The BEST Beef Enchiladas We Have EVER Tasted! | Red Chile Brisket Enchiladas
Enchiladas are a family favorite here at the Oasis and these are literally Over. The. Top. Between the red chili sauce and the incredibly tender shredded brisket it’s sure to be a winner at your house too!
Ingredients
5 lb Brisket, diced into 2″ cubes
Cattleman’s Grill Mexicano Seasoning
Killer Hogs TX Brisket Rub
1 1/4 cup cotija cheese, crumbled
Juice of 2 limes
Kosher Sea Salt, to taste
1/4 cup shredded Monterey Jack cheese
For the braise:
1 white onion, large dice
4 cloves garlic, crushed, peeled
1 bay leaf https://amzn.to/3B4IV3G
2 quarts beef stock https://amzn.to/41f1mgJ
4 dried Pasilla chiles, stems and seeds removed https://amzn.to/3ZbVCBD
4 dried Ancho chiles, stems and seeds removed https://amzn.to/3Pckp41
4 dried Guajillo chiles, stems and seeds removed https://amzn.to/4g9jpcd
2 dried Chipotle chiles, stems and seeds removed https://amzn.to/415BNhR
1. Pre-heat smoker to 250ºF.
2. Season the cubed brisket with Cattleman’s Grill Mexicano Seasoning and Killer Hogs TX Brisket Rub, using the avocado oil spray as a binder.
3. Space out the cubed brisket on the upper grate. Smoke at 250ºF until a dark bark is formed on the surface, about 1.5 – 2 hours.
4. Pre-heat the oven to 375ºF.
5. In a 7 Quart Dutch Oven, combine the smoked brisket, white onion, garlic, bay leaf and 2 quarts beef stock. Cover with a lid, and transfer to the oven.
6. While simmering, remove the stems and seeds from the chile’s (it’s okay if they get broken up, they get blended later).
7. Allow the braise to simmer for one hour, then add the dried chiles. Keep cover and cook until the brisket is fork tender and ready to shred, about 45-60 minutes.
8. Remove the dutch oven from the smoker. Remove the cubed brisket and bay leaf from the dutch oven. Transfer the braise mixture to the Vitamix Blender. Puree the braise mixture to form a chile paste. Add water to make desired consistency It should be pourable, but not too thin.
9. Taste the red chile mixture and adjust seasoning with lime juice and Kosher Sea Salt, to taste.
10. Shred the cubed brisket by hand, with forks. Add half the chile paste to the shredded brisket.
11. Set out a 10” x 13” casserole dish and pour a light layer of red chile sauce on the bottom.
12. Lay out a soft tortilla shell. Add brisket, cotija cheese and diced onion and roll the tortilla up. Place the rolled shell into the casserole dish. Repeat until all the brisket is gone.
13. Pour the remaining red chile sauce over the top of the enchiladas and bake at 350°F for 20 minutes.
14. Remove the enchiladas from the oven and top with the remaining cheeses.
15. Return to oven for 15 minutes, or until the cheeses are fully melted and lightly browned.
16. Remove from oven and allow to sit for 5 minutes. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
Misen 7qt Dutch Oven: https://amzn.to/3VbvZjf
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