Steak Enchiladas... and a Dubbel?

Weird pairing, I know... It was actually like I made the enchiladas and realized that my dubbel (Rochefort 10 clone) was ready, so....



Took a sirloin steak (2 for 1 at Giant) outside and lightly seasoned it with Montreal Steak. Grilled her up medium. Brought it inside and sauteed some rice and black beans in taco seasoning. Sliced the steak into small pieces and mixed in with the rice and beans. Wrapped them in tortillas, poured enchilada sauce over the top, and doused with shredded taco cheese blend. Baked until the cheese was melted.

The Dubbel:



10 lbs. Belgian Pils
2 lbs. Belgian Caramunich®
1 lbs. Belgian Special B
.25 lbs. Weyermann Carafa I®
1 lbs. Candi Sugar Syrup Dark
.75 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
.5 oz. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 20 min.
.5 oz. Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 5 min.
Yeast : White Labs WLP530 Abbey Ale

Dollop of sour creme on the enchilada and presto:



Mexi-Belgian!!!

Damn, it sounds good but unfortunately these govt computers block images from wherever you hosted so, all I see is two red X's. Dammit, I want to see the food and beer.

Photobucket.... Yeah, it would just make you hungry and you've got about another hour or so until lunch?