Santa Fe Style Beef Enchiladas
Try this Santa Fe Style Beef Enchiladas recipe, or contribute your own. "Main Dish" and "Fourth of July" are two of the tags cooks chose for Santa Fe Style Beef Enchiladas."I like that I can use cheaper cuts of beef to make this dish. I do add an extra tomato tin full of water and a beef stock cube to the mix before bringing it up to a simmer. I then stick it in the oven on a low temperature for a couple hours. We like things a bit hotter, so add a 1/2 teaspoon of chilli powder to the recipe while it is cooking so that it can infuse with the meat." - NanLT
Yield: 12 Ready in 45 minutes
40 people trying soon
Verified by stevemur
|3 poundsboneless beef|
|16 ouncesCanned tomatoes|
|1/4 teaspoonGround cumin|
|1/4 teaspoonGround coriander|
|4 ouncesGreen chili; diced|
|12 eacorn tortilla|
|1 cupjack cheese|
|1 cupcheddar cheese|
|1/2 cupSour cream|
|1/2 cupsliced pitted black olive|
Santa Fe Style Beef Enchiladas Preparation
Combine beef, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Remove from heat, cool.
Remove beef, separate into shreds with a fork, set aside reduce liquid to 2 cups.
Stir in chiles and pour into a 9x13x2-inch baking dish. Heat cream in a skillet, over a medium flame. Soften tortillas in heated cream, 1 at a time. Place 1/3 cup beef onto each tortilla. Rollup and place into baking dish. Top with grated cheeses, pour remaining cream over all.
Bake ~~at; 375 degrees for 25-45 minutes. Remove from oven and allow to stand before cutting.
Garnish with sour cream, olives, and scallions.
Grove tips: We first made this 9/22/03...very good. We used a flank steak and found that liquid needed to be added near the end of boiling the meat (maybe a can of beer or cup of beef broth). We also used a smaller baking dish.
8/19/09: Works perfectly in a cast iron dutch oven. Cooked it at 300f on the Big Green Egg (grill/smoker/oven) for about 90 minutes. As the past times, ended up adding a whole can of beer to keep the moisture up enough to continue braising. Added a chunk of cheese to the inside of each enchilada. Found this worked better in a shallow baking dish instead of a casserole dish, so the enchiladas aren''t as soggy. It''s a preference thing.
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