Holla Beef Enchiladas

Name: Holla Beef Enchiladas
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters low-sodium beef stock; 170 grams sliced black olives; 1 teaspoon freshly ground black pepper; 2 Tbsps canola oil; 2 Tbsps canola oil, plus more for frying; 473 milliliters grated Cheddar; 85 grams dried California chile pods; 2 kilograms chuck, trimmed and cut into 2-inch cubes; 16 6-inchs (6-inch) corn tortillas; 794 grams petite diced tomatoes, preferably fire roasted; 8 cloves garlic, peeled and smashed; 4 garlic cloves, chopped; 118 milliliters sliced green onions; 1 teaspoons ground cloves; 1 teaspoon ground cumin; 170 grams dried guajillo chile pods; 1 Tbsps kosher salt; 1 teaspoon kosher salt; 1 teaspoon dried Mexican oregano; 57 grams dried pasilla chile pods; 1 Tbsp freshly cracked black pepper; 473 milliliters grated pepper jack cheese; 237 milliliters sour cream, for garnish; 118 milliliters warm water; 946 milliliters boiling water; 118 milliliters white vinegar; 1 yellow onion, peeled and chopped; 2 yellow onions, peeled and sliced in 1-inch rounds

The recipe Holla Beef Enchiladas is ready in approximately 5 hours and 50 minutes and is definitely an amazing gluten free option for lovers of Mexican food. This main course has 1171 calories, 83g of protein, and 71g of fat per serving. This recipe serves 8. This recipe covers 56% of your daily requirements of vitamins and minerals. If you have chuck, kosher salt, water, and a few other ingredients on hand, you can make it. To use up the white vinegar you could follow this main course with the Vinegar Pecan Pie as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

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Dutch Oven

Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd.

Ingredients you will need

Beef

Cooking Oil

Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Bowl

Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes.

Ingredients you will need

Canola Oil

Onion

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Pot

Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan.

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Garlic

Stock

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Frying Pan

Add the browned beef, the vinegar and the water and cover tightly.

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Vinegar

Water

Beef

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.

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Beef

Equipment you will use

Oven

Pot

Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.

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Garlic

Onion

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Oven

When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan.

Ingredients you will need

Enchilada Sauce

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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.

Ingredients you will need

Enchilada Sauce

Tortilla

Dip

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Frying Pan

Combine the cheeses in a medium bowl.

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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).

Ingredients you will need

Cheese

Meat

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Baking Pan

Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly.

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Roll

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Baking Pan

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.

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Cheese

Sauce

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Frying Pan

Garnish with green onions and black olives.

Ingredients you will need

Black Olives

Green Onions

Bake until bubbly, about 25 to 30 minutes.

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Oven

Remove from the oven, let sit for 5 minutes and then serve with sour cream.

Ingredients you will need

Sour Cream

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Oven

Add the boiling water to a large bowl and add all of the chiles.

Ingredients you will need

Chili Pepper

Water

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Bowl

Let steep in water for 1 hour.

Ingredients you will need

Water

Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes.

Ingredients you will need

Chili Pepper

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Blender

Remove from the blender and strain through strainer.

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Sieve

Blender

Heat the oil in heavy saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Black Pepper

Tomato

Oregano

Chili Pepper

Clove

Garlic

Onion

Cumin

Salt

Equipment

Ingredients

Servings:

237milliliters

low-sodium beef stock 170grams

sliced black olives 1teaspoon

freshly ground black pepper 2Tbsps

canola oil 2Tbsps

canola oil, plus more for frying 473milliliters

grated Cheddar 85grams

dried California chile pods 2kilograms

chuck, trimmed and cut into 2-inch cubes 166-inchs

(6-inch) corn tortillas 794grams

petite diced tomatoes, preferably fire roasted 8cloves

garlic, peeled and smashed 4

garlic cloves, chopped 118milliliters

sliced green onions 1teaspoons

ground cloves 1teaspoon

ground cumin 170grams

dried guajillo chile pods 1Tbsps

kosher salt 1teaspoon

dried Mexican oregano 57grams

dried pasilla chile pods 1Tbsp

freshly cracked black pepper 473milliliters

grated pepper jack cheese 237milliliters

sour cream, for garnish 118milliliters

warm water 946milliliters

boiling water 118milliliters

white vinegar 1

yellow onion, peeled and chopped 2

yellow onions, peeled and sliced in 1-inch rounds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.