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Tex Mex
Tex Mex Enchiladas

Kat's Shredded Beef Enchiladas

2 lb boneless beef chuck
1/4 cup water
3 tbsp red wine vinegar
1 1/2 cup beef broth (canned is fine)
2 tbsp chili powder
1 1/2 tsp ground cumin
1 salad oil
1 small onion, chopped
2 can diced green chiles (7oz.)
1 tbsp all purpose flour
2 cup sour cream
3 cup shredded jack cheese
1 salt
12 corn tortillas

Trim and discard most of fat from beef, the place in 5 to 6 qt. pan
with water. Cover and cood over med. heat for 30 min. 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 lge. 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 375 F. 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 individ.
servings.
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- Mao Zedong