Brisket Enchiladas Nuevo Leon
Slow-braised Brisket is shredded and rolled into corn tortillas, then smothered with a homemade guajillo-based enchilada sauce and baked until melty—top with queso fresco and cilantro for a Texas-meets-Nuevo León dinner.
Cook Time: 4 hrs
Servings: 6
Ingredients: 19
Ingredients
Enchilada Sauce
Preparation
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Step 1
Preheat oven to 375°F.
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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.
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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.
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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.
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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.
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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.
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Step 7
Bake for 30-40 minutes or until heated through. Top with queso fresco; garnish with green onions, as desired.
Nutrition Information
854 Calories
19.2g SAT FAT
52g PROTEIN
5.5 mg IRON
9.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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