Cooking Weblog

Juicy shredded beef with the flavors of Mexico all wrapped into a corn tortilla and smothered in green sauce and cheese. I’m topping mine with shredded lettuce, diced tomato, more cheese and green sauce.  Add some rice and beans and you’ll think you’re in a Mexican restaurant, enjoy!

Ingredients: Shredded Beef

2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )

1 1/2 tbsp. salt

1 tbsp. pepper

1 tbsp. cumin

1 1/2 tbsp. chili powder ( light or dark )

4 cloves fresh garlic ( minced or crushed )

4 bay leaves

1 onion ( small dice )

1 green chili ( small dice )

water ( to cover meat )

Method: Shredded Beef

Trim off most of the fat from your roast and cut into big chunks, about 2in. Dice your onion and green chili into small pieces.

Add your meat and all seasonings to a large stock pot or Dutch oven and pour in enough water to cover by about 1/2 inch.

Bring it to a boil and then reduce heat to medium to medium low. You’re looking for a low boil. Place the lid on, cracked, to allow steam to evaporate. simmer this way for about 4 hours, stirring occasionally.

After about 3 hours the meat should be starting to break up. After about 4 hours most of the liquid should have evaporated and you can use a wood spatula to finish shredding the meat. If there is still too much water, simply turn up the heat and boil off the remaining liquid until the desired consistency is reached. Remove from heat and cool slightly, the meat should absorb any residual liquid. It’s ready for assembly.

Ingredients: Tortillas

24 6in. corn tortillas

1 1/2 to 2 cups oil ( for frying )

Method: Tortillas

Add your oil to a small skillet and heat to 350 degrees. Carefully place 1 tortilla into your hot oil and fry for about 30 seconds a side and transfer to a plate. At this point all you’re doing is making the tortillas pliable enough to roll.

Continue frying your tortillas and stacking them on the plate until all of your tortillas are done. With a pair of tongs, gently flip the stack over to allow the oil to drain evenly. They’re ready for assembly.

Ingredients: Shredded Beef Enchiladas

shredded beef

tortillas

8 oz. shredded cheese ( I’m using Monterrey Jack )

30 oz. can green sauce ( medium )

Method: Shredded Beef Enchiladas

Ladle about 8oz. of the green sauce into the bottom of a baking dish and spread to coat the bottom. This will keep the enchiladas from sticking.

Add about 2tbsp. of the shredded beef in a line across and just above the center of the tortilla and roll it up. Place in your baking dish to start forming a row. Continue until your baking dish is full. Their should be enough to make 2 pans (12ea.)

Ladle more of the green sauce over the top, just enough to coat the tortillas. Sprinkle with cheese and bake in a 350 degree oven for about 20 to 30 minutes. Remove, add whatever toppings you like and serve.

Suggested toppings:

Shredded lettuce, diced tomatoes, shredded cheese, guacamole, sour cream, pico de gallo, olives etc.

These enchiladas have that great Mexican flavor I’m sure you’ll enjoy. The toppings are of course optional and really compliment that awesome enchilada flavor. Add rice and beans and you have a fantastic restaurant quality meal.

Enjoy and HAPPY COOKING!

David

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