The Most Mouthwatering Smoked Aged Beef Enchiladas Recipe
We have previously released a Smoked Cheesy Hatch Green Chile Chicken Enchilada video. This is a totally different animal…really…it is cow! This fantastic home made enchilada sauce will take your enchiladas to the next level. Throwing them into the smoker will make them legendary!
Smoked Beef Enchiladas
7 dried chiles (See note)
5 cloves of garlic (peeled and trimmed)
1 sweet onion (1/2 roughly chopped and 1/2 finely diced)
4 cups beef broth
2 T tomato paste
1 t sugar
1 t Mexican oregano
1 t ground cumin
1 t Chipotle chili powder (may substitute other chili powders)
2 pounds ground beef (I am using aged ground beef)
8 oz. beef chorizo
1 pound shredded Pepper Jack Cheese (best if you get a block and shred it yourself) Sour Cream
8-12 tortillas (Number depends on the size of you baking dish. My family prefers flour tortillas, corn is more traditional)
Chopped cilantro and/or green onions for garnish)
Note: What you pick decides your heat. Pick dried chipotles and you will have Fire enchiladas. Choose pasilla or guajillo and you will get a deep, delicious, mild earthy sauce. Mix and match to your family’s tastes! I used 6 pasilla and 1 chipotle, mainly because that is what I had in the pantry.
1. Remove the stems and seeds from the dried chiles, attempting to keep them in as large pieces as possible.
2. Heat a skillet on medium heat. Toast the chiles until fragrant to release their oils (about 2-3 minutes). Warm the beef broth.
3. Remove the chiles from the pan and place them in a bowl. Add the beef broth and let set for 20 minutes.
4. Add the ground beef, chorizo and finely diced onions to a skillet on medium heat. When all the pink is gone, add 2 T of your favorite taco seasoning and 3/4 cups of water, Simmer until most of the liquid is gone (about 20 minutes).
5. Add the chiles and beef both, garlic, roughly chopped onion, tomato paste, sugar, oregano, cumin and chili powder to a blender and blend until smooth.
6. Transfer the enchilada sauce you just made into a large skillet on low heat.
7. Dip each tortilla into the warmed sauce, then add ground beef-chorizo mixture, sour cream and some cheese. Wrap the tortilla tightly and place in a baking dish (if you are using the smoker, one that you don’t mind discoloring).
8. Once you run out of room or tortillas, add the remaining filling to the baking dish and top with sauce and remaining cheese.
9. If using the smoker, heat the smoker to 225F and place the baking dish on the top shelf of the smoker. The longer you leave it in the smoker, the more smoke the enchiladas will be able to absorb. Check every 30 minutes to ensure they do not dry out.
10. If using the oven, preheat to 350F, cover the baking dish with foil and cook for 45 minutes.
11. Remove the foil and continue to bake for 15 more minutes, or until the cheese begins to brown.
12. Remove from oven or smoker and let it rest for at least 15 minutes, unless you enjoy melting your face off.
13. Garnish with cilantro and/or green onions and serve. ENJOY!
Equipment used:
Yoder YS640 Smoker
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