Last night, I planned to make an enchilada recipe I found in a Cooks Illstrated "Best Of" issue. I made these, and let me tell you, these were the BEST enchiladas I've ever had! Hubby and I about licked our plates!
I cooked the meat for this in my pressure cooker, but I could easily see cooking the meat in a crockpot while you're at work or doing other things. It was a very easy recipe overall. You have to try these!
BTW, these reheat wonderfully!
The BEST Beef Enchiladas
Recipe source: Cooks Illustrated
3-4 cloves of garlic, minced
2 T chili powder
1 tsp ground cumin
1 tsp sugar
1 tsp salt
1 chuck roast, trimmed of fat & cut into large cubes (your choice of size & how much meat you want. Mine was about 2-3 lbs)
2 cups onion, chopped
1 15 oz. can tomato sauce
1 cup of water
½ cup cilantro, chopped
¼ cup chopped pickled jalapeno, minced
2 cups Mexican blend cheese
6-12 flour tortillas, your choice in size
The original recipe called for simmering the meat in a pot till shreddable; however, I made mine in my pressure cooker! This was done in 20 minutes! Of course, you could also do this on the stove or in your crockpot.
In a small bowl, mix the garlic, chili powder, cumin, sugar, and salt; set aside. Over med-high heat, brown the roast cubes in batches in the olive oil till lightly browned. Remove meat from pot and place on a plate. Add onions to pot and sauté till lightly browned, about 5 minutes. Add garlic and chili powder mixture to onions and cook till fragrant, about 1 minute. Add tomato sauce, waterm and return meat with plate juices to pot. Bring to a simmer and cook till shreddable (about 1 ½ hours on stove, or you can do this in your crockpot). For my pressure cooker, I cooked this for 20 minutes.
When finished, remove meat from sauce with a slotted spoon. Reserve sauce. Shred meat and set aside in a bowl. Preheat oven to 350 degrees. Mix cilantro, jalapeno, and 1 cup of the cheese with the meat.
In a casserole dish (your choice of size depending on how many enchiladas you want), spoon enough of the reserved tomato sauce over the bottom to cover well (about ¼ inch). Place a couple of spoonfuls of the meat mixture in one of the flour tortillas, and roll into enchiladas (be sure to fold up the sides while you’re rolling so the filling doesn’t fall out!). Place enchiladas on top of the sauce in casserole dish, seam side down. Repeat for as many you want (this made 6 large enchiladas for us).
Spoon 1 cup of the reserved tomato sauce over enchiladas then sprinkle remaining 1 cup of cheese. Cover with tin foil and bake about 25 minutes. Remove foil and bake an additional 10 minutes, or until browned. Serve with shredded lettuce, sour cream, fresh avocado & extra tomato sauce. Your choice!