This past Sunday Glen went all out and made beef enchiladas with pico de gallo, rice, and beans for me. They turned out so yummy!
Feast your eyes on this masterpiece:
There are few qualities more attractive in a man than confidence in the kitchen. Nicely done, Glen!
Here’s the the recipe
For the shredded beef:
- Beef roast (rump roast or cross rib roast will both work fine)
- Salt
- Pepper
- Garlic Salt
- 3 cloves minced garlic
- 1 cup chicken or beef broth
Rub seasonings onto roast and place into a crock pot with minced garlic on top. Cook on high for 6-8 hours. Shred beef when finished.
For the enchiladas you’ll need:
- Corn tortillas (buy a 36 pack, you probably won’t need that many, but it’s good to have extra)
- 3 tbsp vegetable oil
- Canned mild red enchilada sauce
- Shredded mexican blend cheese
Preheat oven to 350 degrees. Set up an enchilada making production line: you’ll need a casserole dish, a plate with enchilada sauce poured on it, and a bowl full of shredded beef. Heat oil in a non stick skillet until hot but not smoking. Place a tortilla in the skillet and heat about 10 seconds per side before transferring to the plate with enchilada sauce. Coat both sides of the tortilla with enchilada sauce, place a thick line of shredded beef down the middle of the tortilla, roll up, and place seam-side down in the casserole pan. Repeat until the casserole pan is full, pour remaining enchilada sauce on top and in the crevices between rolled tortillas. Sprinkle generously with shredded cheese and bake at 350 degrees for 20-30 minutes, until cheese is bubbling.
While the enchiladas are baking make the pico de gallo:
- 5 tomatoes diced
- 1/2 bunch of cilantro minced
- 1/4 purple onion diced
- Juice of two limes
- Salt to taste
- Garlic salt to taste
Make some mexican rice, heat up a can of pinto beans and mash them, and serve the enchiladas on top of chopped lettuce with the rice and beans on the side. Glen outdid himself, the meal was amazing!
