Sorry, no finished pics at this time. I will update when I get some good pics.
Pot Roast for shredded beef for enchiladas (recipe included)
As I do with most meats, I bring it to room temperature before cooking. It can take an hour ish. You can pre cut it if you want.
I do pot roast allllll the time. So here is one that I do for the shredded beef type fillings
If you like to make Shredded Beef for Enchiladas instead of using hamburgers or them, let’s do it ! Here is a change up from the traditional Shredded Beef that you might do for BBQ sandwiches, so use this for the Shredded Beef for Enchiladas, Burritos or Tacos. You just change up the seasonings from what you would do for other Shredded Beefs.
I make my own season for tacos using:
Cumin, Paprika, Garlic, Oregano, Onion, Salt, Chili Powder and Cayanne
If you want to make your own, Here is one recipe for Taco seasoning
Taco Seasoning
You can use store bought season if you want…you can also find one online for DIY Taco Seasoning, but then you will add more cumin.
Here’s what you do for the Shredded Beef:
1 large Chuck pot Roast about 3 lb cut into 3 lengthwise chunks, (season well, with the seasoning).
3 Tbsp Taco seasoning. You may want to add more later.
Saute in 2-3 Tbsp vegetable oil until nice and brown on all sides.
Recipe Continues below pic.
3/4 c Red Wine to deglaze, and 1/4 c water.
To the Wine and Water, add.
1 1/2 tbsp of Low Sodium Better than Bullion Chicken flavor
1/4 c Enchilada sauce( don’t stir in. Just pour or smear it on the top of the cooked roast when you load the Pot.).
Use these Sacrificial veggies in stead of broth:
1 whole chopped onion.
1 aneheim, pepper chopped.
6 cloves garlic.
Put chopped veggies and liquids in the bottom of the pot, no trivet, then meat on top, giving room between pieces.
Put the Lid on, vent to Sealing.
Set manual for 24 min, then NPR for 30 min.
When it’s done, drain off and reserve the liquid. Shred the meat and add more Cumin to taste.
Use this on Tacos or in Burritos, Enchiladas, or Taco salad. (Tip…..you may be able to shred it with a mixer) Taste and add more seasoning. Use a little bit of the broth/juice in the meat filling, .
Recipe for Enchiladas.. Enchiladas or Enchilada Pie with Red Sauce IP or Oven
For Enchilada Filling and Enchiladas, you will need :
Shredded meat from above recipe.
1/2 c juice or broth from the roast
1 large can of enchilada sauce DIVIDED
2 c cheese or more (I like more). DIVIDED 1 pkg of regular flour or combo tortillas 1-2 small cans of Green Chili’s …to taste
For the Filling:
To the Shredded Meat Add:
1/2 c broth or juice.
1/2-3/4 c Enchilada sauce
1-1 1/2 c Grated Cheese. ( yes, in the filling).
1 can green Chili’s.
Stir together and taste to see if you need more Cheese or Chili’s.
For Enchiladas:
Using a Casserole Dish or pan, Pour some of the Enchilada sauce in your pan just to coat the bottom.
Set aside.
Heat a frying pan with oil and very lightly fry the tortillas. One at a time
After they are lightly fried with just a little brown on them Dip tortilla in enchilada sauce, both sides,
Fill with filling and roll up, Line them up in a your casserole dish/pan. Pour remaining sauce over enchiladas .
Cover with foil or a cookie sheet… and bake for 20 min. At 350° take out, uncover, and sprinkle cheese on top.
Bake another 10 min.