Freeze Dried Enchiladas — (with The Best Enchilada Sauce Recipe!)
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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.
I am so sorry, would someone please share the Enchilada Sauce with me. I have looked, cut some how missed it. Thank you
Instead of freeze drying tortillas, just make them fresh then assemble them with rehydrated filling and sauce
Dude, don’t make life hard on yourself. 6 teaspoons are 2 tablespoons.
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.
Make the enchiladas into a lasagna-style of meal and then freeze dry it. 😊😊
Does the amount of sauce equal the filling? 1 part filling to how many sauce squares? So I can separate it.
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?
Freeze dried enchiladas? This guy should sale the idea to NASA.
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!
Which Mylar bags do you use? Having a hard time with pinholes in my avid armor with the bags I use.
Ohhhhhhh yea !!!!
I prefer to make my tortillas fresh so having the fillings and sauce already made would help.
I was thinking of doing enchiladas. You proved what I thought would happen, freeze dry the filling and then make the enchiladas with fresh shells. Never seen anyone put sweet potatoes in their filling before. Also I have problems with freeze drying any type of sauces. I have a medium sized machine and have limited my batches to 6 pounds, but still seem to "Ice Jam" during the drying process. The machine fills with ice and it touches the trays, causing problems.
No tomatoes and use Mexican oregano for an even better sauce.
You do know you can put the IP lid in the lower handle slots so you don't put it on the counter?
More and more ideas 💡 😉
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?
I think i would just store the flour or the maseca long term and make fresh tortillas.
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.
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! 🌯
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.
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.
As a Texan, I'm disappointed you didn't try corn tortillas too.
Dude where is the meat?