recipe. Thank you for sharing
Lightly mist the tortilla/enchiladas with water on both sides. Bake them. May have to spray more during baking. I love that you made these. My husband and I love enchiladas and were wishing we could FD them. Thanks for the video!
Freeze Dryers UNITE! Thanks for the recipe, however I can never actually find it. Is it possible to put it in the comments for we old folks? Love your channel❤️❤️❤️
Cookbook is coming and will update every week with video recipes
Not sure how much I'd use a freeze dryer but after watching this even though I'm not a farmer it may be something that should be in every home. The burrito/enchiladas thing, I think keeping everything separate is the only way to go, the frozen burritos are pretty gross so I would imagine these would be the same. Cool ideas, I think if I ever get a small farm I'll for sure get a freeze dryer.
Can you put the recpie in the description? Please and thank you.
I hate to tell ya, but you forgot the main ingredient -- beef !! 😱
That's what I was thinking.. Beef, pork, chicken missing here.
This is a good alternative when the price of meat goes so high that people can’t afford it. Beans and rice together are a full protein, a fraction of the price, much healthier and easier to grow/harvest.
It's your recipe when you make it. Put whatever you want in there
Can’t wait to try this recipe!!
i was thinking a enchilada casserole.
Flour tortillas are fast and easy to make, shape and throw on a hot rock for a few min on each side..if you don't have anything else to cook them on...would be a great substitute for bread in any situation lol.
Brian, some folks have had success dunking the food "until the bubbles stop", then bringing it out and letting the food rehydrate for as long as needed--sometimes wrapped in paper towels, sometimes not. Try that! 🌯
Awesome thanks!
I think I'll try more of a enchilada lasagna - layering everything. I always aim for more of "just add water" approach. Brian, your tray dividers have been a game changer!
Good to hear they are helpful. Let us know how your enchilada lasagna turns out
@@live.life.simple. any plans to make the tray dividers and plastic lids for the small size freeze dryers?
I think that the general recommendation for longterm storage is still the oxygen absorbers. The issue with just vacuum sealing for this purpose is that while it takes the oxygen out from around the food very effectively, it doesn't remove the air from inside the food. Oxygen absorbers will aid with air removal from inside the food.
I always use oxy absorbers, except in the stuff that i am rehydrating wiyhin days for the video
More and more ideas 💡 😉
Ohhhhhhh yea !!!!
😃
As a Texan, I'm disappointed you didn't try corn tortillas too.
I’m not Texan, but I was also wondering if the corn tortillas might rehydrate better than the flour ones!
I'll have to try corn torts on the next go round
Love your videos, and used your link for both a dryer and the avid armour :)
Awesome! Thank you!
Good morning y’all
i would do a layered casserole I also use corn tortillas
Need a mister to the shells
I’m going to be getting an XL. The trays are not going to fit in my freezer so….if l purchase small or medium trays with lids and use them for freezing, which size trays will fit better for filling the XL trays?
I’m thinking tamales scream for this…..remove the corn husk, or leave it if it works lol, but rehydrate with boiling water or steam and you are basically cooking them as you would normally. Even if you crumble to rehydrate the basic dish remains intact.
Tamales are a great idea (future video?)😃
@@live.life.simple. I’d really like to see if they would reconstitute thru the corn husk….if they do it seems like it could be a game changer for similar dishes.
What would happen if you put the tortillas in the avid armour on marinate and a damp paper towel? Maybe a creative way to rehydrate?
I think i would just store the flour or the maseca long term and make fresh tortillas.
They taste a lot better that way too!
Are you using a food saver to seal that? The one I got with my Harvestright is just a sealer, it does not suction the air out.
I’d try to heat in EVOO. I do like my tortilla crisped up a bit.
Maybe steam the whole shells
Does the amount of sauce equal the filling? 1 part filling to how many sauce squares? So I can separate it.
I prefer to make my tortillas fresh so having the fillings and sauce already made would help.
Fresh is always best!
How long until the cookbook comes out?
We are trying to have the cookbook out in early September. We just want it to be a polished product instead of rushing it out just to have it out.
@@live.life.simple. awesome, can't wait!
I am so sorry, would someone please share the Enchilada Sauce with me. I have looked, cut some how missed it. Thank you
Thanks, this sounds really yummy! What is the minimum temp you are looking for to test to see if the food is completely dry? I often take my Thermapen with the instant read and things seem to be about 85 degrees when I think they are done. I'm always cautious with this and think I might be over-drying my food. Any thoughts?
It would be pretty tough to over dry the food. I like to see a minimum in the 50's. When you take the trays out they should be warm.
