Tray Of Shredded Beef Enchiladas (25 Ct.) Recipe
Make Tray Of Shredded Beef Enchiladas (25 Ct.) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Beef (braise)
Enchilada Sauce
Tortillas & Assembly
Finish & Garnish
Method
Shredded Beef (braise)
- 1
Preheat and season
Preheat the oven to 325°F (160°C). Pat the beef chuck dry and season all over with the kosher salt and black pepper.
- 2
Sear the beef
In a large Dutch oven or heavy ovenproof pot, heat 3 tablespoons vegetable oil over medium-high heat until shimmering. Sear the roast in batches (if needed) 3–4 minutes per side, until a deep brown crust forms. Transfer seared pieces to a plate.
- 3
- 4
Build the braising liquid
Return the seared beef to the pot. Pour in the beef broth and tomato sauce, scraping up any browned bits from the bottom. Stir in 4 tablespoons chili powder, 2 tablespoons ground cumin, and 1 tablespoon dried oregano. Bring to a gentle simmer on the stovetop.
- 5
- 6
Shred and reserve liquid
Remove beef to a cutting board and let rest 10 minutes. Using two forks, shred into bite-size pieces. Strain or skim the braising liquid into a bowl and reserve at least 2–3 cups of the flavorful liquid for the enchilada sauce (chill any extra for another use). Adjust shredded beef seasoning with a pinch of salt and extra chili powder if needed.
Enchilada Sauce
- 7
Make roux
In a large saucepan, heat 4 tablespoons vegetable oil over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes, whisking constantly, until it smells slightly nutty and is just beginning to brown — this cooks out the raw flour taste.
- 8
Add spices
Whisk in 6 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook 30 seconds to bloom the spices, stirring constantly to prevent scorching.
- 9
Add liquids and simmer
Slowly whisk in 3 cups beef broth (you may use 1–2 cups of the reserved braising liquid for extra beef flavor) and 2 cups tomato sauce, smoothing any lumps. Bring to a gentle simmer and cook 10–15 minutes until the sauce thickens slightly. Taste and season with 2 teaspoons salt and 1 teaspoon sugar if desired. If the sauce is too thick, add up to 1/2 cup more broth to reach a pourable consistency.
- 10
Finish
Keep the sauce warm. If you prefer a smoother sauce, strain through a fine mesh sieve or blend briefly with an immersion blender.
Tortillas & Assembly
- 11
Prepare tortillas
Warm a large skillet over medium-high heat and add about 1 cup vegetable oil to shallow-fry/warm tortillas. Working in batches, quickly fry each flour tortilla ~10–12 seconds per side until pliable and just beginning to blister — do not brown heavily. Drain briefly on paper towels and keep wrapped in a clean kitchen towel to stay warm and pliable. (Alternatively, warm tortillas in a tortilla press or oven wrapped in foil.)
- 12
Portion filling
Have the shredded beef and shredded cheese ready. For 25 enchiladas, plan ~2–3 tablespoons beef and 1–2 tablespoons cheese per tortilla (adjust to preference).
- 13
Assemble enchiladas
Lightly coat the bottom of a full-size catering tray or two 9x13 pans with a thin layer of enchilada sauce to prevent sticking. Working one tortilla at a time, dip or spoon a thin layer of sauce onto the inside of the tortilla, add the portioned shredded beef down the center, sprinkle with a little shredded cheese, then roll tightly and place seam-side down in the tray. Arrange enchiladas snugly in rows; they will expand slightly during baking.
- 14
Top with sauce and cheese
Pour remaining enchilada sauce evenly over the lined tray so all tortillas are well-coated. Sprinkle the remaining shredded cheese evenly over the top (reserve a small handful for finishing after baking if desired).
- 15
Bake
Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden. For a slightly browned top, broil 1–2 minutes while watching carefully.
Finish & Garnish
- 16
Rest
Remove the tray from the oven and let rest 5 minutes to set slightly; this makes serving cleaner.
- 17
Garnish and serve
Before serving, dot with sour cream or pass on the side, sprinkle chopped cilantro and diced onion over the top, and add sliced jalapeños and lime wedges on the side. Cut into 25 portions and serve hot.