Shredded Beef and Caramelized Onion Enchiladas
Servings 8
Equipment
- Large Dutch oven
- Large skillet
- 9x13-inch baking dish
Ingredients
Shredded Beef:
- 1½ lbs of chuck roast or round roast chuck is more flavorful
- 1 pasilla pepper seeded and diced
- 1 red jalapeno pepper seeded and diced
- 1 7-oz can of whole green chiles, reserve the juice
- 1 tbsp olive oil
- Chili powder to taste
- Garlic powder to taste
- Cumin to taste
- Paprika to taste
- Oregano to taste
- Sea salt and freshly cracked pepper to taste
- 5 cloves of garlic minced
- 2 cups of beef broth
Other ingredients:
- 1 tbsp butter or olive oil
- 1 large red onion sliced
- 10-12 corn tortillas
- 2 (14-oz) cans of red enchilada sauce
- 1 can of black beans rinsed and drained
- 1 (3-oz) can of black olive slices (optional)
- 1 cup Monterey Jack, cheddar, or mozzarella cheese, shredded shredded
Serving:
- Sour Cream
- Fresh cilantro chopped
- Salsa
- Guacamole
- Hot sauce
Instructions
- Preheat oven to 275 degrees.
- Make the shredded beef by heating olive oil in a large Dutch oven. Sprinkle seasonings to taste all over the meat. Sear the beef in olive oil on all sides. Side Note: I don't measure the seasonings; I sprinkle them evenly all over the roast.
- Add the green chiles, pasilla pepper, and red jalapeno to the large Dutch oven and stir often, giving them a quick sauté for 1-2 minutes.
- Add beef broth, reserved green chile juice, and chopped garlic.
- Cover and place in the oven. Cook 4-5 hours, until the meat shreds easily.
- Check on the roast every couple of hours to make sure there is plenty of liquid; if it's low, add more broth.
- Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with cooking spray.
- Caramelize the onions by adding butter or olive oil to a large skillet over medium heat, adding onions, and cooking, stirring occasionally, for 20 minutes or until golden brown. Season with sea salt, to taste, then set aside. Side Note: If the onions run dry, add a little water to the skillet and continue cooking.
- Prepare the enchiladas by placing the corn tortillas in a damp tea towel and heating them in the microwave for 60-90 seconds until soft and pliable.
- Pour some enchilada sauce over the bottom of a large baking dish.
- Take a corn tortilla and spoon shredded beef down the center, next add onions, then finally a spoonful of beans. Roll and place seam-side down in the baking dish. Repeat until finished.
- Add the remaining enchilada sauce. Top with cheese and olives.
- Bake covered in foil for 25 minutes.
- Remove the foil and bake for 5 minutes.
- Serve with sour cream, fresh cilantro, and hot sauce if desired. Enjoy!