A simple and tasty take on a classic Mexican dish.
Believe it or not, I was the ripe old age of nineteen the first time I had an enchilada. Meaning, I went nineteen years without the bliss that is attained when eating a Mexican enchilada. Well, now I'm making up for lost time. Al pastor tacos are pork or beef tacos that have been stewed in a sweet-and-spicy pineapple sauce. I took that concept and turned it into enchiladas. They are, hands-down, my favourite enchiladas. I attribute this fact to the sweet-spicy-savory combo that is beef, pineapple and cheese.
Serves: 6
INGREDIENTS
- Extra-virgin olive oil, for greasing
- 2 garlic cloves
- 2 tbsp chili powder
- 2 tsp paprika
- 2 canned chipotle peppers in adobo
- 1 cup pineapple juice
- 1⁄4 cup distilled white vinegar
- 2 cups fresh pineapple chunks
- 1 pound lean ground beef
- ½ sweet onion, thinly sliced
- 1 jalapeño, seeded and diced
- 1⁄4 cup chopped fresh cilantro, plus more for serving
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- 1 to 2 cups red enchilada sauce, store-bought or homemade (recipe follows)
- 12 corn tortillas, warmed
- sliced avocado, for serving
METHOD
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch-baking dish with olive oil.
- In a blender or food processor, combine the garlic, chili powder, paprika, chipotles, pineapple juice, vinegar and 1 cup of the pineapple chunks. Pulse for 1 to 2 minutes, until completely smooth.
- In a large skillet, combine the ground beef and onion and cook over medium-high heat, brekaing up the beef with a wooden spoon, until browned, 8 to 10 minutes. Reduce the heat to low and add half the pineapple sauce, the remaining 1 cup of pineapple chunks, and the jalapeño. Simmer for 8 to 10 minutes, or until the sauce has reduced and coats the beef. Remove the skillet from the heat and stir in the cilantro and half the shredded cheeses.
- Pour half the red enchilada sauce into the bottom of the prepared baking dish. Working with one at a time, lay a tortilla flat on your work surface. Spoon 1⁄3 cup of the pineapple-beef mixture onto the tortilla and roll it up. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining pineapple sauce and as much of the remaining red enchilada sauce as desired. Sprinkle with the remaining shredded cheeses.
- Bake for 20 to 25 minutes, or until the cheeses are melted and gooey. Top with fresh cilantro and serve immediately.
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