Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)
Vložit
- čas přidán 9. 06. 2024
- Head to thld.co/geologie_strom50_0622 & take their free skincare quiz to save up to 50% off on your 30 day trial. Join the Geologie Galaxie community for daily tips & giveaways at / discord .
☕Buy me a "coffee" here: ko-fi.com/brianlagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
9"x13" BAKING DISH: www.target.com/p/3qt-rectangu...
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
HALF SHEET PAN + RACK: amzn.to/34v7CSC
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
LODGE CAST IRON SKILLET: amzn.to/3jw4oVf
-- RECIPE --
BEEF FILLING
▪3-4lbs/1.5-2kg Chuck roast, cut into large chunks
▪950g/32oz stock
▪150g or 1 white onion, med-small diced
▪150g or 1 Poblano pepper
▪5-6 cloves garlic, minced or pressed
▪Oil
▪Salt
▪5g or 1 3/4tsp chile powder
▪5g or 2.5tsp cumin
▪6g or 1Tbsp black pepper
▪2g or 2tsp dried oregano
▪lime
Cut roast into large chunks and salt both sides. Sear in preheated, oiled heavy bottomed pan over high heat. Flip chunks over after about 3 minutes or when the first side is becoming nicely browned. Continue to cook for another 4-5 minutes on side 2.
Transfer beef chunks and any pan fond into pressure cooker, add stock and cook on high for 90 minutes and allow pressure to release (another 30 min or so). Remove beef from cooker and transfer cooking liquid into a container - skim and discard as much fat as possible off of cooking liquid. Reserve liquid for later - there should be about 1qt/ltr left over.
Preheat large saute, add a few glugs of oil, then diced onions, poblano, minced garlic, and a pinch of salt. When veg is softened, add in cooked beef and break down slightly to shred, leaving plenty of chunks. When beef has cooked for a few minutes and has begun to take on color, add chile powder, cumin, black pepper, oregano, and the juice from a lime. Stir and allow species to bloom. Fry for about another minute or so. Season with a pinch of salt and remove from heat.
---
ENCHILADA ROJA (RED) SAUCE
▪Olive oil
▪75g or 2/3c chile powder
▪50g or 1/2c smoked paprika (sweet works too)
▪1qt/ltr beef cooking liquid (from recipe above)
▪450g or 2 8oz cans tomato sauce
▪15g or 1 1/4Tbsp brown sugar
▪25g or 1 3/4Tbsp apple cider vinegar
▪5g or 3/4tsp salt
Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika. Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning.
---
PUTTING IT TOGETHER & BAKING
▪350g/12oz medium-sharp cheddar, grated
▪350g/12oz pepperjack, grated
▪12 corn tortillas (+ a few extras just in case)
Grate and mix cheeses together. Wet each tortilla then heat in a skillet over medium until soft and pliable. Place warmed tortillas in a tortilla warmer (or thick container with lid to trap steam if you don’t have one) until you’re ready to assemble the enchiladas.
Place warmed tortillas into sauce to coat both sides then transfer to a bowl, shaking off excess sauce as you go. When all tortillas are coated
Spread enough roja sauce into a 9”x13”/22x33cm baking pan to lightly coat the bottom (about ¾-1c). Place 3-4oz of the meat in a line on a sauced tortilla followed by a pinch of the cheese blend. Roll tightly then place in one corner of the baking dish, seam side down. Continue filling and rolling the remaining 11 tortillas, placing each snugly against the last. If you’re using a 9”x13” pan, the last 4 can be placed perpendicular to the first 8 as shown in video @10:14.
Finish by spreading 5-6 more spoonfuls of the sauce over the enchiladas and top with cheese. Bake at 375F/190C oven for about 20 minutes until cheese is well melted.
Plate up and top with a drizzle of lime crema.
