Enchilada Howard con Carne Guiada is The Good Plate’s version of the famous enchilada at El Coyote in West Hollywood, California. These are topped with Carne Guisada. Ole!
The original dish at El Coyote is cheese enchiladas covered with Chili Colorado. It was named after one of their first customers over 80 years ago. It’s delightful and earthy. It’s my absolute favorite dish besides the fabulous margaritas. If you are ever in West Hollywood, you have to go there just for the Enchilada Howard.
I had made a pot of Carne Guisada (from the Puerto-Rican – Beef Stew) in my Instant Pot and thought it would make an excellent topping for enchiladas. Instead of a pork stew, this features beef.
The recipe for Carne Guisada in the Instant Pot makes enough for at least 8 people. You will only need a quart of the Carne Guisada for this dish. You can serve the rest separately, or you can freeze the rest in a Souper for another batch of enchiladas.
Making the Enchiladas
Tortillas must be warmed before they are handled; otherwise they break. One thing I have never liked about making enchiladas is having to dip them in hot oil to make them flexible. I don’t know how many times I’ve burned my fingers! So, instead of using hot oil, I heat the tortillas in a tortilla warmer with a damp papertowel.
To make Enchilada Howard, put grated cheese and onion in the center of a warm tortilla, roll it up tightly and set it in a stew lined casserole. If the tortillas aren’t cooperating, use toothpicks to hold them together. Put the rest of the stew on top, bake it, let it rest, and enjoy!
What to Serve with Enchilada Howard
Since your Instant Pot isn’t in use while making the enchiladas, you can make beans to go with your meal. Start them about 15 minutes before you start making the enchiladas. They take about an hour to cook, preparing the enchiladas takes about 15 minutes, plus baking another 45 minutes. If you are very handy, you can take the beans out of the Instant Pot, rinse it, and make rice, too.
Be sure and have sour cream and hot sauce at the table for those who like their food very spicy or not spicy at all. A fresh salad would make a nice accompaniment. Since the Carne Guisada has stout in it, stout would be a good alcoholic beverage to serve or water and lemon for those who don’t indulge.
~~ Enchiladas ~~
- 8 corn tortillas, (see notes)
- 1 pound Queso Enchilada, or Colby
- 1 onion
- ¼ cup Cotija cheese, crumbled
~~ Guisada ~~
- ¼ cup flour
- ¼ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 celery stalks, chopped
- 4 serrano peppers, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 12 ounces beef broth
- 12 ounces Stout, Guinness recommended
- 4 teaspoons ground cumin
- 1 tablespoon chili powder
~~ For Serving ~~
- ½ cup sour cream
- ¼ cup Green onion
~~ Guisada ~~
- 4 serrano peppersWhen chopping the serrano peppers, use gloves. These peppers are VERY hot and they will absorb into your skin and be uncomfortable, so always wear gloves.
- 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon black pepperCombine flour, salt, and pepper in a shallow dish. Toss beef with the flour mixture.
- 1 pound boneless chuck roast, 2 tablespoons olive oilIf do not have the removable inner pot, then put your Instant Pot on saute mode. Put the oil in the pot and when it is almost smoking, add the beef. For small inner pots, do this in batches. Brown the meat on all sides then remove it from the pot.
- 2 medium onions, 3 celery stalks, 1 red bell pepper, 4 serrano peppersAdd the onions, celery, and bell pepper. Saute until the onions are translucent, then add the serrano peppers and saute them. Saute the mixture for about 5 minutes.
- 2 tablespoons tomato pasteAdd the remaining flour and tomato paste. Stir and saute for about 2 minutes.
- 12 ounces beef brothAdd the broth and stir.
- 12 ounces StoutAdd the stout and stir.
- 4 teaspoons ground cumin, 1 tablespoon chili powderAdd the cumin and chili powder and stir.
- For removable pots, put the pot back into the Instant Pot. For non-removable, turn the pot off.
- Cover and seal the pot. Make sure the seal is in the sealed position. Put the pot on High Pressure for 35 minutes. Use natural release for up to 20 minutes, then Quick Release until all the pressure is released.
- Remove the cover. If the sauce is not thick enough, add 1/4 cup of flour and put the machine on saute mode. Stirring constantly, break up the flour and stir until the sauce has thickened.
- Put the guisada in the refrigerator to cool before making the enchiladas.
~~ Enchiladas ~~
- 8 corn tortillasPut the tortillas in a tortilla warmer with a damp piece of paper towel. Heat them in the microwave for one minute.
- 1 pound Queso Enchilada, 1 onionMix the grated cheese with the chopped onion.
- Spread a little of the stew sauce on the bottom of a 9 x 12 casserole.
- Dip both sides of a tortilla in the stew. Lay the dipped tortilla on the cutting board, then put some of the cheese onion mixture down the center of the tortilla. Pull up one side of the tortilla and place it over the cheese. Pull the other side up over the other. Place this side up in the casserole.
- Continue doing this until all the tortillas are used up. You may have to lay some perpendicular to make them all fit.
- 1/4 cup Cotija cheesePour the remaining sauce over the enchiladas. Top them with crumbled Cotija cheese.
- Bake the enchiladas in a 350 °F degree oven for about 45 minutes or until the cheese has melted.
- 1/2 cup sour cream, 1/4 cup Green onionGarnish with sour cream and green onions. Enjoy!
Enchilada Howard con Carne Guisada Transcript
Good afternoon and welcome
to The Good Plate’s kitchen.
Today we’re making Enchilada
Howard con Carne Guisada.
Enchilada Howard, served at
El Coyote in West Hollywood
is named after one of El
Coyote’s first customers.
So if you’re in West
Hollywood stop at El Coyote
for Enchilada Howard and
one of their their famous margaritas.
In another video we
made the Carne Guisada
enjoyed it and saved
leftovers for enchiladas.
First, we have ready the
frozen Carne Guisada,
cheese, onion, and tortillas.
We defrosted the stew
and greeted the Colby
cheese and onion
in the Braun food processor.
Tortillas must be warmed before
they’re handled otherwise they will break.
Instead of softening
them in hot oil
these tortillas are in a tortilla
warmer with a damp paper towel.
The soften in the
microwave for thirty seconds.
Mix the cheese
Put some of the stew at
the bottom of your casserole.
To make the
enchiladas put a tortilla
on the sauce
and put some cheese
and onion mixture on top.
Roll the sides up tightly.
If sides don’t want to stay,
use of toothpick
to secure them.
Keep doing this until
your casserole is filled up.
Spoon to remainder of the sauce over the
enchiladas making sure they’re all covered.
Remove the toothpicks if you used them.
Top the enchiladas
with Cotija cheese.
Bake the enchiladas at
degree oven for
about forty five minutes
or until the cheese is melted.
Removed the casserole from the oven
and let it sit for about ten minutes before
Serve the enchiladas with sour
cream and green onions for garnish.
Ingredient amounts and
directions are on the website.
Thanks for watching
and please subscribe.
See you next time
on The Good Plate.