Smoked beef Shin Enchiladas
An absolutely stunning looking dish from our Brand Ambassador Kevin. Here he takes us through how he created the epic take on Beef Enchiladas
1 Kg Beef Shin
1 red onion, finely chopped
3 garlic cloves, crushed
1 red chilli, chopped, plus extra to garnish
1 celery stick, finely chopped
1 litre beef stock
50g + 30g Juan more Rub Mexican seasoning
400g tin red kidney beans
400g tin chopped tomatoes
4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish
6 soft corn tortillas (regular size)
200g/7oz Cheddar, grated
100g crème fraîche
1. Preheat BBQ (I used my Masterbuilt 800) to 125C. Remove any excess fat from beef shin and apply 50g Juan more Rub to shin
2. Smoke beef 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.
3.Pull beef shin and heat the oil in a large cast iron skillet. Add onions and celery and gently fry over a medium low heat until softened, 8-10mins. Add the garlic, the beef and beef stock and chopped tomatoes and season with 30g Juan More Rub. Simmer for 20-30 mins until liquids have reduced by half stirring occasionally.
4.Add kidney beans, coriander and red chilli and cook for a further 5 minutes.
5. 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.
6. Spread over crème fraiche and then 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.
7. Scatter over extra chopped coriander and red chilli to serve.