Last year for Christmas we chose a Mexican themed cuisine. Y'all this recipe was what I call "Slap-ya-Mama" AMAZING. I thought we would share it, since it had our herb of the month featured- cilantro.
I made this in my Instant Pot instead of a slow cooker. Just goes to show you how easy it is to use what ya got!
1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa (Grab that link for my homemade salsa recipe)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas (we used whole wheat for a healthier option)
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1/4 cup Chopped Fresh cilantro (optional)
Crock Pot: Beef Instructions
In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily. We use a food processor to make the job quicker.
Instant Pot: Beef Instructions
Add the beef roast to the pot. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on high pressure for 40-50 minutes until the beef is tender and shreds easily. We use a food processor to make the job quicker. If you're cooking it from frozen increase the cooking time to 60-70 minutes depending on the size.
Baking: Enchilada Instructions
Remove the roast from the and place in a large bowl or shallow pan (like a 9X13).
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.
Freeze and Bake:
To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.
Y'all I swear by this rice. If you love authentic Mexican rice, don't get those American boxed rices, get La Preferida. It's the best! And it only takes 8 minutes on the stove. You'll thank me later!
Also add your favorite black or refried beans. Bam you're done!
From My Kitchen to Yours,
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Recipe and Photo credit: Mel's Kitchen Cafe
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