For the Beef Filling:
1-1.5-2# Chuck Steak
1-16oz Jar Mild Salsa
For a quick homemade Enchilada Sauce:
1 Large Onion - chopped
2-3cloves Garlic- minced
3T. Olive Oil
8T. Chili Powder
1T. Cumin Seed-toasted and ground
2 Qt. Beef or Chicken Stock
1-2T. Mojo’s Smokin’ Hot Heirloom Hot Sauce
You will also Need:
1 package of 12 Fajita style Tortillas (about 8”- Corn or Flour)
1-8oz brick of Cheddar Cheese
1-8oz brick of Pepper Jack Cheese
More Mojo’s Smokin’ Hot Heirloom & Going Green Hot Sauce to taste
For the Beef Filling:
The Day Ahead:
Place the salsa and the steak in the Crock Pot. Cook on High for 2 Hours and then on Low for an additional 4 hours until the meat is easy to shred. Take the Beef out, shred, cool and refrigerate. Take the liquid and refrigerate it separately overnight in a glass or stainless-steel bowl. In the Morning, all the fat will have risen to the top of the liquid and hardened. Scrape this off and discard. Mix the rest of the solids with the liquid and pour at least ½ of this cold mix on top of the cold shredded meat. Mix well and keep in the fridge until your ready to assemble the enchiladas. (You’re looking for enough liquid that will stick to the meat but not form a lot of excess moisture at the bottom of the container)
For the Enchilada Sauce:
Sauté the Onion until lightly brown in about ½ of the olive oil. Add the garlic and cook until you can start smelling it.
Add in the remaining oil, and when the butter is melted add the flour and chili powder. Cook on low for about 5 minutes and then add the cumin.
At this point you can start whisking in the stock. For the best results keep your stock cold (no more than room temp) and add it ¼ at a time, whisking in between each addition.
Let the sauce come back to a full boil as you whisk it, and let it cook for another 1-2 minutes. Set aside.
(As this sauce sits a film may form over the top- this is just a natural process of it cooling- just whisk that back in every few minutes to keep the sauce even)
Take out Baking Pan(s) and coat the bottom with thin layer of Enchilada Sauce (You can make one12x13”pan and cook them all- or use smaller pans and freeze what you can’t eat in one sitting)
Take the cold pulled meat out of the fridge and divide it into 12 equal portions.
Cut each 8oz brick of cheese into 24 slices
If you are using Corn Tortillas make sure they are warm (stack them and microwave at 1-minute intervals for about 3 minutes- rotating the stack each time)
Spread the tortillas out on a working surface and place meat inside in a rectangle along the center.
Top with 2 slices of Cheddar cheese.
Roll up tortilla and place in baking pan(s).
When all tortillas are in the pan(s) equally distribute sauce over all enchiladas.
Top each enchilada with 2 slices on Jack Cheese.
To Store & Cook:
Cover with Aluminum Foil (tent it a little so it’s not sticking to the top of the cheese)
Bake at: 350 degrees for about 1 hour or until bubbly and hot all around.
If you are going to store one in the freezer add a layer of parchment paper under the foil. This will help protect your lid (if your using one) from discoloration -top with foil when you put in the oven and you won’t have to work about the foil sticking to the sauce/cheese.
I usually will try to defrost the enchiladas when they come out of the freezer- but if they aren’t completely defrosted just add more cooking time- just be sure you have a pan that can handle going from the freezer to the stove (like Corningware)
What do you make for Cinco De Mayo with Mojo’s Sauce? Did you try this recipe?
Let me know what you think down below!