Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless beef chuck

  2. 1/4 cup 59ml Water

  3. 3 tablespoons 45ml Red wine vinegar

  4. 1 1/2 cups 355ml Beef broth

  5. 2 tablespoons 30ml Chili powder

  6. 1 1/2 teaspoons 7 1/2ml Ground cumin

  7. Salad oil

  8. 1 Onion - chopped (small)

  9. 2 Green chiles - diced

  10. 1 tablespoon 15ml All purpose flour

  11. 2 cups 474ml Sour cream

  12. 3 cups 438g / 15oz Shredded jack cheese

  13. Salt

  14. 12 Corn tortillas

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Use wide spatula to serve. Pass sour cream to spoon on individual servings.


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