Shredded Beef Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless beef chuck,
1/4 cup: Water,
3 tbsp: Red wine vinegar,
1 1/2 cup: Beef broth, canned is fine
2 tbsp: Chili powder,
1 1/2 tsp: Ground cumin,
Salad oil,
1 Small: onion, chopped
2 can: Diced green chiles, 7oz.
1 tbsp: All purpose flour,
2 cup: Sour cream,
3 cup: Shredded jack cheese,
Salt,
12: Corn tortillas,
Directions:
Trim and discard most of fat from beef, the place in 5 to 6 qt. pan
with water. Cover and cood over med. heat for 30 min. Uncover and
cook, turning as needed, until liquid evaporates and meat is well
browned.
In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin;
pour over meat. Continue cooking over med. heat until meat is very
tender and apart easily. Let meat cool; shred and mix with pan juices.
In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2
tsp. cumin. Cook over med heat, stirring occasionally, until onion
is soft. Stir in flour; then blend in 1 cup of the sour cream an stir
until simmering. Remove from heat and blend in 1 cup of the cheese.
Season to taste with salt. Set aside.
In wide frying pan, heat 1/2" oil over med. heat. When oil is hot,
add 1 tortilla at a time and cook, turning once, just until limp (10
seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour
cream sauce and 1/4 cup shredded beef down center of each tortilla;
roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch
baking pan. Stop here if preparing for next day. Cover with plastic
wrap and refrigerate.
Bake uncovered in 375 F. oven until hot in center. Sprinkle with
remaining 2 cups cheese evenly on top. Return to oven until cheese is
melted.
Use wide spatula to serve. Pass sour cream to spoon on individ.
servings.
Source from luhu.jp
with water. Cover and cood over med. heat for 30 min. Uncover and
cook, turning as needed, until liquid evaporates and meat is well
browned.
In a bowl, combine vinegar, broth, chili powder and 1 tsp. of cumin;
pour over meat. Continue cooking over med. heat until meat is very
tender and apart easily. Let meat cool; shred and mix with pan juices.
In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2
tsp. cumin. Cook over med heat, stirring occasionally, until onion
is soft. Stir in flour; then blend in 1 cup of the sour cream an stir
until simmering. Remove from heat and blend in 1 cup of the cheese.
Season to taste with salt. Set aside.
In wide frying pan, heat 1/2" oil over med. heat. When oil is hot,
add 1 tortilla at a time and cook, turning once, just until limp (10
seconds max.) Drain on paper towels and keep warm. Spoon 1/3 cup sour
cream sauce and 1/4 cup shredded beef down center of each tortilla;
roll to enclose. Set enchiladas, seam side down, in a 10 x 15 inch
baking pan. Stop here if preparing for next day. Cover with plastic
wrap and refrigerate.
Bake uncovered in 375 F. oven until hot in center. Sprinkle with
remaining 2 cups cheese evenly on top. Return to oven until cheese is
melted.
Use wide spatula to serve. Pass sour cream to spoon on individ.
servings.
Source from luhu.jp