Tex-Mex Enchiladas

This recipe for enchiladas is a Tex-Mex favorite recipe for Southern US cheese and meat enchiladas; in Mexico, enchiladas aren't made exactly this way; yet this was a delicious and easy to make recipe, so here it is! Chuck roast is an inexpensive beef cut that tastes great when cooked slowly, as outlined in this recipe.

| Yield: 5 servings | Preparation: | Cooking time: | Total time: | | by:









Tex Mex Enchiladas

Recipe for Tex-Mex Enchiladas

Ingredients

* 3 lb. Chuck roast beef
* 1 and 1/2 cups liquid beef stock
* 3 tablespoons balsamic vinegar
* butter
* 2 tablespoons of chili powder
* 2 tablespoons of ground cumin
* 1 onion, chopped
* 2 small cans chopped green jalapeño chilies
* 1 tablespoons white flour
* 2 cups sour cream
* 3 cups Orange Cheddar cheese, grated
* 1 cup canola oil, to fry the tortillas
* 20 small tortillas (6 inches)

Preparation

1) Using a pan with a tight fitting lid over the stove, melt up a knob of butter over high heat; sear the piece of meat on all sides then take away from burner. Pour just enough water to cover, reduce heat setting and keep lid open then simmer 30 minutes over low heat. When most of the water is evaporated, add the beef broth, balsamic vinegar, chili powder and cumin. Cover and reduce heat to minimum. Simmer approximately 1 to 2 hours, or until the meat is well done and easy to pull and shred.

2) Now that the meat is cooked, shred it completely with a fork. Put the shredded beef to the pan and mix with the sauce resulting from its cooking and let it cool down to room temperature.

3) In a large skillet, cook onion until tender but not browned. Add flour and green chilies. Cook and stir for 2 minutes. Add sour cream and 2 cups of grated Cheddar. Cook over low heat 10 minutes, stirring frequently. Set aside to cool.

4) Heat the oil in a large skillet, fry the tortillas one by one in the oil, about 20 seconds on each side. Place on paper towels to drain the excess fat.

5) Preheat oven to 375 °F; spread about 1/4 cup of sour cream mixture in center of each tortilla then add about the same amount of beef mixture. Roll tortillas and arrange in a baking dish, generously sprinkle more grated cheese on top once all the enchilada rolls are placed. Bake 30 minutesin the oven, until cheese has melted and is bubbly.


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