Al Pastor Style Shredded Beef Enchiladas Recipe

Cooking Directions

• STEP 1.In a blender, combine the adobo sauce ingredients and blend until smooth.
• STEP 2.Place the beef in a slow cooker and pour the adobo sauce over it. Cook on low for 8-10 hours or until the beef is tender and easily shredded.
• STEP 3.Preheat the oven to 350°F (175°C).
• STEP 4.Warm the corn tortillas in a dry skillet or microwave until pliable.
• STEP 5.Place a spoonful of the shredded beef onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
• STEP 6.Pour the enchilada sauce over the rolled enchiladas, making sure they are fully covered.
• STEP 7.Bake in the preheated oven for 20-25 minutes or until the sauce is bubbly and the enchiladas are heated through.
• STEP 8.Serve the Al Pastor Style Shredded Beef Enchiladas with rice, beans, and your favorite toppings like sour cream, avocado, and cilantro.

Cooking Tips

• For extra flavor, marinate the beef in the adobo sauce overnight before cooking.
• If you prefer a spicier dish, add some chopped jalapenos or hot sauce to the adobo sauce.
• To make the enchilada sauce smokier, add a teaspoon of smoked paprika or chipotle powder.
• You can make the shredded beef ahead of time and store it in the refrigerator for up to 3 days.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
• Reheat the enchiladas in the oven or microwave until heated through before serving.
• Serve the Al Pastor Style Shredded Beef Enchiladas with rice, beans, and your favorite toppings like sour cream, avocado, and cilantro.