Category : Beef

Ingredients

• 15-20 corn tortillas

Filling:

• 1 pound ground beef
• 4 tbsp taco seasoning
• 1/4 c monterrey jack cheese, shredded
• 1/4 cup cheddar cheese, shredded

Sauce:

• 4 tbsp butter
• 6 tbsp all-purpose flour
• 4 cups unsalted beef broth
• 1 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp chili powder
• Pinch of black pepper

Instructions

1. Preheat oven to 350 degrees F and grease a 9″x13″ casserole dish.
2. Cook ground beef with the taco seasoning until completely cooked with no pink showing. Transfer to a bowl and set aside.
3. Heat sauté pan over medium heat. Add butter and melt completely.
4. Sprinkle the flour over the melted butter and whisk to form a roux. Cook for 2-3 minutes.
5. Add beef broth a splash at a time, whisking thoroughly after each addition until all the broth has been incorporated.
6. Add the remaining sauce ingredients and cook for 7-10 minutes, stirring occasionally and allowing to thicken.
7. Add just enough sauce to the casserole dish to thinly coat the bottom.
8. Add the cheeses to the beef mixture and stir.
9. Heat the tortillas:
   • Separate the tortillas into stacks of 6.
   • Wrap each stack of 6 in damp paper towels.
   • Microwave each stack on a plate for 1 minute.
10. One at a time, add about 2 tbsp of filling to a tortilla and roll tightly. Then place seam-side-down in the casserole dish. Place them side-by-side in a single layer.
11. Pour remaining sauce evenly over the enchiladas then sprinkle with extra cheese.
12. Cover with foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 15 minutes.

Comments

Source: The Anthony Kitchen Tex-Mex Beef Enchiladas Recipe

Amounts are still being tested for this recipe. Superscripts refer to notes at the bottom of the post.

Ingredients

• 2-3 pound chuck roast
• 2 cups beef broth
• 2 tbsp Tomato paste¹
• 2 tbsp Chipotle paste or 8-15 dried chiles²
• 4-6 cloves garlic³, peeled
• Taco seasoning OR homemade seasoning with the following ingredients:⁴
  • Salt
  • Pepper
  • Cumin
  • Smoked paprika
  • Pinch of cinnamon
  • Bay leaves
  • Cloves
• For final preparation and toppings:
  • Olive oil
  • Corn tortillas
  • Shredded cheese
  • 1-2 limes
  • 4 tbsp chopped cilantro

Instructions

1. Sear chuck roast in a pan until there is a good crust on all sides.
2. Place roast in crockpot / slow cooker.
3. Add broth, tomato paste, chili or chili paste, garlic, and seasoning to the crockpot / slow cooker.
4. Cook on low until the meat is tender, 6-8 hours.
5. Hand shred the meat and remove gristle and fat.
6. Strain broth to remove debris.
7. Heat oil in a pan.
8. For each tortilla, dip in the broth mixture from the slow cooker, place in oil. Top with cheese and the shredded meat. Squeeze fresh lime juice on it. Add cilantro. Fold over and cook until the outside is crispy.

General Notes

• If the broth comes out too salty or too thick, add water and heat back up.
• Traditionally there is also one onion in the broth with the meat, and extra raw onion is used as a topping at the end, but we don’t eat onions in this house.
• Use leftover broth to dip the birria tacos in.

Ingredient measurement notes

1. First time we made this, we used a full can, which was way too much.
2. The listed amount of dried chiles is good, gives quite a kick. Could use less for milder flavor. If using paste instead of dried chiles, suggested portion is an untested guess.
3. Untested amount; did not add first time.
4. Used 1 packet of taco seasoning first time. No suggested portions yet if we mix our own.

Comments

Source: word of mouth from a friend