Beef Enchiladas With Red Sauce Recette

Comment préparer Beef Enchiladas With Red Sauce

1. In a large pot or Dutch oven, place 1.5 lbs beef stew meat and cover with 4 cups of water.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until beef is very tender.
3. While the beef simmers, place 2 ounces dried ancho chilies in a heatproof bowl and pour 2 cups of boiling water over them. Let soak for 30 minutes.
4. Once beef is cooked, remove from pot and let cool slightly. Reserve 1 cup of the cooking liquid.
5. Drain the soaked chilies, reserving the soaking liquid. Roughly chop the chilies.
6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 cloves minced garlic, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Sauté for 2 minutes.
7. Stir in 2 tablespoons of chili paste (or to taste) and the reserved 1 cup beef cooking liquid. Bring to a simmer.
8. Tear 1 small corn tortilla into small pieces and add to the sauce. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
9. Shred the cooled beef using two forks and stir it into the chili sauce. Heat through for a few minutes.
10. Fill each of 12 corn tortillas with a spoonful of the beef mixture, roll up tightly, and place seam-down in a lightly greased 9x13 inch baking dish.
11. (Optional) For a richer version: Pour 1 ¼ cups sour cream and ¾ cup shredded cheddar cheese over the enchiladas.
12. (Optional) Broil for 5 minutes, or until cheese is melted and bubbly.
13. Garnish with chopped red onion and fresh flat-leaf parsley. Serve immediately with your favorite salsa.