Directions: |
Directions:Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover and simmer on low for 30 minutes. Increase heat to medium-high and brown the meat on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks. Place shredded beef back into the saucepan with all the juices and let cool to room temperature. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chili peppers. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds on each side. Drain on paper towels. Preheat oven to 375º. Spread 4 tbsp of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in 8 x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese. Bake in oven for 30 minutes or until cheese is melted and bubbling. |
This recipe for SHREDDED BEEF ENCHILADAS is from