Sunday, August 21, 2011

Beef Enchiladas with Homemade Red Sauce

As I have said before...I love mexican food! I always make extra to freeze or have for leftovers the next day. I usually make chicken enchiladas, but decided to brave the beef ones today. This recipe came from one of my most favorite web sites: . She never disappoints and I love to play around with her recipes

Shredded Beef Enchiladas with Homemade Enchilada Sauce:

Recipe adapted slightly from For the Love of
2 tbsp canola oil (divided)
2 lb lean chuck roast (I get mine from Costo...they are the best and shred the best when cooked this way!
1 sweet yellow onion, to taste
1 1/2 tbsp chili powder (plus some to season roast)
1 1/2 tsp cumin (plus some to season roast)
1 tsp coriander (plus some to season roast)
1/2 tsp dried oregano (plus some to season roast)
1/2 tsp honey
Sea salt and freshly cracked pepper, to taste (plus some to season roast)
3 cloves of garlic, minced
2 cups of beef broth
2 15 oz cans of diced tomatoes
Preheat the oven to 325 degrees.

Heat 1 tablespoon of canola oil in a large Dutch oven over medium high heat. Sprinkle a bit of chili powder, cumin, coriander, oregano, sea salt, and freshly cracked pepper on both sides of the roast. Once the pan is hot, add the roast and sear for about 3 minutes on each side. Remove from the pan and set in crock pot preheated to low.
Heat the remaining tablespoon of canola oil in the Dutch oven over medium heat. Add the onion and cook until tender, about 5-6 minutes, make sure you scrape up the browned bits off the bottom of the pan. Add the minced garlic, chile powder, cumin, coriander, oregano, and honey then stir constantly for 1 minute. Add beef broth and diced tomatoes. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 15 minutes.
After the sauce has simmered for 15 minutes, add to the meat in the crock pot and cover. Cook on low for 6-7 hours or on high for 3-4 hours. When meat is tender and will shred with a fork, remove from corckpot. take the remaining sauce and blend the sauce with a blender until smooth.(BE CAREFUL, IT IS HOT! and you don't want hot liquid squirting out of your blender onto your face!!)  Taste and re-season if neeeded.
Shred meat with forks.
If the sauce is too thick, add a bit more beef broth and stir to combine (I added about 1/2 cup).

Other Ingredients:
Corn tortillas
Monterey Jack cheese, shredded
Cilantro, chopped
Sour cream
Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat a 9x13 baking dish with cooking spray then pour some enchilada sauce over the bottom. I used about 1/4 cup of sauce and spread it around. Take a corn tortilla and spoon shredded beef along the center, sprinkly some of the monterey jack cheest over top and then roll and place into the pan. Repeat until finished. Add the rest of the enchilada sauce over the enchiladas. Top with cheese then cover with tinfoil and place into the oven.
Bake for 25 minutes then remove the tinfoil and continue to bake for 5 more minutes or until the cheese is melted. Remove from the oven and sprinkle the top with green onions. Serve with sour cream. Enjoy.

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