Tuesday, May 31, 2011

Beef Enchiladas

We have Mexican night once in a while, and if you asked my family they would likely tell you not enough. This enchilada recipe is always a favourite. And its easy.

In a crock pot, combine the following:

1 beef roast (I use a cheap cut, like the blade roast, because of the marbling and flavour)
2 glugs? of tequila around the pot
zest and juice of 1 lime
Emeril's Essence- rub the roast
salt and pepper
palmful of cumin

Cook on low for 8 hours, remove roast and separate the meat from the fat etc., strain juice.
Combine strained juice w/pulled beef.

Large flour tortillas- spread beef along bottom, sprinkle with shredded sharp cheddar, roll and place seam side down in a prepared casserole dish.
Taco sauce- pour this sauce over the enchiladas, add more shredded cheese over top.

Bake @ 350, covered, for 25 min., then 5-10 min, uncovered.
Serve with guacamole & sour cream

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