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Beef Enchilada
Ingredients
2 Roma Tomatoes
2 Jalapenos
3 Large Garlic cloves
1 Small Onion
4-5 lbs. of Beef Chuck Roast
2 Tbs of Oil
2 Cups Beef Broth
1 ½ Cup Orange Juice
2 Tbs Chili Powder
1 Tbs Mexican Oregano
1 Tsp Ground Coriander
1 Tsp Ground Allspice
1 Tsp Cumin
1 can diced green chiles
2 cans Enchilada Sause
1 can chipotles in Adobo sauce
2 bags of shredded pepper jack cheese
Corn or Flour tortillas (Med)
Salt & Pepper
Directions
Chop up vegetables and set to the side
Cut up Beef Chuck Roast
Heat oil in large Dutch Oven
Cook Beef in batches
Sear beef on each side for about 1 minute
If needed cook in batches
Add 2 cups of Beef broth
Add 1 ½ cup of Orange Juice
Add seasoning
Add vegetables
Mix to combine
Set on Med low heat
Cover and cook for 2-3 hrs. till tender
Place the chipotles into mixer
Blen till smooth
Once beef is tender
Remove from the pot
Place beef into a large bowl
Let cool completely
Once beef is cool
Shred and place in large bowl
Remove any large chunks of fat
Add green chiles and adobe
Mix to combine
Add about 1 cup of cheese
Mix to combine
Preheat oven to 350
In large baking dish
Coat with cooking spray
drizzle red sauce in dish
Spoon mixture into tortillas
Spread mixture evenly down the middle
Roll up to make the enchiladas
Place in the dish seam side down
Repeat till your enchiladas line the dish
Top off with remaining red sauce
Sprinkle with about 1-2 cups of cheese
Spray foil with cooking spray
Cover the baking dish with foil
Cook for 30-45 minutes
Server 2-3 enchiladas per plate
Top with extra red sauce if desired
Add sour cream, onions, or green onions for Garnish
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