↞ recipe box start page
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
5 1/2 lbs chuck, trimmed and cut into 2-inch cubes
1/2 tbsp kosher salt
1 tbsp freshly cracked black pepper
2 tbsp 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
Preheat the oven to 350.
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.
Caesars Enchilada Sauce:
4 cups boiling water
3 oz dried California chile pods
6 oz dried guajillo chile pods
2 oz dried pasilla chile pods
2 tbsp canola oil
1 yellow onion, peeled and chopped
4 garlic cloves, chopped
1 (28-oz) can petite diced tomatoes, preferably fire roasted
1 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground cloves
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.
view more member recipes
HOLLA BEEF ENCHILADAS - Guy Fieri
view my recipes
print
save
Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
5 1/2 lbs chuck, trimmed and cut into 2-inch cubes
1/2 tbsp kosher salt
1 tbsp freshly cracked black pepper
2 tbsp 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
Preheat the oven to 350.
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.
Caesars Enchilada Sauce:
4 cups boiling water
3 oz dried California chile pods
6 oz dried guajillo chile pods
2 oz dried pasilla chile pods
2 tbsp canola oil
1 yellow onion, peeled and chopped
4 garlic cloves, chopped
1 (28-oz) can petite diced tomatoes, preferably fire roasted
1 tsp dried Mexican oregano
1 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp ground cloves
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hot And Spicy Pie - Guy Fieri
by sgre52160
1 tbsp sea salt 1 tbsp cayenne pepper (I suggest using less unless all you want taste is hot) 1 tbsp white pepper 1 tbsp garlic powder 2 tsp coarsely ground black pepper 2 tsp ground cumin
by sgre52160
1 tbsp sea salt 1 tbsp cayenne pepper (I suggest using less unless all you want taste is hot) 1 tbsp white pepper 1 tbsp garlic powder 2 tsp coarsely ground black pepper 2 tsp ground cumin
* Mac Daddy Mac N' Cheese * - Guy Fieri
by sgre52160
2 shallots, peeled 3 cloves garlic 1 teaspoon olive oil 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat 2 tablespoons flour 4 cups heavy cream 1 teaspoon chopped fresh thyme 1 c
by sgre52160
2 shallots, peeled 3 cloves garlic 1 teaspoon olive oil 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat 2 tablespoons flour 4 cups heavy cream 1 teaspoon chopped fresh thyme 1 c
Asian Noodle Salad - Guy Fieri
by sgre52160
1 (8 oz) pkg soba noodles 1 tsp sesame oil 2 tbsp rice wine vinegar 3 tbsp soy sauce 1 tsp hot chili oil 1 tbsp hoisin sauce 5 tbsp extra virgin olive oil 1 carrot, thinly sliced or juli
by sgre52160
1 (8 oz) pkg soba noodles 1 tsp sesame oil 2 tbsp rice wine vinegar 3 tbsp soy sauce 1 tsp hot chili oil 1 tbsp hoisin sauce 5 tbsp extra virgin olive oil 1 carrot, thinly sliced or juli
Bloody Mary Flank Steak - Guy Fieri
by sgre52160
1 cup V-8 vegetable juice 1/2 cup vodka 1 tsp sea salt 1 tsp fresh ground black pepper 1 tsp hot sauce 1 tbsp lemon juice 1 tbsp Worcestershire sauce 1/2 tbsp crushed garlic 1 tsp oni
by sgre52160
1 cup V-8 vegetable juice 1/2 cup vodka 1 tsp sea salt 1 tsp fresh ground black pepper 1 tsp hot sauce 1 tbsp lemon juice 1 tbsp Worcestershire sauce 1/2 tbsp crushed garlic 1 tsp oni
* Beef Enchiladas*
by sgre52160
2 large cans enchilada suace 1 pkg corn tortillas 3 lbs ground beef 1 bell pepper, diced 1/2 whole garlic, mashed 1/2 tsp salt and pepper 2 enchilada or taco seasoning packets 1 large onion, di
by sgre52160
2 large cans enchilada suace 1 pkg corn tortillas 3 lbs ground beef 1 bell pepper, diced 1/2 whole garlic, mashed 1/2 tsp salt and pepper 2 enchilada or taco seasoning packets 1 large onion, di
view more member recipes