Beef Enchiladas With Red Sauce Recipe
🕒 Total Time: 2 hours 27 minutes
🥘 Recipe Category: Sauces
🍽️ Keywords: Lunch/Snacks, Peppers, Vegetable, Meat, Mexican, Spicy, Weeknight, Brunch, Broil/Grill, Oven, Stove Top, < 4 Hours
Description:
These Beef Enchiladas With Red Sauce are an absolute delight for anyone craving authentic Mexican flavors! Be prepared for a burst of spicy goodness with every bite, as these enchiladas come with a warning – they’re VERY SPICY HOT! This recipe offers a healthy twist to a favorite cuisine, making it perfect for a hearty meal any time of the day.
Ingredients:
- 1 1/4 pounds rump steak
- 2 ancho chilies
- 2 cups hot water
- 2 garlic cloves
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/2 cup vegetable oil
- 7 corn tortillas
- 1 onion
- Fresh flat leaf parsley, for garnish
- 1 cup sour cream
- 1 1/4 cups shredded cheddar cheese
Nutritional Information (Per Serving):
- Calories: 949.7
- Fat Content: 64.9g
- Saturated Fat Content: 29.1g
- Cholesterol Content: 187.1mg
- Sodium Content: 361.6mg
- Carbohydrate Content: 38.9g
- Fiber Content: 7.6g
- Sugar Content: 0.8g
- Protein Content: 54.6g
Instructions:
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Prepare the Beef: Place the rump steak in a deep frying pan and cover it with water. Bring to a boil, then reduce the heat and let it simmer for 1 to 1 1/2 hours, or until the steak is very tender.
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Prepare the Chili Paste: While the beef is cooking, put the dried ancho chilies in a bowl and pour over the hot water. Let them soak for 30 minutes, then transfer the soaked chilies to a blender and blend into a smooth paste.
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Prepare the Sauce: Drain the cooked steak and let it cool, reserving 1 cup of the cooking liquid. In a separate pan, fry the garlic, dried oregano, and ground cumin in vegetable oil for 2 minutes. Stir in the chili paste and the reserved cooking liquid from the beef. Tear one tortilla into small pieces and add it to the mixture. Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally, until the sauce thickens.
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Prepare the Filling: Shred the cooked steak using two forks and stir it into the sauce. Heat through for a few minutes until the flavors meld together.
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Assemble the Enchiladas: Spoon some of the meat mixture onto each tortilla and roll it up to make an enchilada. Keep the rolled enchiladas warm in a dish as you assemble the rest.
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Garnish and Serve: Garnish the enchiladas with shredded onion and fresh flat leaf parsley. Serve immediately with salsa on the side.
Recipe Variations:
- Richer Version: For a richer variation, place the rolled enchiladas side by side in a gratin dish. Pour over 1 1/4 cups of sour cream and 3/4 cup of grated cheddar cheese. Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble. Serve hot with salsa.
Notes:
- Adjust the spiciness according to your preference by reducing or increasing the amount of chili paste used.
- Serve these enchiladas with your favorite sides like Mexican rice, refried beans, or a fresh salad for a complete meal experience.
These Beef Enchiladas With Red Sauce are sure to become a family favorite, offering a deliciously spicy kick with each mouthwatering bite. Enjoy the rich flavors and hearty satisfaction of this classic Mexican dish!
