Hold on to your hats! Today we are talking beef and a recipe for Beef Enchiladas that is so good, you may just make it twice in the same week (or make a lot of it at once)! You are going to want these enchiladas on your plate and in your belly as soon as possible!
No joke, this recipe for Beef Enchiladas is to die for! I’ll wager that for many of you (depending on where you live) this recipe is more delicious just about any enchiladas you have had. This is my fourth recipe for Moyer Beef in a series of five and let me tell you, the road to this has been a delicious one! First, it was Chipotle Grilled Steak with Avocado Cream (perfect for date night or a dinner party!), followed by Steak Quesadillas made in your Waffle Maker (so fun, easy and deeee-lish) and the last one was a Cheesy Beef Enchilada Dip (game day!!). Now you have these Beef Enchiladas…Any guesses as to what the last one will be (or requests?).
A trusted brand, Moyer Beef has been around for 150 years as a source of fresh, beef. A perfect centerpiece for wholesome and delicious meals for families throughout the northeast. Quality meat plus great relationships with their farmers and communities have yielded the Moyer Brand a century and a half of success. Moyer Beef believes in providing families with fresh, locally produced beef every day. Moyer Beef is sourced from small family farms, who raise their cattle with care in the Northeast. Moyer’s products don’t travel far to reach their partner grocery stores, so they are always fresh.
These days, Moyer partners with over 4,000 small family farms across the Northeast. The farms each have small herds averaging 30 head of cattle each year on roughly 130-acre farms. Working together, Moyer is able to support the local economy, as well as help ensure future generations of family farmers are able to continue doing what they love.
Making your own Beef Enchiladas AND Enchilada Sauce will be the new norm for you once you try it! Nothing compares short of being in Mexico or a top-notch authentic Mexican restaurant.
The sauce is rich and has layers of flavor and the meat is moist, full of flavor and delicious! Bite after bite, you may just do the happy food dance wiggle in your seat, go right ahead! Just look at that (below) don’t you want to dig in??
If chicken is your preferred protein in Enchilada’s, I have a really delicious White Chicken Chicken Enchilada recipe. It’s made easy by using rotisserie chicken shortcut if you choose. In my opinion, they are also better than what you get at most restaurants.
Tag me on Instagram if you make either enchilada’s at #SouffleBombay or @soufflebombay! I would love to see your dish!
Since I am not a nutritionist or registered dietitian, I use a WordPress plug in to calculate nutritional information.
Recipe for Beef Enchiladas (To Die For!!)
Ingredients for the Beef
- 4-6 pounds Chuck Roast
- Kosher salt & pepper
- Your Favorite Rib Rub Mine is Bronzeville Rub from The Spice House (online store) or see Notes for a DIY
- 2 TBS tomato paste
- 1 cup water
- 2 cups beef broth
- 3 cloves garlic or 2 TBS garlic paste
- 1/2 cup water
- Enchilada Sauce
- 1 TBS grapeseed or olive oil
- 3 large cloves garlic minced
- 1 cup diced Vidalia onion
- The juice/sauce from your baking dish after meat is cooked meat
- 4 TBS tomato paste
- 1 chile and 1 TBS sauce from a can of Chipotles in Adobo this is hot stuff, be careful
- 1 TBS sugar
- 1 cup beef broth
- 1 4.5 oz can of green chilies
- 1/2 tsp cumin
- Additional S&P if needed.
- 2 cups (or more) Shredded Monterey Jack or Pepper Jack Cheese
- Cilantro parsley and or scallions for garnish
- 8-10 Large flour tortillas
- Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
- Preheat oven to 350 degrees.
- In a bowl, whisk 2 TBS of the tomato paste, 2 cups beef broth and one cup of water.
- Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper and whisk until combined.
- Place your meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
- Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
- In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
- Add in the sauce/drippings from your meat.
- Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
- Bring to a boil, lower and let simmer for 10 minutes.
- Taste and adjust to your liking.
- Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
- When ready to assemble enchiladas, preheat your oven to 350 degrees.
- In a baking dish, ladle some of the sauce.
- One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
- Top with more sauce and more cheese (as much or as little as you like).
- Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
Thanks again to Moyer Beef for sponsoring this recipe and video!