Sunday, April 11, 2010

Shredded Beef Enchiladas

I used to really not be a big fan of Mexican cuisine until we found this local hole-in-the-wall place down the road from our house. It's run by a few brothers and they're always kind and generous to us as we're pretty active customers. The food is great and you get TONS of it for a decent price! Unfortunately with my parents being gone and me to fend for myself, I wasn't about to go dine alone when I craved Mexican early this morning.

Searching my mothers spice drawer I found a packet of Lawry's Enchilada Sauce seasoning. I'm a big fan of McCormick and Lawry's so I trusted their little packet to get me through and make this dish semi-homemade. Honestly I just didn't want to deal with all the steps to make a homemade enchilada sauce, hehe. The sauce itself was easy to create (packet + water + time) and it has a real authentic taste with an ever so slightly kick, if you want to call it that. I'd say it's more of a pinch from your kid sister :)

Shredded Beef Enchiladas

Beef Top Round Roast, 1.5-2lbs.
1 large yellow onion, roughly chopped
Flour or corn tortillas
Shredded cheese (Mexican blend, Cheddar, whatever you desire)
2-2 1/2 cups of water, divided
3 tbsp. red wine vinegar
2 tbsp. of Mrs. Dash's Extra Spicy seasoning blend (or you could substitute with chili powder)
2 tbsp. ground cumin
2 tsp. oregano
6-8 cloves worth of Spice World's Minced Roasted Garlic (you could also use fresh minced)
Sour cream, guacamole, salsa (optional)

Cut roast into manageable pieces if it won't fit in a large heavy pot as a whole (I had to cut mine into 3 pieces, this also helps for shredding later). Turn heat to low-medium and add in 2 cups of water, red wine vinegar, Mrs. Dash's Extra Spicy seasoning, cumin, oregano (when used dried herbs crush between your fingers when adding to get the full fragrance and flavor), onion and garlic.

On a gentle simmer (do not boil!) cook roast for 2-4 hours until meat is cooked through, tender, and falls apart easily. You could always do this in a crock pot. If water gets too low after cooking for awhile, add half a cup of water to the pot. You don't want to drown the meat, but just give it a little more juice :) Once cooked, turn off the heat and use two forks to shred the meat. You don't want big chunks in your enchiladas!
Follow the instructions on the Lawry's Enchilada Sauce packet to create the sauce.

If your flour or corn tortillas are cold, I would recommend zapping them in the microwave for about 20 seconds so they have less tendency to break or tear. Be sure not to dry out the edges.

Once sauce is completed cooking you're ready to assemble! In a 13"x9" baking dish pour 1 cup of the enchilada sauce into the bottom of the baking dish. On your work service spread a large spoonful of enchilada sauce in the center of your tortilla and spread out to the edge of the tortilla, saving about 1/2" (you don't want it to gush out all over the counter). Make sure your meat is well drained, but not dry, before placing it on your tortilla. Assemble meat and cheese, fold tortilla, and place seam side down in the baking dish. Repeat as many times as necessary.

Pour more enchilada sauce over your tortillas (reserve some for after they come out of the oven). Top with shredded cheese and pop into a 350 degree oven for 15 minutes or until the cheese is melted and bubbly!
Serve hot with sour cream, guacamole, salsa (may I recommend Chachie's Peach & Mango Salsa as it has a great compliment to the spicy sauce), etc. Rice and beans work great too :)

*I am not paid to advertise any of the products I have linked. I have not been asked to advertise them or create recipes using them. These are just some of the products I love to use and love to eat and want others to know about them too!

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