Beef Enchiladas

Quick Look_______________

I posted a request for an enchilada recipe and I got a response from Alison from SF. Thanks! I enjoy cheesy, saucy enchiladas and now I got a recipe to share. Today's post is on beef enchiladas. The next post will be on chicken enchiladas.

• Prep time: 45 minutes
• Cook time: 2-3 hours
• Difficulty: easy
• Labor Intensity: 3-4 extra people should really help.
• 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

• 6 pound lean beef chuck (beef chuck is about $2/lb on sale at safeway)
• 1/2 cup vegetable oil
• 6 clove garlic, minced
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 (6.5lb) can diced tomatoes (about $3-4 at costco or smart and final)
• 2 (6.5 lb) cans of enchilada sauce ($7.39 per can at smart and final)
• 72 white corn tortillas ($3 for 30 or $3 for 90 at costco/smart and final)
• 12 cups (3lbs) shredded cheddar/monterey jack cheese mix. (5lbs for $14 at smart and final or 1/2lb for $2.50 at safeway)
• Total: about $50.00

Directions_______________

• Cut beef chuck into 1 inch cubes.
• Heat some oil in a large skillet.
• Brown beef cubes for 10 to 12 minutes.
• Transfer to a large stock pot.
• Add garlic, salt, cumin, tomatoes
• Heat to a boil.
• Reduce heat to simmer and cook for 1 1/2 to 2 hours.
• When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
• Wrap corn tortillas in a wet paper towel and heat for 30 seconds (this is so the tortilla is soft) in the microwave.
• Lay tortilla flat, add the spicy shredded beef and cheese
• Roll it up, so it looks like a mini burrito.
• Place in a baking tray and cover with "enchilada" sauce--I always like to use chile verde, but there are also chili rojo and others.
• Cover sauce with cheese (be generous)
• Bake in oven at 350 for 25-30 minutes and you're done!

Tom's Tips and Tricks_______________

Not much else to add here. I think you can use flour tortillas as well, but not sure.

Serving size is 2 tortilla's worth per person. Depending on side dishes and how hungry the crowd is, I would adjust the quanitity as needed.

I would even suggest shredding 1 head of lettuce and adding it to the tortilla for texture.

[Possible side dish] Serve with tortilla chips, salsa, spanish rice, refried beans...etc