Recipe

Shredded Beef Enchiladas With Red Chili Sauce Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 9 months, 1 week ago 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. Don't be tempted to use a c... More Prep:30m Cook:240m Servings:8	Luisascater
	mexican beef enchiladas red chili

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Ingredients

For Beef:

2 lbs beef chuck roast

3 roasted Pasilla chilies (skin and seeds removed), finely chopped

1 large sweet yellow onion, chopped

2 tbsp olive oil

1 tbsp chili powder

2 tsp ground cumin

kosher salt & freshly ground black pepper to taste

3 cloves garlic, minced

1 large turkish bay leaf

2 cups water

a few sprigs of fresh cilantro

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For the Red Enchilada Sauce:

12 long New Mexico/California dried red chiles

3 cups water

1/4 cup olive oil

1 small sweet yellow onion, finely minced

2 large cloves garlic, finely minced

2 Tbsp. flour

kosher salt to taste

ground cumin, to taste

2 fresh tomatoes, pureed (or 1 small can organic tomato sauce)

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Fresh corn tortillas, each warmed in a pan with a little oil to soften

1 cup grated Monterey Jack cheese

1 cup grated sharp cheddar cheese

chopped green onions

fresh cilantro

light sour cream

homemade guacamole, if desired

Directions

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.

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Comments

chefmeow 9 months, 1 week ago said:
This sounds absolutely amazing. Great post and a high 5.

bluewaterandsand 9 months, 1 week ago said:
Looks wonderful! I'm a little tired of chicken, myself,lol.

trigger 9 months, 1 week ago said:
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 with soft corn tortillas and the cheesy topping make my mouth water for more.
Five forks and a big smile:)

juels 9 months, 1 week ago said:
Oh, you are making me so hungry right now! These sound like a 5-star beef enchiladas and I can't wait to try them!

barbiemensher 9 months, 1 week ago said:
Another stunner! May I make a suggestion? Anytime you want to make a Mexican-inspired dish taste truly authentic, whip up the following: 1 large (8 inch) piece of canela (or 2 cinnamon sticks), 10 cloves and 10 black peppercorns. Grind to a fine powder. This spice combo is the basis of just about all Mexican fare. Add 1-2 tsp to your onions while they sauté to allow the spices to bloom in the oil. The second you smell them you'll be transported south of the border. Thanks for this recipe!

lunasea 9 months, 1 week ago said:
Your enchiladas look and sound delicious - and the fun part for me, besides having your recipe to use - is that I have everything to make these except the roast and the avocados to make the homemade guacamole. I love chiles and the fact that you make homemade enchilada sauce piques my interest. That is what I am all about - authentic, homemade goodness. I plan to try these soon and I'll be back. Thank you! Great pic, too.

jimrug1 9 months, 1 week ago said:
WOW!! DeJaVu!! Your right Luisa... Our minds are definitely on the same page... ;-)~ I would not change a thing girl!! High 5 for this great recipe...

linda2230 8 months, 3 weeks ago said:
All I can say is that I agree with the comments above. Wonderful recipe! Thank you! ~~~ ;-) Judy

patoalamanteca36 8 months ago said:
Mmm yes these were delicious.. as Miss Thang. or Liusa was generous enough to make some for me as well. I myself have only made chicken enchiladas.. or ground beef, but her shredded beef.. version really hit the spot..

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