Al Pastor-Style Shredded Beef Enchiladas
Beef roast is slow cooked with pineapple and achiote chili, then shredded and wrapped in flour tortillas in these flavorful enchiladas.
Servings: 6 -8 servings
Calories: 357kcal
Ingredients
- 1 3 lb. beef roast
- 1 tablespoon vegetable oil
- 1 20 oz. can pineapple tidbits, undrained
- 1/2 of a 3.5 oz. brick of achiote chili paste
- 1 chipotle in adobo minced
- 1/4 cup white vinegar
- 1 teaspoon salt
- 8-10 flour tortillas 6-8 inch size
- 1 10 oz. can red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey jack cheese
- Fresh chopped cilantro for garnish
Instructions
- In a large skillet, brown the roast in the oil over medium-high heat. Transfer the meat to a lightly greased slow cooker.
- Pour the pineapple into the slow cooker. Crumble in the achiote chili paste. Stir in the chipotle in adobo, vinegar and salt. Cover and cook on low for 6-8 hours, or until the meat shreds easily with a fork.
- Preheat oven to 350 degrees. Remove the roast from the slow cooker and shred. Reserve 1 cup of the cooking liquid from the slow cooker.
- In a medium bowl, stir together the reserved cooking liquid and the enchilada sauce. Spread a thin layer of sauce over the bottom of a lightly greased 9x13 inch baking dish.
- Spoon the shredded beef into the tortillas and roll up tightly. Place seam side down in the prepared pan. Pour the sauce evenly over the enchiladas and sprinkle with both cheese.
- Bake, uncovered, for 20-25 minutes or until cheese is melted and sauce is bubbly. Garnish with chopped cilantro, if desired.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 40g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 29mg | Sodium: 998mg | Fiber: 3g | Sugar: 4g