FOOD NEWS
13 Mistakes You're Making With Beef Enchiladas
BY FLETCHER HUNTLEY
Overcooking The Beef
Beef enchiladas include tender, juicy meat that falls apart with the touch of a fork, which is why it's crucial not to overcook the beef.
If you accidentally overcook beef, chop it up into little bits and mix a bit of oil to replenish some of the fat lost when the meat was overcooked.
Not Enough Seasoning
If you're using lean meat like flank steak, consider marinating it. Season the marinade with salt to bring out the flavors of your meat.
Salt doesn't just bring out the delicious natural umami flavors of the beef — it also acts as a tenderizer to make your cut extra tender and juicy.
Canned Sauce
There’s no substitute for using fresh ingredients to make your own enchilada sauce. This allows you to customize the sauce to enhance the savory flavors of beef.
If you don't have time to make your own sauce, you can also amplify canned enchilada sauce by mixing in sauteed fresh garlic, onion, and peppers.
Tortillas
Corn tortillas are the traditional choice for beef enchiladas. They are hearty, sturdy, healthy, and can hold their structure while in the oven.
Corn tortillas have an earthy, slightly nutty flavor profile that complements the spicy, bold flavors typically found in Mexican cuisine.
Not Preheating Tortillas
Cold tortillas are brittle and crack easily, so it’s very important to preheat them before filling them with beef.
If you quickly fry each tortilla in hot oil, it creates a barrier between the tortilla dough and the liquids, which makes it less likely to get soggy in the oven.