Beer Braised Beef Enchiladas
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
These Beer Braised Beef Enchiladas are a great way to feed a hungry crowd for the big game party!
One of my favorite easy recipes for feeding a crowd is a big batch of beef enchiladas and this year, I am making Beer Braised Beef Enchiladas.
These beef enchiladas are hearty, comfort food wrapped up in delicious flour tortillas and covered in a flavorful red sauce. To give my enchiladas a little bit of Maryland flavor, I braised my beef in National Bohemian Beer, or as we lovingly call it here in Maryland, Natty Boh. It’s a Baltimore beer that has been brewed here since 1885 and it added just the right flavor to the red sauce I braised my beef in. Beer helps tenderize the meat too, so my roast shredded easily into tender strands of beef that I stuffed inside of Mission® Super Soft Flour Tortillas.
To make my red sauce, I pureed guajillo and ancho peppers together with chipotle in adobo sauce, spices, a little cinnamon, and brown sugar. Then I added my Natty Boh Beer (you can use any Pilsner beer, if you don’t have Natty Boh) and poured it over a chuck roast and braised it for 2 1/2 hours. When that tender beer braised meat came out of the oven, I shredded it and placed it in a Mission Super Soft Flour Tortilla along with a quarter cup of shredded cheddar cheese. Mission Super Soft Flour Tortillas are great in all sorts of recipes. They are soft, delicious, and the perfect size for my enchiladas! The tortillas should be prepared warm for the best, full flavor. They are so easy to use with any dish. I rolled my beef and cheese filling in them and then poured a little more of that amazing red sauce over the wrapped tortillas before popping them in the oven.
You can’t have a party without chips! Mission Tortilla Chip Strips make a great addition to any game day party and they go perfectly with beef enchiladas. They are certified gluten-free and they only have four simple ingredients and sea salt. They are simple and delicious. Put them on your table with a big bowl of fresh salsa and you’ll be lucky if there are any left at half time!
When the beef enchiladas come out of the oven they smell AMAZING! I topped mine with diced tomatoes, green onions, queso blanco and cilantro but you can customize your toppings however you like. The Mission Super Soft Flour Tortillas soak up that red sauce and the meat is so tender and juicy it melts in your mouth. It’s the perfect easy recipe for feeding a crowd of hungry football fans!!
Beer Braised Beef Enchiladas
Ingredients
Beer Braised Beef Barbacoa
- 3 lb Beef chuck roast
- Salt and Pepper
- 2 tbsp Olive oil, divided
- 2 Dried guajillo peppers, soaked stemmed and seeded
- 2 Dried ancho peppers, soaked stemmed and seeded
- 7 oz can Chipotle in adobo sauce
- 4 cloves Garlic
- 1 tbsp Brown sugar
- 1 tsp Salt
- 1 tsp Dried oregano
- ½ tsp Ground cinnamon
- ¼ c Pilsner beer
Beef Enchiladas
- 8 Mission® Super Soft Flour Tortillas
- 2 c Shredded cheddar cheese
- Toppings such as diced tomatoes, green onions, queso blanco and cilantro
Instructions
Beer Braised Beef Barbacoa
- Soak the dried guajillo peppers and ancho peppers in a bowl covered with water for 1 to 4 hours until softened.
- Preheat oven to 300 degrees.
- Season the beef with salt and pepper.
- Add the olive oil to a dutch oven or large pan with a oven proof lid. Heat oil on medium to high heat. Sear the seasoned beef for 2 mins on each side. Set aside once seared.
- In a blender, add in guajillo peppers, ancho peppers, can of chipotle, garlic cloves, brown sugar, salt, oregano, cinnamon, and beer.
- Blend until smooth
- Pour sauce over beef in the pan. Place the lid on and braise in oven for 2 1/2 hours.
- Remove beef and shred.
- Remove 1 cup of sauce and set aside for enchiladas.
- Return shredded beef to pan and stir into the remainder of the sauce.
Beef Enchiladas
- Preheat oven to 375 degrees F.
- Grease a 9×13 baking dish.
- Pour ¼ cup of the reserved sauce in the bottom of the baking dish.
- To each tortilla add shredded beef (about ½ cup) and a small handful of cheddar cheese (about ¼ cup).
- Wrap tortillas tightly around filling, placing seam side down in baking dish.
- Pour remaining sauce on top of the enchiladas and sprinkle the remaining cheddar cheese down the middle.
- Bake for 15-20 minutes.
- Garnish with desired toppings like diced tomatoes, green onions, queso blanco and cilantro
Nutrition
