Wednesday, March 23, 2016

Got an Afternoon? Good, Because You're Going to Need It

Greetings one and all!  I thought I was going to post last week, but a late winter/early spring cold/sinus infection hit me pretty hard, and thus no recipe.  But never fear!  I'm finally starting to feel like myself and ready to take on the kitchen again.

The following recipe I'll be sharing with you is not for the faint of heart.  Not because of the ingredient list, but because there is quite a bit of preparedness you will need.  You might be thinking I'm joking when I say you'll need an afternoon to cook this recipe, but I'm not.  But once it's finally finished, you will be blown away at one of the most flavorful Mexican recipes you'll come across.

The Recipe:  Beef Enchiladas
Original Recipe Found In: America's Test Kitchen, The Best Mexican Recipes

What You'll Need:
2 Pounds boneless Beef Chuck-Eye Roast, trimmed and cut into 1 1/2-inch cubes
3 Tablespoons Vegetable Oil
2 White Onions, chopped fine
3 Tablespoons Chili Powder
2 Teaspoons ground Cumin
2 Teaspoons ground Coriander
1/4 Teaspoon Cayenne Pepper
4 Garlic cloves, minced
2 (15 Ounce) cans Tomato Sauce
1/4 Cup Red Wine
8 Ounces Cheddar Cheese, shredded
12 (6-inch) Corn Tortillas

To begin this recipe, adjust the rack found in an oven to the lower-middle positions and heat oven to 300 degrees.  Pat the beef dry with paper towels and season with salt and pepper.  Heat one tablespoon of oil in a Dutch oven over medium-high heat, until the oil just begins to smoke.  Brown half of the beef well on all sides, about seven to ten minutes and transfer to a bowl.  Lightly tent the bowl with aluminum foil, to keep the beef warm.  Add the remaining beef to the Dutch oven and brown on all sides.

Once the beef is cooked, pour off all but one tablespoon of fat from the pot.  Add the onions and 1/2 teaspoon salt.  Cook the onions over medium heat until they are softened, about eight minutes.  Stir in the chili powder, cumin, coriander, cayenne pepper, 1/4 teaspoon pepper, and cook until fragrant, about 30 seconds.  Stir in the tomato sauce, wine, and browned beef and any accumulated juices and bring to a simmer.  Once this has reached simmering, cover with a lid, transfer to the oven, and cook until the meat is fork-tender, 2 to 2.5 hours.

Once cooked, transfer the beef to a large bowl and let cool slightly.  Shred the beef into bite-size pieces using two forks.  Put the bowl in the refrigerator and chill for 20 minutes.  Strain the remaining sauce through a fine-mesh strainer, discarding any solids.  Once the beef has chilled, combine one cup of cheddar cheese, and 1/4 cup of the reserved sauce.

Once again, adjust the rack in the oven to the middle position and increase the oven temperature to 450 degrees.  In a 13 by 9 baking dish, spread 3/4 cup of the sauce over the bottom.  Prepare the tortillas to cook, by brushing both sides with the remaining two tablespoons of oil.  Stack the tortillas, cover with a damp dish towel, and place on a plate.  Microwave until the tortillas have become warm and pliable, about one minute.

Working with one warm tortilla at time, spread 1/3 cup beef filling across the center of the tortilla.  Roll it tightly around the filling and place seam side down in the baking dish.  Repeat with the remaining tortillas and beef mixture.  Arrange the enchiladas in two columns across the width of the dish.

Pour the remaining sauce over top of the enchiladas to cover completely and sprinkle the remaining one cup cheddar cheese over the sauce.  Cover the baking dish tightly with a greased aluminum foil sheet.  Place in the oven and bake until the enchiladas are heated through and the cheese has melted, about 15 to 20 minutes.  Remove from the oven and let the dish cool for five minutes.  Serve the enchiladas individually and enjoy!

The End Result:

If you are a fan of Mexican food, this is the recipe for you!  The beef slow cooked in spices became incredibly flavorful and not at all spicy.  Each enchilada is a pop of smoky goodness, with a touch of cheese that pulls it all together.  My mouth just waters thinking about these enchiladas.  Sure it's quite a bit of work to achieve this recipe, but the work is well worth it.  You'll almost feel a sense of accomplishment just completing this recipe; a labor of love, if you will.  I've always been impressed with America's Test Kitchen and they have proved it yet again with this amazing Mexican dish!

The next food post you will be notified about, will be posted on Facebook or be tweeted via Twitter.  Keep on the food journey, my friends!  Until then,


No comments:

Post a Comment