Cheesy beefy stacked enchiladas
Cooking Con Claudia · ♥ 4.7K likes · 76.3K views · 8 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp salt
- 5 whole chile de arbol
- 16 whole corn tortillas
- 2 lb melting cheese
- 2 lb chuck pot roast
- black pepper
- 1 tbsp all purpose flour
- 1 whole chile ancho
- 10 whole New Mexico chile pods
Season the chunks of chuck roast with salt, black pepper and the flour, coating all around.
- oil
Heat a little oil on the pressure cooker's saute setting and sear the meat two to three minutes per side.
- 4 cloves garlic cloves
- ½ whole onion
- 1 whole bay leaf
- 2 cup water
Add four garlic cloves, half an onion, the bay leaf and two cups of water; pressure cook on high for 45 minutes.
Carefully release the steam, remove the tender meat and discard the garlic, onion and bay leaf.
Pressure cooking the beef
Add the cleaned chiles to the hot broth and soak about 5 minutes until softened; shred the meat meanwhile.
- 1 cup broth
- onion
- 2 cloves garlic cloves
- 2 tsp salt
- ½ tsp black pepper
- oregano
- ¼ tsp cumin
- 1½ cup water
Transfer the chiles to the blender with one cup of the broth, the onion, two garlic cloves, salt, black pepper, oregano, cumin and a cup and a half of water; blend until smooth.
Heat a saucepan over medium-low, add the sauce, straining if needed, and bring to a simmer; taste for salt and simmer five minutes more.
- oil
Heat oil in a pan over medium and lightly fry each tortilla about 30 seconds, until lightly toasted.
In a baking dish, layer enchilada sauce, tortillas, the cheddar and queso Oaxaca, the shredded beef and more sauce; dip the next tortillas in sauce and repeat, finishing with the rest of the sauce and cheese.
Stacking the layers
Cover loosely with foil and bake at 400 for 10 minutes, until the cheese is melty.