Salvadorean Beef Enchiladas Recipe
It’s a world of delicious. There’s something nostalgic about home-cooked meals. Especially when I cook the same meals that my Mom used to make for us growing up.
Salvadorean enchiladas were a treat for us and we would have it once in a blue moon. But, when I used to come home to the aroma of fried tortillas and savory beef, oh, I was in heaven.
There is nothing like my Mom’s cooking and now that I am a Mom myself, I understand why the enchiladas were a highly coveted treat that we would have on occasion.
They take time to make! Making the enchiladas is an art in itself, you have to make them thin, spiced perfectly and fry them. If you’ve done them right, they’ll be crispy on the outside, soft on the inside.
So, I decided I would adapt her recipe and make it more meal-plan friendly. That way, I could enjoy a little nostalgia and have a warm meal waiting and on the table come dinner time.
I’d take a few shortcuts but, it will all be delicious, you’ll see. Plus, it’s perfect for the fall–it’s warm, nostalgic and delicious.
If you’re thinking ‘enchiladas’ they are not exactly what you would think. Salvadorean enchiladas resemble tostadas that you may be familiar with.
Our version calls for black beans but, my girls prefer pinto. So, that’s what I used. If you have never heard of Club House Skillet Sauces, well, you have been missing out.
They are sauces that come prepared and all you have to do is add meat! How super easy is that?
Latin Food with a Twist
The Club House Taco with Chipotle Skillet Sauce is thick and flavourful. It also has chipotle added for a surprising smoky flavor.
While my girls love tacos, I thought that I would give them a new spin on things. I think the last time my Mom made enchiladas were when my oldest was too young to remember.
So, this would be a pleasant surprise. But, first, instead of using ground beef–I prepared a roast in the morning, slow-cooked it and it was ready for supper time!
This means I was able to go on about my day and dinner pretty much cooked itself!
Prepare the Meat
If you don’t want to slow-cook your beef (I find it easier as I prepare it first thing in the morning and it cooks itself,) you can opt for ground beef. Simply brown the beef, season it and add the skillet sauce.
In this case, I pulled apart the beef, it literally fell apart on its own and put in a pan, added the skillet sauce. I stirred the beef mixture and let it simmer in the sauce.
Boy, did the sauce kick the beef up a notch! It smelled incredible!
The Finished Product
I prepared a pico de gallo, spicy mashed avocado and chopped lettuce to top the enchiladas with. You can also add sour cream if you are a fan.
You serve them warm and then top with the ingredients that you so desire. A simple, quick and easy dinner and I didn’t have to worry about it not tasting good.
Club House took care of that for me!
This is a delicious adaptation of a Salvadorean classic. It's a quick and easy meal that you can prepare for a week day dinner. One that is easy enough for a fast-paced lifestyle that will leave people wondering if you slaved away all day to make!
- 1 Club House Taco with Chipotle Skillet Sauce
- 1 Beef Roast
- 1 Can of Refried Beans
- Tostadas, Optional: Charras or Hand Made Enchiladas
- 3 Tomatoes
- 1 1/2 Onions
- 2 Avocados
- Cilantro to Taste
- 2 Limes
- Hot Peppers, Jalapeno or Habanero
- 1 Head of Lettuce, Shredded
- 4 Garlic Cloves
- 2 Cups of Water
- 2 TBSP of Paprika
- Salt to Taste
- Pepper to Taste
- 1 TBSP of Adobo
- 1 TSP of Garlic Powder
- 1 Bouillon Cube
- Oregano to Taste
- Sour Cream, Optional
- 1 Slow Cooker
- 1 Pan or Skillet
- 2 Bowls
- 2 Knives
- 1 Pot
- 1 Spoon or Ladle
- 1 Can-Opener
- Dice 3 tomatoes, 1 onion and cilantro. Combine in bowl. Squeeze 2 limes into the mixture and add salt and pepper to taste. Store in fridge until dinner time.
- Chop lettuce and store in fridge.
- Combine paprika, adobo, salt, pepper, garlic powder and oregano in bowl and create a dry mix.
- Rub on dry mix onto beef roast, cover evenly.
- Add 2 cups of water into slow cooker pan, add 1/2 of chopped onions, 4 crushed garlic cloves and bouillon cube.
- Let it slow-cook, walk away and go about your day!
- Once you are ready for dinner, open can of refried beans and heat in a pot. Stir often.
- Chop peppers finely. cut avocado, remove seed, empty contents into a bowl. Smash to taste. Add salt and pepper to taste.
- Remove beef from slow-cooker and pull apart the beef.
- Add beef to skillet or pan, open Club House Taco with Chipotle sauce and add to beef.
- Stir until it simmers.
- Remove from heat.
- Heat tostadas/charras or enchiladas in oven or microwave (30 seconds) or until heated.
- Spoon on refried beans onto enchilada.
- Top with beef.
- Spoon on smashed avocado.
- Top with pico de gallo and lettuce.
- Serve and enjoy.
You can use ground beef in this recipe. Make sure you use defrosted beef, brown in pan, then add Club House Taco with Chipotle Skillet Sauce. You can add sour cream or cheese if you desire.
Adapted from Milagro Polanco de Navarrete
Salvadorean Beef Enchiladas
They were a hit!
While they may not be my Mom’s enchiladas, they are similar and parent-friendly. An easy recipe that you can make quickly and one that your family will love. If you aren’t a slow-cooker aficionado, you can always opt for ground beef and you can make this recipe instantly!
The girls loved them and my Dara absolutely loved the slow-cooked beef and asked, “Honey, what kind of sauce is this?” and I just said, “Club House Taco with Chipotle Skillet Sauce, baby!” I chuckled because he could tell the difference! I tasted them myself and I was very pleased, not tooting my own horn but, they were good!
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I know that when the weather starts getting cooler during the Fall; we want something hot to sizzle things up during the week. This recipe is just that, sizzling!
What would you make with Club House Skillet sauces?
Let me know, til then–cheers m’deres!
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela and partner and best friend to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.