Shredded Beef Enchiladas
This is a great time-consuming, but worth it recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
This is a great time-consuming, but worth it recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
- 1/4 cup water
- 1 1/2 cups beef broth
- 1 large onion chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon all-purpose flour
- 3 tablespoons red wine vinegar
- 2 cups sour cream
- 3 pounds beef chuck roast
- 2 (4 ounce) cans chopped green chile peppers
- 3 cups shredded monterey jack cheese divided
- 1 cup oil for frying
- 20 (6 inch) corn tortillas
- Carbohydrate 4.42722042701014 g
- Cholesterol 133.544089271374 mg
- Fat 173.641235680501 g
- Fiber 0.609003764160482 g
- Protein 36.1654364517857 g
- Saturated Fat 29.781431392321 g
- Serving Size 1 1 serving (384g)
- Sodium 359.413508990614 mg
- Sugar 3.81821666284965 g
- Trans Fat 9.79942692813312 g
- Calories 1709 calories
Step-by-step
- 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 roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of 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 or your fingers. 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 chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of 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 each side. Drain on paper towels.
- Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons 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 one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Flushing corn tortillas briefly through hot oil alters their moisture content, transforming a brittle flatbread into a pliable wrapper that resists tearing under heavy fillings. Without this crucial frying step, tightly rolled corn tortillas snap at the creases during assembly. Home cooks often scale recipes up or down without adjusting cooking vessels proportionally, which leads to uneven simmering or overcrowded skillets.
Multiplying a batch containing three pounds of chuck roast requires attention to surface area. A heavy saucepan must accommodate both the meat and braising liquids without stacking ingredients, ensuring the roast braises evenly for the required ninety minutes. When scaling the sauce down, maintain a strict ratio of one tablespoon of all-purpose flour to every two cups of dairy to prevent the sour cream mixture from breaking under direct heat. Cooking the flour and green chiles for exactly two minutes eliminates raw starch flavors before the dairy is introduced.
Enchiladas trace their lineage to Mesoamerican street foods where corn tortillas were dipped in chili sauce before being eaten plain or rolled around fillings. Modern baked casseroles evolved as European dairy ingredients merged with indigenous cooking traditions. Adjusting portion yields requires scaling the oil volume used for softening the tortillas; maintain roughly one cup of oil in a wide skillet to ensure the temperature stays stable during quick thirty-second dips.
