Beef Enchiladas That Will Satisfy Your Craving
Delicioso, delicioso, delicioso! What more can be said about beef enchiladas. Great for any lunch, dinner, or snack. They can be made up in about 40 minutes with ingredients you will probably have in your fridge and pantry: ground beef, cheese, and a few spices. Bring these delicious Mexican treats to your table today.
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Video Chapters:
0:00 Introduction
0:10 How to fry ground beef and get the most flavour
0:43 The homemade enchilada seasoning
1:18 Onion, garlic, and jalapeno
1:44 Adding the tomato paste and tomato sauce
2:55 How to build and bake an enchilada
4:30 Enchiladas out of the oven
4:40 Garnish and plating
5:09 Dig in and taste
Ingredients:
1 Pound (1/2 kilo) of lean ground beef
1 tbsp of olive oil for frying
1 tsp of chilli powder
1 tsp of paprika
1 tsp of cumin
1 tsp of oregano
1 tsp of ground black pepper
1 tsp of salt
1/2 small chopped onion
3 cloves of chopped garlic
1 medium chopped jalapeno
2 tbsp of chopped cilantro
2 tbsp of tomato paste
2 1/2 cups of tomato sauce
6 6 inch tortilla wrappers
1 1/2 cups of grated cheddar cheese
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Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
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9x13 BAKING DISH:
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6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
-- RECIPE --
BEEF FILLING
▪3-4lbs/1.5-2kg Chuck roast, cut into large chunks
▪950g/32oz stock
▪150g or 1 white onion, med-small diced
▪150g or 1 Poblano pepper
▪5-6 cloves garlic, minced or pressed
▪Oil
▪Salt
▪5g or 1 3/4tsp chile powder
▪5g or 2.5tsp cumin
▪6g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪lime
Cut roast into large chunks and salt both sides. Sear in preheated, oiled heavy bottomed pan over high heat. Flip chunks over after about 3 minutes or when the first side is becoming nicely browned. Continue to cook for another 4-5 minutes on side 2.
Transfer beef chunks and any pan fond into pressure cooker, add stock and cook on high for 90 minutes and allow pressure to release (another 30 min or so). Remove beef from cooker and transfer cooking liquid into a container - skim and discard as much fat as possible off of cooking liquid. Reserve liquid for later - there should be about 1qt/ltr left over.
Preheat large saute, add a few glugs of oil, then diced onions, poblano, minced garlic, and a pinch of salt. When veg is softened, add in cooked beef and break down slightly to shred, leaving plenty of chunks. When beef has cooked for a few minutes and has begun to take on color, add chile powder, cumin, black pepper, oregano, and the juice from a lime. Stir and allow species to bloom. Fry for about another minute or so. Season with a pinch of salt and remove from heat.
---
ENCHILADA ROJA (RED) SAUCE
▪Olive oil
▪75g or 2/3c chile powder
▪50g or 1/2c smoked paprika (sweet works too)
▪1qt/ltr beef cooking liquid (from recipe above)
▪450g or 2 8oz cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vinegar
▪5g or 3/4tsp salt
Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika. Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning.
---
PUTTING IT TOGETHER & BAKING
▪350g/12oz medium-sharp cheddar, grated
▪350g/12oz pepperjack, grated
▪12 corn tortillas (+ a few extras just in case)
Grate and mix cheeses together. Wet each tortilla then heat in a skillet over medium until soft and pliable. Place warmed tortillas in a tortilla warmer (or thick container with lid to trap steam if you don’t have one) until you’re ready to assemble the enchiladas.
Place warmed tortillas into sauce to coat both sides then transfer to a bowl, shaking off excess sauce as you go. When all tortillas are coated
Spread enough roja sauce into a 9”x13”/22x33cm baking pan to lightly coat the bottom (about ¾-1c). Place 3-4oz of the meat in a line on a sauced tortilla followed by a pinch of the cheese blend. Roll tightly then place in one corner of the baking dish, seam side down. Continue filling and rolling the remaining 11 tortillas, placing each snugly against the last. If you’re using a 9”x13” pan, the last 4 can be placed perpendicular to the first 8 as shown in video @10:14.
