Thursday, 28 September 2017

Beef Enchiladas

If you're new - welcome!  Thank you for visiting my little corner of the internet.

If you're a regular visitor to this blog, then you know all about my love for Tex-Mex and Mexican food. 

Now - stay with me because this recipe is a little.....  long.  But beyond worth it.

Gather up all the makings and lay 'em out.  Take their picture if it pleases you.    

You're going to make your OWN enchilada seasoning.  None of this "store bought" business.  I believe we've discussed this before.  However - there are some instances where I use it - so I hold no judgement. 

But in this case - it makes all the difference.  So do it.

Then, you're going to sear and cook the beef steak on both sides.  Make sure you season with salt too.

Once the beef is browned, remove it and toss in the onions and cook them until they are golden and browned.

Then add in the seasoning you made.  Stir it around and get the onions all coated in the seasoning mix.

Next, you're going to add the tomato sauce and water.  Bring to a boil.

Return the beef to the pot, make sure you add in any of the juices that have seeped off the beef.

Simmer on low heat for 1 1/2 hours until the steak shreds easily.  Pour the liquid through a strainer and remove the solids to a separate bowl and shred the beef.  Do not dispose of the liquid!

Add the jalapenos to the beef.

Add the cilantro.

And half the shredded cheese and stir everything together.

Pour some of the reserved liquid into the bottom of a 9 x 13 baking dish.|

Microwave the tortillas wrapped in damp paper towel to soften them.  Spread 1/3 cup of beef in the soft tortilla, roll up, and place seam side down in the baking dish.

And continue until all the beef is gone.

Like so.

And cover with the remaining sauce.

And sprinkle with the remaining cheese.  Bake.

These enchiladas were SO good that we could barely wait to break into them.

I topped them with lettuce and sour cream.  The heat in the enchiladas was just so that this was an important topping!  It truly just jacked up the flavor points.

I loved that these felt and tasted like authentic Mexican food!  They weren't heavy at all and were totally filling.  Normally, I made a red Mexican Rice when I do Tex-Mex, but for these, I wanted something lighter and fresher, so I chose a cilantro lime rice.  And it was perfect.

I would have also been happy to add refried beans to the plate too.

They also make incredible leftovers.  Because I think the flavor melds even more.

Michelle, from the Brown Eyed Baker, notes that this can be made ahead of time - so if you want to plan it for company, but want to save your energy to focus on your friends, you totally can.

Michelle's note says to cook the beef as described and then separate the liquid and the beef and store them separately for up to 2 days.  I would totally do this!

I hope you enjoy this as much as I did!!

Beef Enchiladas

3 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon granulated sugar
1 teaspoon salt
1 1/4 pounds boneless chuck steak, trimmed of fat
1 Tablespoon vegetable oil
2 yellow onions, finely chopped
1 15-ounce can tomato sauce
1/2 cup water
4 ounces Monterey Jack cheese, shredded and divided
4 ounces Medium (or Sharp) Cheddar cheese, shredded and divided
1/3 cup chopped fresh cilantro
1/4 cup chopped pickled jalapenos
12 6-inch corn tortillas
  1. In a small bowl, add the garlic, chili powder, cumin, coriander, sugar, and salt.  Stir until well combined.
  2. In a heavy pot (or Dutch oven) over high heat, add the vegetable oil and heat until shimmering.  Add the steak and brown both sides, about 6 to 8 minutes.  Remove the steak to a plate and set aside.
  3. Lower the heat to medium.  Add the onions and cook until they are softened and golden, about 5 minutes.  Add the garlic mixture, stir until the onions are coated and the mixture is fragrant.
  4. Pour in the tomato sauce and water and bring to a boil.  Add the beef and any juices that have accumulated.  Cover the pot, reduce the heat to low, and simmer for about 1 1/2 hours, until the meat is tender and can be pulled apart easily.
  5. Strain the solids through a fine mesh strainer, reserving the liquid.  Transfer the beef and the rest of the solids to a bowl and shred the beef.
  6. Add the jalapenos, cilantro, 2 ounces of Monterey Jack, 2 ounces of Cheddar cheese, and stir together.
  7. Preheat the oven to 350 degrees F.
  8. Pour 3/4 cup of the reserved liquid into the bottom of a 9 x 13 baking dish.
  9. Wrap a few tortillas in damp paper towel and microwave for a few seconds until softened (according to package directions). 
  10. Spread 1/3 cup of the beef mixture down the centre of each softened tortilla, roll up, and place seam side down in the baking dish.  Repeat, working two or three tortillas at a time, until all the beef is used up.
  11. Pour the remaining sauce over top of the enchiladas, making sure that the tops and the ends of the tortillas have sauce on them. 
  12. Sprinkle with the remaining cheeses.
  13. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.  Remove the aluminum foil and cook for another 5 to 10 minutes, until the cheese is golden.
Leftovers can be stored in the fridge for up to 2 days.
Most of this recipe can be made in advance.  Follow the recipe up to step 6.  Keep both bowls of liquids and solids in the fridge for up to 2 days.  Then pick up the process from step 7, and increase the initial baking time by 5 minutes.

Source:  Brown Eyed Baker

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