Shredded beef enchiladas with red chile sauce
Mexican cuisine · Cooking Con Claudia · ♥ 6.5K likes · 103K views · 6 min video
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Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chuck tender roast
- 2 lb chuck roast
- ½ whole onion
- 2 tbsp salt
- water
- 8 whole new mexico oaxillo chili pots
- 2 whole chile anchos
- chile de arbol
- 3 cloves garlic cloves
- 1 tsp oregano
- ½ tsp ground cumin
- black pepper
- corn tortillas
- your favorite melting cheese
Put the meat, cut into large chunks, in the pressure cooker with half an onion and 2 tablespoons salt; cover with water. Seal and cook 1 hour 20 minutes.
Pressure-cooking the beef
Add the cleaned chiles to the broth and let them sit 5 minutes.
- 3½ cup broth
- onion
- salt
Blend the chiles with 3.5 cups of broth, the garlic, onion, oregano, cumin, salt and black pepper until smooth. Transfer to a large bowl and strain if needed.
- oil
Heat a little oil in a pan on medium; lightly fry each tortilla 5 to 10 seconds, until it blisters (or warm on a comal).
- onion
Pour some sauce into the baking dish. Dip each tortilla in the sauce, shake off excess, fill with cheese, shredded beef and a little onion, roll and place in the dish.