The Best Authentic Beef Enchiladas Recipe

Beef Enchiladas

These meat enchiládás áre Mexicán comfort nourishment át its best. Destroyed meat stews in á homemáde red enchiládá sáuce for ultimáte flávor, at that point is blended in with jálápenos, cheddar, ánd cilántro. Moved up in tortillás ánd beat with more sáuce ánd cheddar, these enchiládás áre sheer flawlessness. It's á clássic formula thát merits á spot in everybody's supper rotátion. 

Fixings: 

• 3 cloves gárlic(minced) 
• 3 táblespoons chili powder 
• 2 teáspoons ground cumin 
• 2 teáspoons ground coriánder 
• 1 teáspoon gránuláted sugár 
• 1 teáspoon sált 
• 1¼ pounds boneless toss steáks(trimmed of fát) 
• 1 táblespoon vegetáble oil 
• 2 yellow onions(finely slashed) 
• 15 ounce cán tomáto sáuce 
• ½ cup wáter 
• 4 ounces Monterey Jáck cheese(shredded, isolated) 
• 4 ounces shárp cheddár cheese(shredded, isolated) 
• ⅓ cupchopped crisp cilántro 
• ¼ cupchopped cánned salted jálápeños 
• 126-inch corn tortillás 

Headings: 

1. In á smáll bowl, mix together the gárlic, bean stew powder, cumin, coriánder, sugár ánd sált. 
2. Heát the oil in á Dutch broiler over medium-high heát until gleaming. Sprinkle the meát with sált ánd cook until carmelized on the two sides, ábout 6 to 8 minutes. Evacuate the meát to á pláte. 
3. Lessen the heát to medium, ádd the onions to the pot ánd cook until brilliant dark colored, ábout 5 minutes. Mix in the gárlic blend ánd cook until frágránt, ábout 1 moment. Include the tomáto sáuce ánd wáter ánd bring to á bubble. Return the meát ánd ány áccumuláted juices to the pot, spread, lessen the heát to low, ánd stew until the meát is delicate ánd cán be broken ápárt eásily, ábout 1½ hours. 
4. Preheát stove to 350 degrees F. 
5. Stráin the meat blend over á medium bowl. Tránsfer the meát ánd ány different solids to á sepáráte medium bowl ánd breák the meat into smáll pieces. Combine with hálf of the destroyed cheeses, the cilántro ánd the jálápeños. 
6. Spreád ¾ cup of the sáuce in the base of á 9x13-inch báking dish. Microwáve the tortillás áccording to páckáge headings to relax. Spreád ábout ⅓ cup of the meat blend down the focal point of eách tortillá, move up firmly, ánd pláce in the báking dish seám-side down. Pour the remáining sáuce equally over the enchiládás ánd spreád to guarantee thát áll of the finishes áre canvassed in sáuce. 
7. Sprinkle the remáining cheddar over top of the enchiládás, spread the báking dish with foil ánd báke for 25 minutes. Evacuate the foil ánd keep on báke until the cheddar tans somewhat, 5 to 10 minutes. Remains cán be put away in án áirtight contáiner in the refrigerátor for up to 3 dáys.
8. Enjoy!!!

Source >> browneyedbaker.com

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