Shredded Beef Enchiladas
Servings 5 Servings
Ingredients
In the pot
- 1.5 kg Beef roast
- 375 ml Beef stock
- 3 tablespoons Apple Cider Vinegar
- 250 ml Salsa I like hot!
- 1 1/2 teaspoon Ground cumin
- 1 1/2 teaspoon Chili powder
- 1 1/2 teaspoon Onion powder
- 1 1/2 teaspoon Garlic powder
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Thickening
- 2 tablespoons Cornflour
- 3 tablespoons Water
Serving
- 10 6 inch Flour tortillas
- 300 g Cheddar cheese Grated
Garnish
- Sour Cream
- Salsa
- Guacamole
Instructions
Pressure cook
- Throw stock, vinegar, salsa, cumin, chili, onion, garlic, salt & pepper in your pressure cooker, mix well
- Add your beef, roll it in the mixture
- Cook on high pressure, 75 mins, 10 min natural release then release remaining pressure
Prepare
- Move beef to bowl, shred with 2 forks, discard any fat
- Pour cooking liquid into jug, separate the fat, pour back into pressure cooker
- Turn on Saute mode, while it's warming, mix cornflour with water
- Turn on your oven to preheat, 200C
- Add cornflour to cooking liquid slowly, mix constantly until liquid thickens slightly
- Mix roughly 125ml of your sauce into the beef, add any additional salt & pepper to taste
Roll enchiladas
- Take large baking pan, lightly grease or use spray oil
- Fill each tortilla with beef (~1/3 cup) and a heaped tablespoon of grated cheese, roll it up
- Place your enchiladas into pan, seal side down so they don't unroll
Bake 'em
- Cover with sauce, as much as you want in there
- Cover with remaining cheese (Add more if you like, mmmm cheese)
- Bake em in the oven for 20-30 mins, until your cheese is bubbly and well melted, or longer if you prefer
- Let them rest ~5mins & serve with sour cream, guacamole & salsa as desired
Notes
Adapted from Pressure Cooking Today
