Brisket Enchiladas Nuevo Leon
Brisket Enchiladas Nuevo Leon, a Texas Favorites beef recipe, ready in 240 minutes, serves 6 Servings.
Cook Time: 4 hrs
Servings: 6
Ingredients: 19
Ingredients
Enchilada Sauce
Preparation
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Step 1
Preheat oven to 375°F.
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Step 2
Heat oil in stockpot over MEDIUM heat until hot. Place Brisket in stockpot and brown evenly. Remove from stockpot and season with salt and black pepper.
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Step 3
Add onion and garlic to stockpot; cook and stir 3-4 minutes or until onion is tender. Return Brisket, fat side up, to stockpot. Add broth; bring to a boil. Reduce heat; cover tightly and simmer 3-3 1/2 hours or until Brisket is fork-tender.
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Step 4
Meanwhile, prepare Enchilada Sauce. Pour boiling water over chiles to cover in medium bowl; let stand 30 minutes or until chiles are softened. Drain chiles, reserving 1 cup liquid. Set aside. Heat oil in small saucepan over MEDIUM-HIGH heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until onion is tender. Place onion mixture, chiles, reserved liquid, oregano, salt and sugar in blender or food processor. Cover; process until smooth. Strain sauce. Set aside.
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Step 5
Remove brisket from stockpot and cool slightly. Skim fat from cooking liquid and reserve 1 cup cooking liquid. Trim and discard fat from brisket and shred.
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Step 6
Combine shredded Brisket, reserved cooking liquid, 1 cup enchilada sauce, Monterey Jack cheese and cilantro in medium bowl. Spoon about ½ cup beef mixture down in center of each tortilla. Fold one side of tortilla over filling and roll up. Place seam-side down in greased 13 x 9-inch glass baking dish. Pour remaining sauce over enchiladas. Cover with aluminum foil.
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Step 7
Bake for 30-40 minutes or until heated through. Top with queso fresco; garnish with green onions, as desired.
Nutrition Information
Nutrition information per serving: 854 Calories; 459 Calories from fat; 51.1 g Total Fat (19.2 g Saturated Fat; 18.2 g Monounsaturated Fat); 166 mg Cholesterol; 749.6 mg Sodium; 42.3 g Total Carbohydrate; 4.7 g Dietary Fiber; 51.7 g Protein; 5.5 mg Iron; 507.3 mg Potassium; 0.1 mg Thiamin; 0.4 mg Riboflavin; 12.5 mg Niacin (NE); 0.5 mg Vitamin B6; 3.7 mcg Vitamin B12; 9.3 mg Zinc; 35.3 mcg Selenium; 151.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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