Brisket Enchilada
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Dinner

Brisket Enchiladas

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Brisket is easily one of my favorite cuts of beef. It is loaded with natural flavor and when cooked right is perfectly tender. The downside is the “cooked right” part of that previous statement. Brisket HAS to be cooked slowly, its a meat that takes a low and slow approach. That’s why it is definitely a good meat for some make-ahead prep.

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For these enchiladas, we wanted to go with a brisket for the meat. So, cooking the meat in advance became a requirement. Pot roasting it with a lot of classic Tex-Max flavors in advance provides a great starting point for the enchiladas that would follow. I used some standards like onion, garlic, and tomato, of course. But also threw in poblano pepper, chipotles, and a dried ancho pepper. I was looking to infuse a good balance of spice, sweet, and smoke. These ingredients delivered.

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I started with a 2.5 pound brisket, which makes enough for about 6 enchiladas and still had enough leftovers that I can have another meal out of it. Lesson learned though: shred the meat before you refrigerate or freeze. Its harder to reheat and then shred/cut the meat. Plus you can throw it back in the cooking liquid for a bit to allow it to soak up more flavor.

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I kept the enchiladas pretty standard for my taste. Also, I like a good creamy filling so I like to add some sour cream in addition to enchilada sauce. I also sauted some green pepper and onion to round out the mix.

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For enchiladas, I think you need to use flour tortillas. The corn ones just do not hold up to the oven all that well. Since they are naturally a little drier from the start, they tend to just get hard or fall apart in a hot oven. Flour develops a nice firmness when left exposed but generally stay nice and moist if covered in even a little sauce.


Brisket Enchiladas

Make-ahead brisket allows you to make multiple Tex-Mex inspired dishes like these enchiladas.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: Mexican
Keyword: brisket, enchilada, mexican, pot roast, texmex, tortilla
Servings: 6 People

Ingredients

Brisket

  • 2.5 Lb Brisket
  • 12 oz Canned Tomatoes
  • 1 Cup Beef Broth
  • 4 Canned Chipotles
  • 1 Poblano quartered
  • 1 Onion quartered
  • 4 Garlic Cloves Smashed
  • 1/2 Tsp Oregano
  • 1 Bay Leaf
  • Salt/Pepper to taste

Enchiladas

  • 6 Flour Tortillas
  • 1 Green Bell Pepper cut into thin strips
  • 1/2 Yellow Onion cut into thin strips
  • 1 Can Enchilada Sauce prefer mild
  • 1/2 Pint Sour Cream
  • 1 Cup Frozen Fire Roasted Corn
  • Salt/Pepper to taste
  • Shredded Taco Cheese Blend

Instructions

Brisket

  • Preheat the oven to 350F.
  • Pat the meat dry and salt/pepper.
  • In a dutch oven, heat some high smoke point oil over medium-high heat. Sear the meat on both side for about 3-4 minutes or until browned.
  • Remove the meat, reduce the heat to medium and add the onion and garlic. Saute for 1-2 minutes.
  • Add the liquids, then the remaining ingredients.
  • Add the meat back in. Roast in the oven for 2-2.5 hours.
  • Remove the meat, shred, add back into the liquid for about 20-30 minutes.
  • Remove the meat and store. If keeping in the fridge, keep some of the liquid. If freezing, remove as much liquid as possible.

Enchiladas

  • Preheat the oven to 350F.
  • Heat a little oil in a skillet. Add the onion and peppers and saute for 4-5 minutes and softened.
  • Add the shredded meat and allow to heat through.
  • Add half the enchilada sauce and cook for about 1 minute.
  • Add the corn, cook for an additional minute.
  • Stir in the sour cream, reduce heat to low, and cook for 1-2 minutes.
  • Turn off the heat.
  • Spread a thin layer of enchilada sauce in the bottom of a casserole or other baking dish.
  • Spoon some of the filling into a warmed tortilla and roll. Place the open fold down in the dish (keep them all the same direction and remember that to make scraping them out easier).
  • Apply a thin layer of enchilada sauce on the top. Top that with a little cheese.
  • Bake for 10 minutes.
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