beef recipe for enchiladas

The Ultimate Beef Recipe for Enchiladas: A Flavorful Twist

Are you tired of the same old beef enchilada recipe? Look no further! This mouth-watering beef recipe for enchiladas is packed with flavor and will take your taste buds on a wild ride. With tender beef, rich spices, and a hint of creaminess, this dish is sure to become a family favorite.

The Perfect Cut of Beef for Enchiladas

When it comes to choosing the perfect cut of beef for enchiladas, you want something that's tender, juicy, and packed with flavor. We recommend using flank steak or skirt steak, as they're both tender and have a great balance of fat and lean meat. If you can't find either of these cuts, you can also use thinly sliced beef strips or beef fajita-cut strips.

The Magic of Spices and Seasonings

A good beef recipe for enchiladas is all about the spices and seasonings. In this recipe, we're using a blend of chili powder, cumin, smoked paprika, and dried oregano to give the beef a deep, smoky flavor. We're also adding a sprinkle of cayenne pepper to give it a touch of heat. Feel free to adjust the level of spiciness to your liking!

The Enchilada Sauce: A Game-Changer

While many beef enchilada recipes use a store-bought enchilada sauce, we're taking it up a notch by making our own sauce from scratch. With a rich blend of tomato puree, beef broth, and spices, this sauce is the perfect complement to our flavorful beef. We're also adding a splash of heavy cream to give it a creamy, velvety texture.

The Recipe: A Step-by-Step Guide

Ready to get started? Here's what you'll need:

• 1 pound flank steak or skirt steak
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (10 oz) tomato puree
• 1 cup beef broth
• 1/4 cup heavy cream
• 8-10 corn tortillas
• Shredded cheese (optional)

Here's how to make it:

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Add the beef to the skillet, breaking it up with a spoon as it cooks. Cook until the beef is browned, about 5-7 minutes. Add the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet, stirring to combine.

In a separate saucepan, combine the tomato puree, beef broth, and heavy cream. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.

In a large baking dish, spread a thin layer of the enchilada sauce on the bottom. Arrange 4-5 tortillas on the bottom of the dish, overlapping them slightly. Spoon some of the beef mixture onto each tortilla, followed by a sprinkle of shredded cheese (if using). Roll up the tortillas and place them seam-side down in the baking dish. Repeat the process until all the tortillas and beef mixture are used up.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with additional shredded cheese (if using). Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden brown and the sauce is bubbly.

Serve hot, garnished with fresh cilantro and a dollop of sour cream (if desired). Enjoy!