Smoked Garlic Beef Enchiladas: A Delicious Twist for Food Lovers
Enchiladas? Garlic? Smoked? This is a recipe made in Galley of the Sun Heaven!
Things to know:
Is smoked garlic good?
I can’t even believe you would ask such a silly question… But, it has a great intense smokey flavor and smell. You use it as you would with normal garlic and as an extra kick you get the smokey flavor in your dish. You could also use it as an vegetarian alternative for getting the hint of a smokey taste as bacon would in a dish.
What is the secret to good enchiladas?
The foundation of any enchilada is the tortilla. Flour or corn tortillas can both work, but traditional enchiladas are made with corn tortillas for their authentic texture and flavor. The secret is to use fresh, pliable tortillas. Before assembling, lightly fry them in a bit of oil.
What cheese goes best in enchiladas?
The best cheese for enchiladas depends on the style, but classic choices for melting include Oaxaca, Monterey Jack, Asadero, and Chihuahua, often blended for creaminess and stretch, while Queso Fresco or Cotija offer a crumbly, tangy topping for authentic Mexican versions, with Tex-Mex favoring cheddar or even American cheese for ultimate melt. For the perfect melt, shred cheese from a block yourself and mix mild options like Jack with richer ones.
What spices are essential for enchiladas?
Like chili powder, curry, and other popular seasonings, the ingredients can differ depending on who you ask. However, most enchilada seasoning blends include a mix of cumin, salt, onion, garlic powder, Mexican oregano, coriander, black pepper, sugar, chili powder, paprika, and other ground chiles.
What is the white cheese that Mexican restaurants use?
Mexican restaurants use several white cheeses, most commonly Queso Fresco (mild, crumbly topping), Cotija (salty, Parmesan-like), and for melting, Asadero, Chihuahua, or Monterrey Jack (often blended) for dishes like quesadillas or queso dip. Authentic Mexican cuisine favors fresh, non-melting cheeses, while Tex-Mex often uses melty versions or American cheeses for dips.
Ingredients:
2 pounds ground beef (We used the aged ground beef we make ourselves)
2 medium onion, chopped
2 T chili powder
2 t salt
2 t garlic powder
1 t ground cumin
1/2 t rubbed sage
2 cans (14-1/2 ounces) stewed tomatoes, cut up
SAUCE:
2/3 cup butter
12 garlic cloves, minced
1 cup all-purpose flour
4 cups beef broth (we used 2 cups Better than Bouillon Smokey Chipotle and 2 cups of beef broth)
2 cans (15 ounces) tomato sauce
2 T chili powder
2 t ground cumin
2 t rubbed sage
1 t salt
20 flour tortillas (6 inches), warmed
4 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado
Directions
1 Preheat smoker to 350°.
2. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain.
3. Stir in flour and seasonings. Add tomatoes; bring to a boil.
4. Reduce heat; simmer, covered, 15 minutes.5. In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender.
6. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
7. Stir in tomato sauce and seasonings; heat through.
8. Pour 1-1/2 cups sauce into an ungreased 13×9-in. baking dish that you do not mind placing in a smoker. (We use a cast iron dish).
9. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
10. Chuck into the smoker and cook for about 40 minutes. Sprinkle with remaining cheese and continue to cook until cheese is melted, 10-15 minutes longer. Serve with toppings as desired. ENJOY!
Equipment used:
Yoder YS640 Smoker
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