Smoked Beef Shin Enchiladas

Preheat BBQ (I used my Masterbuilt 800) to 125C. Remove any excess fat from beef shin and apply 50g Juan More Mexican Rub to the beef shin and smoke for 3 hours.

Place beef in pot/deep tray and add stock until approx. half the beef is covered. Cover tightly in foil and cook for a further 2-3 hours until bone pulls out cleanly – approx. 95-100c internal temperature. Reserve juices.

Pull the soft, tender beef shin meat and heat the oil in a large cast iron skillet.

Add onions and celery and gently fry over a medium low heat until softened, around 8-10mins.

Add the garlic, the pulled beef shin, beef stock and chopped tomatoes. Season with 30g Juan More Mexican Rub and simmer for 20-30 mins until liquids have reduced by half - stirring occasionally.

After 30 minutes, add kidney beans, coriander and red chilli and cook for a further 5 minutes.

Preheat BBQ to 200C Fan. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in).

To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly.

Spread over crème fraiche and then sprinkle over the cheese.

Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling.

Scatter over extra chopped coriander and red chilli to serve.

Smoked Beef Shin Enchiladas

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