Print Friendly Recipe
- Kate Ransdell
- Shredded beef:
- 2 lbs (.9 kg). lean beef roast
- 1-1/2 tbsp (20 ml) chili powder
- 1/2 tsp (2 ml) salt
- 1 tsp (5 ml) ground cumin
- 1-1/2 cups (350 ml) beef broth
- 1/2 cup (125 ml) chopped onion
- 4 tsp (20 ml) oil, divided
- (Vance's Enchiladas - use word search)
- Trim roast of visible fat.
- Braise meat in 1 tbsp (15 ml) oil over high heat.
- In the pot with the meat, put chili powder, cumin, salt and beef broth.
- Bring to a boil; reduce heat, cover and simmer 2 hours or until roast is tender.
- Skim fat from juice, but reserve the juice.
- Let cool enought to handle.
- Cut any excess fat from meat.
- Shred beef with a fork by pulling gently into small shreds.
- Saute onions with 1 tsp (5 ml) oil until soft.
- Add meat, cook until brown.
- Add enough reserved meat juice to make the mixture moist, not wet; mix well.
- Now, follow the instructions from this Online Cookbook for "Enchiladas - Vance's Enchiladas", replacing the chicken and it's preparation, with the beef, then make "Vance's Enchilada Sauce". (Word search "enchiladas" and you will find these two recipes.)
The enchiladas and sauce are a bit time consuming, but well worth it. It really tastes like the enchiladas in a fine Mexican restaurant -- but you must use this sauce - that's the key!
I make these to rave reviews for my annual Mexican Fiesta held on Cinco de Mayo.
The shredded beef can be used also in tacos, burritos, chili or chile rellenos.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.