Half Baked Harvest’s Al Pastor-Style Beef Enchiladas

Half Baked Harvest’s Al Pastor-Style Beef Enchiladas

I loooove enchiladas. No question, if I go out to dinner at a Mexican restaurant, I’m ordering them! (Even though I should probably opt for fajitas every now and then.) And while I’ll make tacos at home from time to time, it’s never really crossed my mind to make enchiladas at home. Enter Half Baked Harvest’s take on a favorite specialty. My husband generally thanks me for cooking and always gives me a compliment or two, even if it’s not my best “work.” When he not only thanked me but went back for seconds, then thirds, I knew I’d found a winning recipe.

I swapped the corn tortillas for flour and only 1 chipotle peppers. If you like a smoky flavor, go for two! Finally, I used 1 1/2 cups of pineapple and skipped the extra juice.

Extra virgin olive oil, for greasing

2 garlic cloves

2 tbsp chili powder

2 tsp paprika

2 canned chipotle peppers in adobo

1 cup pineapple juice (I skipped)

1/2 cup distilled white vinegar

2 cups fresh pineapple pieces

1 lb lean ground beef

1/2 sweet onion, thinly sliced

1 jalapeño, seeded and diced

1/4 cup fresh cilantro

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups Monterey Jack cheese

1-2 cups red enchilada sauce (I used store bought, totally fine!)

12 corn tortillas (I used flour)

Sliced avocado for serving

  • Preheat oven to 350 degrees and grease a 9×14 pan with olive oil
  • In a blender or food processor, combine garlic, chili powder, paprika, chipotles, pineapples. Pulse 1-2 minutes until smooth.
  • In a large skillet, combine beef and onions over medium-high heat with a wooden spoon until browned, approximately 8-10 minutes. Reduce heat to low and add 1/2 pineapple sauce and jalapeño. Simmer another 8-10 minutes or until beef is coated. Remove skillet from heat and add cilantro and 1/2 of the shredded cheeses.
  • Pour half the red enchilada sauce on the bottom of the dish. Lay the tortillas flat and fill with 1/3 of the beef mixture. Roll up and place seam-side down into the dish. Repeat with all tortillas and filling, topping with remaining pineapple sauce and as much red sauce as desired. Top with remaining shredded cheese.
  • Bake 20-25 minutes until cheeses are melted and gooey. Serve with avocado and extra cilantro if desired, and enjoy!

Recipe – Half Baked Harvest


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