 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The smells of a Mexican kitchen delight a little girl who grew up to cook what she remembers.Thesw were done by Josie Landon. The recipe is from a friend's grandmother.Requires some time but well worh it! Ingredients:
3 lbs. boneless beef chuck -eye roast ,trimmed and cut in 1-1/2 pieces |
salt and pepper |
2 tbs vegetable oil |
2 onions ,minced |
3 tbs chili powder |
2 tsp ground cumin |
2 tsp ground coriander |
1/4 tsp cayenne pepper |
4 garlic cloves minced |
2 (15 oz) cans tomato sauce |
1/4 c red wine |
2 c shredded cheddar cheese |
12 (6 ) corn tortillas |
Directions:
1. Brown beef: Adjust oven rack tp lower-middle position and heat to 300 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 Tbs oil in large Dutch oven over med-high heat until just smoking. Cook half of the beef,turning occasionally,until well browned all over,about 8 mins. Transfer to large bowl. Repeat with remaining oil and beef.
2. Cook aromatics: Pour off all but 1 Tbs fat from pot. Add onions and 1/2 tsp salt and cook over medium heat till softened,about 8 mins. Stir in chili powder,cumin,coriander,cayenne and 1/4 tsp pepper and cook till spices darken ,about 2 mins. Add garlic and cook until fragrant ,about 30 seconds. Stir in tomato sauce and wine and bring to a boil.
3. Braise the beef: Add browned beef along with any accumulated juices to pot. Transfer pot to oven and cook,covered till meat is fork-tender,2 to 2-1/2 hours. Transfer beef to large bowl. Strain sauce through fine mesh strainer,discarding solids and set aside. ( You should have about 2 cups of sauce).
4. Make filling: Increase oven temp to 375. Spread 3/4 c sauce over bottom of 9x13 baking dish;set aside. When beef is cool enough to handle,shred into bite-size pieces. Add 1 c cheese and additional 1/4 c sauce and toss to combine.
5. Assemble: Spray tortillas on both sides with spray and arrange on rimmed baking sheet. Bake until warm and pliable,about 1 min. Arrange warm tortillas on work surface. Place 1/3 c beef mixture in center of each tortilla. Roll tightly and arrange,seam -side down,in prepared dish.
6. Bake: Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake till cheese is melted and enchiladas are heated through,20 to 25 mins. Serve with chopped cilanto and lime wedges.
|
|