Enchilada Howard con Carne Guisada
Enchilada Howard con Carne Guisada is The Good Plate's version of the famous enchilada at El Coyote in West Hollywood, California. The original dish was named after one of their first customers over 80 years ago. These are topped with Carne Guisad. Ole!
Calories per serving: 590kcal
Ingredients
~~ Enchiladas ~~
- 8 (8) corn tortillas, (see notes)
- 1 pound (453.59 g) Queso Enchilada, or Colby
- 1 (1) onion
- 1/4 cup (37.5 g) Cotija cheese, crumbled
~~ Guisada ~~
- 1/4 cup (31.25 g) *flour
- 1/4 teaspoon (0.25 teaspoon) salt
- 1 teaspoon (1 teaspoon) black pepper, freshly ground
- 1 pound (453.59 g) boneless chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons (2 tablespoons) *olive oil
- 2 (2) medium onions, chopped
- 3 (3) celery stalks, chopped
- 4 (4) serrano peppers, chopped
- 1 (1) red bell pepper, chopped
- 2 tablespoons (2 tablespoons) tomato paste
- 12 ounces (340.2 g) beef broth
- 12 ounces (340.2 g) Stout, Guinness recommended
- 4 teaspoons (4 teaspoons) ground cumin
- 1 tablespoon (1 tablespoon) chili powder
~~ For Serving ~~
- 1/2 cup (115 g) sour cream
- 1/4 cup (25 g) Green onion
Instructions
- Mise En Place
~~ Guisada ~~
- When 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.
- Combine flour, salt, and pepper in a shallow dish. Toss beef with the flour mixture.
- If 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.
- Add 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.
- Add the remaining flour and tomato paste. Stir and saute for about 2 minutes.
- Add the broth and stir.
- Add the stout and stir.
- Add 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 ~~
- Put the tortillas in a tortilla warmer with a damp piece of paper towel. Heat them in the microwave for one minute.
- Mix 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.
- Pour the remaining sauce over the enchiladas. Top them with crumbled Cotija cheese.
- Bake the enchiladas in a 350 °F (177 °C) degree oven for about 45 minutes or until the cheese has melted.
- Garnish with sour cream and green onions. Enjoy!
Notes
If you have small tortillas, you will need about 12. If you have the larger ones, about 8 tortillas should be enough. This will also be dependent on the size of your casserole.
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