Wednesday, November 23, 2011

Shredded Beef Enchiladas


I have been craving Mexican Food. That can be not such a good thing when you live in Southern California and there is an amazing Mexican Food restaurant on every single corner. I mean we are only 40 miles from the border, so the food here is almost as authentic as it gets. The problem is I really prefer to not eat out. I prefer to make everything from scratch so that I know what is going into my body at all times. That is especially important with Taylor. Celiac disease can show no mercy sometimes. So tonight I made a Mexican Food Feast. First on the list was Shredded Beef Enchiladas for all my meat lovers. Here is the process:
2 pounds Tri-Tip or other Steak Cut
1/2 whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
3/4 cups Grated Cheddar Cheese
12 corn tortillas
Extra Grated Cheese, For Sprinkling
Cilantro Leaves
Green Onions


In small bowl, combine the cumin, chili powder, salt, black pepper, paprika . Sprinkle the spice mixture over the Steak so that it is evenly coated.


Add 1 TB Canola oil the tomatoes, peppers, onions and garlic to a large skillet and stir to combine. Heat skillet to medium high. Cook stirring constantly for 3 minutes. Pour veggies into large baking dish.

In the same skillet you used to cook veggies, put back on stove and turn to high. Add 1 TB Canola oil. Put the beef into the skillet and brown on both sides. Reserve the pan Juices.
This only takes about a minute per side if the pan is nice and hot. Do it one piece at a time and you may need to add more oil after it is gone.
Once Browned add Steak to pan with Veggies. Cover and cook for 2 hours at 350 degrees.
 With 2 Forks, Shredd the beef by pulling the forks into opposite directions.
 Add cheese and stir in till melted.  Pour over shredded beef and keep warm until ready to use.
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.


One tortilla at a time add meat mixture. Fold over ends, then roll up. Place into a 13x9 baking dish.
Pour Enchilada sauce all over the top of the tortillas. Top with extra cheese,
then bake at 350 degrees for 30 minutes.
Sprinkle generously with chopped cilantro. Drizzle red sauce over the top and sprinkle with more grated cheddar.

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