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Best Beef Enchildadas

A friend of mine is a wonderful cook despite her protests to the contrary.  I took this Enchilada recipe directly from her after enjoying the dish many times at her house.

The beef does require a long cooking time.  You can cook on the stove top in a Dutch oven or in a slow cooker, on the low setting.  If you think of the meat portion of the dish like a stew with Mexican spices it may be a little less intimidating.

For a large group, Enchiladas make a great choice because the red Enchilada sauce can be prepared up to three days before serving, and the meat can be cooked one day before.  The flavors are often even better when everything has stewed nicely together.

Best Beef Enchildadas

A friend of mine is a wonderful cook despite her protests to the contrary.  I took this Enchilada recipe directly from her after enjoying the dish many times at her house.

The beef does require a long cooking time.  You can cook on the stove top in a Dutch oven or in a slow cooker, on the low setting.  If you think of the meat portion of the dish like a stew with Mexican spices it may be a little less intimidating.

For a large group, Enchiladas make a great choice because the red Enchilada sauce can be prepared up to three days before serving, and the meat can be cooked one day before.  The flavors are often even better when everything has stewed nicely together.

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Ingredients

Recipe serves: 6-8
enchilada sauce
4 tablespoons vegetable oil (canola/rapeseed)
4 tablespoons plain flour (gluten free is an option), this is to thicken
5 teaspoons chili powder
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin seeds
2 teaspoons ground coriander
6 tablespoons tomato paste
1 1/2 teaspoon kosher/coarse salt
4 cups canned chopped tomatoes
4 cups beef stock
beef
6 cups enchilada sauce
3 pounds boneless chuck steak, cut into 4 large chunks, fat removed (sirloin an option)
2 tablespoons vegetable oil
3 large onions, finely chopped- about 3 cups
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
18 corn tortillas, I like to use the corn/wheat ones
sides
extra enchilada sauce in a bowl
bowl of guacamole
small bowl of sour cream
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Best Beef Enchildadas
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  • time
    4 hours
  • serves
    6
  • skill level
    Medium

Ingredients

  • enchilada sauce

  • 4 tablespoons vegetable oil (canola/rapeseed)
  • 4 tablespoons plain flour (gluten free is an option), this is to thicken
  • 5 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander
  • 6 tablespoons tomato paste
  • 1 1/2 teaspoon kosher/coarse salt
  • 4 cups canned chopped tomatoes
  • 4 cups beef stock

  • beef

  • 6 cups enchilada sauce
  • 3 pounds boneless chuck steak, cut into 4 large chunks, fat removed (sirloin an option)
  • 2 tablespoons vegetable oil
  • 3 large onions, finely chopped- about 3 cups
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • 18 corn tortillas, I like to use the corn/wheat ones

  • sides

  • extra enchilada sauce in a bowl
  • bowl of guacamole
  • small bowl of sour cream

Directions

1
Done

enchilada sauce

Heat oil in a large saucepan over medium heat, add the flour and stir together well.
2
Done

Whisk in the chili powder, garlic powder, cumin, coriander, salt, tomatoes, and tomato paste until all lumps are removed.
3
Done

Continue to whisk and pour in the beef stock until well incorporated. Lower the heat and simmer for 45 minutes until becomes lovely and thick.
4
Done

Use immediately or refrigerate for up to two weeks.

5
Done

beef

Heat oil in Dutch oven over medium heat until simmering.
6
Done

Add onions, cooking until golden brown, about 5 minutes.
7
Done

Add all the Enchilada sauce and bring to a boil.
8
Done

Add meat, cover and reduce heat to low, and simmer for 2 1/2 to 3 hours until the meat is tender and can be easily broken apart with a fork.
9
Done

Strain beef mixture over a medium bowl- keep the all the liquids (this is your newly seasoned red enchilada sauce).

10
Done

Transfer meat to one bowl and the solids to another. Shred the meat.
11
Done

Add the strained solids to bowl with shredded meat and about 1 1/2 cups of the Enchilada sauce and mix to moisten the meat.

12
Done

Add 1/2 cup Monterey Jack and 1/2 cup cheddar cheese to meat and toss together.
13
Done

In a 9x13 inch baking dish, spread 3/4 cup of enchilada sauce to coat the bottom. You may need another baking dish.
14
Done

In each tortilla place about 1/3 cup of meat/cheese mixture and spread down the center. Roll tightly and place seam-side down into baking dish.
15
Done

Once baking dish is full, pour at least 1 cup sauce evenly over each rolled tortilla ensuring all ends are well covered in sauce.
16
Done

Sprinkle remaining cheeses over the tortillas, cover baking dish with foil and bake for 30 minutes.
17
Done

After 30 minutes, remove foil and bake for another 5 minutes until cheese slightly browns.
18
Done

You can fill the tortillas with the meat/cheese mixture up to two days before serving and then finish with the sauce and cheeses when ready to serve!
19
Done

If plating each serving, place a scoop of guacamole and sour cream on the side of each enchilada portion and extra enchilada sauce in bowl on the side.

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