--
LIME CREMA
▪200g or 3/4c sour cream
▪50g or 1/4c milk
▪Zest of 1 lime + juice of ½ lime
▪Pinch of salt
Stir to combine.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#Enchiladas #beefenchiladas #enchiladasrojas
0:00 Intro
0:22 Cooking the beef
3:06 Veg prep and cooking beef filling
5:09 Enchilada roja sauce
6:28 Geologie (ad)
7:35 Prepping components for the build
9:30 Building and baking the enchiladas
10:52 Lime crema
11:19 Enchiladas are done
12:07 Let’s eat this thing
*DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a commission at no cost to you. - Jak na to + styl
Thanks again to Geologie for hooking me up with skincare and sponsoring today's video. To give it a try, head to thld.co/geologie_strom50_0622 and take their free skincare quiz to save up to 50% off on your 30 day trial.
Dude, what's up with the 😈 🤘?? Worshipper???
Stove question: do you use the center 5th burner? I am in the market for a gas range, but I don't know if 5 burners is overkill!
@@NikaRunsAndBakes ...The more the merrier sunshine! If you like to cook, get it...Get a hot oil tank and a salamander while you're at it!!
@@NikaRunsAndBakes i almost never use it.
@@NikaRunsAndBakes I have a 5th burner that has both a grate for pans (that I never use) and a flat top griddle. I love the griddle for toasting buns or to quickly cook anything without needing to pull out another pan
Made these for my daughter, her boyfriend, and me. Absolutely fantastic. The red sauce was over the top. My daughter said, “these are the best enchiladas you’ve ever made.” The boyfriend said, “these are the best enchiladas I’ve ever had.” Great combination of flavors!
Do you recall if the sauce was spicy at all? I can’t handle heat.
@@anti-ethniccleansing465 Sorry, I don't - made them a year ago.
@@dansklrvids7303
No problem. I figured it was too long ago for you to remember, but didn’t hurt to ask. :)
@@anti-ethniccleansing465I’ve used this recipe just tweaked it’s not really spicy Id say a 4/10 spice and I don’t like spicy foods
@@sinceredtb3227
Thanks. I think even 4/10 is too much for me. Haha. I appreciate the answer though!
Easy way to get rid of that beef fat with your ladle: a couple of ice cubes in the ladle with a wee bit of water, dip the curved side in and then the fat will adhere to the ladle straight away as it solidifies enough to remove it from the stock.
that's a good trick!
Drew, another great way to remove fat from your liquid (time permitting) is once it has cooled down a wee bit, lay cling wrap over the top and place in fridge. The next day when you remove the cling wrap all of the fat sticks to it. I do this with homemade chicken stock. Never heard of your way but I will be giving it a try. Thanks for sharing!
@@dedelin4356 If you're gonna fridge it overnight I really don't think you need the cling wrap, by morning the fat should all solidify into a disk on top of the liquid that you can easily just pull off.
And speaking of fat, why not use some of the beef fat for frying off the aromats, instead of olive oil. Fat = flavour, and reusing fat goes some way towards addressing the problem of fat disposal.
Two ideas for removing the fat. When I make chicken stock (pressure cooker) I'll often let it cool a bit and just lay some heavy duty paper kitchen towel (CostCo does some great stuff) onto the surface - lift it straight into the trash and repeat as needed. It soaks up the fat and lets you dump it. The other option is a decent quality gravy 'separator' ... I'll post a link although it may get censored bu CZcams but it's basically a jug with the spout starting at the bottom - so you can pour off the good stuff and leave the fat in the jug - great if you want to keep it to roast potatoes later or whatever. The better ones are glass (but always feels bit like a delicate piece of laboratory equipment) there are some plastic ones around but I question their longevity. I've had a glass one I bought from a UK store (Lakeland plastics) for over 10 years and it is regularly used in gravy making. An example www.souschef.co.uk/products/glass-gravy-separator?currency=GBP&variant=16903314473018&Google%20Shopping&gclid=CjwKCAiAheacBhB8EiwAItVO20ARLi6d7mPAI2IApXPTyeQXBi_cO4az9ZDtyduFZzu3ptjR1pFuXhoCstsQAvD_BwE
I've only ever made chicken enchiladas, and constructed them "lasagna" style (not rolled up). This beef version looks about 10 steps up the flavor ladder. My fussy friends are gonna love this! Thanks Bry!
