Brisket Enchiladas Recipe 435 Food

SMOKED BEEF BRISKET ENCHILADAS

Steps:

• Preheat oven to 375 degrees F.
• Ladle 1 cup of the enchilada sauce into a deep 9×12 baking pan or dish, and set aside.
• In a plate large enough for the tortilla to lay flat; ladle about ½ cup of the enchilada sauce to cover the bottom of the plate. (Use more if needed)
• Warm the tortillas, per package instructions or warm over a gas burner.
• Place a prepared tortilla on the plate into the enchilada sauce and press down to coat. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
• Divide the brisket and 1 cup of the cheese into six equal portions. Add one portion of each to each sauce-coated tortilla.
• Roll up the tortilla and place the enchilada seam-side down into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
• Pour the remaining cup of enchilada sauce over the enchiladas. Smooth over the sauce with a spatula spoon making sure to coat each enchilada completely and top with the remaining cup of cheese.
• Place the pan of enchiladas inside the preheated oven. Bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
• Serve warm garnished with your toppings of choice.

BRISKET ENCHILADAS RECIPE

Steps:

• Preheat your smoker or oven to 350 F.

SHREDDED BEEF ENCHILADAS

Steps:

• Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
• Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
• Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
• Enchilada Sauce:.
• 5 Tbs. white flour.
• 5 Tbs. cold water.
• 1/3 teaspoons sugar.
• 1 pinch ground cinnamon (less than 1/16 tsp.).
• 3/4 teaspoons salt.
• 2 heaping teaspoons garlic powder (with no salt added).
• 1 teaspoons ground cumin.
• 4 Tbs Chili Powder.
• 2 cups chicken broth.
• makes about 2 cups.
• In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
• any bitter taste from the chili powder).
• Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
• While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
• With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
• After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
• After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
• Turn off the heat, this enchilada sauce recipe is done.
• If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• In a skillet over medium heat cook the ground beef and then add garlic and onion, cooking another 3-5 minutes. Drain.
• Stir in salsa, salt, 1 cup cheese and 2 tablespoons chili sauce. Set aside.
• In a saucepan heat oil over medium heat. Stir in flour and cook until bubbly (3-5 minutes). Stir in remaining chili sauce, whipping cream and cumin. Cook for 5 minutes or until thick.
• Pour 1 cup of sauce over the bottom of a 13 x 9 inch pan.
• Use 2 tortillas, overlapping slightly for each enchilada.
• Fill each enchilada with 2-3 tablespoons meat filling and then roll into long cylinder. Place in baking pan. Repeat for remaining tortillas and meat mixture.
• Spoon remaining sauce over all.
• Bake covered for 40 minutes. Uncover and sprinkle with remaining cheese and bake 5 minutes longer or until cheese is melted.