Beef Enchiladas

A Popular Mexican Enchilada

This easy Beef Enchiladas dish is an authentic Mexican recipe that pops with south-of-the-border flavor.

After you try it with beef, you can substitute shredded chicken for a different—but still totally authentic—twist on your usual Mexican enchilada.

The trick to these Beef Enchiladas is to season the skirt steak with a signature kick of GOYA® Adobo All-Purpose Seasoning. Try them tonight for a simple, fun dinner.

Makes 10 enchiladas

Chile sauce

2 tbsp. GOYA® Corn Oil

1-1/2 lbs. skirt steak, flank steak or brisket, cut in 2" strips

1/2 tsp. GOYA Adobo All-Purpose Seasoning with Pepper

1 cup chopped onion

1/2 packet GOYA Cubitos En Polvo - Powdered Beef Bouillon

1 cup water

1/4 cup raisins

1/3 cup chopped blanched almonds

1 tsp. GOYA Capers

6 GOYA Pitted Spanish Plain Olives, coarsely chopped

1/2 tsp. dried oregano

1/2 cup GOYA Corn Oil

10 6-inch GOYA Corn Tortillas

Garnish:

Queso fresco or cheddar cheese, crumbled or shredded

White onion rings.

1.	Sprinkle the beef with adobo. Heat 2 tbsp. oil in large skillet on medium high. Add meat and brown on all sides, about 8 to 10 minutes.
2.	Stir in onion and cook for 3 minutes until translucent. Add water, Cubitos En Polvo, raisins, nuts, olives, capers, spices and 1/2 cup chile sauce. Mix well. Bring to a boil, cover, lower heat and simmer for 2 hours until meat is tender. Stir occasionally, checking to make sure there is enough liquid. Add 1/2 cup of water at a time if necessary. When meat is tender use two forks to shred it.
3.	Preheat oven to 375°F. Reheat the chile sauce. If the sauce has thickened, add water as needed to a consistency that coats the back of a spoon. Cover the bottom of a baking dish with a small amount of chile sauce.
4.	Heat the 1/2 cup corn oil in a skillet on medium. Using tongs, dip one corn tortilla at a time into the oil, turning it once or twice until it is limp enough to roll. Drain tortillas on paper towels. Spead about 3 tbsp. of the meat mixture into the center of each tortilla and roll up. Line them up in baking dish and pour the remaining chile sauce over the top. Bake for 15 minutes or until bubbly. Sprinkle with cheese and onion slices.