Not Your Mother'S Shredded Beef Enchiladas Recipe

Name: Not Your Mother'S Shredded Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the steak; 2 lbs tri-tip steak, cut into large chunks; 1 cup water; 1/4 cup anejo tequila; 1 garlic clove, minced; 1 serrano chili, diced; kosher salt & freshly ground black pepper; For the enchiladas; 5 (7 ounce) cans green tomatillo sauce; 1 1/2 cups tomato sauce; 1 lb monterey jack pepper cheese, grated; 3 (15 1/2 ounce) cans black beans; 1 (7 ounce) can diced chilies; 2 dozen flour tortillas

Servings: persons

For the steak
2 lbs tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 garlic clove, minced
1 serrano chili, diced
kosher salt & freshly ground black pepper
For the enchiladas
5 (7 ounce) cans green tomatillo sauce
1 1/2 cups tomato sauce
1 lb monterey jack pepper cheese, grated
3 (15 1/2 ounce) cans black beans
1 (7 ounce) can diced chilies
2 dozen flour tortillas

1
One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.
2
Make the enchiladas:
3
Preheat oven to 350 degrees F.
4
Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.
5
Heat the black beans in another saucepan.
6
Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.
7
Cover the pans with foil and bake for 15 minutes. Serve immediately.

1405

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the steak, 2 lbs tri-tip steak, cut into large chunks, 1 cup water, 1/4 cup anejo tequila, and more.

Yes, Not Your Mother'S Shredded Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Not Your Mother'S Shredded Beef Enchiladas

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