Holla Beef Enchiladas
Ingredients
- 5 1/2 pounds chuck, trimmed and cut into 2-inch cubes ⓘ
- 1/2 tablespoon kosher salt ⓘ
- 1 tablespoon freshly cracked black pepper ⓘ
- 2 tablespoons canola oil, plus more for frying
- 2 yellow onions, peeled and sliced in 1-inch rounds
- 8 cloves garlic, peeled and smashed
- 1 cup low-sodium beef stock ⓘ
- 1/2 cup white vinegar
- 1/2 cup warm water ⓘ
- Enchilada sauce, recipe follows ⓘ
- 16 (6-inch) corn tortillas ⓘ
- 2 cups grated Cheddar ⓘ
- 2 cups grated pepper jack cheese ⓘ
- 1/2 cup sliced green onions ⓘ
- 1 (6-ounce) can sliced black olives ⓘ
- 1 cup sour cream, for garnish ⓘ
- 4 cups boiling water ⓘ
- 3 ounces dried California chile pods ⓘ
- 6 ounces dried guajillo chile pods ⓘ
- 2 ounces dried pasilla chile pods ⓘ
- 2 tablespoons canola oil ⓘ
- 1 yellow onion, peeled and chopped ⓘ
- 4 garlic cloves, chopped ⓘ
- 1 (28-ounce) can petite diced tomatoes, preferably fire roasted ⓘ
- 1 teaspoon dried Mexican oregano ⓘ
- 1 teaspoon ground cumin ⓘ
Instructions
- Preheat the oven to 350 degrees F.
- Trim, cut, pat dry and season the beef with salt and pepper.
- Coat the bottom of a large heavy Dutch oven with oil.
- Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd.
- Add 1 tablespoon of oil, if needed, to finish the beef.
- As the beef browns, add it to a bowl and keep warm.
- Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes.
- Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan.
- Add the browned beef, the vinegar and the water and cover tightly.
- Put the pot in the oven and after 45 minutes, give the beef a stir.
- Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes.
- Remove from oven and let cool for 20 to 30 minutes.
- Shred with forks, incorporating the onions and garlic.
- When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan.
- Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom.
- Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each.
- Combine the cheeses in a medium bowl.
- Remove the enchiladas to a flat surface.
- Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan).
- Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly.
- Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan.
- Garnish with green onions and black olives.
- Bake until bubbly, about 25 to 30 minutes.
- Remove from the oven, let sit for 5 minutes and then serve with sour cream.
- Add the boiling water to a large bowl and add all of the chiles.
- Let steep in water for 1 hour.
- Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes.
- Remove from the blender and strain through strainer.
- Heat the oil in heavy saucepan over medium heat.
- Add the onions and garlic, saute until soft.
- Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves.
- Cover, lower the heat and simmer for approximately 30 minutes.
Nutrition & Diet Analysis (per serving)
931
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).