Wednesday, December 15, 2010

Beef Enchiladas

Well, I say this every time, but it's true. I have yet to find an America's Test Kitchen recipe that I don't like. Those guys are amazing! This recipe is for a shredded beef enchiladas. A nice step up from hamburger and a nice way to use up that 1/4 of a cow in my freezer!

Beef Enchiladas
Cook's Country - America's Test Kitchen

3 garlic cloves, minced
3 T chili powder
2 t ground coriander
2 t ground cumin
1 tsp sugar
1 onion, chopped
1 to 1.25 lbs blade or chuck steaks,(or sirloin steak) trimmed to 2 " strips
1 T oil
1-15 oz can tomato sauce
½ c water
2 c shredded Monterey Jack or mild cheddar
¼ c chopped cilantro
¼ c canned japapenos, chopped fine (optional)
12 (6-inch) tortillas

1. Combine garlic, chili powder, coriander, cumin, sugar, and 1 tsp salt in a small bowl. Pat the meat dry and sprinkle with salt. Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Cook meat until browned on both sides. Transfer the meat to a plate. Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic mixture and cook till fragrent, about 1 minute. Add tomato sauce and water, bring to a boil. Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can br broken apart with a wooden spoon or fork, about 1 ½ hours.

2. Adjust oven rack to the middle position and heat oven to 350. Remove the beef to a bowl, breaking meat into small pieces, reserve the sauce. Add the cilantro, jalapenos, and 1 cup of cheese to the shredded meat.

3. Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, roll the tortillas tightly, and set in the baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down the sides of the pan. Pour the remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining cheese over, wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil and continue baking till cheese browns slightly, 5 minutes.


Emmy Laybourne said...

Thanks Heidi. I'm making this tonight!

Heidi said...

You're going to love it! It's another great recipe from America's test kitchen! Hope it turns out great!