Shredded Beef Enchiladas With Red Chili Sauce
From luisascatering 15 years ago
- 240 minutes to make
- Serves 8
I normally always make Chicken Enchiladas with flour tortillas but since my friend Miss "Patoalamantega36" was sick of chicken, I was inspired to try beef for the first time! These tasted very authentic and were delicious. Read more Don't be tempted to use a canned sauce; this homemade sauce blows the can AWAY! ;-) See less
Ingredients
- For Beef: shopping list
- 2 lbs beef chuck roast shopping list
- 3 roasted poblano chilies (skin and seeds removed), finely chopped shopping list
- 1 large sweet yellow onion, chopped shopping list
- 2 tbsp olive oil shopping list
- 1 tbsp chili powder shopping list
- 2 tsp ground cumin shopping list
- kosher salt & freshly ground black pepper to taste shopping list
- 3 cloves garlic, minced shopping list
- 1 large turkish bay leaf shopping list
- 2 cups water shopping list
- a few sprigs of fresh cilantro shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Red Enchilada Sauce: shopping list
- 12 long New Mexico/California dried red chiles shopping list
- 3 cups water shopping list
- 1/4 cup olive oil shopping list
- 1 small sweet yellow onion, finely minced shopping list
- 2 large cloves garlic, finely minced shopping list
- 2 Tbsp. flour shopping list
- kosher salt to taste shopping list
- ground cumin, to taste shopping list
- 2 fresh tomatoes, pureed (or 1 small can organic tomato sauce) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Fresh corn tortillas, each warmed in a pan with a little oil to soften shopping list
- 1 cup grated monterey jack cheese shopping list
- 1 cup grated sharp cheddar cheese shopping list
- chopped green onions shopping list
- fresh cilantro shopping list
- light sour cream shopping list
- homemade guacamole, if desired shopping list
How to make it
- For Beef:
- Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven. Combine seasonings and rub onto the meat thoroughly.
- Heat the olive oil on high heat and sear the meat on all sides. Remove beef to a plate. Sauté the onions in the same pan, return beef to pan and spread the chopped Poblano and garlic over the roast. Add bay leaf and water to cover meat. Top with cilantro. Bring to a boil on stovetop then cover pan and place in oven.
- Cook 3 1/2 - 4 hours, until shreds easily. Note: You can also cook this dish entirely on the stove top or in a crock-pot.
- When beef is done, drain liquid and shred meat with a fork.
- For the Red Enchilada Sauce:
- Remove seeds and stems from chiles and cover with water in a saucepan. Bring to a boil then cover and simmer for about 20 minutes, until chiles are soft and plump. Transfer chiles to blender with 1 cup of the water they simmered in. Blend well to puree. Strain into a bowl and set aside.
- Place oil in saucepan and sauté onion. When transparent, add garlic and sauté for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt, cumin and fresh tomato puree/ tomato sauce. Return to blender and puree again, then return to sauce pan. Simmer covered for at least 30 minutes, while you prepare the other ingredients for enchiladas.
- Assemble:
- In a large casserole dish, ladle enough sauce to just coat the bottom. Place shredded beef in each warmed tortilla, roll and place on sauce in dish. Ladle sauce over the enchiladas, enough to cover (you may have left over sauce, so no worries). Sprinkle all over with cheese and green onion. Cover tightly with foil.
- Bake at 350 degrees for 30 minutes. Uncover and broil until cheese bubbles and browns. Serve with sour cream, gaucamole and garnish with fresh cilantro.
The Rating
Reviewed by 9 people-
This sounds absolutely amazing. Great post and a high 5.
chefmeow
in Garland loved it
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Looks wonderful! I'm a little tired of chicken, myself,lol.
bluewaterandsand
in GAFFNEY loved it
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Tender beef with an array of complimenting herbs and spices onions and chilies make a perfect stuffing not to mention that silky smooth home made sauce, fragrant and bright with plenty of heat to satisfy my craving for capsicum. All come together wi...more
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in loved it
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