Beef Enchiladas in Red Sauce

We love Mexican food at our house – and enchiladas rate pretty high.  Any kind of enchilda!  Well here is one that went over big – and it freezes great for use another day!

Beef Enchiladas with Red Sauce

Don’t let the list of ingredients and steps intimidate you!  They really are easy – Just do the beef and sauce ahead of time – then assemble!  Piece of cake…or should I say, enchilada!

What you need:

The Beef

  • 1 pound beef London broil (round or chuck also works great)
  • 2 teaspoons salt
  • 1 guajillo pepper – whole (dried)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Enough water to cover

The Sauce

  • 2 pasilla chiles (dry)
  • 1 guajillo chile (from the beef stock)
  • 1 cup of beef stock (from cooking the beef)
  • ½ Tablespoon dried Mexican oregano (regular will work)
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon lard
  • 1 Tablespoon flour
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

The Enchilada

  • 2-3 cups shredded Beef (see above)
  • 8oz Mexican chorizo
  • 2 ½ cups sauce
  • 3 cups shredded cheese (pepper jack and cheddar are a great combo)
  • 12 corn tortillas
  • 1 cup chopped green onions

How to Do it:

The Beef

Place all ingredients in a large sauce pan and bring to a boil.  Reduce heat and simmer for about 2-3 hours, until the beef breaks up with a fork.  Remove from heat.  DO NOT discard the water.

20160917_142757_1474205619193_resized

The Sauce

Place the pasilla chiles in the 1 cup of stock and bring to a boil.  Reduce heat and simmer until tender and soft.  Note:  you can seed the chiles before boiling them.  I leave the seeds in.

Place all the chiles, 1 full cup of stock, the oregano and the apple cider vinegar into a blender.  Process until you have a smooth puree.

Heat the lard in the pan, then add the flour.  Cook until the flour begins to brown, making a roux. 20160917_144057_1474205615626_resized

Slowly pour in the chile mix and simmer until it begins to thicken.  Add the remaining spices and simmer until slightly thickened.  Set aside.

20160917_144557_1474205609242_resized

The Enchiladas

Cook the chorizo until it has a dark brown color and the fat has rendered out.  Add the shredded beef to the pan with about ¼ cup sauce and mix well.

20160917_152419_1474205544602_resized

In a baking dish, spread 1 cup of the sauce on the bottom of the pan.

Heat the tortillas in plastic bag in the microwave just long enough to soften them.  Fill each one with about 1/8 cup of meat mixture and 2 Tablespoons of cheese.

20160917_152655_1474205539667_resized

Roll gently and place in the dish.

20160917_152740_1474205536309_resized

Repeat with all the tortillas.

Top the rolled tortillas evenly with 1 ½ to 2 cups of sauce.  Cover with the remaining shredded cheese.

20160917_153158_1474205534297_resized

Bake at 350 degrees for about 40-50 minutes.

Top the enchiladas with green onions just before serving.

20160917_170752_1474205381446_resized

Serves 4-6

These rich enchiladas go great with Mexican Rice and Tequila Tomatoes!

20160917_171327_1474205323046_resized

© Copyright 2016 The Lazy Gastronome

print

Share
This entry was posted in Beef, Internationally Inspired, Main dish, Mexican and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Beef Enchiladas in Red Sauce

  1. Love the idea of London broil in enchiladas! These look so yummy. There are many new chiles I am going to have to try. I just made some Boom Boom Beef Enchiladas myself!

  2. Gosh, I think it’s been about a year since I last made enchiladas – too much food! Too little time! I’m happy your post reminded me to make them again soon. Thanks for linking up with us again at #FridayFrivolity!

Leave a Reply

Your email address will not be published. Required fields are marked *