Get ready to tantalize your taste buds with a dish that’s bursting with flavor and comfort: Pressure Cooker Beef Brisket Enchiladas with Red Chile Sauce! This mouthwatering Mexican classic combines tender, shredded beef brisket wrapped in warm corn tortillas, all smothered in a rich and zesty red chile sauce. Perfect for family gatherings or a cozy weeknight dinner, this recipe is not only simple but also incredibly satisfying. With just a little prep and a quick cook in the pressure cooker, you’ll have a hearty meal that will have everyone coming back for seconds. Ready to impress your guests and elevate your dinner game? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 3 lbs beef brisket
- 2 cups red chile sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1 onion, diced
- Salt and pepper to taste
Instructions
- Prepare the beef brisket by trimming excess fat and seasoning generously with salt and pepper on all sides.
- Place the seasoned brisket in the pressure cooker and add 1 cup of water or beef broth to create moisture.
- Seal the pressure cooker and cook on high pressure for approximately 45 minutes, allowing the meat to become tender and easily shreddable.
- Once cooking is complete, release pressure naturally and remove the brisket. Let it rest for 10 minutes before shredding with two forks.
- In a mixing bowl, combine shredded beef with half of the red chile sauce and diced onions, mixing thoroughly.
- Warm the corn tortillas slightly to make them pliable, either in a skillet or microwave.
- Fill each tortilla with the beef mixture, rolling tightly and placing seam-side down in a baking dish.
- Pour remaining red chile sauce over the enchiladas, ensuring complete coverage.
- Sprinkle shredded cheese evenly across the top of the enchiladas.
- Bake in a preheated 375°F oven for 15-20 minutes until cheese is melted and sauce is bubbling.
- Remove from oven and let rest for 5 minutes before serving hot.
Tips
- Choose the Right Cut: When selecting your beef brisket, look for a well-marbled piece to ensure maximum tenderness and flavor after cooking.
- Season Generously: Don’t skimp on the salt and pepper! A good seasoning on the brisket before cooking enhances the overall flavor of the dish.
- Let It Rest: After cooking, allow the brisket to rest for about 10 minutes before shredding. This helps retain the juices, making your beef even more succulent.
- Warm Tortillas: To prevent your corn tortillas from cracking, warm them in a skillet or microwave before filling. This makes them more pliable and easier to roll.
- Customize the Filling: Feel free to add other ingredients to the beef mixture, such as black beans, corn, or bell peppers, for added texture and flavor.
- Cheese Options: Experiment with different types of cheese for topping, such as Monterey Jack or queso fresco, to give your enchiladas a unique twist.
- Make Ahead: You can prepare the enchiladas in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.
- Garnish for Extra Flavor: Serve your enchiladas with fresh cilantro, sliced avocados, or a dollop of sour cream for an extra layer of flavor and presentation.
Nutrition Facts
Calories: 368kcal
Carbohydrates: 19g
Protein: 28g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 78mg
