Homemade enchilada sauce with slow cooked Mexican shredded beef transformed into the best enchiladas ever!
I remember when I first saw this recipe and I thought wow! So few steps! Then I realized it was 3 recipe in one. I had to prepare two other recipes before even starting this one. So this is absolutely a labor of love. Realistically speaking, you could prepare the enchilada sauce a few days in advance. I'm sure you could even do the roast a few days in advance if you wanted, but I did all three in one day because I'm home for most of the day. I think every bit of effort put into this recipe could be tasted - it was definitely the best enchiladas recipes I had ever eaten.
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What you need:
For the chipotle and ancho cocoa enchilada sauce:
- 2 chipotle chile peppers
- 4 ancho chile peppers
- 1/2 cup boiled water
- 1 Tbsp. vegetable oil
- 1 yellow onion, diced
- 2 cloves minced garlic
- 1 tsp. cumin
- 1 can (28 oz.) diced tomatoes
- 1 tsp. oregano
- 1 tsp. cocoa powder
- 1/4 tsp. cinnamon
- Salt and pepper to taste
- 1 Tbsp. lime juice
- 3 lbs. beef roast
- 1 Tbsp. ground chipotle chili pepper
- 2 Tbsp. ground ancho chili pepper
- 1 tsp. ground cumin
- 1 Tbsp. oregano
- 2 tsp. cocoa powder
- 1/2 tsp. cinnamon
- 2 tsp. salt
- 1 tsp. pepper
- 1/4 cup white vinegar
- 1 Tbsp. lime juice
- 1 yellow onion, sliced
- 4 cloves garlic, chopped
- 1 onion, sliced and sauteed
- 2 cups shredded cheddar cheese
- 8 flour tortillas
- Chopped cilantro for garnish
- Sour cream, pico de gallo, queso fresco, and/or guacamole for serving
- For the enchilada sauce: In a skillet, toast chile peppers for about 2 to 3 minutes over medium-high heat. Place in a heat safe bowl and pour boiling water over the top. Place a second bowl on top and soak for 20 minutes.
- Heat oil in a large, deep skillet over medium-high heat, cook onion for 3 to 5 minutes. Then add garlic and cumin and cook for an additional minute.
- Add tomatoes, oregano, cocoa, and cinnamon. Lower heat and simmer for 5 minutes.
- Remove stems from peppers, reserve water they were soaking in, and place peppers in a blender, along with the tomato mixture. Add reserved water until desired consistency is reached.
- Add sauce back to skillet and bring to a simmer. Season with salt, pepper, and lime juice. Remove from heat and set aside.
- For the Mexican shredded beef: Mix together all the spices and rub on the beef. Place beef into a crockpot with vinegar, lime juice, onion, and garlic.
- Cook on LOW for 8 to 10 hours. Remove beef and onions and shred beef.
- Take juices from crockpot and place into a saucepan. Simmer over medium-high until reduced to 1 cup. Mix in with the shredded beef.
- For the enchiladas: Mix 1/2 cup prepared enchilada sauce with beef and onions.
- Spread 1/2 cup prepared enchilada sauce in the bottom of a 9x13-inch pan.
- Divide 2 cups of prepared shredded beef between tortillas. Roll each up and place in pan seam-side down.
- Pour 1 cup prepared enchilada sauce over the top of the tortillas, then top with cheese.
- Bake in a preheated 350 degree oven for about 20 minutes or until cheese has melted.
- Top with chopped cilantro and desired extras.
This Chipotle Ground Beef Enchiladas recipe is similar to these with a little cocoa powder in the red sauce, but doesn't have the element of using a slow cooker. If you don't feel like making sauce and don't have a lot of time, these 5-ingredient Beef Enchiladas from Southern Bite are the perfect compromise - less time, still awesome flavors!
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