Thursday, January 28, 2010

Recipe of the Week: Grandma's Beef Enchiladas

I came across this recipe about 6 months ago in my Cook's Country magazine and immediately knew that I wanted to cook it right when we got back from Mexico.

Hopefully this yummy goodness will fill the void as we settle back into our normal routines next week.


Grandma's Beef Enchiladas


3 pounds boneless beef chuck-eye roast, trimmed and cut into 1/2 inch cubes
salt and pepper
2 Tablespoons vegetable oil
2 onions
3 Tablespoons chili powder
2 Teaspoons cumin
2 Teaspoons coriander
1/4 cayenne pepper
4 garlic cloves, minced
2 (15 oz) cans tomato sauce
1/4 red wine
2 cups shredded cheddar cheese
12 (6 inch) corn tortillas
chopped cilantro, optional
sour cream, optional
guacamole, optional
lime wedge, optional


Adjust oven rack to lower-middle position and heat to 300 degrees. Pat beef dry and season with salt and pepper. Heat 1 tablespoon of oil in large dutch oven over medium high heat until just smoking. Cook half the beef, turning occasionally until well-browned all over. Transfer to a bowl and repeat process with remaining beef.

Pour off all but 1 tablespoon of fat from pan and add onions and cook until softened. Stir in spices and cook until they darken. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and wine and bring to a boil.

Add browned beef, along with any accumulated juices, to pot. Transfer pot to the oven and cook, covered until meat is fork tender, 2-2 1/2 hours.

Transfer beef to a large bowl. Strain sauce through a fine-mesh strainer, discard solids and set aside (you should have about 2 cups of sauce).

Increase oven temperature to 375. Spread 3/4 cup of sauce over bottom of a 13 x 9 inch baking dish; set aside. When beef has cooled, shred into bite-sized pieces. Add 1 cup cheese and additional 1/4 cup sauce and toss to combine.

Spray tortillas on both sides with cooking spray and arrange on rimmed baking sheet. Bake until they are warm and pliable, about 1 minute. Arrange warm tortillas on work surface. Place 1/3 beef mixture in center of each tortilla. Roll tightly and arrange, seem side down in prepared baking dish.

Pour remaining sauce evenly over enchiladas and sprinkle with cheese. Cover with foil and bake until cheese melts and enchiladas are heated through, about 20-25 minutes.

Serve with chopped cilantro, sour cream, guacamole and a lime wedge