hot sauce beef enchiladas
Get this recipe. Shredded beef seasoned with Tapatio Hot Sauce™ fills these tasty enchiladas, along with hominy and queso fresco.
- SHREDDED BEEF
- 1 beef Arm Chuck Roase (2 to 3 pounds), cut into 2-inch cubes
- 1 cup beef broth
- 2 to 3 tablespoons Tapatio Hot Sauce™
- 1 cup cooked hominy
- ENCHILADA SAUCE
- 8 large dried chiles, stems and seeds removed (guajillo, ristra)
- 8 small dried chiles, stems and seeds removed (pequin, arbol)
- 1/4 cup grated dark chocolate (70% cacao)
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried Mexican oregano
- 18 white corn tortillas (5-inch diameter)
- 1/2 cup diced onion
- 1 1/2 cups crumbled fresh queso fresco
- Crema, avocado slices, toasted pepitas, chopped cilantro, lime wedges (optional)
- Place beef Arm Chuck Roast cubes in 6-quart pressure cooker, add broth and Tapatio Hot Sauce™. Close and lock pressure cooker lid. Use beef, stew or high pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Remove beef and reserve cooking liquid. Cool 15 minutes. Shred beef using 2 forks. Cover and refrigerate until ready to use.
Cook's Tip: This recipe was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.
- Meanwhile, heat large skillet over medium heat until hot. Add chiles and toast 10 to 15 seconds on each side until fragrant. Transfer chiles medium sauce pan. Cover chiles with water and simmer on medium heat 15 minutes until soft. Set softened chiles aside; cool 15 minutes. Heat same skillet over medium heat until hot; add onions. Cook 5 minutes until soft. Set skillet aside.
- Drain chiles. Add chiles, 2 cups reserved beef cooking liquid, chocolate and garlic to blender container. Process until smooth. Strain sauce using fine mesh strainer; stir in salt and oregano, as desired. Add beef, 1 cup enchilada sauce and hominy to medium bowl; stir to combine.
- Preheat oven to 350°F. Spray 13 x 9 x 2-inch glass baking dish with cooking spray. Spread half of remaining enchilada sauce into prepared baking dish. Place 2 to 3 tablespoons beef mixture on each tortilla; roll and place in prepared dish in 2 columns, seam side down. Cover enchiladas with remaining sauce; sprinkle with cooked onions and cheese. Cover with aluminum foil; bake in 350°F oven 45 minutes. Let rest 5 minutes before serving. Garnish with crema, avocado, pepitas, cilantro and lime, as desired.
Cook's Tip: To toast seeds, place in day skillet over medium heat.. Cook, stirring frequently, 3 to 5 minutes or until fragrant and golden brown.
Nutrition information per serving, 3 enchilada: 600 Calories; 321.3 Calories from fat; 35.7g Total Fat (14.1 g Saturated Fat; 0.3 g Trans Fat; 2.7 g Polyunsaturated Fat; 11.7 g Monounsaturated Fat;) 146 mg Cholesterol; 1050 mg Sodium; 44 g Total Carbohydrate; 10.6 g Dietary Fiber; 44 g Protein; 229 mg Calcium; 7.7 mg Iron; 1192 mg Potassium; 1.1 mg Riboflavin; 7 mg Niacin; 1.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 417 mg Phosphorus; 8.9 mg Zinc; 37.6 mcg Selenium; 125.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Calcium, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.