Crispy Chuck Roast Enchiladas

On of my favorite things ever is when my parents leave the house for the night and it's just me and my brothers at home for dinner. I love it because I can cook without my parents watching me and telling me what to add or questioning my flavor combinations. When I'm with my brothers I can put whatever I want together and they won't question me because they don't really know what to question. Especially when it comes to food that I don't know how to work with one-hundred percent, I like to explore with flavor and ingredients. So one night my parents went out to dinner with some friends, this was a while back because I just remembered I had this draft saved. My mom had a big pot of chuck roast cooking all day so I used that- she had already seasoned it with spicy Mexican style flavors so she gave me the idea to make enchiladas of some sort. But I was in the mood for a taquito, so I decided to create a taquito enchilada.

 It was more like a crispy enchilada but it tasted oh so good. Here's the recipe:


I.
Corn tortillas
1/2 bag queso cheese
2 tbs. all-purpose flour
verde enchilada sauce
1/2 can green chiles
1 1/2 tbs. pimento
salt/pepper/chile powder
1 small sweet onion- diced
2 cloves garlic- minced
2 tbs. basalmic, 2 tbs. champagne vinegar
salt & pepper, hot sauce
room temp milk (this will keep it from curdling)- whatever kind you want (2% OR higher is the best)
 2 lb chuck roast- my mom cooked it earlier that day but here's what she did:

  •       Cumin, red pepper, chiles, latino spices, salt & pepper 
  • SEAR ON ALL SIDES
  • 1 can tomato paste, beef broth to cover the roast, and hot sauce
  • 350 FOR 2 1/2 HOURS
What I did for the queso:
 In a shallow pot or deep skillet; make a roux with the flour and and add 2 tbs. milk to it. Stir until mixed together thoroughly. Add cheese and about 1/4 cup milk. Stir until all cheese is melted. Add the green chiles and pimento. Stir in spices: salt, pepper, cumin, chile powder.
Add more milk until you reach the desired consistency. 



Sautee the onions in a little oil until light golden, add the vinegars and spices. Cook down for about 8 minutes on medium-low heat.

Shred all the meat of the roast with a fork and place into a skillet. Heat up with 3/4 of the enchilada sauce. Mix with 1/4 of the queso. Lightly pan-fry the corn tortillas and dry the grease out. Spread queso on the tortillas and add the filling. Top with the onions. Fold tortillas and place fold down in a glass cooking dish. Pour the rest of enchilada sauce on top, sprinkle a little cumin and chile powder on top. Bake at 375º for 10-15 minutes. Broil on high for about 3 minutes until lightly crispy. Serve with the rest of the queso and red salsa. 




I had mine with leftover brown rice. This post has been a draft for so long and I'm just now realizing these pictures aren't the best! 

                                     XOXO Cecilia A.



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