RECIPE FOR BEEF ENCHILADAS (TO DIE FOR!!)

RECIPE FOR BEEF ENCHILADAS (TO DIE FOR!!)
Hold on to your hats! Today we are talking beef and a recipe for Beef Enchiladas that is so good, you may just make it twice in a week! You are going to want these on your plate and in your belly as soon as possible!
RECIPE FOR BEEF ENCHILADAS (TO DIE FOR!!)
PREP TIME 25 mins
COOK TIME 4 hours
TOTAL TIME 4 hours 25 mins
Author: Colleen Kennedy
Serves: 6

INGREDIENTS
  • 4-6 pound Chuck Roast
  • Kosher salt & pepper
  • Your Favorite Rib Rub (Mine is Bronzeville Rub) or see Notes for a DIY
  • 2 TBS tomato paste
  • 1 cup beef broth
  • 3 cloves garlic or 2 TBS garlic paste
  • ½ cup water
Sauce
  • 1 TBS grapeseed or olive oil
  • 3 large cloves garlic minced
  • 1 cup diced Vidalia onion
  • Juice/sauce from your baking dish after meat is cooked meat
  • The rest of your 6 oz can of tomato paste
  • ½ cup beef stock
  • 1 chile and 1 TBS sauce from a can of Chipotles in Adobo (this is hot stuff, be careful)
  • 1 TBS sugar
  • 1 cup beef broth
  • 1 4.5 oz can diced green chilies
  • ½ tsp cumin
  • Additional S&P if needed.
  • Shredded Monterey Jack or Pepper Jack Cheese
  • Cilantro, parsley and or scallions for garnish
INSTRUCTIONS
  1. Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
  2. Preheat oven to 350 degrees.
  3. In a bowl, whisk 1 can of tomato paste and 2 cups beef broth. Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper.
  4. Place meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
  5. Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
  6. In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
  7. Add in the sauce/drippings from your meat.
  8. Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
  9. Bring to a boil, lower and let simmer for 10 minutes.
  10. Taste and adjust to your liking.
  11. Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
  12. WHen ready to assemble enchiladas, preheat your oven to 350 degrees.
  13. In a baking dish, ladle some of the sauce.
  14. One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
  15. Top with more sauce and more cheese (as much or as little as you like).
  16. Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
NOTES
After tasting your sauce, if you want more heat free to add cayenne or more of the chili in adobo sauce. Just be careful...That sauce is potent.
If you find the sauce too spicy, add some water.
make your own rub by combining 2 TBS Kosher Salt, 2 tsp brown sugar, 1 tsp black pepper, 1 tsp red pepper flakes, 1 TBS paprika ¼ tsp cumin and ½ tsp nutmeg. Blend and use as rub.
This sauce is so scrumptious, use it on meats, fish or rice if you have any leftover.
Enjoy!!

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