Shredded Beef Enchiladas

• porções: 12 servings
• tempo ativo: 30 minutes
• tempo total: 2 hours 30 minutes

Ingredientes

3 cloves garlic (minced)

3 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon granulated sugar

1 teaspoon salt

1¼ pounds top blade steaks (trimmed of fat)

1 tablespoon vegetable oil

2 yellow onions (finely chopped)

15 ounce tomato sauce

½ cup water

4 ounces Monterey Jack cheese (shredded, divided)

4 ounces sharp cheddar cheese (shredded, divided)

⅓ cup chopped fresh cilantro

¼ cup chopped canned pickled jalapeños

12 6-inch corn tortillas

Instruções

In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.

Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and sear on both sides, about 6 to 8 minutes total. Remove the meat to a plate.

Reduce the heat to medium, add the onions and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook for 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.

Preheat oven to 350 degrees F.

Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and shred the beef into small pieces. Mix together with the cilantro, jalapenos, and half of the shredded cheeses.

Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread 1/3 cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.

Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrição

• Calorias: 193 kcal
• Gordura Total: 9 g
• Gordura Saturada: 5 g
• Gordura Insaturada: 3 g
• Colesterol: 18 mg
• Sódio: 783 mg
• Carboidrato Total: 21 g
• Fibra Dietética: 3 g
• Açúcares Totais: 4 g
• Proteína: 8 g