Ingredients
- 3-4lb Boneless Roast or Mock Tender, Cut into 3” pieces
- Favorite Taco Seasoning (2 TBS)
- Cumin (1 tsp)
- Ancho Chile Powder (.5 tsp)
- Chipotle Powder (.5 tsp)
- Salt & Pepper (.5 tsp)
Mexican Shredded Beef:
- Beef Tallow
- 1 large Sweet onion, diced
- 6 cloves garlic, chopped
- 2 TBS Tomato Paste
- 3 Chipotle Peppers in Adobo Sauce (plus 1 TBS sauce) – peppers roughly chopped; keep peppers and sauce separate
- 1/3 Cup fresh lime juice(about 2 large limes)
- 1 Cup Beef Stock (+ add'l cup as needed)
- ¾ Cup salsa
- 1 bay leaf
Stacked Enchiladas:
- Beef Tallow
- Dozen Small Corn Tortillas
- 2 Chipotles (from same can in adobo)
- 2 TBS Flour
- .5 tsp cumin
- 1 Cup Beef stock
- 16-24oz Favorite Enchilada Sauce (505 brand for me)
- 1lb Co-Jack Cheese or Mild Cheddar, shredded.
Instructions
- Blend Taco Seasoning with Chile peppers and salt/pepper in a small bowl
- Sprinkle seasoning blend all over the beef, using hands to ensure it adheres well. Set aside for 15 minutes. Reserve unused rub.
- Heat 1 ½ tablespoons of tallow in a Dutch oven. Add the meat (in batches if necessary) and sear until browned on all sides, about 8 minutes total. (If browning meat in batches, add more tallow as needed.) Remove to a plate.
- Reduce the heat to medium, and add 1 TBS of tallow. Add the onions and sauté, stirring occasionally, until softened, about 4 minutes. Season with S&P while cooking.
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Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds. Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 2 minutes.
- Add the lime juice the pan. Scraping up any browned bits from the bottom of the pan. Stir in the adobo sauce, stock, picante sauce and bay leaf. Mix well to combine. Add the seared beef, and any juices from its rest on the plate, to the pot.
- Bring the contents to a simmer. Cover the dutch oven and reduce heat to low, or move to 300º oven. Cook covered for 3 – 3 ½ hours, or until the meat is tender and begins to fall apart. Check occasionally and stir.
- Remove Bay leaf and shred beef in dutch oven with sauce. Keep warm.
For Enchiladas
- Make enchilada sauce: In pan over med/high heat, Melt 2 TBS tallow, and add flour, cumin, and whisk until well incorporated (1-2 min). Whisk in beef stock until well incorporated. Add the enchilada sauce and bring to simmer. Keep warm.
- Prep tortillas: Add 2-3 TBS tallow to a skillet and fry each tortilla just until lightly browned on each side. As each tortilla comes out of the skillet, dip it into the enchilada sauce and coat entirely. Then set aside on sheet tray. Repeat this until all tortillas are fried and coated completely.
- Using a large Casserole dish or Aluminum 1/2 tray; coat bottom of pan with enchilada sauce, and layer in 4 of the tortillas. Add 1/3 of the beef mixture, and top with 1/3 of the cheese. Repeat this, stacking until all ingredients have been used up.
- Bake at 400º for 30-40 min, until top is lightly browned.