Brian Lagerstrom's Shredded Chuck Roast Enchiladas with Homemade Roja Sauce and Lime Crema
Brian Lagerstrom walks through a from-scratch shredded beef enchilada recipe that uses pressure-cooked chuck roast, a toasted chili-paprika red sauce built on the beef's own braising liquid, and a blend of hand-grated cheddar and pepper jack. Every component — filling, sauce, tortilla prep, and lime crema — is explained in detail, making this a reliable guide for anyone who wants restaurant-quality enchiladas at home.
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#weeknight dinner #comfort food #red sauce #tex-mex #shredded beef #enchiladas rojas #spicy #gluten-free #cheesy #from scratch #pressure cooker #baked #make-ahead #braised beef #corn tortillas
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🧾 Ingredients
- 1Chuck roast (3-4 lbs / 1.5-2 kg)
- 2Chicken stock (950g / 32oz)
- 3White onion (150g / 1 medium-small)
- 4Poblano pepper (150g / 1)
- 5Garlic (5-6 cloves)
- 6Neutral oil
- 7Salt
- 8Chile powder (5g / 1¾ tsp for filling + 75g / ⅔ cup for sauce)
- 9Cumin (5g / 2.5 tsp)
- 10Black pepper (6g / 1 Tbsp)
- 11Dried oregano (2g / 2 tsp)
- 12Lime
- 13Olive oil
- 14Smoked paprika (50g / ½ cup)
- 15Tomato sauce (450g / two 8oz cans)
- 16Brown sugar (15g / 1¼ Tbsp)
- 17Apple cider vinegar (25g / 1¾ Tbsp)
- 18Medium-sharp cheddar (350g / 12oz)
- 19Pepper jack cheese (350g / 12oz)
- 20Corn tortillas (12+)
- 21Sour cream (200g / ¾ cup)
- 22Milk (50g / ¼ cup)
- 23Lime zest and juice
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