Beefy Brisket Enchiladas

Time :4

Yield :6 servings

Recipe Background

Beefy Brisket Enchiladas are just the best. With one sniff of them, you'll think you're at your favorite little local authentic Mexican restaurant. But instead, you're at home, relaxing, and getting ready to have one of the best meals of your life. The tender, juicy brisket simmers on the stovetop for a while to really bring out the savory, spicy flavors. Then, the yummy meat is tossed with some tangy enchilada sauce, beloved, melty cheese, and fresh cilantro and gets all wrapped up in a warm corn tortilla. Baked to make sure the flavors are nice and meshed, Beefy Brisket Enchiladas have now arrived! Grab your favorite chips and salsa combo because it's time to feast!

Ingredients

For the enchiladas:

1 tablespoon vegetable oil
2 1/2-3 pounds brisket flat half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup onion chopped
5 cloves garlic minced
1 cup ready-to-serve beef broth or water
1 cup Monterey Jack cheese shredded
1/2 cup fresh cilantro finely chopped
12-16 (6-inch) corn tortillas warmed
3/4 cup queso fresco crumbled
green onions optional, thinly sliced, green parts only

For the enchilada sauce:

16 dried guajillo chiles or dried New Mexico chiles
boiling water to taste
1 tablespoon vegetable oil
2/3 cup onion chopped
6 cloves garlic minced
2 tablespoons dried Mexican oregano crushed
1 teaspoon salt
1 teaspoon sugar

Directions

In a stockpot over medium heat, heat 1 tablespoon of the oil until it is hot.
Place the brisket in the oil and cook until it is evenly browned, about 3 minutes per side.
Transfer the brisket from the stockpot and season with 1/2 teaspoon of the salt and the pepper.
Add the onion and 5 cloves of the minced garlic to the stockpot and cook until the onion is tender, about 3-4 minutes.
Add the brisket, fat-side up, and the broth to the onion mixture and bring to a boil.
Reduce the heat of the stove, cover the stockpot tightly, and simmer until the brisket is fork-tender and reaches an internal temperature of at least 180 degrees F, about 3 hours-3 hours 30 minutes.
While the brisket is simmering, in a medium bowl, place the chiles and pour enough of the boiling water to cover them, letting them rest until the chiles have softened, about 30 minutes.
Drain the chiles, reserving 1 cup of the liquid.
In a small saucepan over medium-high heat, heat the remaining oil until it is hot.
Add the remaining onion and the remaining garlic to the oil and cook until the onion is tender, about 3-4 minutes.
Place the onion mixture, the softened chiles, the reserved chile liquid, the oregano, the remaining salt, and the sugar to a blender or food processor, cover, and process until the mixture is smooth.
Strain the sauce with a wire strainer.
Preheat the oven to 375 degrees F.
Grease a 13x9-inch glass baking dish.
Transfer the cooked brisket from the stockpot and allow it to cool slightly.
Skim the fat from the cooking liquid and reserve 1 cup of the cooking liquid.
Trim and discard the fat from the brisket; then use 2 forks to shred it.
In a medium bowl, combine the shredded brisket, the reserved cooking liquid, 1 cup of the enchilada sauce, the cheese, and the cilantro.
Spoon about 1/2 cup of the brisket mixture down the center of each of the warmed tortillas.
Fold one side of each of the tortillas over the filling and roll them up.
Place the filled tortillas, seam-side down, in the prepared baking dish and top with the remaining enchilada sauce.
Cover the dish with foil and bake until the enchiladas are heated through, about 30-40 minutes.
Top the enchiladas with the queso fresco and garnish with the green onions.
Serve.