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!!!

Comments

author
erisraven made it!(author)2009-03-02

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

author
canida made it!(author)2009-02-24

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

author
aliceownsj00 made it!(author)2008-09-09

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

author
topazeyes made it!(author)2008-02-28

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.

author
oncex made it!(author)2008-06-04

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.

author
topazeyes made it!(author)2008-06-06

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?

author
%21Andrew_Modder%21 made it!(author)2008-02-29

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

author
oncex made it!(author)2008-06-04

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

author
topazeyes made it!(author)2008-03-02

I've never eaten pork enchiladas

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%21Andrew_Modder%21 made it!(author)2008-03-03

oh r u missing out!

author
oncex made it!(author)2008-06-04

PLEASE do not use flour tortillas the taste is not as good as if you buy smaller corn tortillas. You can make your enchiladas any way you want but you never use flour tortillas. I know is an american thing big is good but in this case smaller corn tortillas have better taste. Corn tortillas are in different sizes and you probably will find the 6 inch diameter tortilla more useful for enchiladas. I see that you have the method right and you might want to show a picture of the peppers because those are easy to get mixed up with other types. I used to find those peppers in the Asian section in some store in Poland, so maybe here in the US you can also find them there if you don't find them in other sections of the store. If you can't find the cheese like the one on the picture, you can use mozzarella cheese (don't use Monterey jack) and then add some feta cheese once it comes out of the oven. But I'm sure that cheese on the picture has a lot of taste.... nice taste :)

author
xtank5 made it!(author)2008-04-28

TURN OFF THE caps.

author
%21Andrew_Modder%21 made it!(author)2008-02-29

im hungry 4 mexican now =(...

author
Yerboogieman made it!(author)2008-03-02

dont go to taco bell

author
Yerboogieman made it!(author)2008-03-02

i love making homemade food with my dad, especially tacos, enchiladas, fajitas, curry, london broil, Mongolian beef, soup, stew, ribs, and cube steak guacamole hamburgers...really good nice stuff

author
Doctor+What made it!(author)2008-02-28

Great job! One question: Where would I get the cheese? We have a fiesta foods in our city, could I get it there?

author
mollypierucci made it!(author)2008-02-28

most grocery stores have a spanish section, you could probably get it at any latin market, or just use your favorite melting cheese- any white cheese is good.

author
Doctor+What made it!(author)2008-02-28

Thanks alot! For the advice and the Instructable!!

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