THE BEST AUTHENTIC BEEF ENCHILADAS
These meat enchiladas are
Mexican solace food at its best. Destroyed meat stews in a custom made red
enchilada sauce for extreme flavor, at that point is blended in with jalapenos,
cheddar, and cilantro. Moved up in tortillas and beat with more sauce and cheddar,
these enchiladas are sheer flawlessness. It's a great formula that merits a
spot in everybody's supper pivot.
Two hamburger enchiladas on
a plate, with a fork, cut into one.
Who else gets injured with
uncertainty when attempting to pick a café for supper out? Do you head to an
old top choice, take a stab at something new that you've heard only raves
about, or do you make an effort in obscurity at a spot that interests you yet
you know nothing about?
At the point when I can't
choose, my default choice is either a spot where I can get an awesome burger
or… Mexican! I think that its difficult to turn out badly with supper when it
begins with a gigantic complimentary crate of new tortilla chips and salsa,
guac or queso to dunk them in. I don't have a steady go-to arrange, yet I have
never under any circumstance been frustrated with credible enchiladas – they're
generally a grand slam.
While true blue destroyed
meat enchiladas don't rush to make at home, however, they ARE simple, and 100%
worth your time once you taste them.
A long, quite a while back,
I was on a fajita/enchilada kick, where I would fundamentally make the filling
for chicken fajitas (chicken, onions, peppers, now and then mushrooms), at that
point move it up in tortillas and prepare it in a dull, sorry-tasting enchilada
sauce. (What was I thinking?!)
My preferences have
unquestionably developed throughout the years, with the goal that wasn't going
to cut it for me any longer. When I read this enchilada formula, I realized it
was past promising. While the cooking time is protracted, it doesn't require a
lot of exertion and it has an incredible, true flavor. The sauce makes it!
HOW TO MAKE AUTHENTIC BEEF ENCHILADAS
Here’s a quick review of how we’re
going to make these amazing enchiladas:
1. Sear
chuck steaks until well browned on each side.
2. Saute
onions with a seasoning mixture that includes garlic,
chili powder, cumin, coriander, sugar, and salt.
3. Add
tomato sauce and water and bring to a boil, return the
meat to the pan and simmer until the beef is fall-apart tender.
4. Strain
the sauce, then shred the beef and mix with shredded
cheese, jalapenos, and cilantro for the filling.
5. Assemble
the enchiladas, pour over more sauce and top with more
shredded cheese.
6. Bake until
the cheese is golden brown, then dig in!
So to recap – not quick, but
absolutely worth it, and you can make the components ahead of time (see recipe
notes!).
My husband and I polished off half
of this pan between the two of us during a Sunday afternoon of
football-watching, and I think we were both secretly jockeying for leftovers
the next day. This recipe has definitely earned itself a spot in my list of
favorite go-to recipes and is absolutely one that I will be making again and
again.
If you love Mexican food, you need
to have these enchiladas in your rotation!
INGREDIENTS:
- ·3 cloves garlic (minced)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- · 2 teaspoons ground coriander
- ·1 teaspoon granulated sugar
- · 1 teaspoon salt
- · 1¼ pounds boneless chuck steaks (trimmed of fat)
- 1 tablespoon vegetable oil
- · 2 yellow onions (finely chopped)
- 15 ounce can tomato sauce
- ·½ cup water
- ·4 ounces Monterey Jack cheese (shredded, divided
- 4 ounces sharp cheddar cheese (shredded, divided)
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapeños
- 126-inch corn tortillas
DIRECTIONS:
1. In
a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar
and salt.
2. Heat
the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the
meat with salt and cook until browned on both sides, about 6 to 8 minutes.
Remove the meat to a plate.
3. Reduce
the heat to medium, add the onions to the pot and cook until golden brown,
about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1
minute. Add the tomato sauce and water and bring to a boil. Return the meat and
any accumulated juices to the pot, cover, reduce the heat to low, and simmer
until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat
oven to 350 degrees F.
5. Strain
the beef mixture over a medium bowl. Transfer the meat and any other solids to
a separate medium bowl and break the beef into small pieces. Mix together with
half of the shredded cheeses, the cilantro and the jalapeños.
6. Spread
¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the
tortillas according to package directions to soften. Spread about ⅓
cup of the beef mixture down the center of each tortilla, roll up tightly, and
place in the baking dish seam-side down. Pour the remaining sauce evenly over
the enchiladas and spread to ensure that all of the ends are covered in sauce.
7. Sprinkle
the remaining cheese over top of the enchiladas, cover the baking dish with
foil and bake for 25 minutes. Remove the foil and continue to bake until the
cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight
container in the refrigerator for up to 3 days.
RECIPE NOTES:
Make-Ahead:
The beef filling and sauce can be prepared through step #5 and refrigerated in
separate containers for up to 2 days. Prepare the rest of the recipe as
directed, increasing the covered baking time by 5 minutes.