Holla Beef Enchiladas (Guy Fieri) Recipe

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Holla Beef Enchiladas (Guy Fieri)
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Ingredients
29
Count
Nutrition
1117
Calories
Total time
315
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
  3. When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream.
  4. Caesars Enchilada Sauce:
  5. Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.
  6. Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
  7. Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1116.76 Kcal (4676 kJ)
Calories from fat 516.95 Kcal
% Daily Value*
Total Fat 57.44g 88%
Cholesterol 284.95mg 95%
Sodium 1383.28mg 58%
Potassium 1703.38mg 36%
Total Carbs 51.25g 17%
Sugars 10g 40%
Dietary Fiber 8.07g 32%
Protein 102.64g 205%
Vitamin C 12.7mg 21%
Vitamin A 16.8mg 560%
Iron 9.7mg 54%
Calcium 712.4mg 71%
Amount Per 100 g
Calories 146.08 Kcal (612 kJ)
Calories from fat 67.62 Kcal
% Daily Value*
Total Fat 7.51g 88%
Cholesterol 37.27mg 95%
Sodium 180.94mg 58%
Potassium 222.82mg 36%
Total Carbs 6.7g 17%
Sugars 1.31g 40%
Dietary Fiber 1.06g 32%
Protein 13.43g 205%
Vitamin C 1.7mg 21%
Vitamin A 2.2mg 560%
Iron 1.3mg 54%
Calcium 93.2mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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