I don’t mean to pigeonhole you into using this delicious Mexican-style shredded beef for enchiladas. That’s what I happened to make and detail below (and after having tasted the absolute yumminess, it might be hard to try something different), but obviously, this beef could do a lot of things for you. Quesadillas, maybe? Some type of delicious Mexican shredded beef taco salad creation? Burrito bowls? So much deliciousness, so little time.
The slow cooker part of the recipe is amazingly simple. Toss a bunch of ingredients in the slow cooker and let it go for a long time until the beef is tender, tender, tender. I thickened the remaining liquid just a bit with a cornstarch/water mixture for the enchiladas but you wouldn’t necessarily need to do that if you are using the shredded beef in another recipe.
Both the cooked, shredded beef and the assembled enchiladas are freezable, which is awesome in so many ways, especially since this recipe makes more than what our family of seven could/should eat in one sitting but since I’ve made this a couple times, now I have a couple go-to pans of enchiladas in the freezer. And that makes me happy. (Plus this meal makes a great take-in option if you are bringing dinner to someone.)
It might go without saying (but you know me, I’ll say it anyway), but I’d highly encourage using a salsa that actually tastes yummy on it’s own. You really want a salsa that you’d be more than willing to eat by the spoonful since the flavor (and heat or lack of) will shine through (I use Trader Joe’s tomato/chile salsa but there are a lot of other good brands and you could always grab a jar of homemade if you have that, you lucky duck!).
It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.
- 1 (2-3 pound) chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup (8 ounces) salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch or flour
- 10 6- or 7-inch flour or corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro (optional)
- In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
- Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
- Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
- Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
- Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
- Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
- Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Sprinkle with fresh cilantro, if desired, and serve.
Recipe Source: adapted slightly from Jamie G (a super sweet blog reader who sent it to me; it’s her favorite meal!)