Happy Tres de Mayo everyone! Unfortunately we will not be dining at home on the 5th and I was in the mood for Mexican food so I decided to make these up yesterday. I have made them before and I think it is currently my favorite Mexican recipe. With my wife not eating peppers or spicy food, it kind of limits the Mexican food, but this recipe has a lot of good flavor without being overly spicy. I love how you cook the meat until it is fall apart tender and are making the enchilada sauce at the same time in the same pot - way better than any canned sauce.
Grandma's Enchilada's(Source: Cook's Country October/November, page 27)Serves 6Ingredients
- 3 pounds boneless beef chuck-eye roast, trimmed and cut into 1½ inch cubes
- 2 tablespoons vegetable oil
- 2 onions, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves, minced
- 2 (15 ounce) cans tomato sauce
- 1/4 cup red wine
- 2 cups shredded cheddar cheese
- 12 (6 inch) corn tortillasDirections
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towel and season with salt and pepper. Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking. Cook half the beef, turning occasionally, until well browned all over, about 8 minutes. Transfer to large bowl. Repeat with remaining oil and beef.
- Pour off ll but 1 tablespoon of fat from pot. Add onions and 1/2 teaspoon salt and cook over medium heat until softened, about 8 minutes. Stir in chili powder, cumin,coriander, cayenne, and 1/4 teaspoon pepper and cook until spices darken, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to boil.
- Add browned beef, along with any juices, to pot. Transfer pot to oven and cook, covered, until meat is fork tender, 2 to 2 ½ hours. Transfer beef to large bowl. Strain sauce through fine-mesh strainer, discarding solids, and set aside. You should have about 2 cups sauce.
- Increase oven temperature to 375 degrees. Spread 3/4 cup sauce over bottom of 13 by 9 inch baking dish; set aside. When beef is cool enough to handle, shred into bite-sized pieces. Add 1 cup cheese and additional 1/4 cup sauce and toss to combine.
- Spray tortillas on both sides with cooking spray and arrange on baking sheet. Bake until they are warm and pliable, about 1 minute. Place 1/3 cup beef mixture in middle of each tortilla. Roll tightly and arrange, seam-side down, in prepared baking dish.
- Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. Serve.