Ingredients: |
Ingredients: 3 lbs. beef chuck roast
1/4 c. water
1 1/2 c. beef broth
3 tbsp. red wine vinegar
2 tbsp. chili powder
1 tbsp. ground cumin
1 large onion, chopped
1 (4 ounce can chopped green chile peppers, mild
4 tbsp. flour
2 c. sour cream
3 c. Monterrey jack cheese, grated
2 c. sharp cheddar, grated
1 c. olive oil for frying
20 (6 in.) corn tortillas
3 cans enchilada sauce (red) (mild or medium)
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Directions: |
Directions:Place roast in large saucepan with tight fitting lid. Pour in water, add roast, cover and simmer on low for 30 minutes. Increase heat to medium/high and brown the roast on all sides. Once the water has boiled away, add 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 beef using 2 forks or your fingers. Place shredded beef back into the saucepan with the juice and let it cool.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and Monterrey jack cheese. Cook on low for 10 min., stirring often, until cheese in melted and mixed. Set aside and let cool.
In a large skillet, heat the olive oil. Using tongs dip the tortillas, one at a time into the oil for 30 seconds each. Drain on paper towels.
Preheat over to 375º. Spread 4 tbsp. of sour cream mixture down the center of the tortilla. Top with small amount of beef. Roll up and place seam down in one of two 8 X 11 inch baking dishes. Repeat for each tortilla. Continue until you run out of filling. Pour enchilada sauce over the top. Sprinkle with sharp cheddar.
Bake in pre-heated oven for 30 min. or until cheese is melted and bubbling. These freeze well. |
Personal
Notes: |
Personal
Notes: The first part of the recipe (cooking the roast for 2 hrs and shredding it), can be done ahead of time and frozen for later use.
I use a mixture of William's brand original chili seasoning and Pedro Lopez chili powders. I use white corn tortillas.
I usually make 2 fillings: One with onions and chilies and one without. I use butter with the flour to make a paste in the "no onion/chiles" filling, before adding the sour cream and cheese.
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This recipe for Shredded Beef Enchiladas is from