Pulled Beef Enchiladas
Braised and shredded beef, wrapped in corn tortillas with homemade refried beans and salsa, then covered in a jalapeno jack cheese sauce and baked to perfection.
Servings 5 servings
Ingredients
Pulled Beef
- 1 ½ lb blade beef roast
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ½ cup hot water
- 3 tablespoon Chipotle in adobo
Refried Beans
- ½ cup diced onion
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 1 tsp dried oregano
- 1 can pinto beans (ramano beans), drained and rinsed 398 ml can
- ½ cup water
- Juice from half a lime
- Salt and pepper to taste
- 1 tablespoon olive oil
Jalapeno Cheese Sauce
- 2 tablespoon butter
- 2 tablespoon flour all-purpose gluten-free flour will work
- 2 cups whole milk
- 1 cup grated jalapeno monterey jack cheese
Other Ingredients
- 10 corn tortillas
- ½ cup grated jalapeno Monterey Jack cheese
- 1 lime cut into quarters for garnish
- 1 ¼ cup of your favourite salsa
Instructions
Pulled Beef
- Season the beef on both sides with salt, pepper, cumin, coriander, and oregano then rub with the chipotle.
- Put the beef in a small roasting pan along with the water, cover tightly with parchment and foil, and bake at 300°f for three hours.
- Remove the beef from the oven and let it rest for twenty minutes, then pull it apart using two forks, just as you would for pulled pork. Make sure to remove any large pieces of fat or gristle. Add ¾ of the liquid from the bottom of the roasting pan back into the pulled beef. Taste and season with salt as needed.
Refried Beans
- Heat a medium frying pan over medium-high heat. Add in the olive oil and onion. Cook until the onion starts to soften, about three to four minutes.
- Add in the garlic and cook for one more minute then add in the chili powder, cumin and oregano and cook, stirring for another minute.
- Add the water and beans to the pan, stir to lift the spices off the bottom of the pan, then cook for five minutes, stirring.
- Mash the beans using a potato masher, then keep cooking them, stirring for another three to four minutes or until the beans form a thick paste. Taste the beans and season with salt and pepper as needed. Finish with a squeeze of fresh lime juice.
Jalapeno Cheese Sauce
- Melt the butter in a medium pot over medium-high heat. Add in the flour, and cook, stirring for two minutes.
- Add in the milk, turn the heat down to medium, and cook, for ten minutes stirring the whole time.
- Whisk in the cheese, taste the sauce and season with salt and pepper as needed.
Making the Enchiladas
- Put a ladle full of the jalapeno sauce in the bottom of a 9x13 casserole dish. Place one tortilla down on your work surface and spread it with 2-3 tablespoons of the refried beans. Add a ¼ cup of the pulled beef and 1-2 tablespoons of the salsa. Roll the tortilla and put it in the casserole dish. Repeat until all of the tortillas have been rolled.
- Top the enchiladas with the remaining sauce and the ½ cup of cheese. Cover the dish with parchment and foil and bake for twenty minutes on 350°f.
- Remove the dish from the oven and turn on your broiler. Take the foil and parchment off the enchiladas and return them to the oven only long enough to brown the cheese. Watch closely as they will burn fast.
- Remove the enchiladas from the oven and let the rest for five minutes before serving. Serve them with rice and boiled sweet potato.