1/1 Photo of Shredded Beef Enchiladas
2 hrs 20 mins
your time is well rewarded with this easy recipe.
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Units: US | Metric
- 2 lbs flank steaks or 2 lbs skirt steaks or 2 lbs smoked beef brisket
- shredded cheese (cheddar, Colby, Monterey Jack or whatever you prefer)
- 12 corn tortillas (6-inch or 7-inch diameter)
- 2 tablespoons minced fresh garlic
- 1/8 cup chopped chipotle chiles or 1/8 cup ancho chili
- 1 (7 ounce) can green chilies
- 1 pint onion, chopped
- 1 teaspoon cumin seed
- 2 tablespoons chili powder
- 1 1/2 cups beef stock
- 3 tablespoons red wine vinegar
- 1/4 cup water
- 1Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
- 2Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
- 3Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
- 4Enchilada Sauce:.
- 55 Tbs. white flour.
- 65 Tbs. cold water.
- 71/3 teaspoons sugar.
- 81 pinch ground cinnamon (less than 1/16 tsp.).
- 93/4 teaspoons salt.
- 102 heaping teaspoons garlic powder (with no salt added).
- 111 teaspoons ground cumin.
- 124 Tbs Chili Powder.
- 132 cups chicken broth.
- 14makes about 2 cups.
- 15In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
- 16any bitter taste from the chili powder).
- 17Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
- 18While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
- 19With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
- 20After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
- 21After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
- 22Turn off the heat, this enchilada sauce recipe is done.
- 23If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
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Nutritional Facts for Shredded Beef Enchiladas
Serving Size: 1 (716 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 696.9
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 8.8 g
- Cholesterol 154.2 mg
- Sodium 1508.2 mg
- Total Carbohydrate 61.6 g
- Dietary Fiber 11.4 g
- Sugars 8.3 g
- Protein 60.9 g