These shredded beef enchiladas are so delicious and perfect for a cozy weekend dinner at home.
Shredded beef enchiladas are a family favorite. They are the perfect weekend meal as they do take a little longer to make than most of my recipes. But I promise this recipe is worth it and you can even make double and freeze half.
Shredded Beef Enchiladas:
This iconic dish, a beloved part of Mexican culinary heritage, is a delicious combination of textures and tastes.
My shredded beef enchiladas utilize the Instant Pot to cook succulent Barbacoa beef. Then the corn tortillas are lightly fried, dipped into enchilada sauce, filled with queso cheese, shredded beef and wrapped into enchiladas.
This dish takes a little bit of prep, but it worth the wait for the authentic flavor.
Join us as we explore the origins, preparation, and the sheer delight that shredded beef enchiladas bring to tables around the world.
Origins Of Enchiladas:
Enchiladas, in their various forms, trace their roots back to indigenous Mexican cuisine. The word “enchilada” itself means “to season with chili,” highlighting the essential role of this fiery pepper in the dish.
While enchiladas can be filled with a variety of ingredients, shredded beef enchiladas stand out for their hearty, savory filling and the complex layers of flavors they offer.
Enchiladas can also utilize different sauces. If you prefer green sauce for enchiladas you can make this recipe with a traditional green sauce as well.
The Art of Shredding:
At the heart of shredded beef enchiladas is the preparation of the filling. Succulent beef, often slow-cooked to perfection, is delicately shredded. Instead of the traditional four hours of braising the meat we are utilizing the Instant Pot to cut the time in half.
Braising the meat imparts tenderness to the meat and allows the meat to shred really well. It also allows it to absorb the rich seasonings and spices that make the filling truly exceptional.
Cuts of Beef For Shredded Beef Enchiladas:
Commonly used cuts of meat for shredded beef include chuck roast or brisket.
These cuts of meat are used because they can become fork-tender after a slow simmer.
Ingredients You Will Need:
For The Beef:
Beef Chuck Roast: Beef Chuck roast is my personal favorite use of meat for this recipe. You can also use brisket.
White Onion: You can also use yellow onion.
Garlic: You can use fresh garlic or utilize the frozen minced garlic.
Seasonings: salt and pepper, garlic salt, cumin, onion powder.
For The Enchiladas:
Refined coconut oil or vegetable oil: I prefer using the coconut oil for a healthier option. You can use vegetable option or avocado oil as well.
Corn tortillas or flour tortillas: I prefer corn tortillas for this dish but you can also use flour tortillas.
Can red enchilada sauce: You can make your own homemade enchilada sauce for this dish, but I like to use the canned enchilada sauce for convenience.
Shredded queso cheese or Chihuahua cheese: If you can’t find these cheeses you can also use Monterey Jack cheese.
Pico de Gallo: I just buy premade pico de Gallo.
Sliced Black Olives: I like the briny flavor that the black olives add to the top of the enchiladas. This is optional.
Sour Cream: Adds a delicious creamy freshness.
Green Onions: Adds a bright flavor to this hearty dish.
Chopped Cilantro: Adds a bright flavor.
Hot sauce: If you like things a little spicier top these enchiladas with a spicy hot sauce.
How To Make Shredded Beef Enchiladas:
Cook The Shredded Beef:
First cook the meat in the Instant Pot. Shred the beef with two forks and start to prepare the enchiladas.
To assemble the enchiladas we will utilize an assembly line.
The assembly line includes the preparation of corn tortillas, the placement of the beef filling, the layering of cheeses, and the final touch of a robust enchilada sauce.
Make the Tortillas Pliable:
First we want to make our corn tortillas pliable by flash frying them in some hot oil. Quickly fry the tortillas on both sides for 20 seconds or so. Then transfer them to a plate.
Place about 1/2 cup to a cup of the enchilada sauce in the bottom of your baking dish.
Next dip the tortillas into the enchilada sauce on both sides.
Fill The Tortillas:
Next it is time to fill the tortillas. Fill each tortilla with a couple of tablespoons of the shredded beef mixture and the cheese. I like to place the filling on the bottom half of the tortillas.
Next roll the tortillas to form the enchiladas and place seam side down. Then finish this same process with the rest of the tortillas.
Next top the finished enchiladas with the leftover sauce and cheese.
Bake in a preheated oven for about 30 minutes and enjoy with optional toppings.
Shredded beef enchiladas are more than just a dish; they are a celebration of tradition, a testament to the artistry of Mexican cuisine.
From the careful preparation of the shredded beef to the assembly of each enchilada, every step is a homage to the culinary heritage that has been passed down through generations.
So, the next time you savor a plate of shredded beef enchiladas, remember that you are not just indulging in a meal; you are experiencing the essence of Mexican culinary craftsmanship.
Freezer and Reheating Instructions:
This is a perfect freezer meal. Enchiladas freeze wonderfully. Just freeze them after assembly. When you are ready to cook you can thaw the enchiladas in the fridge the night before.
To reheat cook at 375 F for 30-40 minutes. Uncover and cook for an additional 10 minutes to brown the top.
What To Serve With Shredded Beef Enchiladas:
These enchiladas are the perfect main dish. Try out these other delicious dishes to serve with it.
Shredded Beef Enchilada Recipe:
For The Beef:
- 2 Pounds Beef Chuck Roast
- 1/2 Cup White Onion, Diced
- 1 Tablespoon Garlic, Minced
- 1 Teaspoon Kosher Salt
- 1/8 Teaspoon Black Pepper
- 1 Teaspoon Garlic Salt
- 1/4 Teaspoon Cumin
- 1 Teaspoon Onion Powder
For The Enchiladas:
- 1/2 cup refined coconut oil or vegetable oil
- 12 corn tortillas
- 1 (28 ounce) can red enchilada sauce
- 1 (16 ounce) bag shredded queso cheese or Chihuahua cheese
- Pico de Gallo
- Sliced Black Olives
- Sour Cream
- Green Onions
- Add all the ingredients for the shredded beef into the Instant Pot.
- Seal your Instant Pot lid, making sure your venting nozzle is turned to the seal position and cook on manual for 90 minutes.
- When meat is done, do the quick release method by manually turning your nozzle to the venting position (be careful of the steam, use a towel).
- Drain the meat from the liquid and shred the meat with two forks. Set aside.
- Preheat a small saute pan over medium heat and add the coconut oil.
- When your oil is hot but not smoking dip the tortillas into the hot oil for 20 seconds on both sides (you do not want the tortillas to get crispy you are just making the tortillas plyable). Set aside and finish flash frying all the tortillas.
- Place about 1/2 cup enchilada sauce on the bottom of a 9x12 baking dish. Dip the tortilla into the sauce and place about 2-3 tablepoons cheese and 2-3 tablespoons shredded beef on the bottom half of the tortilla.
- Roll the tortilla thightly to form an enchilada. Repeat with the remaining toritllas until you have made all your enchiladas.
- Top the pan of enchiladas with remaining enchilada sauce and cheese.
- Bake at 400 F for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
- Top the enchiladas with toppings of choice.
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Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 417mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 21g