Mexican is my very favorite kind of food to eat when we eat out.
Really, the absence of gravy and biscuits is the only thing that keeps Mexican food from being absolutely perfect in every way.
My experience with cooking it, however, isn't vast. I usually rely on a steady stream of tacos, burritos, guacamole and margaritas to see me through until my next Mexican restaurant fix.
But lately I've been on a cooking rampage, and I'm determined to re-create some of my restaurant favorites at home, where nobody stares at me or thinks it's at all odd when I dance on the table after my fourth or fifth margarita.
Also, the fact that I can eat these in my pajamas is a huge plus.
WHAT YOU NEED:
(makes 4 enchiladas)
1 lb. beef. I had a small chuck roast so I used that. I suspect stew meat, skirt steak or any manner of beef would work well here
2 beef bullion cubes
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper (or less if you're kind of a wimp)
1 can enchilada sauce
4 flour or corn tortillas (6 inch)
1 cup shredded cheese (I used a colby/monterey jack blend)
WHAT YOU DO:
Put the beef in the bottom of the crockpot, along with the bullion cubes. Sprinkle on the cumin, chili powder, paprika, garlic powder and cayenne. Cover (just barely) with water. Cook on low for 6 hours.
When you're ready to serve it, preheat your oven to 350 degrees, then remove the meat from the crockpot (keep the cooking liquid!) and shred with two forks. In a bowl, mix the enchilada sauce and the cooking liquid together. Add about 1/4 cup of the mixture back into the shredded meat.
Divide the meat into four portions and roll it into the tortillas. Put 1/4 cup sauce in the bottom of your baking dish, then place the enchiladas into the dish. Top with the remainder of the sauce and the cheese. Bake for 15 minutes, or until the cheese is melted and bubbly.
Seriously, I could have just eaten the meat alone with a fork straight out of the crockpot and called it a meal (it was SO good!) but it's worth the effort - such as it is - to go ahead and make enchiladas out of it. I served it with a side of shredded lettuce and some tortilla chips and queso dip.
And I've already gone out to get the ingredients to make it again. Soon. Very, very soon.