This recipe uses a whole piece of beef shoulder cooked for 8-10 hours. Despite the long cooking time, this is also a great weeknight meal that can be cooked while you’re hard at work. For a shortcut version using ground beef, try my Beef Enchiladas–Quick Version
Makes 6 enchiladas for 2-3 people and can be easily doubled or tripled.
INGREDIENTS
- beef shoulder: 600 g/21 oz
- onion: 1 medium, chopped
- garlic: 2 clove, peeled, crushed whole with hard root end removed
- salt: 1 tsp
- pepper: 1 tsp
- cumin: 1 Tb
- chipotle chili: 1, chopped
- coriander, ground: 2 tsp
- espazote (or dried oregano): 1 tsp
- bay leaf: 1
- vinegar: 3 Tb (apple-cider, or red wine)
- stock (beef or chicken): 250 mL/1 cup
- lime: 1, juiced
- enchilada sauce: Classic Red Enchilada Sauce, or my Quick Red Enchilada Sauce or purchased
- flour tortillas: 6
- cheddar cheese: 150g/5.5 oz
- fresh cilantro/coriander: small handful, chopped
STEPS
- Turn on slow cooker to low setting.
- Add onion, garlic, salt, pepper, cumin, chipotle, ground coriander, espazote, and vinegar to the pot.
- Trim any silver skin from the beef and cut into 2-3 large pieces if whole. Add to the pot and mix in with the other ingredients. Add the stock.
- Leave to cook for 8-10 hours.
- Remove pot ingredients and strain away liquid, but reserve separately. Discard the bay leaf. Shred the beef mixture with 2 forks and return to the pot. Add the lime juice. Add enough liquid just to keep beef moist. Keep cooker on “keep warm” setting until ready to fill the enchiladas.
- Preheat oven to 180 C/150 F. Line a 9×13″ baking dish (or similar) with 1/3 of the enchilada sauce.
- Divide the beef mixture evenly onto the 6 flour tortillas. Wrap each by folding in each end, then folding over lengthwise. Place each tortilla, seam side down into the baking dish.
- Spread the remaining enchilada sauce over the tops of the tortillas, then spread the cheese and coriander/cilantro over.
- Bake for 20 minutes or until the cheese is melted. Serve