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Receta Shredded Beef Enchiladas

by Global Cookbook

Ingredientes

2 lb Boneless beef chuck 1/4 c. Water 3 Tbsp. Red wine vinegar 1 1/2 c. Beef broth (canned is fine) 2 Tbsp. Chili pwdr 1 1/2 tsp Grnd cumin     Salad oil

1 sm onion, minced 2 can Diced green chiles (7oz.) 1 Tbsp. All purpose flour 2 c. Lowfat sour cream 3 c. Shredded jack cheese     Salt 12 x Corn tortillas

Direcciones

1. Trim and throw away most of fat from beef, the place in 5 to 6 quart. pan with water. Cover and cood over med. heat for 30 minutes. Uncover and cook, turning as needed, till liquid evaporates and meat is well browned.
2. In a bowl, combine vinegar, broth, chili pwdr and 1 teaspoon of cumin; pour over meat. Continue cooking over med. heat till meat is very tender and apart easily. Let meat cold; shred and mix with pan juices.
3. In lge. fry pan, combine 2 tbs. oil, onion, chiles, and remaining 1/2 teaspoon cumin. Cook over med heat, stirring occasionally, till onion is soft.
4. Stir in flour; then blend in 1 c. of the lowfat sour cream an stir till simmering. Remove from heat and blend in 1 c. of the cheese. Season to taste with salt. Set aside.
5. In wide frying pan, heat 1/2" oil over med. heat. When oil is warm, add in 1 tortilla at a time and cook, turning once, just till limp (10 seconds max.) Drain on paper towels and keep hot. Spoon 1/3 c. lowfat sour cream sauce and 1/4 c. shredded beef down center of each tortilla; roll to enclose.
6. 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 chill.
7. Bake uncovered in 375 F. oven till warm in center. Sprinkle with remaining 2 c. cheese proportionately on top. Return to oven till cheese is melted.
8. Use wide spatula to serve. Pass lowfat sour cream to spoon on individ. servings.

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