Man you already on that mex lasagna tip
Here in Mexico we also make the "lasagna" style (pretty often at home and specially for a Sunday family breakfast). It's name is Pastel Azteca (Aztec Cake). Actually we have versions: one with tortillas, the other one with tamales. 😉😉😉
It's not really enchiladas unless they're individually wrapped, but there's certainly not a single thing wrong with the good old "Tex-Mex lasagna" you speak of, whatever meat you're using. It's definitely faster and easier to make.
Whooooaaaaa never even thought of this (always did them the rolled way) but will def try this “Mexican lasagna” idea…
Nothing wrong with good lasagna style enchiladas
The process of assembling the dish to bake was most valuable to me. I had been saucing, filling, then rolling. Having a stack of sauced tortillas and filling in the stack dish so extra filling goes into upcoming tortillas is a massive improvement. Thanks!
I really liked learning that step too.
When I went to roll my stack of sauced tortillas, they all disintegrated into each other. So I've ended up with a casserole of sorts. Lol. Next time I'm going to try finding some better tortillas and roll one at a time. Not terribly worried about what I made today, because all the elements taste great! Hurry up dinner time!
Same
@@1pamby1 was my experience too. Turned into a casserole. Still delicious, but zero presentation points.
Hey mate, you've quickly become my favourite cooking channel, keep up the great work Brian!
As growing up in a Mexican home with Mexican dishes I am HIGHLY critical when I comes to Mexican food. There's a lot here that isn't traditional but dagnabit do you make amazing food! Those enchiladas look fantastic! A different way make them so that they're not too spicy. Well done sir!
75g of chili powder?? what weak one is it that they are selling over there in America?
Yeah, those enchiladas are nothing like the ones I know from Mexico, but don’t get me wrong, they look really good
@@ivanlomeli55 probably because it's texmex.
The no guajillos or anchos in the sauce made me not want to try to make these. I also stuff mine 50/50 with rice. So I not one to talk about tradition lololol.
I’ve made this recipe. It’s 100% legit. Just make it and taste for yourself.
You have so many good recipes, and this is no exception. When you asked, at the end, "Who doesn't want that?" my stomach actually growled. Good stuff; will definitely try.
Thanks for making me smile today, Brian...I needed it! Always love the "dance" at the end of your videos!
I got such a kick out of "very good tasting"! It's such a modest way of describing the technique, and a refreshing change from all the "best ever" recipes
Now that was absolutely amazing. Entire family couldn’t get enough
We know that Cigs and Enchiladas aren't the only thing you used to roll chef 😏. great video as always.
Would love to see you do Birria!
🤙🏻🤙🏻🤙🏻😛
Yess that would be dope!!
Please!
@@BrianLagerstrom dont mind me im hijacking this response to signal boost a birria request
Great job, Bri - This looks amazing!!! Can't wait to try! Thank you so much for all your generosity in creating these videos & sharing your knowledge! ❤
This recipe went over really well with the husband and the little kids! I served them over some rice and the reheated leftovers were just as good!
Since seeing to Rick Bayless' method, I haven't pan-softened corn tortillas for enchiladas ever again. Use a spray veg oil on both sides (just a little!), stack 'em up, stick 'em in a zip lock bag but don't zip, fold the open end over, microwave for a minute. Ready to roll.
I agree, needs the oil. The oil helps slightly fry the tortilla, otherwise without oil the tortilla turns to mush.
Microwaves are only for reheating.
