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Tex Mex
Tex Mex Enchiladas 

Granny's Arizona Dried Beef Enchiladas

3 cups beef prepared in the dried style of Carne Seca Dried Beef See Below
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed  Lynn's Chili ColoradoMTXSAUCE42
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated

Preheat oven to 350 degrees F. Grease a baking dish.

In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chili sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly.

With a large spatula, serve 2 enchiladas per person

Dried Beef

4 cups Carne de Res DeshebradaKat's Shredded Beef See Below  
Juice of 1 Mexican lime
2 tablespoons garlic purée
1/4 cup olive or vegetable oil
1/3 cup onion, minced
1/2 cup green chile, peeled, seeded and chopped
1 tomato, chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 tablespoons garlic purée

Preheat oven to 325 degrees F. To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic purée, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally. The meat should be quite dry and beginning to stiffen. If not, continue cooking a few more minutes. The meat can be prepared to this point and then refrigerated, if desired.

To prepare the filling, heat a large skillet over moderate heat. Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes. Add remaining ingredients and cook, stirring often, for 3 to 5 minutes.

Makes about 4 cups.

 Kat's Shredded Beef

2 pounds boneless chuck
2 cups water
Peppercorns or pepper
1/2 medium onion
Garlic
1 can green chiles
Salt
1 or 2 cloves garlic, mashed with 1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 tomatoes, chopped
1/4 teaspoon cumin

In large pan combine meat, water, pepper, onion, garlic and salt to taste. Bring to boil. Cover and simmer until very tender, about 2 hours or cover and bake in oven for 3 hours.

Cool meat in broth. Drain. Reserve 2/3 cup broth for meat. Shred meat with fork. Mash the garlic to make paste. Heat oil. Add chopped onion and garlic. Cook until tender. Add chiles and tomatoes. Cook 1 or 2 minutes. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through. Stir in reserved broth. Add salt if needed. Keep warm.

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