Machaca Enchilada Recipe
Make Machaca Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Machaca filling
Enchilada sauce
Toppings and assembly
Method
Machaca filling
- 1
Prepare aromatics
In a large skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion and jalapeño; sauté until soft and translucent, about 3-4 minutes.
- 2
Cook machaca
Add the minced garlic; cook 30 seconds, then stir in the shredded machaca. Cook 2-3 minutes until heated through and slightly toasted.
- 3
Season and moisten
Stir in cumin, oregano, and paprika. Pour in beef stock; simmer 5-7 minutes, stirring occasionally, until flavors meld and most of the moisture has reduced.
- 4
Finish filling
Taste and adjust salt and pepper. Remove from heat and set aside to cool slightly for filling the tortillas.
Enchilada sauce
- 5
Sauté spices
In a medium saucepan, heat 1 tablespoon of oil over medium heat. Stir in chili powder and cumin for about 1 minute to bloom the spices.
- 6
Combine sauce
Whisk in red enchilada sauce, broth, and tomato paste. Bring to a gentle simmer and cook for 8-12 minutes until slightly thickened.
- 7
Season
Season with salt to taste. Keep sauce warm while assembling the enchiladas.
Toppings and assembly
- 8
Prepare tortillas
Warm the corn tortillas in a dry skillet or microwave just until pliable to prevent tearing.
- 9
Fill and roll
Dip each tortilla in warm sauce, spoon about 2-3 tablespoons of machaca filling and a sprinkle of cheese, roll tightly, and place seam-side down in a baking dish. Repeat with remaining tortillas.
- 10
Bake and serve
Pour the remaining sauce over the enchiladas, top with the remaining cheese, and bake at 350°F (175°C) for about 20 minutes until bubbly. Garnish with cilantro and serve with sour cream and lime wedges.
