Monday, May 3, 2010

Grandma's Enchiladas

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 6

  • 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 tortillas

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

1 comment:

Joe Ambrosino said...

This is a great recipe. I am not a fan of Mexican cooking, but a recipe like this could be done using any flavors. Nice work.