Stacked Enchiladas
Directions
- 1Season the chuck pot roast with salt, black pepper, and all-purpose flour.
- 2Heat a little bit of oil in a pressure cooker on the sauté setting.
- 3Add the seasoned meat to the hot oil and sear for 2-3 minutes per side.
- 4Add 4 garlic cloves, half an onion, one bay leaf, and 2 cups of water to the pressure cooker with the seared meat.
- 5Switch the pressure cooker setting from sauté to pressure cook and cook on high for 45 minutes.
- 6Carefully release all the steam from the pressure cooker and open it.
- 7Remove the meat, garlic, onion, and bay leaf from the pressure cooker.
- 8Add chile ancho, chile de arbol (if using), and New Mexico chile pods to the broth in the pressure cooker and let them soak for about 5 minutes.
- 9Shred the cooked meat while the chiles are soaking.
- 10After 5 minutes, transfer the softened chiles to a blender cup along with 1 cup of the broth.
- 11Add 1/4 of an onion, 2 garlic cloves, 2 teaspoons of salt, 1/2 teaspoon of black pepper, oregano, and 1/4 teaspoon of cumin to the blender.
- 12Add 1.5 cups of water to the blender and blend until smooth.
- 13Set a saucepan over medium-low heat and allow it to get hot.
- 14Strain the enchilada sauce into the hot saucepan and allow it to come to a simmer.
- 15Taste the sauce for salt and adjust if needed, then allow it to simmer for 5 more minutes.
- 16Set a pan over medium heat, heat up oil, and lightly fry each tortilla for about 30 seconds or until slightly toasted.
- 17Pour enchilada sauce into a baking dish to cover the bottom.
- 18Layer the fried tortillas over the sauce in the baking dish.
- 19Top the tortillas with shredded cheese and shredded beef.
- 20Add some enchilada sauce over the beef.
- 21For the next layer, dip each tortilla into the enchilada sauce before placing it on top of the beef and cheese layer, ensuring it is well covered.
- 22Repeat the layers of tortillas, cheese, beef, and sauce.
- 23Cover the baking dish with aluminum foil and bake in the oven at 400 degrees Fahrenheit for 10 minutes or until all the cheese is melted.
- 24Allow the enchiladas to sit for a few minutes before serving.
Ingredients
- 2 lbs chuck pot roast
- 1 tbsp APF
- 2 tsp coarse salt
- 0.5 tsp black pepper
- 6 garlic cloves
- 0.75 onion
- 1 bay leaf
- 10 New Mexico chile pods
- 1 Chile ancho
- 5 Chile de arbol
- 0.5 tsp oregano
- 0.25 tsp cumin
- 2 lbs melting cheese
- 16 corn tortillas
- 3.5 cups water
- 0.25 cup oil
Equipment
pressure cookertongsstrainerblendersaucepanstovebaking dishaluminum foiloven
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