Brisket Enchiladas Nuevo Leon Tex-Mex & Southwest
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- 1 boneless beef brisket, flat cut (2-1/2 to 3 pounds)
- 1 Tbsp. vegetable oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup chopped onion
- 5 cloves garlic, minced
- 1 cup ready-to-serve beef broth or water
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped fresh cilantro
- 12-16 small corn tortillas (about 6-inch diameter), warmed
- 3/4 cup crumbled queso fresco
- Thinly sliced green onions, green part only (optional)
- 16 dried guajillo or New Mexico chiles
- 1 Tbsp. vegetable oil
- 2/3 cup chopped onion
- 6 cloves garlic, minced
- 2 Tbsp. dried Mexican oregano, crushed
- 1 tsp. salt
- 1 tsp. sugar
Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket from stockpot; season with 1/2 teaspoon salt and black pepper.
Add 1/2 cup onion and 5 garlic cloves to stockpot; cook and stir 3 to 4 minutes or until onion is tender. Return brisket, fat side up, to stockpot. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
Meanwhile prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over medium-high heat until hot. Add 2/3 cup onion and 6 cloves garlic; cook and stir 3 to 4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor container. Cover; process until smooth. Strain sauce. Set aside.
Heat oven to 375°F. Remove brisket; cool slightly. Skim fat from cooking liquid; remove and reserve 1 cup cooking liquid. Trim and discard fat from brisket. Shred beef with 2 forks.
Combine shredded beef, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about 1/2 cup beef mixture down center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Bake in 375°F oven 30 to 40 minutes or until heated through. Top with queso fresco; garnish with green onions, if desired.
Cook's Tip: Chiles may be covered with cold water and soaked overnight, if desired. Proceed as above reserving 1 cup soaking liquid. Cook's Tip: Cut brisket into 4 to 6 pieces for easier shredding.
Nutrition information per serving: 557 calories; 21 g fat (9 g saturated fat; 6 g monounsaturated fat); 88 mg cholesterol; 963 mg sodium; 43 g carbohydrate; 6.3g fiber; 50 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 2.8 mcg vitamin B12; 5.8 mg iron; 43.6 mcg selenium; 10.7 mg zinc.