Enchiladas
Tender tortillas filled with tender, shredded beef, then smothered in a rich enchilada sauce, topped with cheese, and baked until bubbly and golden. Hearty, cheesy, and full of flavour, these enchiladas make a comforting and satisfying family dinner.
Ingredients
Sauce
- 4 ancho chiles, ends trimmed and deseeded
- 3 guajillo chiles, ends trimmed and deseeded
- 3 chiles de arbol, ends trimmed and deseeded
- 1 onion, peeled and halved
- 6 garlic cloves, peeled
- 4 Roma tomatoes
- 1 Tbsp black pepper
- 1 Tbsp salt
- 1 tsp dried Mexican oregano
- 1 tsp cumin
- 1 tsp coriander seeds
- ¼ tsp ground cloves
- ½ Mexican cinnamon stick
- 3 bay leaves
- Beef broth
- 3 lbs brisket
Enchiladas
- Corn tortillas
- 3 oz Oaxacan cheese
- ¼ cup cilantro, minced
Directions
1 In a medium pot, add 4 ancho chiles, 3 guajillo chiles, 3 chiles de arbol, 1 onion, 6 garlic cloves, 4 tomatoes, 1 Tbsp pepper, 1 Tbsp salt, 1 tsp oregano, 1 tsp cumin, 1 tsp coriander, ¼ tsp cloves, ½ cinnamon stick, 3 bay leaves and add beef broth until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Blend solids in a blender or using a hand blender.
2 Preheat the oven to 250°F. Add the meat to the pot and cook for 5 hours, until meat is tender.
1 Add a non-stick skillet over medium heat. Dip the tortilla into the top of the broth, and add it to the skillet. Pan fry each side for about 30 seconds and transfer to a plate.
2 Coat the bottom of a 9” x 13” baking dish with sauce. Shred the beef, roll each tortilla with meat and place in the dish seam side down. Pour the rest of the sauce in until enchiladas are covered. Sprinkle with shredded cheese.
3 Bake at 350°F for 10 minutes, or until cheese melted. Garnish with cilantro.