- 1 small yellow onion, minced
- 3 lbs brisket or boneless beef chuck roast, trimmed of fat
For the dry rub:
- 2 teaspoons chipotle chile powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
For the sauce:
- 2 (14.5 ounce) cans fire-roasted tomatoes, drained of all excess liquid
- 1 chipotle pepper in adobo, plus 1 tablespoon adobo sauce from the can
- 1/3 cup stout
- 1/3 cup honey
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- 1 teaspoon cornstarch
- Canola oil, for frying
- 12–16 corn tortillas
- 12 ounces white cheddar cheese, shredded
- 1 jalapeno, sliced and seeded, to garnish
- 2 sprigs green onion, to garnish
- Cilantro, to garnish
- Refried beans, to serve, optional
- Place the minced onion in the bottom of the slow cooker. In a small bowl, combine the dry rub ingredients and mix to distribute evenly. Rub the dry spice mix all over the beef and place the beef in the slow cooker.
- In a blender, combine the tomatoes, chipotle pepper and adobo, stout, honey, cumin, salt, and cornstarch. Blend until pureed. Taste and adjust as desired.
- Cover the beef with the blended sauce and set the slow cooker to low. Cook for 6 hours, or until the beef is easily shredded. Remove the beef from the slow cooker and shred with two forks, then set aside.
- Stir the enchilada sauce remaining in the slow cooker well, increase heat to high, and cook until ready to use.
- Lightly oil a small skillet over medium heat and fry the tortillas, one at a time, until soft and pliable (but not crisped). Set aside on a paper towel lined plate to absorb excess oil.
- Preheat oven to 350 degrees F.
- Spread 1 to 1 1/2 cups of the enchilada sauce in the bottom of a baking dish to fully cover it. One at a time, dip the tortillas into the sauce, flipping to coat both sides, and then top with beef and cheese. Roll the tortilla around the filling and place seam-side up in the baking dish. The enchiladas will be small if using average-sized corn tortillas, but you can place them end-to-end to fill the baking dish if you’d like to make a full tray at once.
- Spoon additional sauce liberally down the center of each row of enchiladas and top with remaining cheese.
- Bake at 350 degrees F until the cheese is fully melted and beginning to brown, about 15 minutes. Top with sliced jalapeno, green onion, and cilantro, and serve with refried beans, if desired.
If you’d like to make the skillet version, cook in the slow cooker as described. Then, cut up the tortillas into strips, heat oil in a large, oven-safe skillet, and combine tortilla strips, brisket, refried beans, cheese, and enough sauce to coat everything, and stir until well-distributed. Top with additional cheese and sauce, as desired, and baked at 350 degrees F until the cheese is melted and bubbly. Garnish with jalapeno, green onion, and cilantro before serving.