Brisket Enchiladas Nuevo Leon

Brisket Enchiladas Nuevo Leon

Brisket Enchiladas Nuevo Leon
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  • 2 -3 lbs Brisket flat half
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup chopped onion
  • 5 cloves garlic minced
  • 1 cup ready-to-serve beef broth or water
  • 1 cup shredded Monterey Jack cheese
  • 1 cup finely chopped fresh cilantro
  • 12-16 small corn tortillas
  • 1 cup crumbled queso fresco
  • Thinly sliced green onions green part-optional
Enchilada Sauce:
  • 16 dried guajillo or New Mexico chiles
  • 1 tablespoon vegetable oil
  • 2/3 cup chopped onion
  • 6 cloves garlic minced
  • 2 tablespoons dried Mexican oregano crushed
  • 1 teaspoon salt
  • 1 teaspoon sugar


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Checking what to do for Cinco de mayo? Or just want to do something more than just tacos? Well, enchilada is a famous dish and it’s because they are filled with everything that we love about tacos, nachos, and burritos. A corn-based tortilla fiddle with different ingredients and covered with a tasty sauce. Mexican dishes are known for their simplicity and easy to find ingredients and enchiladas are not an exception to this. Using pantry and market ingredients we will fill and cover our enchiladas with a great and savory enchilada sauce. Starting with the basic ingredients, we are going to use corn tortillas, vegetable oil, salt, pepper for seasoning, onions, and minced garlic. We can use broth or water for our meat, cheese of your choice, but we are using monterey jack cheese for that extra spicy touch it adds to your meals. Some fresh cilantro, queso fresco, and sliced green onions. And for our protein, we are using two pounds of Brisket. The enchilada sauce is made with New Mexico chiles, vegetable oil, onions, garlic, oregano, salt, and sugar.

  1. We are going to set our oven at 375º Fahrenheit and cook the brisket in a hot pan with vegetable oil on it. Cook the brisket on both sides until it looks evenly cooked, add salt and pepper for seasoning.
  2. To the pan add your chopped onions and minced garlic and stir until its golden and fragrant. Add the brisket once again and pour your broth or water and let it all cook evenly under low heat.
  3. While we wait for our meat we can start with the enchiladas sauce, starting with boiling water on top of our chilies until tender, drain and in a hot pan add the onions and garlic until golden. Then add your chile liquid, oregano, salt, and sugar. Blend everything together until smooth, strain it and place it in a nice bowl.
  4. Now our meat should be cooked, shred the meat and save some of the water. Remove all fat from the brisket as you shred it.
  5. Add our brisket and liquid from it with a cup of the sauce, cheese, and cilantro in a bowl with the other enchiladas ingredients. Mix everything and place this on a tortilla, fold it and place the opening to the bottom. Make this with all tortillas, fill them, and flip them. Putting them in a baking dish. Add remaining sauce on top of the enchiladas, making sure they are covered by the sauce.
  6. Wrap your baking dish with aluminum foil, bake it for 30 minutes. And then garnish with some queso fresco and green onions. Enjoy!