Recipe by EdSurly
If your looking for a quick and easy recipe look elsewhere. If your looking for some weight watcher/low cholesterol/low fat/low flavor recipe stick to your rice cakes. If your looking for the best beef enchilada recipe; You've found it! (I'm not biased at all! :p) Now roll your shirt sleeves up and let's get cooking! I've been making and experimenting with this recipe since I was in college 20 years ago. My friends loved them then and family and friends love them now. I'm constantly being asked to make them for special occasions. There the best enchiladas I've ever had and I've had a lot of enchiladas :p I suppose you could decrease the amounts to make a smaller batch but I never have. These are so good and so unhealthy I make them for special occasions only and I never have any left over. I know the quantities are pretty big so if your unsure of how good they will be I would recommend at least halving the recipe for a test batch.
- 2 lbs chuck roast
- 3 (10 ounce) cans Rotel tomatoes & chilies
- 10 -20 ounces chorizo sausages
- 30 corn tortillas
- 4 ounces lard
- 3 (7 ounce) cans chipotle chiles in adobo
- 8 ounces monterey jack and cheddar cheese blend, finely grated
- 2 garlic cloves
- 3 -4 tablespoons chili powder
- 1 (10 ounce) can enchilada sauce, your favorite
- 2 tablespoons flour
Directions See How It's Made
- Slice the roast in a butterfly fashion down the center. Coat the inside with chili powder and the minced garlic along with two cans of whole Chipotle Chili's (keep them whole unless you want more heat).
- Close the roast back up with cooking twine and depending on the fat marbling of the roast (more lard for lean roasts, better marbled roasts may not need any) coat the roast with 1 or 2 tbsp of lard. Apply more chili powder to the outside of the roast.
- Get your slow cooker and add the roast to the cooker along with the cans of Ro-Tel.
- Slow cook 4-5 hours or until done.
- In a large skillet, cook the Chorizo until nice and bubbly. Remove the roast taking care to leave as many drippings in the roaster as you can. We will use these drippings later for the sauce. Cut off and discard the twine and remove the whole Chipotle peppers from the roast and set aside.
- Shred the roast with forks and add to the Chorizo in your large skillet thoroughly mixing the Chorizo into the shredded beef. Turn the heat off and set aside.
- Take the Chipotle peppers that were cooked with the roast and slice them into strips removing the seeds if desired and set aside. You will add these strips into the enchilada's later. Leaving the seeds of these Chipotle's will add some heat but not a lot in my opinion. I usually just remove "most" of the seeds. Open the other can of Chipotle's and slice those into strips as well, keeping all the seeds intact for a hot and spicy pan of enchilada's or removing them for a mild pan.
- The next step is to fill the corn tortillas with our shredded beef mixture. Before we do that we must prepare the tortillas. To do that you need another small skillet. Put a large enough quality of lard into that skillet to cover a tortilla and heat to a low frying temperature. I don't know what that temperature is, but I know it when I see it! You will submerge each corn tortilla in the lard with a fork until pliable/limp. You must do this one at a time as the tortillas need to be filled and rolled while piping hot. Submerge the tortilla with a fork for no longer than 10-15 seconds depending on the heat of the lard. Remove the tortilla and drain over the skillet for a bit. If this step is skipped or not done properly your tortillas will break, nobody wants broken tortillas!
- Take the hot tortilla and add the shredded beef mixture with a strip or two of Chipotle peppers and a generous pinch of shredded cheese. Roll the (now fat) tortilla and lay in your casserole dish flap side down.
- Repeat that step another 20 or 40 times -- depending of course on the size of your roast you started with -- and how many you immediately scarf down! I usually have to eat 2 or 3, you know -- just to test them out.
- Once you have your dishes full of enchiladas liberally apply the shredded Monterrey Jack/Cheddar cheese to the top of the enchiladas. Don't get too carried away though, the flavor people want is the filling and too much cheese will overpower that. Put in an oven at 350 till the cheese has melted. As the cheese melts it's time to work on the sauce.
- Strain the drippings from the roast removing and setting aside the pieces of chilies, tomatoes and any other bits of stuff in the drippings leaving only the fat and flavor. Make a rue with the flour from these drippings adding lard in order to increase the size of the mixture if needed or wanted. Once you have a nice rue, not too dark though -- mix in a couple cups of water to thin the sauce. Add liberal amounts of chili powder and mix the bits from the roasting pan you removed and set aside earlier. Test and add salt to taste -- it will be fantastically flavorful.
- But, and this is a big but (not to be confused with butt -- although if you eat these more than a couple times a year you will have a big butt!) there is rarely enough sauce to cover all the enchiladas. It's a good idea to have a can of red or green enchilada sauce as a stand by. It won't be used until all this sauce is gone though! I don't add the sauce to the enchiladas in the dish, I serve it separately so that everyone can add as much or as little as they like.
- I hope you enjoy the enchiladas!