It’s no secret that I love Mexican food. I don’t mean enchiladas made with condensed soup or tacos made with powdered taco seasoning packets. I love authentic Mexican flavors; fresh cilantro, roasted chile peppers, and plenty of fresh grated cheese. Earlier this year I found one of those BHG special interest publications called Ultimate Mexican. I’ve made several recipes from it. You might remember the sweet conchas (Mexican sweet bread), or the champurrado (thick Mexican hot chocolate), or the delicious spicy grilled chicken with baja black beans and rice. I also have a chalupa recipe waiting in the wings that I still haven’t posted yet! Everything I’ve made from this magazine so far has been phenomenal.
This recipe for beef enchiladas, one of five different varieties featured, is no exception. While I normally make a homemade enchilada sauce, this recipe was a marvelous change from the norn and definitely worth making. The only real change I made here was to use a chuck roast in place of the brisket (I just can’t bear to shred a brisket, they are too good sliced!). I also left off the salsa verde topping and just stuck with the cheese. Truly wonderful and a great dinner for the cool autumn nights ahead!
Shredded Beef and Chile Enchiladas
adapted from Ultimate Mexican magazine
More great recipes from the internet:
Machaca Burritos from Never Enough Thyme
Grilled Margarita Chicken Skewer with Spanish Wild Rice – from Thru the Bugs On My Windshield
Authentic Mexican recipes from MexGrocer
Chipotle Pork Tinga Tacos from Tasty Eats at Home
Chili Verde and Sope Shells from Megan’s Cookin’
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