Howdy, folks! Welcome to my spicy corner of the internet! Today, we’re diving headfirst into the delicious world of Instant Pot beef enchiladas. Get ready to tantalize your taste buds and bring some serious fiesta to your dinner table.
How to Make Instant Pot Beef Enchiladas
Let’s kick things off with a quick summary of the recipe to get you salivating:
Sear the beef: Grab a sizzling hot Instant Pot, toss in some beef chunks, and give ’em a good sear. We’re talkin’ about that beautiful caramelization, folks. Don’t skimp on the flavor!
Spices and aromatics: Time to add some pizzazz! Sprinkle in a vibrant blend of spices like chili powder, cumin, oregano, and maybe a dash of cayenne if you’re feelin’ feisty. Don’t forget the garlic and onions—they bring the party to this shindig!
Liquid love: Pour in some beef broth or even a can of diced tomatoes to keep things moist and savory. The Instant Pot needs a little somethin’-somethin’ to work its magic, ya know?
Pressure cookin’ magic: Lock the lid, set the timer, and let the Instant Pot work its voodoo. Sit back, relax, and let the pressure do its thang. This beef is gonna get so tender, you’ll be weepin’ with joy.
Shreddin’ time: Once the Instant Pot has done its thing and the beef is fall-apart tender, take it out and shred it like nobody’s business. Trust me, it’s therapeutic. Bonus points if you use two forks and pretend you’re a maestro shredding a guitar solo.
Fill ’em up: Grab some tortillas—I’ll talk about those in a sec—and spoon a generous amount of that juicy, flavorful shredded beef onto each one. Roll ’em up tight and place ’em seam side down in a baking dish. Don’t forget the cheese! Cheese makes everything better, my friends.
Sauce it up: Pour your favorite enchilada sauce all over those beauties. You can go for the classic red sauce or mix it up with a tangy green sauce. Hey, variety is the spice of life, right?
Bake to perfection: Pop that dish in the oven and let the enchiladas bake until they’re hot, bubbly, and the cheese is melty and golden. This is the moment when your kitchen fills with mouthwatering aromas that make your neighbors jealous.
Garnish and devour: Take those sizzling hot enchiladas out of the oven, sprinkle ’em with some fresh cilantro, sliced jalapeños, and maybe a dollop of sour cream. Grab a fork, dig in, and let your taste buds do a happy dance!
Which beef is best for beef enchiladas
When it comes to the star of the show—our beloved beef—there are a few options that will make your taste buds sing. For tender and succulent beef, go for chuck roast or beef short ribs. These cuts love a good long bath in the Instant Pot and will reward you with melt-in-your-mouth goodness. Don’t be shy with the marbling, folks. Fat equals flavor!
What kind of tortillas to use
Ah, the vessel that holds all the goodness together—the tortilla! Now, traditionally, corn tortillas are the go-to for enchiladas. They have that rustic, authentic flavor that can transport you straight to the heart of Mexico. But hey, if you’re a flour tortilla fan, go for it! We don’t judge around here. It’s all about personal preference and what makes your taste buds do the salsa!
How to keep enchiladas from getting soggy
Nobody likes a soggy enchilada, am I right? The trick to avoiding a mushy mess is to lightly fry your tortillas before filling and rolling them. A quick dip in some hot oil gives them a nice, sturdy texture that can hold up to all the delicious fillings. Plus, it adds a touch of crispiness that’ll have you going back for seconds. Trust me, it’s worth the extra effort!
What side dish to serve
Now, let’s talk about sidekicks! Enchiladas love to have some company on the plate. You can serve ’em up with classic Mexican rice, refried beans, or a vibrant side salad. Oh, and don’t forget the guacamole and salsa! These zesty additions take the flavor party to a whole new level. Plus, they make for excellent dippin’ sauces.
Can I freeze leftovers
Absolutely! If you find yourself with some extra shredded beef, don’t let it go to waste. Let it cool, pack it up in an airtight container or freezer bag, and pop it in the freezer. It’ll keep for a couple of months, and then you’ll have a fantastic base for future meals. Think tacos, quesadillas, or even a hearty beefy chili. Your future self will thank you!
Random Fact: Did you know that enchiladas have been around since the Mayan times? Yep, they’ve been delighting taste buds for centuries. Talk about a timeless classic!
Overall, making Instant Pot beef enchiladas is like taking a trip to Flavor Town with every bite. So gather your ingredients, fire up that Instant Pot, and get ready for a flavor explosion that’ll have you saying, “¡Olé!” Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own tasty twist on this recipe. Thanks for joining me on this culinary adventure, amigos! Stay spicy!
Instant Pot Beef Enchiladas
Try this delicious and easy-to-make Instant Pot Beef Enchiladas recipe!
For the beef
- 2 lbs Chuck roast or beef short ribs
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Dried oregano
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Vegetable oil
- 4 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 1 cup Beef broth or diced tomatoes
For the enchiladas
- 12 pieces Corn or flour tortillas
- 2 cups Shredded cheese (cheddar, monterey jack, or a blend)
- Enchilada sauce (red or green for topping)
- Optional garnishes (chopped fresh cilantro, sliced jalapenos, sour cream)
Prepare the beef
In a small bowl, mix together the chili powder, cumin, oregano, salt, and black pepper. Rub the spice mixture all over the chuck roast or beef short ribs, ensuring it's well coated. Set the Instant Pot to "Sauté" mode and heat the vegetable oil. Sear the beef on all sides until browned, then remove it from the Instant Pot and set it aside.
Add aromatics and liquid
In the same Instant Pot, add the minced garlic and chopped onion. Sauté for a few minutes until fragrant and slightly softened. Pour in the beef broth or diced tomatoes, scraping the bottom to deglaze and release any flavorful bits stuck to the pot.
Pressure cook the beef
Return the seared beef to the Instant Pot, ensuring it's submerged in the liquid. Close the lid and set the Instant Pot to "Pressure Cook" mode on high pressure. Cook for about 60-70 minutes for chuck roast or 45-50 minutes for beef short ribs, until the beef is tender and easily shreds. Once done, allow the pressure to release naturally for 10-15 minutes, then use the quick release to release any remaining pressure.
Shred the beef and assemble the enchiladas
Carefully remove the beef from the Instant Pot and place it on a cutting board. Shred the beef using two forks or your hands, discarding any excess fat or bones. Preheat your oven to 375°F (190°C). Take a tortilla, spoon a generous amount of shredded beef onto it, and sprinkle with some shredded cheese. Roll the tortilla tightly and place it seam side down in a greased baking dish. Repeat this process with the remaining tortillas, beef, and cheese, arranging the filled enchiladas snugly in the dish.
Sauce it up and bake
Pour your desired enchilada sauce evenly over the assembled enchiladas. Sprinkle additional cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and lightly golden.