Make Ahead Beef Enchiladas

The harmony of meat and cheese topped with the perfect red sauce makes these little babies enchiladas, and that makes me happy.


- Garlic - Chili powder - Coriander - Cumin - Sugar - Cinnamon - Salt - Top blade steaks - Vegetable oil - Onions - Tomato sauce - Water - Monterey Jack 


In a small bowl, combine the garlic, cili powder, coriander, cumin, sugar, cinnamon and 1 teas salt.

Pat the meat dry with paper towels and season with salt. In a braiser or Dutch oven, heat oil over medium-high heat and brown meat on all sides, about 6 minutes. 

Remove from braiser and set aside. Reduce the heat to medium and add the onion. Cook for 5 minutes, until golden. Stir in the seasoning mixture and cook 1 minute longer. 

Whisk in the water and tomato sauce. Bring to a boil, add the meat back to the pot and turn to coat. Reduce the heat to a simmer, cover and cook for 1 ½ hours, until meat is fall apart tender.

Remove the beef from the sauce and break into small bite sized pieces. Toss the beef with 1 cup of the cheese, cilantro, and jalapenos.

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