Spicy Beef Enchiladas

Name: Spicy Beef Enchiladas
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 serving(s)
Cuisine: mexican
Ingredients: 2 lbs boneless beef roast; 3 cups beef broth; 1 (16 ounce) can tomatoes; 3 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/2 teaspoon chili powder; 3 dashes hot pepper sauce (or to taste); 1 (4 ounce) can green chilies, diced; 1 onion, roughly chopped; 1 small green bell pepper, pith and seeds removed cut into strips; 1 small red bell pepper, pith and seeds removed cut into strips; 1 tablespoon olive oil; 8 flour tortillas; 1 cup mexican cheese (grated 3 cheese blend); 1 cup monterey jack pepper cheese, grated

⏱ 200 mins 🍽 4 serving(s) 🌶 mexican 🏷 Roast Beef

These enchiladas feature beef roast slow-cooked until tender in a spiced tomato and broth sauce. The shredded meat is combined with sauteed peppers and onions, rolled in tortillas, then baked with cheese and the reduced cooking liquid. They are ideal for a family meal, often served with accompaniments like Mexican rice, guacamole, and salsa. The total preparation and cooking time is approximately 200 minutes.

Ingredients

2 lbs boneless beef roast
3 cups beef broth
1 (16 ounce) can tomatoes
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
3 dashes hot pepper sauce (or to taste)
1 (4 ounce) can green chilies, diced
1 onion, roughly chopped
1 small green bell pepper, pith and seeds removed cut into strips
1 small red bell pepper, pith and seeds removed cut into strips
1 tablespoon olive oil
8 flour tortillas
1 cup mexican cheese (grated 3 cheese blend)
1 cup monterey jack pepper cheese, grated

Method

Place the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce into a large pot.
Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for 2 1/2 to 3 hours, or until the meat becomes very tender and can be shredded.
Take the beef out of the pot and let it cool. Then, use a fork to separate the meat into shreds and set it aside.
Boil the cooking liquid until it reduces to 2 cups. Stir the diced green chilies into this reduced sauce.
Spread 1 cup of the prepared sauce over the bottom of a 9x13 baking dish.
Warm the olive oil in a skillet. Add the chopped onions and bell pepper strips, and saute them until they are fork tender.
On each flour tortilla, place some shredded beef, the sauteed bell pepper strips and onions, and a sprinkle of the cheeses. Roll them up and arrange them in the baking dish.
Sprinkle the remaining grated cheeses over the tortillas. Pour the last 1 cup of sauce over the top. Bake at 375 degrees for 35-40 minutes.
Add garnishes such as sour cream, olives, and green onions before serving.

Nutrition (per serving)

Sodium2088800 mg

Recipe details

CategoryRoast Beef

Cuisinemexican

AuthorSueVM