Shredded Beef Enchilada Stacks with Avocado Pico de Gallo and Mexican Rice

 

I had my dad over last night for dinner and while he is a devout old Polish man, he sure loves his Mexican food... maybe that's where I got it from?

 

I decided to do a variation of my chicken enchilada stack recipe with my shredded beef taco recipe and I think the Frankenstein of a dish came out perfectly :)  This makes about 6 good sized servings.

 

Ingredients:

• 2lb Chuck Eye Roast - Boneless
• 1 medium onion, diced
• 1 can chipotle sauce
• 1 large can enchilada sauce (I would have made my own but I was being lazy)
• 2 Tbsp Chili powder
• 1 Tbsp Cayenne
• 1 Tbsp Cumin
• 15 white corn tortillas
• 1 8oz package shredded Mexican blend cheese
• 1 medium avocado
• 1 tsp salt
• 1 large tomato, seeded and diced
• 3 green onions, sliced
• 1/4 c cilantro, chopped
• 1 small lime, juiced
• 1 can rotel tomatoes
• 1 cup chicken broth
• 2 Tbsp tomato paste
• 2 Tbsp EVOO
• 2 cups Long grain rice (I used Jasmine)

Directions:

• Place the onion, chipotle sauce and 1/3 of the enchilada sauce into a crock pot. Cut the beef into 2 inch pieces and add then cook on low for 8 to 10 hours. After remove the beef, shred in a bowl and add the chili powder, cayenne and cumin. Mix to incorporate. Then add about 1 to 2 cups of the reserved liquid from the crock pot into the bowl of beef.
• Pre - heat the oven to 375 degrees.
• In a small dutch oven, add the EVOO over medium high heat until heated. Add the rice and cook without letting it burn for about 2 minutes, stirring constantly. Add the rotel tomatoes, chicken broth and tomato paste, mix until the tomato paste is no longer clumpy. Bring to a boil then turn off heat, cover and place in the oven for 40 minutes.
• In a shallow baking dish pour enough enchilada sauce to cover the bottom of the dish. In another disk pour the rest of the enchilada sauce so you can dip your tortillas.
• Dip your tortilla in the sauce then lay in the dish, layer with the shredded beef and then a bit of cheese, repeat three times ending with the fifth tortilla on the top. Do this three times to make three stacks.
• After all the stacks are complete take the remaining enchilada sauce from the dipping bowl and pour on top of each of the stacks, then top with more cheese.
• Bake in the oven for 20 minutes. (This is usually perfect timing that the rice has been in the oven for 20 minutes already and then you place these in for the last 20 so everything is done at the same time!)
• After 40 minutes, remove everything from the oven. Uncover the rice and fluff with a fork. Let rest for 5 minutes.
• While the food rests, put together the avocado pico de gallo. Add the lime juice, chopped cilantro, diced tomatoes and diced green onions to a bowl and mix. For the avocado, criss cross cut the avocado in the skins then scoop out in portions so  you are left with little cubes of avocado, don't mash it and just incorporate it with the tomato mixture.

To serve, we cut the stacks in half and served with the rice and then topped the enchilada stacks with Avocado Pico de Gallo, fresh sliced jalapenos and sour cream.

 

I'm pretty sure my dad liked it since he took all of our leftovers haha.