Easy GROUND BEEF & CHEESY ENCHILADAS
Easy GROUND BEEF & CHEESY ENCHILADAS
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Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
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BOOS BLOCK CUTTING BOARD:
9x13 BAKING DISH:
INSTANT READ THERMOMETER:
HALF SHEET PAN + RACK:
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.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#Enchiladas #beefenchiladas #enchiladasrojas
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 Cheesy Beef Enchiladas Ever (Quick & Easy Recipe)
Enchiladas are pure comfort food! I don't make them nearly as often as I should, and every time I do, I always swear it's going in the weekly rotation. If you're on a low carb diet, swap out the tortillas for the Carb Balance option and enjoy! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
1.5 lbs ground beef
corn or flour tortillas
1 onion
1 jalapeno
1/4 cup diced cilantro
1 tbsp avocado oil
1 tsp each chile powder, cumin, ancho chile, smoked paprika (more to taste)
salt, pepper, garlic, onion powder, dried oregano
2 cloves garlic (minced)
1 tbsp tomato paste
2-3 tbsps flour
15 oz tomato sauce
2 cups chicken stock
1.5 cup shredded monterey jack
1.5 cups cheddar cheese
Ground Beef Enchilada Recipe
This Ground Beef Enchilada recipe is one of my family's favorites. This easy entree recipe can easily be made ahead or doubled and frozen for an easy dinner.
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✅ RECIPE INGREDIENTS
1 pound ground beef
1 yellow onion diced
1 tablespoon Taco Seasoning
2 cups Enchilada Sauce
8 tortillas enchilada size
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
HOMEMADE TACO SAUCE:
HOMEMADE ENCHILADA SAUCE:
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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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Next time you crave ENCHILADAS make them this way, so EASY and DELICIOUS Shredded Beef ENCHILADAS
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful and hot day and today we are going to make the easiest and most delicious shredded beef red enchiladas! Nothing beats homemade enchilada sauce and here I’ll show how, the instant pot makes the easiest and most tender meat specially beef, but if you don’t have one, no problem you can use a pot and get it done in the stovetop , just boil over medium heat for 2-3 hours. I hope you enjoy them as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅if you don’t want your enchilada sauce to be spicy, use guajillo peppers and skip on the chile arbol ☺️
Ingredients:
2 lbs Chuck tender roast
2 lbs Chuck tender roast
Corn tortillas
Your favorite melting cheese
Oil for frying
1 onion
8 New Mexico or guajillo Chile peppers
2 Chile ancho
Chile arbol(optional)
3 garlic cloves
1 tsp oregano
1/2 tsp ground cumin
Salt
Black pepper
1 serving of love????
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