Why did I ever buy canned enchilada sauce? And how come no one ever told me that making your own enchilada sauce was so easy? Doesn’t anyone love me? Don’t you think I had a right to know? Thank goodness for Secret Recipe Club!
This month I was assigned cook with Sara, a Midwestern girl who’s loved cooking ever since she was a little girl. With Cinco de Mayo just around the corner I’ve had Mexican on my mind. I immediately honed in on her shredded beef enchiladas and her dolce de leche chocolate bars. In the end savory won over sweet. Plus I really, really wanted to make my own enchilada sauce!
Sara’s recipe calls for 2 to 3 cups shredded beef. I didn’t have any leftover beef so I dug out some cubed venison added some enchilada sauce to them a cup of home canned stewed tomatoes, pressure cooked the meat for 10 minutes and BAM, super tender meat ready to be chopped up. If you have anyone in your family that doesn’t care for the ‘gamey’ taste of venison pressure cooking it with bold flavors makes it indistinguishable from beef…really, really! Because I used stewed tomatoes I omitted the onion that the original recipe called for.
Sara’s enchilada sauce was super simple to make, I did add a tablespoon of chili powder to it just to suit my taste. At first I thought the ½ teaspoon of cayenne pepper would be too much but it was just right! I also liked her method for warming up the tortillas. Normally I heat my sauce and dip the tortilla in the sauce then stuff and roll…that makes for messy fingers. Sara simply heats her tortilla up in a warm non-stick pan, a few seconds on one side a quick flip and maybe another 5 seconds on the next side and they’re ready for rolling, no mess no fuss. Like Sara I just used my hands to flip them and saved myself a dirty spatula. Of course that isn’t for the faint of heart or the tender-ist of fingers, but I was cool with it.
Sara has many more great recipes please stop by and visit her blog.
I hope y’all had a lovely Easter Sunday!
- 2 cups tomato sauce
- 1 1/2 cups beef broth
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 to 1 1/2 pounds stew meat (wild game or beef)
- Salt and Pepper
- 1 tablespoon oil
- 1 cup stewed tomatoes
- 12 corn tortillas
- 2 cups colby jack cheese, shredded
- Sour cream, jalapenos and cilantro for garnish if desired
- Preheat oven to 350°F.
- In a medium saucepan, mix tomato sauce, broth, chili powder, cumin and cayenne. Remove 1/2 cup for the beef. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Meanwhile, salt and pepper the beef, brown the beef in a skillet or in an electric pressure cooker. Add browned beef, 1/2 cup enchilada sauce and 1 cup stewed tomatoes to the pressure cooker. Cook on high pressure for 10 minutes with natural release. Remove meat and let cool enough to handle. chop meat into small pieces.
- Pour a thin layer of sauce onto the bottom of a 9x13 pan
- Warm tortillas in a dry non-stick skillet set to medium low. Place tortillas one at time on the skillet for about 5 seconds on each side.
- Fill each tortilla with meat and cheese (approximately 2 tablespoons of each). Once filled place filled tortilla seam side down into the prepared pan. Continue to heat and fill each tortilla until all 12 are completed. Pour remaining sauce over the stuffed tortillas. Cover with foil and bake for 20 minutes.
- Remove foil, sprinkle tops with cheese and bake for 5 more minutes or until cheese is melted.
- Serve with sour cream, sliced jalapenos and cilantro if desired.
Don’t forget to check out all the other great recipes this month: