Beef Enchiladas

10 Mar

When I was planning for Mexican Supper Club in October, I referred to the Cooks Illustrated Mexican Edition for some inspiration. I found so many recipes that I ended up using, but this one especially called my name: Beef Enchiladas.

This recipe couldnt have been easier to put together. And note – I used homemade flour tortillas, not the storebought ones in the picture above (recommended over buying storebought tortillas).

The flavor in the sauce is insanely amazing. Never in a million years did I imagine it would be this tasty.

Everyone ate it up like crazy. I had to fend the leftovers off from Beth and save them for Robb. I can not wait to make it again.

Seriously, if you want an authentic and EASY mexican feast, include this in your mealplan. You will not be sorry.

Beef Enchiladas

Ingredients:

  • 3 garlic cloves, minced
  • 3 tblsp chili powder
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 tsp sugar
  • Salt
  • 1.25 pounds top blade steaks (chuck meat)
  • 1 tblsp vegetable oil
  • 2 onions, chopped
  • 1 15-oz can tomato sauce
  • ½ cup water
  • 2 cups Monterey jack (or cheddar cheese) shredded
  • 1/3 cup chopped cilantro
  • ¼ cup chopped canned pickled jalapeno chiles
  • 12 corn or flour tortillas

Directions:

Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in small bowl.

Pat meat dry with paper towels and season with salt. Heat oil in dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate.

Reduce heat to medium, add onions to pot, and cook until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil.

Return meat and any accumulated juices to pot, cover, reduce heat to low and simmer until meat is fall-apart tender, about 1.5 hours.

Adjust oven rack to middle position and heat oven to 350. Strain beef mixture over medium bowl, breaking meat into small pieces, reserve sauce. Transfer meat to bowl and mix with 1 cup cheese, cilantro, and jalapenos.

Spread ¾ cup sauce on bottom of 13×9 inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly and set in baking dish seam side down. Repeat with remaining tortillas and beef mixture. Pour remaining sauce over enchiladas and spread to coat evenly.

Sprinkle remaining cheese over enchiladas, wrap with aluminum, and baked until heated through, 20-25 minutes. Remove foil and continue baking until cheese browns slightly, 5-10 minutes.

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