Ingredients

The following ingredients have 4 Servings
  • 3 pounds boneless beef chuck or shoulder roast
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola or olive oil (divided)
  • 1 yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 2 packets taco seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 12 ounce bottle beer
  • 12 6-inch flour tortillas
  • 1 24-ounce jar Picanté sauce or tomato salsa
  • 3 cups shredded cheddar or Mexican blend cheese
  • 1 cup sour cream
  • Chopped tomatoes (chopped onion, sliced avocado, chopped fresh cilantro, sliced jalapeno, sour cream, chopped iceberg lettuce)

Instruction

  • Heat oven to 300°F.
  • Sprinkle all sides of roast with salt and pepper; set aside.
  • Heat a large Dutch oven, over medium heat. Add 2 tablespoons oil and heat the oil until it shimmers.
  • Add onion and sauté about 4-5 minutes or until translucent; stir often. Add garlic, cook 30 seconds; stir continuously. Transfer the onion/garlic mixture to a paper towel-lined plate.
  • Add the remaining 1-tablespoon oil to the Dutch oven and set heat to medium-high. Set the beef in the pot to sear 4-5 minutes without flipping it over. Once it has a nice sear, turn the roast over and sear the other side.
  • Sprinkle the roast with taco seasoning, chili powder and cumin. Pour the beer around the roast and cover with a heavy lid.
  • Cook at 300°F for 3-4 hours, or until beef is fork tender.
  • Once the roast is tender, carefully shred the roast using two forks.
  • Set the oven to 350°F and spray a 13x9-inch or two 7x11-inch casserole dishes with nonstick cooking spray.
  • Spread ¼ cup picanté sauce in the bottom of each dish.
  • To assemble the tortillas: layer each 1/3 full with shredded beef, sour cream, picanté sauce, sautéed onion/garlic mixture and shredded cheese. Roll tightly and place tortillas seam-side down in the prepared casserole dish.
  • Spread remaining sauce over the enchiladas, cover with foil and bake 15 minutes. Remove the foil and sprinkle with remaining cheese.
  • Bake an additional 10-15 minutes or until is melted and enchiladas are hot throughout.
  • Serve with toppings of your choice.
  • Enjoy!