BEEF ENCHILADAS

5,736

43

18

Posted

Introduction: BEEF ENCHILADAS

TRADITIONAL PULLED BEEF ENCHILADAS THAT ARE YUUUMMMMMYY!
this is a DAY LONG process, so if you dont enjoy hanging around the house while listening to dark progressive house and focusing on the same task for at least that long, DONT BOTHER...

Step 1: GATHER INGREDIENTS

-2 TOMATILLOS
-4 LARGE RED TOMATOES
-1 LARGE ONION
-2 LB BEEF ROAST ( I USE CHUCK ROAST )
-1 BIG BAG DEHYDRATED RED PEPPERS (THIS CAN BE ANY DEHYDRATED PEPPERS YOU PREFER, I LIKE THE SMALL RED ONES, SPICY!)
-10 FLOUR OR CORN TORTILLAS
-1 BUNCH OF CILANTRO
-24OZ WHITE CHEESE OF YOUR CHOICE ( I USE BABY ANEJO ENCHILADO MEXICAN STYLE FARMER'S CHEESE)
-2 TBS GARLIC SALT
-2 TBS OIL
-2 TBS CUMIN

Step 2: COOK THE BEEF

SIMMER THE BEEF ON LOW/MEDIUM HEAT FOR 3 HRS.
ADD A HANDFUL OF THE RED PEPPERS ONE HOUR IN.
POUR AS MANY OF THE REMAINING PEPPERS AS YOU CAN HANDLE INTO A SEPERATE PAN OF BOILING WATER AND BOIL UNTIL SOFT. (ABOUT 30 MINS)THE AMOUNT OF PEPPERS WILL DETERMINE HOW SPICY THE SALSA IS. I USE ABOUT 6 BOILED SMALL RED PEPPERS.
REMOVE THE BEEF WHEN FINISHED AND PULL APART WITH A FORK.
STIR IN CHOPPED ONION.

Step 3: MAKE THE SALSA

TO A BLENDER, ADD TOMATILLOS, TOMATOES, ONION, CILANTRO, CUMIN, AND A LITTLE GARLIC SALT. ADD BOILED RED PEPPERS AND LIQUIFY.
POUR SALSA INTO A PAN AND SIMMER FOR 15-20 MINUTES.

Step 4: PREPARE TORTILLAS

HEAT OIL IN A PAN, AND ADD TORTILLAS ONE BY ONE FOR ABOUT 10 SECONDS EACH SIDE.
DO THIS UNTIL ALL TORTILLAS ARE FRIED, A LITTLE CRISPY, LIGHT BROWN.

Step 5: MAKE THE ENCHILADAS

POUR ABOUT 1/4 CUP OF THE SALSA INTO THE BOTTOM OF A BAKING PAN, SET ASIDE.
DIP EACH FRIED TORTILLA INTO THE SIMMERING SALSA AND MOISTEN EACH SIDE CAREFULLY. PLACE ON A SEPERATE PLATE.
ADD BEEF AND CHEESE TO MOISTENED TORTILLA AND ROLL UP.
ARRANGE IN BAKING DISH.
TOP THE ENCHILADAS WITH REMAINING SALSA AND SPRINKLE WITH CHEESE.
BAKE 350 FOR 20 TO 30 MINUTES, UNTIL BUBBLY AND CHEESE IS MELTED.
EAT AND TRY NOT TO BURN YOUR TONGUE TASTELESS!!!

Share

    Recommendations

    • Science of Cooking

      Science of Cooking
    • Microcontroller Contest

      Microcontroller Contest
    • Spotless Contest

      Spotless Contest
    user

    We have a be nice policy.
    Please be positive and constructive.

    Tips

    Questions

    18 Comments

    I do something similar, but I crockpot the meat overnight to cut the prep time. YMMV.

    How about using a pressure cooker for the beef to speed the process up?

    mmm those look yummy. I make them the cheap quick way, but I'm not too fond of them to make them, if I did it this way I might make them more often lol

    Nice. I will try it that way one of these days. I just us chili powder instead of the red peepers and ground beef instead of the roast. It cooks faster. You'll be done in now time.

    mmmm... ground beef taste awful and doesn't have the juicy taste of the beef like she's using. I don't really like any type of enchilada but this meal should be about taste not how fast you can prepare it. Otherwise you can just buy frozen tacos, dip them in sauce, add some cheese and in five minutes you have your enchiladas.

    I guess it's a regional thing, because here in South Texas we use ground beef and it does not taste awful for most people here. and no it's not the same as frozen food. Anyway, if you don't like enchiladas you really shouldn't be commenting on this post and ridicule someone else's input. I mean how did you even come to this post if you don't even like them?

    i dont know about ground beef! if anything honestly i would use pork :-)

    Try chicken (with cooked potatoes and carrots), is much healthier and is more traditional than pork or beef.

    I've never eaten pork enchiladas