Just wanna drop in say that I made this a couple of weeks ago and my fiance loved it. From the sauce to the meat, everything was so good. You're officially my fav chef on CZcams!
Do you recall if the sauce was spicy at all? I can’t handle heat.
Native Tucsonan and maker of all manner of enchiladas for 35 plus years. All caps DOPE. My go to is pulled pork shoulder with green chile sauce, but all are good. Two suggestions: 1) a light garnish of chopped white onion and cilantro and 2) lazy tip - I long ago abandoned rolling them - layers of flat corn tortillas lasagna style and just cut a slab. Time saver, same flavor. Now i have to make some today!
Totally agree on your last tip. Roll if you're trying to impress someone but otherwise don't bother, just layer it like a lasagna, way easier and tastes just as good.
@@chriswhinery925 So much easier, same bite on your fork!!
I really like this recipe since it's similar to what my parents made growing up. I call it an "enchilada casserole" since baking is not the traditional method. It's really fast, really easy, tastes delicious, and doesn't make a huge mess in your kitchen.
The traditional method (which involves coating + cooking each tortilla/enchilada lovingly) is high-effort as eff but you end up with an enchilada that is softer, saucier and that usually has less cheese. It's better if you're only making a few or if you're trying to impress a Mexican grandmother.
Less cheese? Naw.
Instant enchilada bona fides being from The Land of Enchilada Enchantment. One of grandma's was from Alamogordo and she made the best red chile ground beef enchiladas topped with white onion and a fried egg if you liked. Too die for.
Thanks!
I made these last night and they were hands down the best enchiladas I've made. It really wasn't that difficult to do, making your own red sauce was a lot of fun too. Also the first dish from your videos I've tried. Thanks for the great content, my wife and I are getting a lot of enjoyment from your videos and picking up on some of the small tips you throw in.
Any changes you made or tips you'd recommend? Thinking of making this tomorrow
@@bellagab3 when I made this I didn’t heat the tortillas since they were super fresh. I just sauced, stacked, stuffed, and rolled. If your corn tortillas aren’t the freshest (or people don’t usually eat them where you live, steam first to soften.)
@@kathyp2197 Oh that's a good idea! The fresh corn tortillas are usually already soft. I'll have to see if I can find any because I think my grocery story only makes fresh flour tortillas and I'd rather use corn for just less calories
Do you recall if the sauce was spicy at all? I can’t handle heat.
The end dance just getting better and better! Recepie is a keeper for sure.
Made these Saturday and oh my god they're soooo craveable! They're even better reheated!
I've had a lot of enchiladas in my lifetime. I found the best enchiladas in my city 15 years ago. They've ben consistently great. What you made blows this out of the water! Damn it's so easy I can make this.
As a New Mexican, I've been making and eating enchiladas all my life but it's nice to see different takes on them. These look delicious!
It took me a minute to realize what a "New Mexican" is lol
@@LeonRedfields did you think I meant I recently immigrated to Mexico? 🤣
@@brettmoore6781 legit
@@brettmoore6781 I'm curious. Do you lean red or green? Or do you just go Christmas?
I'm a chili head from Oregon. Most of my pepper seeds are sourced from the NMSU Chili Pepper Institute.
@@heruhcanedean I love them both but I never mix them. I usually lean green for chicken, red for beef but that's not always the case. Certain dishes lend themselves to one or the other but if I HAD to choose, I think I'd go green. So you grow your own peppers? They're so plentiful here, I don't even bother. We usually buy a bushel of green in September, then roast, bag and freeze it and it lasts the year. And red chile is dried as whole pods or powder so that lasts forever.
This pulls at my heart strings the most. Seeing delicious looking homemade enchiladas (most Mexican Foods) get me excited. I'm a good cook, professionally and at home and have made some awesome enchiladas many times, but theses, wow. These are much easier than mine and looks even better! All I was missing was a lovely pile of freshly shaved lettuce and thinly sliced red onions! Dare I say my perfect plate of food....
