After making some really good braised short ribs on Sunday, I had quite a few left over. So i hustled up a little inspiration watching a Chili's
commercial, and made some green enchilada sauce. Yes, i am aware most wont be able to find many of the ingredients, especially if you are abroad.
For that I apologize. Tomatillos are a specific, tomato looking vegetable that is nothing like a tomato. Fresh green chile's you can find ina can.
Locally we have "Hatch" Colorado chile's. Roasted anaheims and poblano's work, too.
Just take out the seeds if you have gringo mouth.
Leftover Roast Beef Green Enchiladas
I started with 1 large yellow onion cut into 8 pieces, about 10 medium tomatillos, and a head of garlic peeled, rubbed down, and roasted in a 400
degree oven for about 20 minutes. Dump the entire mixture into a food processor and pulse it down until smooth. While they roasted I peeled about 25
Hatch chiles and stripped the seeds out. Pulse in the roasted veggie mixture until mixed. Add in about 2 tbl of fresh cilantro, the zest of 1 lime,
the juice of 2 limes, salt/pepper to taste, and pulse until thoroughly mixed and smooth. Set aside.
Take your leftover beef and shred it. In a skillet heat a couple turns of oil. Seed and chop 3 large chipotle peppers into a fairly fine dice. Add
the chipotle and 4 large cloves of minced garlic to the oil until it starts to sizzle/pop. Add in the shredded roast beef and cook until hot. Set
In a small skillet pour in a fair amount of corn oil. Maybe 1/2 inch deep. Bring to a medium heat, and soften the corn tortillas in it. You may
want to do an assembly line so the tortillas are pulled from the oil, rolled, and put in the tray immediately. If you are alone, do it in batches of
6 or so (making sure to fully reheat the oil before resuming the softening of the tortillas). But the idea is to lay the corn tortilla in the hot oil
for about 10 seconds, flip for 10 seconds, then set on a drain (paper plate with a paper towel layer).
Once you soften the corn tortilla, you dip it in the green sauce, then lay flat on a paper plate. Lay some cheese in it (i used queso quesadilla and
colby blend), then a little roast beef, then roll up. Place in baking dish in organized layers (but you can double up the layers if need be). Each
full layer should have a little sauce spread on it, then a little cheese sprinkled over it before starting a new layer. The mix should make 20
enchiladas or so.
Once you fill your baking dish, cover in cheese. I like to add some cotija cheese, if you can get it, for the salt. bake at 350 until all the cheese
is melted (maybe 15-20 minutes). Serve with a healthy spoonful of crema (or sour cream...they are very similar), some rice (i like lime/cilantro more
than spanish style), and some refried beans. And a cold Dos Equis.
I should take some pictures if I am going to make threads. Nothing like a visual (except having a bite).