Saturday, September 26, 2015

jumbo enchiladas... 8 hours

the goods:

4 pounds of beef (cheap cuts of meat work well for this)
2 tablespoons olive oil
1 onion, chopped
3 cans (7 ounces each) diced green chiles
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons garlic powder
1 bottle (5 ounces) hot pepper sauce (I used Frank's)
1/4 cup water

4 cups shredded pepper jack or monterey jack cheese
10 flour tortillas, burrito size
desired toppings: avocado, sour cream, chopped tomato, cilantro

1 tablespoon olive oil
1/2 cup minced onions
3 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
2 tablespoons chili powder
1 tablespoon cumin
a few dashes of hot sauce

Trim the meat of excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet and sear it quickly on all sides. Transfer meat to a slow cooker and top with the chopped onion. Pour in green chiles, and add chili powder, cumin, garlic powder, and hot pepper sauce. Cover and cook on low for 8 hours. Transfer the meat to a bowl and shred it using two forks.

To make the enchilada sauce, heat olive oil in a saucepan and saute onions until soft and translucent. Add garlic and saute until fragrant, about 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, and hot sauce. Cook over medium heat for 10 minutes, stirring often.
Preheat oven to 350 degrees. Pour a small amount of enchilada sauce in the bottom of a 9x13-inch pan, just enough to cover the bottom. Lay out a tortilla, fill with meat and cheese, and roll up like a burrito. Place seam side down in the baking pan. Repeat with remaining tortillas and meat. Cover completely with remaining sauce, and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes. Let cool about 10 minutes before serving up with your favorite toppings.

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