The Whole Enchilada
Source of Recipe
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8 7-inch flour tortillas
1 16-ounce jar taco sauce
1 cup shredded Cheddar cheese
Mexican Pot Roast filling, recipe below
sour cream
green onion, chopped fine
Preheat oven to 375 degrees. Spread about half the jar of taco
sauce in the bottom of a 7" x 11" baking dish. Divide the filling
equally among the tortillas; roll up, placing seam side down, in
the baking dish. Top evenly with the remaining taco sauce and then
with cheese. Bake for 20 minutes; garnish with sour cream and
green onion.
MEXICAN POT ROAST
2 1/2-pound boneless chuck pot roast, cut into 8 pieces
1 tablespoon peanut oil
1/2 onion, chopped
4-ounce can chopped green chilies
2 jalapeno peppers, seeded and chopped
1 clove garlic, pressed or minced
1/2 cup beef broth
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon each salt and ground red pepper
Heat the oil in a Dutch oven over medium heat; add the onion,
chilies, jalapeqos, and garlic, stir frequently for about 2 minutes.
Add in the beef chunks and the broth; sprinkle the chunks with the
chili powder, cumin, salt, and red pepper. Reduce the heat to low
and simmer, covered, 2 to 2 1/2 hours, until beef is tender. Using
two forks, shred the beef and allow the remaining juices to be
absorbed into the meat. The filling should be MOIST.
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