Enchilada using asado de res beef recipe


2 tablespoons vegetable oil
1 medium white onion, thinly sliced
4 garlic cloves, peeled and coarsely chopped
1-3/4 pounds beef, cut into 4 or 5 thick pieces
Salt, to taste
Pepper, to taste
2 chiles jalapeños, cut into 4 pieces lengthwise
2  bay leaves
1 tablespoon dried  oregano
1/3 cup fig vinegar (5 percent acidity or less)
1 pound tomatoes, toasted
beef broth 900ml

3 cups of cheddar cheese grated
2 jalapeño minced
4 scallions minced
1 1/2 cup of sour cream
Tortillas large
2 Cans enchilada sauce(red or green)


Toast the tomatoes, put them in a hot skillet and roast them lightly, turning to get more surface area. You want the skin blistered and lightly browned, not burn

Put the oil into a heavy but not too deep casserole. Spread the onion and garlic in one layer, top with the meat and season with salt and pepper. Sprinkle over the chiles, herbs and spices.  Cover the pan and cook over low heat for the meat juices to exude, about 5 minutes. Add the vinegar and gently cook again, covered, for about 8 minutes. Add the tomatoes (see note below) and reduce their juice over high heat for about 5 minutes.  Put everything in slow cooker. Add the beef broth. and cook 7 hours on low.

Let beef cool and shred beef in another bowl.  Add in sour cream, 2 cups of the cheese, diced jalapeño, scallions and mix well.

Put about 1/4 to 1/2 cup of beef mix in middle of a tortilla and rolled tight.  continue with remaining tortillas and beef.  place in bake-ware and cover rolled tortillas with enchilada sauce and sprinkle remaining cheese on top.  bake at 350 for 30 minutes


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