Best 3 Tequila Slow Cooked Beef Enchiladas Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our collection of delectable tequila slow-cooked beef enchiladas recipes. These enchiladas are a symphony of authentic Mexican flavors, featuring tender, slow-cooked beef infused with the distinctive taste of tequila. Each recipe offers a unique twist on this classic dish, ensuring an unforgettable culinary experience. From the traditional red enchilada sauce to the creamy green tomatillo sauce, and the tangy salsa verde, these recipes cater to a range of preferences. Whether you prefer a spicy kick or a milder flavor profile, we have the perfect recipe for you. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the heart of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
SHREDDED BEEF ENCHILADAS
Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas.
Provided by Lauren Allen
Categories Main Course
Time 8h20m
Number Of Ingredients 13
Steps:
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
- Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.
- Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
- Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.
Nutrition Facts : Calories 371 kcal, Carbohydrate 22 g, Protein 26 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 83 mg, Sodium 736 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW-COOKED BEEF ENCHILADAS
Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 enchiladas.
Number Of Ingredients 11
Steps:
- Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.
Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
Tips:
- For the most flavorful enchiladas, use high-quality ingredients, including fresh cilantro, lime juice, and a flavorful tequila.
- Don't overcrowd the slow cooker. If you're making a large batch of enchiladas, cook them in batches or use two slow cookers.
- Be careful not to overcook the beef. The meat should be tender and juicy, but not dry or tough.
- If you're using a store-bought enchilada sauce, be sure to taste it before you use it. Some sauces can be very spicy, so you may want to dilute them with a little water.
- Top the enchiladas with your favorite toppings, such as cheese, sour cream, and guacamole.
Conclusion:
Tequila slow-cooked beef enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They're also a great way to use up leftover beef. The beef is cooked in a flavorful tequila sauce until it is fall-apart tender. Then, it is wrapped in corn tortillas and topped with cheese and your favorite toppings. The enchiladas are then baked in the oven until they are golden brown and bubbly. So next time you're looking for a hearty and satisfying meal, give these tequila slow-cooked beef enchiladas a try.
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