Rabbit Enchiladas

Okay, first off don't get freaked out by the rabbit thing. This city girl was absolutely opposed to rabbit until it was served to me like sweet and sour chicken. I was told it was chicken, and upon first bite I thought that it was the best chicken I had ever had. With that said, should you choose to try this, I think you will enjoy.

Preparing this dish is an event do yourself a favor give yourself 24 hours to complete it.

1 Rabbit
1 onion
1 healthy bunch of Cilantro
3 cloves garlic
A pinch of Kosher Salt (I love that stuff)
A large package of corn tortillas
2 cups or more of Broth or Water
1 large can of Enchilada Verde (Green) Sauce (I can't make everything from scratch)
Some shredded cheese (sharp cheddar or jack)
Black Olives or Green Spanish Olives

Get the grill started cause you are going to grill the rabbit first. Gather your hickory sticks. (Dip the hickory sticks in some water before putting on the open flame. I don't know what that's supposed to do, but that's how my husband does it. Oh and for the Love of all that's holy....please don't use lighter fluid.)

When you have completely cooked the meat , let it cool. (Remember to refrigerate the meat or you could have some nasty issues).

Once it's cool to touch (can still be warm, cut the the rabbit off the bones. I usually use my hands (well washed of course) this way I can get every last little bit of meat.

Cut up meat into smaller pieces and place in a bowl.

Chop your onion, cilantro and garlic and mix in with meat, add a pinch o' Kosher Salt. LET SIT OVERNIGHT IN FRIDGE

Next morning, prepare the tortillas. Preheat oven to 350

Get out a large pot and boil your broth (or water)
Dip the tortillas one by one in the boiling water for a few seconds. This makes them much easier to roll.

Next get your baking sheet or pan ready for the enchilada

Place the meat and some cheese in the boiled tortilla and roll the tortilla. Continue this process until you have run out of A: the meat filling or B: the tortillas.

Pour the Enchilada Verda Sauce over the enchiladas, garnish the tops with some cheese and olives.

Bake at 350 for 30 - 35 minutes depending on your oven.

Serve with refried beans and rice. MMMMMM now that's good eating!



Rabbit Enchiladas
Traditional Carnitas
Other Uses for Carnitas
Unconventional Carnitas de Conejo
Fresh Salsa
Holla Tomatah Capris

The Guadalupe
Giggling Grown Women Series
Mango Margaritas


Go back to Sanity Savers

Leaving LA
Tales from the Holler
Trash d'Art
Gallerie d'Holler
Sanity Savers


Leaving the Big City
A journey on selling out and leaving for the backwood super unknown.

Tales from the Holler

Some have called this a "homegrown reality show".

Gallerie d'Holler
Grab your own wine and cheese, and view the show



Leaving LA | Tales from the Holler | Trash d'Art | Sanity Savers | Gallerie d' Holler | Home | Contact Me

home in the holler.com ©2004-2008