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.
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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.
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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.
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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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HOW TO MAKE THE BEST FLAKY GROUND BEEF EMPANADAS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best flaky beef empanadas seriously super delicious! The dough is just perfect and the ground beef is so flavorful, hope you enjoy it just as much as we do!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Don’t want to fry them? No problem, brush each empanada with olive oil and bake for 20-22 minutes at 400 degrees
Refrigerate for at least one hour
Ingredients: 20-22 empanadas
Empanada dough
3 3/4 c AP flour
12 tbsp cold butter
1 tbsp sugar
Salt I’m using 1 1/2 tsp
Ground Beef Stuffing:
2 lbs lean ground beef
2 small bell peppers (chopped)
1 Anaheim pepper (chopped)
1 small onion (chopped)
4 minced garlic cloves
2 tsp Mexican oregano
2 tsp thyme
2 tsp parsley
2 tsp basil
2 tsp paprika
1-2 tsp crushed red pepper
1 tsp garlic powder
1 tsp black pepper
Salt I’m using 2 tsp
???? your favorite melting cheese, I’m using medium cheddar, Monterey Jack and Oaxaca cheese
1 serving of love ????
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Impossibly Easy Taco Pie | Betty Crocker Recipe
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Recipe:
EASY MEXICAN IMPOSSIBLE PIE | Easy Weekday Meal
EASY MEXICAN IMPOSSIBLE PIE | Easy Weekday Meal
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John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
John Wayne CASSEROLE, An Easy Ground Beef Recipe for Dinner
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ONE SKILLET CASSEROLE | ⭐ MUST TRY! ⭐ | TAMALE PIE | Cook Clean And Repeat
ONE SKILLET CASSEROLE | ⭐ MUST TRY! ⭐ | TAMALE PIE | Cook Clean And Repeat
Tamale Pie
-1 Box Cornmuffin Mix (Like Jiffy)
-1 lb ground beef
-1 packet taco seasoning
-1 egg
-1/2 cup sour cream
-1/2 can creamed corn
-1/3 cup enchilada sauce
-1 onion, chopped
-2 cloves minced garlic
-2 tbsp olive oil
-2 cups good quality shredded cheese (Or shred your own!)
Directions: Preheat oven to 400 degrees. Spray oven safe skillet or pan with cooking spray. Mix corn muffin mix with egg, sour cream, and creamed corn. Pour into skillet and bake 20 minutes. Meanwhile, add olive oil to seperate pan and sautee onion until soft. Add garlic and cook 30 seconds. Add ground beef and cook until browned. Let cornbread cool. Poke with fork all around. Pour over enchilada sauce and spread. Pour ground beef mixture over cornbread. Add shreded cheese. Cover and bake 20 minutes. Uncover and broil the top until cheese is browned and bubble! Serve hot with taco toppings!
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