How do you make beef enchiladas look pretty for a picture? With difficulty, I found out this week!
But please don’t let appearances put you off this recipe. These beef enchiladas are divine.
Slow cooked shin of beef in a tangy barbecue sauce, all wrapped up in a Mission Deli tortilla. Topped with cheese. Because everything is better with cheese.
We had these for dinner on Tuesday night. Definitely one to be repeated very soon.
Cheesy barbecue beef enchiladas
Around 600-700g shin of beef (don’t get too hung up on getting the exact weight – I bought two packs Sainsburys taste the difference shin of beef)
Barbecue sauce – I always use this recipe from the BBC Good Food site and triple the amount
One packet Mission Deli tortilla wraps
Grated cheese for sprinkling over the top
Set your slow cooker to preheat. Cut the beef into cubes, place in the slow cooker and add the barbecue sauce. Pop the lid on and cook on high for 8-10 hours. You’ll need to check it every now and then to make sure it isn’t drying out. If it looks like it might, add a little water. After the 8-10 hours the beef shin will be so soft and tender it breaks apart easily when you touch it with a fork. This is the effect you’re looking for – like pulled pork. If you needed to add water during the cooking time the barbecue sauce might look a little thin. If that’s the case you can thicken it with cornflour. Use one part cornflour to two parts water – stir into the sauce then bring to the boil and simmer until thickened. When you’re happy with the sauce, stir in the shredded beef.
To assemble the enchiladas, simply spoon some of the beef onto a tortilla and roll up, folding the ends underneath. Spoon over some barbecue sauce and sprinkle with cheese.
I am entering this post into the Mission Deli recipe challenge. I received the wraps and a Sainsburys voucher from Mission Deli so I could create the recipe.