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This southwestern meat pie is packed with enchilada sauce-smothered brisket laid in a bed of green chile massa, and blanketed with mozzarella cheese.
2 Cup leftover chopped brisket
1 Can (15 oz) enchilada sauce
1/2 Cup yellow cornmeal
1 1/2 Cup all-purpose flour
1/4 Teaspoon Salt
1 Teaspoon baking powder
3 Tablespoon Sugar
2 Tablespoon vegetable oil
1/4 Cup milk
1 Large egg
1 Can (4 oz) chopped green chiles, drained
1 Cup shredded mozzarella cheese
1 Tablespoon Chopped fresh cilantro, for garnish
: 375 ˚F
2 Cup leftover chopped brisket
1 Can (15 oz) enchilada sauce
1/2 Cup yellow cornmeal
1 1/2 Cup all-purpose flour
1/4 Teaspoon Salt
1 Teaspoon baking powder
3 Tablespoon Sugar
2 Tablespoon vegetable oil
1/4 Cup milk
1 Large egg
1 Can (4 oz) chopped green chiles, drained
: 375 ˚F
: 350 ˚F
1 Cup shredded mozzarella cheese
1 Tablespoon Chopped fresh cilantro, for garnish