Shredded Beef Enchiladas

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef chuck
1/4 cup	59ml	Water
3 tablespoons	45ml	Red wine vinegar
1 1/2 cups	355ml	Beef broth
2 tablespoons	30ml	Chili powder
1 1/2 teaspoons	7.5ml	Ground cumin
		Salad oil
1		Onion - chopped (small)
2		Green chiles - diced
1 tablespoon	15ml	All purpose flour
2 cups	474ml	Sour cream
3 cups	438g / 15oz	Shredded jack cheese
		Salt
12		Corn tortillas

Recipe Instructions

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan with water. Cover and cook over med. heat for 30 minutes 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 large 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 375F. 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 individual servings.

Source:
the California Culinary Academy

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