Source:

Kate Ransdell

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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.