AUTHENTIC BEEF ENCHILADAS

These are the ultimate enchiladas I have ever made! They are insanely rich, incredibly delicious, and a breeze to make.

Ingredients

1-1/4 lbs. Top Sirloin Steak or Top Blade Steak

3 Garlic Cloves, minced (you can double this if you love garlic)

2 tsp Ground Coriander

3 tbsp Chili Powder

2 tsp Ground Cumin

1 tsp Sugar

1/2 c. Water

1 tbsp Vegetable Oil (I used Canola)

2 onions, chopped (about 2 c.)

(1) 15 oz. can of Tomato Sauce

8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)

1/3 c. Fresh Cilantro

Salt for seasoning meat

(12) 6-inch Corn Tortillas

1/4 c. canned Pickled Jalapenos, chopped

HOW TO MAKE AUTHENTIC BEEF ENCHILADAS

Step 1: In a small bowl, mix the garlic, chili powder, coriander, cumin, sugar, and 1 tsp of salt.

Step 2: Using paper towels, pat the meat dry and sprinkle it with salt.

Step 3: In a Dutch oven, heat the oil over medium-high heat. Once shimmering, add the meat to the pot and sear for about 6 minutes until all sides are browned. To a plate, transfer the seared meat.

Step 4: To the now-empty pot, add the onions and saute for about 5 minutes over medium heat until golden. Add the garlic mixture and continue to cook for a minute more until aromatic. Then, pour in the tomato sauce and water. Bring everything to a boil.

Step 5: To the pot, add the meat and juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1 1/2 hours until the meat is tender, breaking them apart using a wooden spoon.

NOTE:

I baked the meat for 1 1/2 hours at 350 degrees and it turned out amazing! You can also cook the meat in a crock pot and set it to cook for about 4 to 5 hours.

Step 6: In a dish, transfer the meat and shred, saving the sauce.

Step 7: To the meat, add a cup of cheese, cilantro, and jalapenos. Stir well.

Step 8: Onto the bottom of a 13 x 9-inch baking dish, spread a good amount of sauce.

Step 9: Microwave 6 corn tortillas at a time in a dampened paper towel for approximately 20 seconds.

Step 10: Down the middle of each tortilla, spread 1/3 c of the meat mixture. Tightly roll the tortillas and lay them in the dish. Do the same with the rest of the tortillas and beef mixture. Over the enchiladas, pour the rest of the sauce, evenly spreading to coat the enchiladas.

Step 11: Over the enchiladas, evenly sprinkle the rest of the 1 c cheese. Using foil, wrap the entire dish. Place in the oven and bake, for about 20 to 25 minutes at 350 degrees until heated through. Take off the foil and bake for another 5 to 10 minutes until the cheese is slightly browned.

TIP:

You can prepare the beef filling and sauce in advance and keep them in the fridge. Simply increase the baking time by 5 minutes when the dish is covered.

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AUTHENTIC BEEF ENCHILADAS

These are the ultimate enchiladas I have ever made! They are insanely rich, incredibly delicious, and a breeze to make.

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Course Main Course

Cuisine Mexican

Ingredients

  

• 1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
• 3 Garlic Cloves minced (you can double this if you love garlic)
• 2 tsp Ground Coriander
• 3 tbsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Sugar
• 1/2 c. Water
• 1 tbsp Vegetable Oil I used Canola
• 2 onions chopped (about 2 c.)
• 1 15 oz. can of Tomato Sauce
• 8 oz. Monterey Jack or Mild Cheddar Cheese shredded (I used a Mexican Blend)
• 1/3 c. Fresh Cilantro
• Salt for seasoning meat
• 12 6-inch Corn Tortillas
• 1/4 c. canned Pickled Jalapenos chopped

Instructions

 

• In a small bowl, mix the garlic, chili powder, coriander, cumin, sugar, and 1 tsp of salt.
• Using paper towels, pat the meat dry and sprinkle it with salt.
• In a Dutch oven, heat the oil over medium-high heat. Once shimmering, add the meat to the pot and sear for about 6 minutes until all sides are browned. To a plate, transfer the seared meat.
• To the now-empty pot, add the onions and saute for about 5 minutes over medium heat until golden. Add the garlic mixture and continue to cook for a minute more until aromatic. Then, pour in the tomato sauce and water. Bring everything to a boil.
• To the pot, add the meat and juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1 1/2 hours until the meat is tender, breaking them apart using a wooden spoon.
• NOTE:
• I baked the meat for 1 1/2 hours at 350 degrees and it turned out amazing! You can also cook the meat in a crock pot and set it to cook for about 4 to 5 hours.
• In a dish, transfer the meat and shred, saving the sauce.
• To the meat, add a cup of cheese, cilantro, and jalapenos. Stir well.
• Onto the bottom of a 13 x 9-inch baking dish, spread a good amount of sauce.
• Microwave 6 corn tortillas at a time in a dampened paper towel for approximately 20 seconds.
• Down the middle of each tortilla, spread 1/3 c of the meat mixture. Tightly roll the tortillas and lay them in the dish. Do the same with the rest of the tortillas and beef mixture. Over the enchiladas, pour the rest of the sauce, evenly spreading to coat the enchiladas.
• Over the enchiladas, evenly sprinkle the rest of the 1 c cheese. Using foil, wrap the entire dish. Place in the oven and bake, for about 20 to 25 minutes at 350 degrees until heated through. Take off the foil and bake for another 5 to 10 minutes until the cheese is slightly browned.

Notes

You can prepare the beef filling and sauce in advance and keep them in the fridge. Simply increase the baking time by 5 minutes when the dish is covered.