Brisket Enchiladas Nuevo Leon
1 boneless beef brisket, flat cut (2 and 1/2 -
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground
1/2 cup chopped onion
5 cloves garlic, minced
1 cup ready-to-serve
beef broth or water
1 cup shredded Monterey Jack cheese
1/2 cup finely chopped
12 - 16 small corn tortillas (about 6-inch diameter), warmed
3/4 cup crumbled queso fresco
Thinly sliced green onions, green part only (optional)
16 dried guajillo or New Mexico chiles
1 tablespoon vegetable oil
2/3 cup chopped onion
6 cloves garlic, minced
2 tablespoon dried Mexican oregano, crushed
1 teaspoon salt
1 teaspoon sugar
- Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef
brisket in stockpot; brown evenly. Remove brisket from stockpot; season with
1/2 teaspoon salt and black pepper.
- Add 1/2 cup onion and 5 garlic cloves to stockpot; cook and stir 3 – 4 minutes
or until onion is tender. Return brisket, fat side up, to stockpot. Add broth;
bring to a boil. Reduce heat; cover tightly and simmer 2 and 1/2 – 3 hours or
until brisket is fork-tender.
- Meanwhile prepare Enchilada Sauce. Pour boiling water over chiles to cover
in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles,
reserving 1 cup liquid. Set aside.
- Heat oil in small saucepan over medium-high heat until hot. Add 2/3 cup
onion and 6 cloves garlic; cook and stir for 3 – 4 minutes or until onion is
- Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in
blender or food processor container. Cover; process until smooth. Strain sauce.
- Heat oven to 375 degrees F. Remove brisket; cool slightly. Skim fat from
cooking liquid; remove and reserve 1 cup cooking liquid. Trim and discard fat
from brisket. Shred beef with 2 forks.
- Combine shredded beef, reserved cooking liquid, 1 cup enchilada sauce, Monterey
Jack cheese and cilantro in medium bowl. Spoon about 1/2 cup beef mixture down
center of each tortilla. Fold one side of tortilla over filling and roll up.
Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining
sauce over enchiladas. Cover with aluminum foil.
- Bake in 375 degree F oven for 30 – 40 minutes or until heated through.
- Top with queso fresco; garnish with green onions, if desired.
Yield: 6 servings
Cook’s Tip: Chiles may be covered with cold water and soaked overnight, if desired.
Proceed as above reserving 1 cup soaking liquid. Cook’s Tip: Cut brisket into 4
to 6 pieces for easier shredding.
Nutrition information per serving: 557 calories; 21 g fat (9 g saturated
fat; 6 g monounsaturated fat); 88 mg cholesterol; 963 mg sodium; 43 g carbohydrate;
6.3g fiber; 50 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 2.8 mcg vitamin B12;
5.8 mg iron; 43.6 mcg selenium; 10.7 mg zinc
Recipe and photograph courtesy of the Texas Beef Council.
>> Southwestern Enchilada Recipes