Description
Savory shredded beef enchiladas showcase Mexican culinary heritage with tender meat wrapped in corn tortillas. Rich sauce and melted cheese complete this comforting classic that will satisfy any dinner craving.
Ingredients
Scale
- 2 lbs (0.9 kg) chuck roast (or brisket)
- 2 cups (480 ml) shredded cheese (cheddar, monterey jack, or mexican blend)
- 10 small corn tortillas (or flour tortillas)
- 2 cups (480 ml) red enchilada sauce
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) tomato sauce
- 3 cloves garlic, minced
- 1 small onion, diced
- ¼ cup (60 ml) chopped fresh cilantro
- 2 tbsps lime juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp chili powder
Instructions
- Meat Preparation: Massage beef with a zesty spice blend of salt, pepper, cumin, paprika, oregano, and chili powder, ensuring thorough coverage.
- Searing Technique: Heat olive oil in a skillet over medium-high heat and sear seasoned beef, creating a caramelized exterior by browning each side for optimal flavor development.
- Aromatic Enhancement: Add diced onions and minced garlic to the skillet, releasing their fragrant essence and deepening the dish’s complexity.
- Braising Process: Pour beef broth, tomato sauce, and lime juice into the skillet, transforming the liquid into a rich braising medium; reduce heat and simmer covered for 3-4 hours (or use slow cooker for 8 hours) until meat becomes supremely tender.
- Meat Shredding: Delicately pull apart the cooked beef using two forks, creating fine, succulent strands and reintegrating them into the remaining sauce to ensure each morsel is thoroughly coated with the flavor-packed liquid.
- Enchilada Assembly: Warm tortillas, fill with shredded beef, roll tightly, and arrange in a baking dish; generously cover with enchilada sauce and sprinkle with cheese.
- Final Baking: Preheat oven to 375°F and bake enchiladas for 20-25 minutes until cheese melts and edges become golden and crispy, finishing with a garnish of fresh cilantro and sour cream.
Notes
- Meat Selection Matters: Choose chuck roast or brisket for maximum tenderness and rich flavor, as these cuts break down beautifully during slow cooking.
- Seasoning Strategy: Toast dry spices briefly in the skillet before adding meat to intensify their aromatic compounds and deepen overall taste profile.
- Low and Slow Technique: Maintain a consistent, gentle simmer to prevent meat from becoming tough; lower temperatures ensure melt-in-your-mouth texture.
- Sauce Balance Trick: Reserve some cooking liquid after shredding to prevent dry enchiladas, using the concentrated sauce for extra moisture and flavor enhancement.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg