Enchiladas

By á-30

If you want to make homemade, authentic beef enchiladas you have to do a couple of things. First, get the right sauce. If you don't use ours, make your own.
Second, decide on the filling. If you want beef enchiladas, will it be ground beef, cut beef or shredded beef?

How much time do you have? Ground Beef is simple and a quality sirloin for cut beef is easily and quickly accomplished, but shredded beef will take some time.

Whatever you do, drain the meat thoroughly before you use it in the enchiladas. Otherwise you'll have soggy enchiladas.

Ground Beef

Use at least 15% fat because you do not want a lean ground beef in your beef enchilada recipes. Saute 1 1/2 lbs per dozen enchiladas.


Cut Beef

A sirloin steak is perfect for this version of Beef Enchilada Recipes. Slice the sirloin-against the grain-into strips that are 1/2 inch square and about 2 inches long. Saute 2 lbs for a dozen enchiladas.


Shredded Beef

You'll need either a pressure cooker or a crock pot to cook a beef roast long enough to shred. I suggest a clod roast or a chuck roast. Get one that is 3-4 lbs. because there is no use trying to find a smaller one. Extra meat can be used for tacos.


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Ingredients

• INGREDIENTS
• 1 1/2 lbs of 15-20% ground beef
• 1 garlic clove minced
• 1/2 br onion chopped
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp oregano
• 6 sprigs cilantro chopped
• 2 tspn New Mexico Red Chile Powder

Preparation

Step 1

Cut Beef
Slice a sirloin steak across the grain. The reason for this is because when you bite into the meat, you want the shortest section to be able to "break off" easily. If you slice it with the grain, the meat will appear stringy and chewy. Not good.


INGREDIENTS


1/2 tsp olive oil
2 lbs sliced sirloin 1/2 in square x 2 in long
1/2 br onion chopped
1/4 cup beef stock
1/2 tsp ground pepper
1/2 tsp cumin
1/2 tsp oregano
2 tspn New Mexico Red Chile Powder


SAUTE onion in olive oil until soft


Add garlic, beef
Add everything else and cook uncovered on low for 30 minutes
Let cool and drain, keeping onion and garlic pieces
Refrigerate for 2 days is ok