Ingredients with Measurements:
- 1 lb suadero (beef brisket)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 can (14 oz) tomato sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat vegetable oil over medium-high heat. Add suadero and cook until browned on all sides, about 5 minutes.
3. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Stir in tomato sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook until suadero is tender, about 1 hour.
5. Remove suadero from the skillet and shred with two forks.
6. In a small skillet, heat corn tortillas until warm and pliable.
7. To assemble enchiladas, place a spoonful of suadero in the center of each tortilla and roll up tightly. Place enchiladas seam-side down in a baking dish.
8. Pour remaining sauce over the enchiladas and sprinkle with shredded cheese.
9. Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.
10. Garnish with chopped cilantro and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 344
Fat: 16g
Carbohydrates: 26g
Protein: 24g
Sodium: 578mg
Sugar: 4g
Substitutions for ingredients:
- Suadero can be substituted with beef chuck roast or beef short ribs.
- Monterey Jack cheese can be substituted with cheddar cheese or queso fresco.
Variations:
- Add diced green chilies to the sauce for a spicy kick.
- Top enchiladas with sliced avocado or guacamole.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make shredding the suadero easier, let it cool slightly before handling.
- Warm tortillas in the microwave for 30 seconds or wrap in foil and heat in the oven for 10 minutes.
- Use a spoon to evenly distribute the sauce over the enchiladas.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve enchiladas on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the tortillas are cracking when rolled, warm them up a bit more or dip them in the sauce before rolling.
Food safety advice:
- Make sure to cook the suadero until it is tender and fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Suadero is a popular cut of beef in Mexican cuisine, often used in tacos and enchiladas.
Flavor profiles:
Savory, slightly spicy, and cheesy.
Serving suggestions:
Serve hot with a side of Mexican rice and refried beans.
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Region: Mexican