I am going to make these fo sho!
Shredded beef enchiladas are one of my FAVORITE foods in existence . Thank you Bri, thank you
We made this tonight and damn it was awesome!!! Thanks Brian I can’t wait to do this one again!!!
Made these last night for dinner. They were a smash hit with the family! Legitimately the best enchiladas I've ever had. Thanks for the recipe!
Made these and they came out PERFECT 😍 🤌🏻 thank youuuu!
as the man said - "they were Dope!" I just made these and my son loved them - they will definitely make it back into the rotation. Thank you for a great recipie
My great grandmother made a similar recipe. She was from Catalonia. I must say if you had a restaurant in Barcelona, they'd be lining up around the block.
This is my Christmas dinner this year. My brother and I spent a lot of our lives in Arizona, and this recipe is adaptable, achievable, and so far (have tasted the components, it's not baked yet). Everything is wonderful.
Oh my! This looks so amazing! This will be on my menu very soon! Thank you!
The technique of wetting the tortillas with the sauce and stacking them up in a bowl, then making them top to bottom is a great idea. I’m always try to make them in the pan as I go and it gets kind of weird the more is in the baking pan. Also the sauce looks so good. Will use this recipe next time I make enchiladas. Side note, I made your meat loaf last night and it was awesome.
Absolutely Gorgeous!! that is going on the rotation, thanks Bri. You are a master in the kitchen
Making this recipe this weekend, thanks!
And now I know what I'm making for dinner with friends this weekend!
Definitely on my list of to do recipes. Awesome. Thanks 😊
Eating dance party is the best! love your joy of food with the well rounded precision.
Just made this last night. Probably the best thing I've ever cooked at home! Thank you!
The best looking enchilada I have ever seen, definitely going to make this soon. Thank you for the video.
Brian, your recipes are my go to for trying something new.
But that red Enchilada sauce recipe is fantastic!
“Beefs” this dude never disappoints. My favorite channel.
Incredible. I'm making these for Christmas.
I didn’t realize this was a new video, i just naturally watched it coz it’s your video😂
Rewatched so many of your videos in the last few days. finally a new one :D
This fills my heart with joy.
I love beef enchiladas!
“Ooh baby” is right! Those made my mouth water.
looks simple and delicious! thank for the recipe
These look awesome and I'm definitely gonna make them, but to me red enchilada sauce always needs to have guajillo peppers as a component. It's more work to toast, soak, blend, and strain them (guajillos are the hardest peppers to strain!) but to me it's totally worth it because it beats the flavor of any store bought chili powder.
100% agreed
@@WNT2BLV why are you upset ?
Brrrrro. That bowl assembly move is brilliant. looks great!
Thanks Stu
@@BrianLagerstrom no. Thank you.
These look amazing. I've always done a verde style enchilada but these look dope AF!!! Also...add some cilantro to that crema :)...cilantro/lime is the best combination ever. Can't wait to make these!
just made this blew my mind sooo decadent thank you so much for this recipe lots of love
You outdid yourself with this one! Looks great
Made these for my daughters 2 nights ago. “Best enchiladas we’ve ever had” was the verdict…. And we are in Houston with the best Tex Mex in the world. Well done sir!
I so so so appreciate that you made the sauce with chili powder instead of whole chilis. Ever since I moved from the US to Denmark I have been craving enchiladas but finding the canned sauce (lol I know) is a pipe dream, and sourcing dried chilis, while not impossible, is also not as easy as popping down to the ethnic food section of the grocery store. Thank you so much for the recipe, I'm super excited to make it!!
those looks SICK oh my god, 100% trying the recipe next week
oooo! luvin the tortilla dunking method, never thought of doing it that way, cheers old chap!
The corn tortilla's made the dish. Thanks Brian for sharing. My husband loved these enchiladas!!
