Time 8h20m Number Of Ingredients 13 Steps:
Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker. Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred. Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed. Preheat oven to 350 degrees F. Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly. Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.
Time 11h Yield 20 enchiladas, 10 serving(s) Number Of Ingredients 10 Steps:
Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired. Tip: If you don’t have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.
Time 2h15m Yield 10 Number Of Ingredients 13 Steps:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Time 2h20m Yield 4 serving(s) Number Of Ingredients 22 Steps:
Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours). Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp. Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly. Enchilada Sauce:. 5 Tbs. white flour. 5 Tbs. cold water. 1/3 teaspoons sugar. 1 pinch ground cinnamon (less than 1/16 tsp.). 3/4 teaspoons salt. 2 heaping teaspoons garlic powder (with no salt added). 1 teaspoons ground cumin. 4 Tbs Chili Powder. 2 cups chicken broth. makes about 2 cups. In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate. any bitter taste from the chili powder). Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce. While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce. After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps. After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling. Turn off the heat, this enchilada sauce recipe is done. If you do not use the sauce right away, you will notice that as this sauce sits it will form a “skin” on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
