I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, January 3, 2011

Beef Enchiladas

It is time consuming, (only because of the time it takes to cook the roast)but definitely worth it. To make it easier, just pop the roast in the slow cooker in the morning.

(serves 8)

*1 1/2 pounds sirloin tip roast
*1/4 cup water
*1 cup beef broth
*1 tablespoon red wine vinegar
*1/2 - 1 tablespoon chili powder
*1/4 - 1/2 tablespoon ground cumin (use gluten free if needed)
*1/2 tablespoon ground oregano
*1 teaspoon butter
*1 medium onion, chopped
*2 garlic cloves, minced
*2 tablespoons chopped green chile peppers
*1/2 tablespoon all-purpose flour (use rice flour for gluten free)
*1 cup sour cream
*1 teaspoon cumin (use gluten free if needed)
*1 teaspoon oregano
*2 cups shredded Monterey Jack cheese, divided
*8 flour tortillas (use corn tortillas for gluten free)
*1 cup salsa (optional)

~Place roast in a large stock pot that has a tight fitting lid.
~Pour 1/4 cup water over roast.
~Cover, and simmer on low for 30 minutes.
~Turn heat up to medium/high, and brown the roast.
~Once the water boils away, add the beef broth, vinegar, chili powder 1/2 tablespoon cumin, & 1 tablespoon oregano.
~Cover with lid, and reduce heat to low.
~Simmer for 3 hours, or until roast falls apart.
~Remove roast from pot, let sit for 10 minutes.
~Take two forks shred beef.
~In a large skillet, sauté the onion, green chilies & garlic in butter, until soft not browned.
~Mix in flour.
~Stir constantly for 2-3 minutes.
~Mix in sour cream, 1 1/2 cups Monterey Jack cheese, 1 teaspoon cumin, 1 teaspoon oregano.
~Cook on low for 10 minutes, stirring often.
~Set aside and let cool for about 10 minutes.
~Preheat oven to 375 degrees.
~Spread sour cream mixture down the center of each tortilla.
~Spread beef mixture.
~Roll up and place seam side down in a 9x13 inch baking dish.
~Pour sala over tortilla wraps.
~Sprinkle remaining Monterey Jack cheese.
~Bake in pre-heated oven for 30 minutes.

-Cook meat in slow cooker on low for 8 hours.
-Substitute flour tortillas for corn tortillas.

Helpful Hint:
`Keep the broth from the roast to make taco soup with.

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