This dish loojs absolutely delicious!! When I have a full day to devote to making a dish I intend to try this. Thanks.
I agree, that does look very nice!! Thank you
This looks extremely tasty. I'm gonna put lime creme on everything now.
That just looks good. Must make this dish!
I just made these and they were amazing, thanks!!
Just made these and they were siiiiick! Delicious
That's the same reason you put peppers on a cheesesteak! Never miss out again! ✌
just stumbled onto this little gem, I'm definitely saving this video for future recipes. Dude you are hilarious.
Incredible recipe
This looks incredible. I cannot wait to make this over the weekend. 😍
Wow! I made this recipe today and these are the absolute best I have ever made, maybe also the best I have ever tasted! Hubs loved them too! Thanks for this amazing recipe, I learned a lot from this video!!
I have been craving some good enchiladas and these look PERFECT! Thanks, Bri!
Looks absolutely delicious and certainly will give this a go for the family.
Beef enchiladas are one of my favorites. These look great. Dried anchos are a great alternative to the powder. Definitely making that crema the next time, great idea.
Your reaction when you pulled it lol. Speaks volumes.
Love the tortilla in water trick. 🌷🌷
Can't wait ti try this!!!! Thanks Brian!!!
Made this exactly using shredded pork and pork stock. They were the best! Thanks Brian!
That looks worth making just to marvel at the colour of the deep red terracotta colour of the enchilada sauce.I could paint with that!
Stunning.
Recipe #2 tried and it was another hit. My whole family enjoyed these-my boys are super picky eaters and their comments were I don’t like this…….I love it!
Thank you!!!
I'll be honest I've never seen spices used at all for a salsa on enchiladas, but after seeing the final product it looks amazing
My mom would make it with California, pasilla, and guajillo which are soften in boiling water and blend it together with the water and that's it
Same thing here in Texas, the lack of dried whole chiles in this recipe is a bit concerning. I am sure the enchiladas came out good though.
Man, that looks absolutely amazing. Thanks a lot! 🙏 Will try it soon...
Oh man these turned out great! Your recipes never disappoint! I did open up an unnecessary can of tomato paste due to a typo in the recipe, but I’ve got that nugget of info stored away and I’ll be making this again soon I’m sure.
You do great Work Pard.
Thx.
This looks fantastic and just the sort of thing I'd like to cook. Will definitely be giving them a go at some point.
Shredded beef enchiladas - one of my favorite things in the world! :) They are also great with a mole sauce. Thanks, Bri!
🔥Best tip🔥 not even mentioned: roll up your enchiladas in the saucy bowl instead of moving them to your cutting board. Genius!
"ooh baby"
LMAO. They look great.
My sister who loves cooking has called enchiladas her nemisses. Hopefully this video can help her out. You got this sis.
Great job all around. Cheers
OMG my mouth is watering right now it looks spectacular. I need to make this asap.
The way he says “wHo DoEsNt WaNt ThIs” at the end with the voice cracking 🤣
Looks so good it on my playlist of things to cook
Always good. I've gotten so used to your wonderful presentation style that I sometimes take it for granted. But here it really jumped out how much explanation you are able to toss in there as to Why you make the choices you do. Super helpful.
Looks yummy 😋
This is an extremely clear example of the concept of FOOD PORN! 🤤
I'm an Arizona girl, and I grew up on tacos enchiladas burritos, all of it. I tried your sauce recipe and it is amazing! I'll be making it this way from now on.
Think I might need to make it this weekend, looks amazing Bry
Thank you for sharing this recipe with us. These are so expensive now to buy at restaurants, and they are so easy to make at home. So, we're trying to make everything at home now.
This is an incredibly solid recipe Brian--lots of work went into this, loved watching the video. A tiny bit of finely-chopped cilantro in the meat mix is nice if you like cilantro!
This look yummy. Thanks for sharing. God bless.
these aunt-chaladas look amazing! 🙂