@@live.life.simple. Years ago, you tested doneness with a moisture reader but switched to a temp gauge somewhere along the way. Is the moisture reader not as accurate as the method you use now? If you talked about this in a video already, I've not seen it.
@@makosandburger8668 the infrared is better at detecting. It will find dramatic temperature changes through the food. That is the best way to detect frozen areas. Overall, the best way is seeing and feeling
Which Mylar bags do you use? Having a hard time with pinholes in my avid armor with the bags I use.
We are working on making our own line of bags. The ones we use to sell were good, but the supplier been ghosting us for many months.
Seems the most common thread is anything mostly devoid of moisture (i.e.: Tortillas), should probably not be freeze dried; rather the ingredients to make them, stored in vacuum sealed containers for prolonged keeping. Does this make sense?
I have started building up my dry ingredients pantry items. With 10-20 ingredients, you can make lots and lots of things
@@live.life.simple.are you freeze drying the "dry" ingredients like flout, sugar, etc? And what 20 staples are you stashing?
I'm from New Mexico and I've never heard or seen anyone putting cinnamon in enchilada sauce.
OMG apple cider vinegar????
Maybe try poking a few holes in your rolled up enchilada before popping it into the freeze dryer, to facilitate reconstitution. I'd spritz with a bit of water and then continue with your paper towel idea. Thanks for another great video!
Where did you get the dividers for the trays?
www.freezedryingsupplies.com
Freeze dried enchiladas? This guy should sale the idea to NASA.
Currently fielding offers😂
You do know you can put the IP lid in the lower handle slots so you don't put it on the counter?
I do now!
What if you made stacked enchiladas and used your divider trays? Couldn’t you simply add boiling water to that?
That is exactly what I intend to do. Stacked or rolled, enchiladas are always good. My one concern is that tortillas have oil or lard in them, so I'm concerned long-term storage won't be an option.
Corn tortillas don’t have lard in them.👍
Make the enchiladas into a lasagna-style of meal and then freeze dry it. 😊😊
Sounds great!
Can you please let us know what the art fault problem was if you had to replace your arc fault breaker with a regular I have the same issue
The electrician told me that arc fault breakers are more sensitive to heating elements turning on and off (in the freeze dryer). It sounds like we will be running a dedicated circuit just to be safe. I was trying to avoid doing that, but tripping a breaker over and over is pretty frustrating
I think you'd do it all so much faster by making them and cutting them into small bites and freeze drying that way maybe? I think I've heard of this before - fding 6 years with the same unit --- mine takes way longer than yours so hopefully someone has tested some other ways out - since it'll break up anyway in storage , why not start that way?
I would use Mexican oregano rather than the more common oregano for a more authentic Mexican flavor.
Instead of freeze drying tortillas, just make them fresh then assemble them with rehydrated filling and sauce
Sounds, from the ingredients, that this is a very tangy or tart sauce.?? I don't see anything added to offset the acidity of the tomato paste and vinegar.
just delicious, not tart or tangy
Maybe thin out your enchilada sauce and smother your enchilada to rehydrate?
Dude where is the meat?
You can add anything you want in your enchiladas
Why doesn't anyone talk about defrosting??? It takes so long, but with a small fan, you can do it in minutes!!! I have a small rechargeable stroller fan that I hang on the door and blow air on the tray racks. In defrost mode, the racks heat up, but without a fan, there's no air movement which makes it very inefficient. By just adding a small fan, you go from hours to literally minutes.
cool tip!
May I suggest that you weigh the food before and after dehydration. That way you can add the exact amount of water to your portions to return them to their former consistency and hydration without under or over doing it. I write the water weight needed on the outside of each package so as not to forget.
It's accurate or somewhat accurate, but never exact unless you are making a food that is completely consistent and all mixed together before going onto trays. In addition to that, almost everywhere I rehydrate my food, other than on these videos, I would not have access to a measuring cup. If it works for you though, go for it. Everyone's situation and reason for FDed food is different.
Dude, don’t make life hard on yourself. 6 teaspoons are 2 tablespoons.
Noooo. You should have specified these were vegetarian. 😒 Maybe use a large bore needle and infuse some water directly into the middle and wet the napkin more for overnight.
I would suggest to NOT try the sauce in the Avid Amor vacuum chamber as this will remove moisture from the sauce and not help open the pores in the enchilada. I suggest trying to steam the whole enchilada in a bamboo basket steamer to rehydrate , maybe covered in the sauce too.
I have not had good results in the past with a bamboo steamer. Maybe my steamer just sucks😂