Shredded Beef and Chile Enchiladas
Adapted from Ultimate Mexican magazine
1 3-pound fresh beef brisket (I used chuck roast)
4 1/2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
2 medium onions, thinly sliced
1 14-ounce can beef broth (I used my homemade beef stock)
1/4 cup white wine vinegar
2 4-ounce cans diced green chile peppers, undrained
1 tablespoon all purpose flour
8 oz sour cream
2 cups shredded Monterey Jack cheese
12 7- to 8-inch flour tortillas
1 cup salsa (I omitted)
Preheat oven to 325 F. Trim fat from meat. In a small bowl, combine 4 teaspoons of the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers.
Place beef in shallow roasting pan, top with sliced onions, pour broth and vinegar over the meat. Roast in oven, covered, about 3 hours or until meat is fork tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove onions; reserve pan juices. If you trimmed the meat well you shouldn't have too much fat on the surface, but if you do, skim off with a spoon or use a fat seperator (I use Oxo, got it from Amazon, works great). Halve meat crosswise. Shred meat using two forks. Stir onions into the shredded meat; stir in enough of the reserved pan juices to moisten (1/2 to 1 cup). Set meat mixture aside and discard remaining pan juices.
In a medium saucepan combine undrained chile peppers and the remaining 1/2 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Increase oven temperature to 350 F. Grease or spray a 13x9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Spoon salsa verde over the enchiladas, and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
Source: http://cookeatshare.com/recipes/shredded-beef-and-chile-enchiladas-486959
1 3-pound fresh beef brisket (I used chuck roast)
4 1/2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
2 medium onions, thinly sliced
1 14-ounce can beef broth (I used my homemade beef stock)
1/4 cup white wine vinegar
2 4-ounce cans diced green chile peppers, undrained
1 tablespoon all purpose flour
8 oz sour cream
2 cups shredded Monterey Jack cheese
12 7- to 8-inch flour tortillas
1 cup salsa (I omitted)
Preheat oven to 325 F. Trim fat from meat. In a small bowl, combine 4 teaspoons of the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers.
Place beef in shallow roasting pan, top with sliced onions, pour broth and vinegar over the meat. Roast in oven, covered, about 3 hours or until meat is fork tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove onions; reserve pan juices. If you trimmed the meat well you shouldn't have too much fat on the surface, but if you do, skim off with a spoon or use a fat seperator (I use Oxo, got it from Amazon, works great). Halve meat crosswise. Shred meat using two forks. Stir onions into the shredded meat; stir in enough of the reserved pan juices to moisten (1/2 to 1 cup). Set meat mixture aside and discard remaining pan juices.
In a medium saucepan combine undrained chile peppers and the remaining 1/2 teaspoon chili powder; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Increase oven temperature to 350 F. Grease or spray a 13x9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Spoon salsa verde over the enchiladas, and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.
Source: http://cookeatshare.com/recipes/shredded-beef-and-chile-enchiladas-486959
posted by wonderpfahl | 8:51 AM
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