I made a brisket the other night and two people can not finish a brisket in one sitting. The creative juices began with ideas to finish up this monstrous piece of meat. Since it was Memorial Day, I thought I should be firing up the grill and reinventing the meat. BUT!!! It had been raining all day and the BBQ was out of the question. So, I thought what about Mexican food. I do love the brisket enchiladas at Mi Cocina.
I checked the pantry and had no enchilada sauce in stock. I usually like to use CASA CORONA MEDIUM RED ENCHILADA SAUCE that I buy from Central Market, but with COVID-19, running to the store was not an option. I’d have to resort to what I had in the pantry. FoodNetwork and Rhea Drummond to the rescue. I was off to the races.
I obviously went the homemade route here, but this can easily be made with all pre-made ingredients. All you will need is the either canned enchilada sauce or the one I mention above, shredded chicken or beef which can be found in the fresh meat section of a grocery store, and the prep ingredients to roll up the enchiladas. This can be a 15 minute prep.
Red Enchilada Sauce
2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce ( I was out and used crushed tomatoes)
- Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce, bullion cube, 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third ,10-12 minutes.
- Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Brisket Enchiladas (Can sub beef for chicken)
- 6 flour tortillas (can use corn)
- 2 lbs brisket meat, shredded
- 1/2 yellow onion, chopped
- 1 bag Mexican cheese, shredded (I think the Kraft mix)
- Red Enchilada Sauce (recipe above or canned)
- Jalapeno, for garnish (optional)
- Cilantro, for garnish (optional)
- Preheat oven to 375 degrees
- Using a 9 x 13 dish, coat the bottom with enchilada sauce
- You will need two plates for preparation. The first plate will be used for the coating of the tortilla. Cover the bottom of the plate with enchilada sauce. The second plate will be used for preparation/roll up
- Place flour tortilla, one at a time, on either stove burner or microwave to heat, so it is pliable for rolling
- When tortilla is slightly heated, place on plate with enchilada sauce and generously coat both sides. Remove and place on preparation plate
- Add about 1/4 cup of shredded brisket down the middle of the tortilla.
- Sprinkle chopped onions and a small amount of cheese on top the meat. You don’t want to make the tortilla too thick with filling because you will need to roll it up.
- Roll the tortilla up and place into dish with seam side facing down
- Repeat until dish is full
- Pour remaining enchilada sauce and generally sprinkle with cheese
- Garnish with jalapenos (optional)
- Place in oven, uncovered for 18-20 minutes
- Garnish with cilantro, diced tomatoes and sour cream (optional)