Description
Mexican comfort cuisine reaches new heights with these shredded beef enchiladas, packed with tender, spice-infused meat and melted cheese. Generous portions and rich flavors invite you to savor an authentic culinary journey through traditional southwestern cooking.
Ingredients
Scale
Meat and Protein:
- 2 pounds (0.9 kilograms) chuck roast (or brisket)
- 2 cups (480 milliliters) shredded cheese (cheddar, monterey jack, or mexican blend)
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 3 cloves garlic, minced
- 1 small onion, diced
Liquid and Additional Ingredients:
- 1 tablespoon olive oil
- 1 cup (240 milliliters) beef broth
- ½ cup (120 milliliters) tomato sauce
- 2 tablespoons lime juice
- 10 small corn tortillas (or flour tortillas, if preferred)
- 2 cups (480 milliliters) red enchilada sauce (store-bought or homemade)
- ¼ cup (60 milliliters) chopped fresh cilantro (for garnish)
Instructions
- Warm olive oil in a robust skillet over medium-high temperature, creating a sizzling surface for the meat.
- Massage beef thoroughly with a vibrant blend of salt, pepper, cumin, paprika, oregano, and chili powder, ensuring complete coverage of the protein.
- Create a rich caramelized exterior by searing the seasoned beef, rotating carefully to brown each side for approximately 3 minutes, developing deep flavor layers.
- Introduce aromatic diced onions and minced garlic into the skillet, releasing their fragrant essence.
- Pour in beef broth, tangy tomato sauce, and freshly squeezed lime juice, transforming the liquid into a complex braising medium.
- Reduce heat to a gentle simmer, covering the skillet and allowing the meat to luxuriate in the sauce for 3-4 hours, or alternatively use a slow cooker for 8 hours.
- Once meat reaches an incredibly tender state, utilize two forks to meticulously shred the beef, pulling it apart into delicate strands.
- Reintegrate the shredded meat into the remaining sauce, ensuring each morsel is generously coated with the rich, flavor-packed liquid.
Notes
- Use high-quality, well-marbled beef chuck roast for maximum tenderness and rich flavor that melts in your mouth.
- Select a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent moisture loss during slow braising.
- Adjust spice blend according to personal heat preference by increasing or decreasing chili powder and adding cayenne for extra kick.
- Enhance sauce depth by deglazing the searing pan with a splash of red wine or dark beer before adding liquid ingredients.
- For gluten-free version, use corn tortillas and verify broth and tomato sauce are certified gluten-free.
- Refrigerate cooked beef overnight to develop deeper flavor and make shredding easier.
- Make larger batches and freeze shredded beef in portion-sized containers for quick future meals.
- Replace beef with jackfruit or pulled mushrooms for vegetarian/vegan alternative with similar texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 90 mg