- Shredded Cheddar
- Chilli Powder
- Ground Cumin
- Dried Oregano
- Olive Oil
- Fresh Tomatoes
You’ll need chili powder, ground cumin and you’ll need dried oregano, some salt and pepper and I have just a drizzle of olive oil and then a little bit I’ll show you the remaining ingredients you’ll need to make the enchiladas but this is just for like to soak up or beef part now what I have going on is I have my cast iron skillet with just a little bit of olive oil now you don’t have to do this part if, you don’t want to you don’t have to sear your beef but I think it makes a big difference and that carmelization now color that you develop on that beach before you add it to your crock-pot or to your slow cooker at a time of flavor so anytime
I use you know I’m making a beef first of any kind in a slow cooker at all is any kind of roast with me. I always like to sear it first because it’s free flavor. I’m going to sear it on the one side so,I’m going to sauce and pepper this side and then sear it on this side and once it develops really good color.I’m going to take it out and then we’ll put everything in the crock pot while my beef continues to cook for just a couple of minutes. I’m going to prep everything else in the bottom of the insert to your slow cooker. I’m going to add my onions and my garlic.
I’m just going to add my beef now remember this does not cook the Ã«til course and then I just add my spices right to this liquid right here and I’m going to add any additional salt because beef stock can be quite salty my salsa is already salted and plus we seasoned the beef I’m going to pour this lusciousness over top and now I’m just going to pop this on on high for about 4 to 5 hours or until it or until the beef of course falls apart if you’re going to make this on low we’re going to cook it on low you don’t need to
cook it for about.
I would say 6 to 8 hours until it falls apart but I’m going to keep an eye on it and I’ll show you what it looks like when it’s done alright so,let’s talk about the beef for a minute. I cooked it for 4 hours exactly on high I took it out and let it rest for a bit till he cools enough to handle and Ijust shredded it with my hands i discarded all the fat or as much of it as I possibly could and I did was I strained out all of the veggies like some bits of salsa and onions in the garlic and I mixed it running there with the beef now what I also did is I took a little bit of that broth that was in the bottom of the skin in the crock pot took about a cup or so now what you want to do if you they’re just absolutely delicious you should not waste it I don’t plan on wasting it what I like to do is I like to skim off all the fat and then I like to cook rice in that broth it’s so, delicious I mean why waste it’s got all that great flavor so what I like to do is I like to take just a little bit of it out and now.
5What I do is I add a tiny bit of the juice maybe about a quarter cup of style to the beef so, it stays really nice and moist this is my homemade enchilada sauce like.I just kind of mix it all together like so then I like to add just a little bit about a half a cup of sho of that broth to my enchilada sauce you take half of that could be a little bit less than half to make an even layer in your baking dish just like that okay now you’ve had yourself ready you’ve got your tortillas these are tortillas of flour tortillas I just warmed them up you can use corn tortillas if you want tuna traditionally you want to make you know corn tortillas you fry them a little bit in oil and then you fold them with some beef or chicken whatever you want to roll with if I can avoid frying something I do at all cost just because I don’t feel like going through the hassle and it’s not really necessary so I just warm it up on the stove or you can use it in the microwave or in the oven you can wrap them all up in piece of foil and just put them in the oven.
What I do and I take a little bit of the beef mixture put that right down just enter like so it’s really much easier to just use your hands. I like to take a little bit of shredded cheddar blend and then you just pull seam side down see you prepared pan and then you keep going once you have them all in just drizzle the rest of your enchilada sauce on top all this is going to be fang-tastic smells really good just like smokey and mainly peppery you could get definitely a few more.I have some leftover filling and tortillas. I will use me with some eggs or something tomorrow also the mouth is salivating.
I have my oven preheated to 425 you’re just going to sprinkle a little more cheese on top you can put as much or as little as you want but this is perfect because it’s going to give me a nice little cheesy layer but not be too much I’m just going to pop them in for about 20 minutes or so, maybe 15 20 minutes and I’ll show you what they look like when they’re done enchiladas baked for exactly 20 minutes,it smells so good in here it’s absolutely ridiculous. I’m just going to put a little bit of sour cream and you can also do some cilantro.which I do plan on going when I serve this but I can’t take it anymore because it smells so good.