Have you guys noticed that all of my recipes so far have been Mexican food? We kind of eat that a lot. I was watching America’s test kitchen one Sunday morning and they were making shredded beef enchiladas. I thought it looked really good so I figured I try them out. I couldn’t find the actual recipe, so I went off of memory, and combined a couple of other pieces from other recipes I found. This is what I ended up with and you guys? It’s de-lish!
It’s pretty hands on in the very beginning and at the end and overall it takes about 3 1/2 hours, so keep that in mind! If you try it, you have to tell me what you think!
Ingredients:
For the sauce/filling:
2 lbs Beef {I use a 3 lb chuck roast and trim fat/cut out the bone}
1 Large onion, chopped
3 Tbl chili powder
1 tsp onion powder
1 tsp cumin
1 tsp corriander
1 tsp garlic powder
1 tsp salt
8 oz can tomato sauce
4 oz water
4 oz heavy cream
Cilantro
For Enchilada Assembly:
12 corn tortillas
More Cilantro
Cheese…lots of cheese
How this magic all goes down:
Heat up olive oil in a heavy bottomed ducth oven over med-high heat until shimmering. Brown the beef approx. 4 minutes on both sides. Remove meat and set aside.
Sauté onion in beef drippings until just softened. Then add in all of your spices. Cook until fragrant. Only about a minute.
Stir in tomato sauce, water and cream.
Stir in chopped cilantro. Bring just to a boil.
After 2 hours or so, remove meat from sauce and set aside. Using a colander, sift the sauce into a bowl. Keep all the onion and cilantro goodies. Place the goodies and the meat into a bowl and shred using 2 forks. Mix well.
Pour enough sauce to just cover the bottom of a 13×9 baking dish. Then, heat 2 to 3 tortillas at a time in the microwave, using wet paper towels in between and on top so they do not try out.
Assemble the enchiladas with meat, cheese and more chopped cilantro until all the meat mix is used.
Top with the remaining sauce and cheese…lots of cheese. Cover as much of the tortillas as you can so they do not dry out in the oven. Cover with tin foil {make sure you spray your tin foil w/ non stick spray before!!}. Bake at 350 degrees for 25 minutes. Remove the foil and bake for another 5 minutes…just long enough for the cheese to brown a bit.
