Name: Brisket Enchiladas Nuevo Leon
Total time: 4 h
Yield: 6 Servings
Cuisine: American
Ingredients: 2 ½-3 lbs. Brisket, flat half; 1 Tbsp. vegetable oil; ½ tsp. salt; ½ tsp. ground black pepper; ½ cup chopped onion; 5 cloves garlic, minced; 1 cup ready-to-serve beef broth or water; 1 cup shredded Monterey Jack cheese; ½ cup finely chopped fresh cilantro; 12-16 small corn tortillas (about 6-inch diameter), warmed; ¾ cup crumbled queso fresco; Thinly sliced green onions, green part only (optional); 16 dried guajillo or New Mexico chiles; 1 Tbsp. vegetable oil; 2/3 cup chopped onion; 6 cloves garlic, minced; 2 Tbsp. dried Mexican oregano, crushed; 1 tsp. salt; 1 tsp. sugar

Preparation

Step 1

Preheat oven to 375°F.
Step 2

Heat oil in stockpot over MEDIUM heat until hot. Place Brisket in stockpot and brown evenly. Remove from stockpot and season with salt and black pepper.
Step 3

Add onion and garlic to stockpot; cook and stir 3-4 minutes or until onion is tender. Return Brisket, fat side up, to stockpot. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 3-3 1/2 hours or until Brisket is fork-tender.
Step 4

Meanwhile, prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over MEDIUM-HIGH heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor. Cover; process until smooth. Strain sauce. Set aside.
Step 5

Remove brisket from stockpot and cool slightly. Skim fat from cooking liquid and reserve 1 cup cooking liquid. Trim and discard fat from brisket and shred.
Step 6

Combine shredded Brisket, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about ½ cup beef mixture down in center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Step 7

Bake for 30-40 minutes or until heated through. Top with queso fresco; garnish with green onions, as desired.

Nutrition Information

Nutrition information per serving: 854 Calories; 459 Calories from fat; 51.1 g Total Fat (19.2 g Saturated Fat; 18.2 g Monounsaturated Fat); 166 mg Cholesterol; 749.6 mg Sodium; 42.3 g Total Carbohydrate; 4.7 g Dietary Fiber; 51.7 g Protein; 5.5 mg Iron; 507.3 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 12.5 mg Niacin (NE); 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 9.3 mg Zinc; 35.3 mcg Selenium; 151.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.

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4 HRS

6

19

Ingredients

Enchilada Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Nutrition Information

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