Monday, January 25, 2016

Enchiladas


Is it just me, or does spicy food seem particularly warming on a cold winter day? There is just something about the ground being covered with snow that makes me feel even colder than the recorded temperature, chilling me to the bone. To offset the coldness I heated things up with some tasty enchiladas.

I have no special recipe for making enchiladas, really. A purchased can of enchilada sauce, half of which is poured into the bottom of a baking dish, the other half of which is poured on top of enchiladas is pretty much it. What is truly of the utmost importance here is the meat. This easy recipe for spicy beef makes not only delicious enchiladas, but also serves as a great filling for tacos, as well as topping a hearty plate of nachos. Let it simmer in the crockpot all day long, filling the house with such a mouthwatering aroma that you won't be able to wait for dinner.

Once the meat is finished and nicely shredded, spread some 8” flour tortillas (as many as you like) with either canned or homemade refried beans (or none at all, this dish is very versatile), top with the meat and a sprinkling of shredded cheese and roll it up tightly. Place the filled tortillas, seam side down, side by side, on top of the enchilada sauce in your casserole dish, pour the remainder of the sauce over the tops, sprinkle on more cheese, some chopped scallions (or not), sliced black olives (or not), and bake in a preheated 375ºF oven for 30-45 minutes until hot and bubbly. I like to serve mine with a little side salad of shredded lettuce, diced avocado, chopped tomatoes, and dollops of salsa and sour cream. Delicious!
Spicy Enchilada Beef

2 tablespoons vegetable oil
3-pound chuck roast, cut into 1” cubes
3 cloves garlic, finely minced
1 medium onion, chopped
1 teaspoon salt
1-1/2 teaspoons ground cumin
2 (16-ounce) cans diced tomatoes
1 cup beef broth

Heat the oil in a large skillet. Brown beef cubes, on all sides, about 10 to 12 minutes. Place seared beef into the bottom of a 4-quart crockpot. Add the garlic, onion, salt, cumin, tomatoes, and broth. Cook on High for 1 hour, then reduce to Low and cook for 4-5 hours until beef is able to be shredded easily with two forks.

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7 comments:

Linda said...

Yes on spicy food sounding good when it's cold. (Or when it's hot!) This looks amazing!

Mae Travels said...

What a great idea for a cold night! Sounds delicious. Though that's a very big quantity of beef, isn't it?

best... mae at maefood.blogspot.com

Marigene said...

I agree, spicy seems to warm on a chilly night! Your enchiladas look yummy. If you haven't tried pork with homemade chili verde, you really should!
Have a great week, Pattie.

martinealison said...

Bonjour chère amie,

Qu'il fasse chaud ou froid j'aime déguster des mets épicés parfois... Je me suis régalée lorsque je séjournais à l'Île Maurice. J'aimais aller faire le marché et cuisiner ce que les locaux m'apprenaient.
Aujourd'hui vous me faites découvrir une belle recette et d'après vos photos hummm cela à l'air bien appétissant.

Gros bisous ♡

Suzie Jackson said...

O my gosh this has just made me super duper hungry!

Pattie @ Olla-Podrida said...

It is a big quantity, Mae, thank goodness. It freezes beautifully thereby making future tacos, burritos, and enchiladas a piece of cake.

Kate said...

You have got me on this one too! Looks delicious!