A few weeks ago I posted about this on Facebook. I have *finally* managed the time to set it down via keyboard. Ladies and Gentlefolk of various genders, here is.... Easy Beef Enchiladas. This makes a large batch, so feel free to make it smaller, or freezing the leftovers or just eat it for a week like we sometimes do.
Easy Beef Enchiladas
Take a beef roast that you would use for pot roast, i.e. any old cheap cut of meat that has connective tissue sinew, that sort of thing. Place said roast in your crock pot. Now, this is the really complicated part, take a bottle of hot sauce and shake it over the roast, just covering it. You may be thinking right about now, "But, what kind of hot sauce???? There is your standard Texas Pete's, Red Hot, and even Hannaford, not to mention the habanero and more exotic sorts!!! Tell us what to do!" Here is my advice, we found the generic versions (store brands) to be bland and not very good. Our favorite was made with good old Red Hot. We have even tried Sriracha. If you like your meat somewhat more, um, authoritative and spicy, use some of the others. I caution you, that once added it can't be removed. Set slow cooker on low and let it cook for 8 hours or so. If it is not pull apart tender, where you can shred with a couple of forks, cook another couple of hours and recheck. When it is tender, shred with two forks by pulling in opposite directions. With a slotted spoon, remove meat from juice. Reserve juice for another day's cooking. I used it to flavor black beans I cooked the next day...
I use this for tacos, burritos and sometimes just as is with potatoes. Yummy!
- 2 cups each shredded cheddar and monterey jack cheese
- Tortillas, either corn or wheat
A note about tortillas... I have used just about any tortilla available. For those who know me, you know my family love food exploring. So we have spinach, dried tomato, herb, white, wheat and those are just the flour tortillas! The best one I ever made was done with some stale tortillas that the bag had been left open and they were a bit dry. When you add the tortillas, you tear them into pieces. Now don't obsess about them being perfectly the same size. Let them fall size wise where they may. In a 9X13 pan, I use about 6-8 flour tortillas or 10-12 corn tortillas per level. You can use more or less depending on how "bready" you want it to be. Just make sure you make the layer as solid as possible to prevent mixing.
Ah, Enchilada Sauce... Red or Green, red or green, which is better? We love them both. The last batch was done with green. I used a pre-made brand called Hatch that I get from my local co-op. The cans were about the size of a vegetable can and I used two. The flavors are excellent. I also used this recipe that includes cocoa. It was extremely addictive and absolutely scrumptious! http://www.food.com/recipe/mexican-enchilada-sauce-109685
- Now for the big finish....
Take your pan, spread a thin layer of enchilada sauce in the bottom, then place torn tortillas on top. Next, add about 2-3 cups of the spicy shredded beef, sprinkle 2/3 of the cheese over the beef, top with more torn tortillas. Pour remaining sauce over this and top with remaining cheese. Cook for an hour at 350 or until hot and bubbly.
That is how I did it. I serve it lasagne style, with shredded lettuce, slice black olives, sliced green onions or diced regular onions, and yogurt. Enjoy!
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