Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
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Mission Super Soft flour Tortillas
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BEER BRAISED BEED BARBACOA
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3
pound beef chuck roast -
salt and pepper
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2
tablespoon olive oil, divided -
2
dried guajillo peppers, soaked stemmed and seeded -
2
dried ancho peppers, soaked stemmed and seeded -
7
oz can Chipotle in adobo sauce -
4
cloves garlic -
1
tablespoon brown sugar -
1
teaspoon salt -
1
teaspoon dried oregano -
½
teaspoon ground cinnamon -
¼
cup Pilsner beer -
BEEF ENCHILADAS
-
2
cup shredded cheddar cheese -
dived tomatoes, green onions, queso blanco, cilantro
INSTRUCTIONS
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BEER BRAISED BEEF BARBACOA
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Step 1
Soak the dried guajillo peppers and ancho peppers in a bowl covered with water for 1-4 hours until softened.
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Step 2
Preheat oven to 300 degrees. Season the beef with salt and pepper.
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Step 3
Add the olive oil to a dutch oven or large pan with an oven proof lid. Heat oil on medium to high heat. Sear the seasoned beef for 2 minutes on each side. Set aside once seared.
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Step 4
In a blender, add in guajillo peppers, ancho peppers, can of chipotle, garlic cloves, brown sugar, salt, oregano, cinnamon and beer. Blend until smooth.
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Step 5
Pour sauce over beef in the pan. Place the lid on and braise in oven for 2.5 hours. Remove beef and shred.
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Step 6
Remove 1 cup of sauce and set aside for enchiladas. Return shredded beef to pan and stir into the remainder of the sauce.
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BEEF ENCHILADAS
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Step 7
Preheat oven to 375 degrees. Grease a 9x13 baking dish. Pour 1/4 cup of the reserved sauce in the bottom of the baking dish.
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Step 8
To each tortilla, add shredded beef (about 1/2 cup) and a small handful of cheddar cheese (about 1/4 cup).
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Step 9
Wrap tortillas tightly around filling, placing seam side down in baking dish.
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Step 10
Pour remaining sauce on top of the enchiladas and sprinkle the remaining cheddar cheese down the middle. Bake for 15-20 minutes.
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Step 11
Garnish with desired toppings like diced tomatoes, green onions, queso blanco and cilantro