Very Good Tasting Enchiladas (Shredded Beef with Red Sauce)

Summary by Krater

The creator demonstrates how to make beef enchiladas from scratch, starting by browning chuck roast cubes, pressure cooking them in beef stock, making a smoky chili-powder enchilada sauce, shredding the beef with aromatics and spices, and assembling the enchiladas with corn tortillas and a sharp cheddar and pepper jack cheese blend before baking.

From the video

Answers: How do you make beef enchiladas from scratch?

• beef enchiladas recipe
• chuck roast preparation
• pressure cooking beef
• making homemade enchilada sauce
• shredding beef for enchiladas
• cheese grating and blending
• tortilla preparation with water
• baking enchiladas

Ingredients

• chuck roast
• 4 to 5 glugs neutral oil
• kosher salt
• 950 g / 32 oz chicken stock
• 150 g white onion
• 150 g poblano pepper
• 5 to 6 cloves garlic
• olive oil
• 5 g chili powder
• 5 g cumin
• cracked black pepper
• 2 g dried oregano
• 1 whole lime
• 50 g paprika
• 450 g tomato sauce
• 15 g brown sugar
• 25 g cider vinegar
• 350 g sharp cheddar cheese
• 350 g pepper jack cheese
• 12 corn tortillas
• 200 g sour cream
• 50 g milk or heavy cream

What it concludes

• Chuck roast is the natural choice for braising and shredding due to its high amount of intramuscular fat.
• Braising the beef in an Instant Pot for 90 minutes under high pressure yields perfectly shreddable meat.
• Toasting chili powder and paprika before adding any moisture really opens up its aroma and forms deeper, more roasty flavors.
• Steaming corn tortillas with a little bit of water in a pan makes them extremely pliable and super soft.
• Grating your own cheeses is preferred because pre-shredded Mexican blends melt weird and taste stale.