Happy Cinco De Mayo!!! I hope every one has a great day enjoying friends, family, good drinks, and most of all some good food. If you haven't decided on what to eat for dinner and want something really filling then I've got the recipe for you. I found this recipe from an episode of, yup you guessed it, Guy's Big Bite! Guy calls this dish Holla Beef Enchiladas, I guess because their so good they'll make ya' Holla! Which is true because we loved them!
This recipe was a great challenge for me because it required me to do two things I haven't done thus far; brazing and using my new dutch oven. I have to say the entire process went very smooth, but this is not a quick and easy meal so be sure to leave it for when you have plenty of time to be in the kitchen.
5 1/2 pounds chuck, trimmed and ut into 2 inch cubes
1/2 tbsp kosher salt
1 tbsp freshly cracked black pepper
2 tbsp canola oil, plus more for frying
2 yellow onions, peeled and sliced in 10inch rounds
8 cloves garlic, peeled and smashed
1 cup low-sodium beef stock
1/2 cup white vinegar
1/2 cup warm water
Enchilada sauce, about 4 cups worth
16 corn tortillas(6 inch)
2 cups grated cheddar
2 cups grated pepper jack cheese
1/2 cup sliced green onions
1 (6 ounce) can sliced black olives
1 cup sour cream, for garnish
Preheat oven to 350º F.
Trim, cut, pat dry, and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tbsp of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm, Add 1 tbsp of canola oil to the pot over medium heat and add the onions; cook for 3 to 4o minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9 inch baking pan. heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream