Tex-Mex shredded beef enchiladas
Cooking Con Claudia · ♥ 9.6K likes · 230.8K views · 4 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp oregano
- 1 tsp cocoa powder
- 1 tsp cinnamon
- 2 lb chuck pot roast
- 2–3 whole chili chipolas in adobo sauce
- 5 cloves garlic cloves
- 1 whole onion
- 1 cup crushed tomatoes
- 2 tbsp chili powder
- 1 tbsp ancho powder
- 2½ tbsp salt
- 2 tsp black pepper
- 1 tsp ground cumin
- 4 cup water
Put the beef, chipotles in adobo, garlic, onion, crushed tomatoes and the spices in the pressure cooker with four cups of water.
Pressure cooking the beef
Pressure cook on high 40 minutes, then release the steam.
- ½ cup maseca
Set the cooker to saute; skim the oil from the top of the broth into the pot and whisk in half a cup of Maseca.
Pour in the broth little by little, whisking so the Maseca dissolves, and bring to a simmer to thicken, two to three minutes; taste and adjust salt.
- oil
- tortillas
Lightly fry each tortilla in a little oil over medium heat, about 10 seconds.
- onions
- medium cheddar cheese
Fill each tortilla with shredded beef, onion and cheddar, roll and place on the plate.
Pour the sauce over and top with more cheddar; serve with refried beans and rice.
Saucing and tasting