Finish by spreading 5-6 more spoonfuls of the sauce over the enchiladas and top with cheese. Bake at 375F/190C oven for about 20 minutes until cheese is well melted.
Plate up and top with a drizzle of lime crema.
--
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Stir to combine.
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0:00 Intro
0:22 Cooking the beef
3:06 Veg prep and cooking beef filling
5:09 Enchilada roja sauce
6:28 Geologie (ad)
7:35 Prepping components for the build
9:30 Building and baking the enchiladas
10:52 Lime crema
11:19 Enchiladas are done
12:07 Let’s eat this thing
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The Best Enchiladas Ever!
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The Best Enchiladas Ever! - Indulge in the ultimate comfort food with our recipe for The Best Enchiladas Ever! Watch as we assemble layers of succulent seasoned meat, smothered in a flavorful sauce, and topped with a generous amount of gooey cheese, all wrapped up in soft, corn tortillas. If you're craving authentic and irresistible enchiladas, this is the recipe you've been waiting for – hit that play button and let's get cooking!
Ingredients:
1 lb. 80/20 Ground Beef
Salt and Pepper to taste
1 White Onion, chopped
2 tbsp. Chili Powder
1 tsp. powdered garlic, and onion powder
½ tsp. Mexican oregano
2 tsp. Cumin
¼ cup Flour
2 ½ cup Beef Stock
12 oz. medium Cheddar from the block, freshly grated
12-16 fresh Yellow or White Corn tortillas
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How to Make Shredded Beef Enchiladas
David's Recipes - Learn from QVC's resident foodie, David Venable as he shows you how to make shredded beef enchiladas. This is an easy enchilada recipe and what is great is you can easily substitute the beef for a main ingredient more to your liking such as chicken, cheese, beans, or veggies. With so many options you'll want to add this to your Mexican recipes right away. For more recipes from David:
Enchiladas consist of corn tortillas wrapped around a filling and topped with some delicious sauce. They can be filled with almost anything including beef, chicken, cheese, beans, or veggies. And they can be topped with wither a red or green chile pepper sauce. We choose to use a pressure cooker to make the beef filling in these enchiladas because it not only saves you cooked time but it allows you to buy a cheaper cut of meat and tenderize it to perfection. For a full Mexican meal, serve these enchiladas with my rice and beans recipe.
Shredded Beef Enchiladas
Ingredients:
3 dried Ancho chilies, stemmed and seeds removed
1 dried Guajillo chili
3 Tbsp + 1 tsp oil, divided
2 cups diced onions, divided
1 Tbsp + 1 tsp minced garlic, divided
3 cups beef broth
2 Tbsp tomato paste
1 tsp sugar
1 (8-oz) can tomato sauce
1 Tbsp red wine vinegar
2-1/2 tsp dried oregano, divided
2 tsp ground cumin, divided
1 tsp + 2 Tbsp chili powder, divided
2 tsp salt, divided
3/4 tsp ground black pepper, divided
2 lbs beef chuck roast, cut into 4 pieces
1 Tbsp minced garlic, divided
1 (4.5-oz) can chopped green chilies
16 (6) corn tortillas
5 cups shredded Monterey Jack cheese
Directions:
Preheat the oven to 350°F.
Toss the dried peppers in 1 tsp of oil, and then roast in the oven for 5 minutes. Set aside.
Heat 1 Tbsp of the oil in a medium-size sauce pot over medium heat. Add 1 cup of the onions and 2 tsp garlic and sauté until the onions are translucent, about 5 minutes. Add the roasted peppers, 2-1/2 cups beef broth, 1 Tbsp tomato paste, sugar, tomato sauce, red wine vinegar, 1 tsp oregano, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/4 tsp black pepper. Bring everything to a boil, and then remove from the heat. Let the mixture cool for at least 30 minutes.
