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Stacked Beef Enchiladas |
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Serves: 6 Print this Recipe(Enchiladas de Carne de Res) Category: Enchiladas and Crepes Makes 6 to 8 entrée servings Quite a few years ago, I developed this recipe for a cooking demonstration that I presented at the California State Fair in Sacramento. I stacked the enchiladas because it was easier to offer samples to an audience of fifty or more. If you want to feed a crowd, you can double the ingredients (or more). 2 1/2 pounds boneless beef stew meat 5 tablespoons vegetable oil plus more for frying 3 cloves garlic (medium), chopped 1 bay leaf 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste Ancho Chile Sauce for Enchiladas 1 large white onion, chopped 1 (7-ounce) can diced green chilies 1/2 teaspoon ground cumin 2 medium tomatoes, peeled and finely chopped 12 (6- to 7-inch) corn tortillas 1 cup grated Monterey Jack cheese 3 thinly sliced green onions, green and white parts 1/2 cup sliced black olives 1/2 cup Mexican crema or sour cream 3 teaspoons fresh chopped cilantro 1. Trim the meat of fat or gristle. Cut into 1-inch pieces. Heat the oil in a large pot. Brown the meat in batches, and remove to a bowl until all pieces are browned. Return the meat to the pan, and add the garlic, bay leaf, oregano, salt, pepper, and 2 1/2 cups water. Bring to a boil; then reduce heat to low, cover and simmer about 1 1/2 hours, or until the meat is very tender. Remove pan from the heat and cool the meat to lukewarm in the broth. Remove the meat and shred. Cover and reserve. Save the broth for the enchilada sauce. 2. Prepare the ancho chile sauce. Then, heat the remaining oil in a large skillet and cook the onion, stirring, until it starts to brown, 4 to 5 minutes. Add the diced green chiles, cumin, and tomatoes. Bring to a boil and cook, stirring, 3 minutes. Add the shredded meat. Add salt, if desired. Remove from the heat. 3. Preheat the oven to 350°.Grease a large 11- × 16- inch baking pan, with an edge, large enough to accommodate 4 tortillas laid out flat, so that they don't overlap. Heat oil to a depth of 1/2 inch in a medium skillet, and soften the tortillas, 1 at a time, by passing through the hot oil, holding the edge with tongs, until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm. 4. Ladle a thin film of the reserved enchilada sauce on the bottom of the pan. Place 4 tortillas side by side in the pan. Top each tortilla with about 4 tablespoons of the meat mixture. Place a second tortilla over the meat. Top with meat as before and place a third tortilla over the meat. Cover each stack completely with chile sauce. Sprinkle the tops of each stack with 1/3 of the grated cheese, 1/3 of the chopped onion, and 1/3 of the sliced olives. Bake, uncovered, until the cheese is melted and the sauce bubbles, 15 to 20 minutes. Remove from the oven and cut into wedges. Dollop each serving with crema or sour cream and sprinkle with cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Corn Tortillas Basic Tamale Dough Masa Dumplings White Flour Tortillas Basic Crepes Corn Crepes Cheese Enchiladas in Red Sauce Swiss Enchiladas Turkey Enchiladas in Green Sauce Seafood Enchiladas Black Bean Enchiladas Stacked Beef Enchiladas Vegetable Enchiladas Folded Tortillas in Bean Sauce Folded Tortillas in Tomato Sauce Folded Tortillas in Pasilla Chile Sauce Mushroom Crepes Crepes with Corn Mushroom Corn Crepes with Chicken and Corn Tamales with Chicken Tamales with Beef or Pork Tamales with Shrimp Fresh Corn Tamales Tamales with Jalapeños, Cheese, and Corn Vegetable Tamales with Black Bean Sauce Tamales, Monterrey Style Tamales in Banana Leaves, Oaxaca Style Tamales Wrapped in Swiss Chard Yucatán Tamale Pie Baked Aztec Chicken Casserole Chicken and Tortilla Casserole with Green Sauce Meatball and Tortilla Casserole Pork and Tortilla Casserole Cheese and Tortilla Casserole Potato and Tortilla Casserole Tortilla, Corn, and Zucchini Casserole Tortilla, Bean, and Corn Casserole Tortillas in Ancho Chile and Red Pepper Cream Sauce * Enchiladas, Tamales, and Tortilla Casseroles |
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