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Guy’s Famous Beef Enchiladas

Prep Time
30 min
Cook Time
4h 45 min
Yields
8 servings

Guy Fieri shares his recipe for his famous beef enchiladas. The secret to getting the most flavour out of your meat? Cooking it low, and cooking it slow. It will blow you away! Watch the video above to cook Guy’s beef enchiladas along with Guy.

Enjoy your delicious enchiladas while catching up on your favourite episodes of Tournament of Champions on Food Network Canada. Also Available on STACKTV with Amazon Prime Video Channels, fuboTV, Rogers Ignite TV and Ignite SmartStream.

Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.

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ingredients

5 ½
lb(s) chuck, trimmed and cut into 2-inch cubes
½
Tbsp kosher salt
1
Tbsp freshly cracked black pepper
2
Tbsp canola oil, plus more for frying
2
yellow onions, peeled and sliced in 1-inch rounds
8
cloves garlic, peeled and smashed
1
cup low-sodium beef stock
½
cup white vinegar
½
cup warm water
16
(6-inch) corn tortillas
2
cups grated Cheddar
2
cups grated pepper jack cheese
½
cup sliced green onions
1
(6-ounce) can sliced black olives
1
cup sour cream

Enchilada Sauce

4
cups boiling water
3
oz dried California chile pods
6
oz dried guajillo chile pods
2
oz dried pasilla chile pods
2
Tbsp canola oil
1
yellow onion, peeled and chopped
4
garlic cloves, chopped
28
oz petite diced tomatoes (about 1 can)
1
tsp dried Mexican oregano
1
tsp ground cumin
1
tsp kosher salt
1
tsp freshly ground black pepper
½
teaspoon ground cloves
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directions

Step 1

For the enchilada sauce, add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.

Step 2

Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.

Step 3

Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.

Step 4

For the enchiladas, trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil.  Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef.

Step 5

As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan.

Step 6

Add the browned beef, the vinegar and the water and cover tightly.  Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.

Step 7

When ready to assemble, put ½ cup enchilada sauce in the bottom of a 13-by-9 inch baking pan.  Heat a medium saute pan over medium-high heat with just enough enchilada sauce  to coat the bottom.  Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each.

Step 8

Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan.

Step 9

Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream.

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