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Shredded Beef Enchilada Meat
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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
  • Sauce:
  • (Vance's Enchiladas - use word search)
  • tortillas
  • 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.

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