Recipe Rescue: Best Shredded Beef Enchilladas
When my James and I go out for Mexican food he almost always gets some kind of salad, me it’s gotta be cheesy, beefy and preferably saucy.
WHAT YOU’LL NEED:
A roast, roughly 3 pounds, salt, pepper, 1 tsp each of cumin and oregano plus a dash of coriander (optional:coriander), 1 can 15oz can of beef broth, 1 medium onion (diced), 5 garlic cloves (peeled and smashed), corn or flour tortillas (really just what you prefer), cheese, green onions, sour cream and whatever else you like with your enchiladas.
1 can of petite fire roasted tomatoes, 1 can of chicken broth, olive oil, 3 garlic cloves (minced), 1 small onion (minced or even grated), a little cumin, coriander, chili powder, salt and pepper
PUTTING IT ALL TOGETHER:
Coat the roast with a little canola oil and sprinkle with salt, pepper, 1 tsp each of oregano and cumin and if you have an coriander in the house a dash of that. Also add the onion and garlic cloves. Put in slow cooker with a 15 oz can of beef broth while you’re at work. When you get home remove the roast from the slow cooker and let cool on the counter while you make the sauce.Shred the beef with two forks and in batches sear the shredded meat in a hot skillet till it begins to caramelize. (while you are ‘browning” your shredded meat you can finish it off with some of the juice left behind in the slow cooker) Slightly heat your tortillas, in the microwave or in a skillet lay them out on the counter and fill them start with a layer of cheese and top with meat. Roll and put seam side down in a greased baking dish, once the dish is full, stir your sauce and pour over the top of your enchiladas, top with your favorite cheese or cheese blend and bake at 325 for 30-45 minutes till all the cheese is melted and the sauce is bubbly. If you have extra sauce save it for when you serve the enchiladas and spoon a Tablespoon over each.
Serve with all of your favorite toppings and Enjoy!
MAKING THE SAUCE:
Add a couple of twirls of olive oil to a medium sauce pan and add the onions, cook for about 2 minutes then add the garlic, cook for a minute and add the other ingredients. Bring to a full simmer and then turn down the heat and cook for 10 minutes, while you get your beef ready to assemble your enchiladas. (it is also good to spoon a bit of the juice from the slow cooker left behind by your tasty roast)