Get this recipe for slow cooker Mexican beef! The super tender, shredded beef is perfect for enchiladas, burritos, salads, and the list goes on and on!
The lethargic cooker a piece of this Mexican destroyed hamburger formula is incredibly simple.Toss a lot of fixings in the sluggish cooker and let it go for quite a while until the meat is delicate, delicate, delicate.
I thickened the leftover fluid only a tad with a cornstarch/water combination for the enchiladas however you wouldn’t really have to do that on the off chance that you are utilizing the destroyed meat in another recipe.And I don’t intend to categorize you into utilizing this delightful sluggish cooker Mexican hamburger formula for enchiladas.That’s what I ended up making and detail beneath (and in the wake of having tasted the supreme yumminess, it very well may be difficult to have a go at something other than what’s expected), yet clearly, this meat could do a ton of things for you.Quesadillas, perhaps? Some kind of delectable Mexican destroyed hamburger taco salad creation? Burrito bowls? Such a lot of flavor, so brief period.
Both the cooked, destroyed hamburger and the amassed enchiladas are freezable, which is great from various perspectives, particularly since this formula makes more than what our group of seven could/ought to eat at a time yet since I’ve made a few times, presently I have a couple go-to dish of enchiladas in the freezer.And that satisfies me.
It may be obvious (yet you know me, I’ll say it in any case), yet I’d exceptionally empower utilizing a salsa that really tastes yummy on it’s own.You truly need a salsa that you’d be more than able to eat by the spoonful since the flavor (and warmth or absence of) will radiate through (I use Trader Joe’s tomato/chile salsa however there are a ton of other great brands and you could generally get a container of natively constructed on the off chance that you have that, you fortunate duck!).
- 1 (2-3 pound) chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup (8 ounces) salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch or flour
- 10 6- or 7-inch flour or corn tortillas
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro (optional)
- In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
- Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
- Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
- Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
- Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
- Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
- Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
- Sprinkle with fresh cilantro, if desired, and serve.
Serving Size: it kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you’ll get from this recipe. I’ve detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.
To Bake From Frozen: bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.