Directions: |
Directions:1. Trim and discard most of the fat from the beef. Then place the beef in a 5-6 quart pan with water. Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.
2. In a bowl combine vinegar, broth, chili powder and 1 teaspoon of the cumin. Pour over the meat. Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). Let the meat cool, then shred and mix with the pan juices.
3. Meanwhile, in an 8-10 inch frying pan, combine 2 tablespoons oil, onion, chiles and the remaining 1/2 teaspoon cumin. Cook over medium heat, stirring occasionally, until onion is soft (about 10 minutes). Stir in the flour, then blend in the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.
4. In a wide frying pan, heat 1/2 inch of oil over medium heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (about 10 seconds, total). Drain on paper towels.
5. While tortillas are warm, spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each, roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. At this point, you may cover and refrigerate until next day.
6. Bake, uncovered, in a 375º oven until hot in the center (about 15 minutes, 25 minutes if refrigerated). Sprinkle remaining 2 cups cheese on top. Return to oven until cheese is melted (about 5 more minutes).
7. Use a wide spatula to transfer enchiladas to plates. Serve with sour cream or enchilada sauce. |
This recipe for Shredded Beef Enchiladas is from