Look, I'm just as sad as the next person about the NFL season being over. We had a good run. UFL starts in 1 1/2 months (lol) and the draft is in Wisconsin. We've got somethings going on. BUT for me, my entire social media existence during the NFL season is Matchup Mashup! It was incredibly fun, and I got to cook/create some cool recipes. From Blue Cheese Crabs Cake with a Buffalo Aioli to a Smoked Chuck Roast Cuban Sandwich, the possibilities were endless. With the end of something great, you need to figure out your next move. *ENTER STAGE LEFT* The Wells Farms Recipe Challenge.
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"What the hell even is that" (IYKYK), you ask. Well(s), we have worked with Sarah for years now. We started off as a vendor at the Sun Prairie Farmers Market where she was our ruler, I mean, the leader of the market. She let us in with open arms. From there, we've done a couple events at her farm and even made a seasoning for her for a while.
Anywho, every year she puts together this Recipe Challenge based on meats that she sells. In the past, it was all beef and now, we've got pork add to the mix! So, for the next 6 weeks I will be putting my own TTGF spin on the recipe she sends out. She keeps them nice and simple. I complicate them 😂 This week, I won't be doing a full video (10 minutes) on YouTube as I have some catching up to do from our FREE SAUCE FOR A YEAR giveaway, but starting next week, I will be diving in head first. Don't worry though, you're still getting a recipe and some short videos out of it!
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Week #1 Challenge
Cut of Meat: Pork Butt
Challenge/Recipe: Carnitas Enchiladas
Look, her recipe looks great. I mean, she even gives you a rundown of how to make your own enchilada sauce. It is great and seeing the other people that have made this so far, it the recipe truly looks delicious.
However, I like being extra. I'm going down the green side. Is that like the Dark Side? I am using High Desert, making an Avocado Crema, making my own enchilada sauce as well, but it is green lol.
With the smoked goodness that will be these carnitas, the fresh flavors from the green Enchilada Sauce, the Avocado Crema, and the High Desert is going to be INSANE!
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This challenge is always so much fun and sadly, I have missed the past 2 years so I'm excited to be back! Follow along on all the socials and like I said before, next week (and the following weeks) I will be putting out a long form version!
Full Recipe:
Smoked Pulled Pork Enchiladas with Green Sauce
Products used:
Lowcountry Gold Mustard BBQ Sauce
High Desert: Southwestern Style Seasoning
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