While the sauce is cooling, prepare the beef. Combine 1-1/2 tsp oregano, 1-1/2 tsp cumin, 2 Tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper in a medium-size bowl. Rub the meat with the dry rub mixture. Reserve any remaining spices in the bowl. Heat 2 Tbsp oil in a sauté pan over medium-high heat. Add the meat and brown on all sides. Place the beef into a pressure cooker and add 1/2 cup beef broth, 1 cup onions, 1 tsp minced garlic, 1 Tbsp tomato paste, green chilies, and any reserved dry rub spices. Place the lid on the pressure cooker and lock into place. Set it to high and cook for 50 minutes.
While meat cooks, finish the sauce. Place the sauce into a blender and puree until it's smooth and no chunks remain. Set aside.
When the beef has finished cooking, turn off the pressure cooking and let the pressure release naturally, then remove the lid. Remove the beef and place in a medium-size bowl. Set aside to cool.
While the beef is cooling, set the pressure cooker to the browning setting and bring the liquid to a boil. Let it reduce until it's slightly thickened, to about 1 cup.
Shred the beef with 2 forks and then fold in the reduced liquid and 1/4 cup of the enchilada sauce. Spread 1 cup of the enchilada sauce over the bottom of a 9 x 13 baking dish. Spread a little less than 1/4 cup of the meat down the middle of one corn tortilla. Spread 1 Tbsp of the cheese on top of the meat. Roll the tortilla around the meat and place, seam-side down, into the baking dish. Repeat with the remaining tortillas, meat, and cheese.
Pour the remaining sauce over the prepared enchiladas. Top with the remaining cheese and bake until the enchiladas are heated through and the cheese has melted, about 25--30 minutes. Serve with David's Chorizo & Black Bean Rice and toppings like sour cream, chopped avocado, chopped fresh cilantro, shredded lettuce, and chopped tomato.
How to Make Homemade Beef Enchiladas
Simple homemade Beef Enchiladas are full of Mexican comfort food flavors. This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that's ready for the oven in 30 minutes.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
RED ENCHILADA SAUCE:
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 4 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano
• 2 cups vegetable broth
GROUND BEEF FILLING:
• 1½ pounds lean ground beef
• 1 white onion diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces diced green chiles
ENCHILADAS:
• 12 corn tortillas
• 2 tablespoons vegetable oil for frying
• 3 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
✅Instructions
00:03:49 - Quick recap Homemade Beef Enchiladas recipe
00:00:14 - HOW TO MAKE THE RED ENCHILADA SAUCE
1️⃣ Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
00:01:11 - MAKE THE GROUND BEEF FILLING FOR ENCHILADAS
1️⃣ Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
00:01:45 - ASSEMBLE ENCHILADAS
1️⃣ Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
2️⃣ 00:01:57 - Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
3️⃣ 00:02:18 - Dip each tortilla into the enchilada sauce to coat and set on a plate. Fill with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.
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Super Easy Beef Enchiladas| How To Make Cheesy Baked Enchiladas
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Super Easy Beef Enchiladas| How To Make Cheesy Baked Enchiladas, The Best Mexican American Red Enchiladas beef and Cheese | Oven Baked beef enchilada
Hey guys today I'm making this easy beef enchiladas. This beef enchilada recipe is super simple to make at home for dinner. Beef Enchiladas with an extra tasty, saucy filling, smothered with a homemade Enchilada Sauce or can enchilada sauce. you can also use chicken instead of beef to make chicken enchiladas. This recipe is totally customizable with anything you want!
Ingredients
1 lb ground beef
7 flour tortillas
half onion chopped
1 garlic cloves
1 can red enchilada sauce
1 can green chiles
ground black pepper to taste
1/4 tsp cumin
1 tsp chicken bouillon
Himalayan salt to taste
8 oz Mexican cheddar jack cheese
a few dashes of olive oil
Baked for 20-25 minutes on 350 degrees
Easy Homemade Enchilada Sauce Recipe
3 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 tablespoons chili powder, or more to taste
2 cups chicken stock
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
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