Monday, April 1, 2013

Slow Cooker Shredded Beef Enchiladas


Life comes at you fast. Lately I find my time more and more limited, with so many tasks to finish, I sometimes have a hard time keeping up. This is the main reason I love my Crock Pot so much. I love that I can throw something in there and let it do the work for me on a busy day. 

The Men in my life love shredded beef. These Enchiladas are a big hit. I actually make a bunch of the shredded beef at the beginning of the week and use it for enchiladas, taco's, chimichanga's, nacho's etc... So enjoy this recipe! It is good for more than just enchiladas!


Crock Pot Shredded Beef Enchiladas

To start off you need to make the shredded beef in the slow cooker: 

1 (10.5 ounce) can beef broth
3 diced tomatoes
2 jalapeno peppers chopped
1 sweet onion, chopped
4 cloves garlic, minced
3-4 pounds tri-tip beef roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
In small bowl, combine the cumin, chili powder, salt and black pepper.

Sprinkle the spice mixture over the beef so that it is evenly coated and place in the crock pot Prepare all veggies by cleaning and chopping them. Place them in the crock pot.

Add Beef Broth and cook on low for 8 hours or high for 4 hours.

Shred your meat with 2 forks and drain off excess liquid.
While the shredded beef is cooking make the enchilada sauce:

1 tablespoon vegetable oil

1 onion, minced

1/2 teaspoon salt

3 tablespoons chili powder 

3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar or 1 tsp stevia
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering.
Add the onion and salt and cook until softened, about five minutes.
Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds.
Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes.
Season with salt and pepper to taste.

Preheat oven to 375 degrees.

Now you need to assemble the enchiladas:
You need plain corn tortillas. 
Heat up the corn tortillas. I do this in a steamer, you can fry them in oil, or heat them in the microwave wrapped in a wet paper towel. Whatever way you choose, heat them up in batches to soften them. 
Add shredded beef to the middle of each tortilla, add some cheese and roll up. 
Place in a baking dish. 
Repeat until all the beef is used.

Top with your enchilada sauce and more cheese. 
Bake for 30 minutes. 
Serve hot topped with Cilantro. 


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