Subj : St. Bede 11
To   : All
From : Dave Drum
Date : Mon May 24 2021 15:13:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bede's Shredded Beef Enchiladas
 Categories: Beef, Vegetables, Cheese, Chilies, Herbs
      Yield: 5 Servings
 
      3 cl Garlic; minced
      3 tb Chilli spice mix
      2 ts Ground cumin
      2 ts Ground coriander
      1 ts Granulated sugar
      1 ts Salt
  1 1/4 lb Boneless chuck
      1 tb Oil
      2    Yellow onions; fine chopped
     15 oz Can tomato sauce
    1/2 c  Water
      4 oz Monterey Jack cheese;
           Shredded, divided
      4 oz Sharp Cheddar cheese;
           - shredded, divided
    1/3 c  Chopped fresh cilantro
    1/4 c  Chopped canned pickled
           - jalapeños
     12    (6") corn tortillas
 
  In a small bowl, stir together the garlic, chili powder,
  cumin, coriander, sugar and salt.
  
  Heat the oil in a Dutch oven over medium-high heat until
  shimmering. Sprinkle the meat with salt and cook until
  browned on both sides, about 6 to 8 minutes. Remove the
  meat to a plate.
  
  Reduce the heat to medium, add the onions to the pot and
  cook until golden brown, about 5 minutes. Stir in the
  garlic mixture and cook until fragrant, about 1 minute.
  Add the tomato sauce and water and bring to a boil.
  Return the meat and any accumulated juices to the pot,
  cover, reduce the heat to low, and simmer until the meat
  is tender and can be broken apart easily, about 1 1/2
  hours.
  
  Set oven @ 350ºF/175ºC.
  
  Strain the beef mixture over a medium bowl. Transfer the
  meat and any other solids to a separate medium bowl and
  break the beef into small pieces. Mix together with half
  of the shredded cheeses, the cilantro and the jalapeños.
  
  Spread 3/4 cup of the sauce in the bottom of a 9" x 13"
  baking dish. Microwave the tortillas according to
  package directions to soften. Spread about 1/3 cup of
  the beef mixture down the center of each tortilla, roll
  up tightly, and place in the baking dish seam-side down.
  Pour the remaining sauce evenly over the enchiladas and
  spread to ensure that all of the ends are covered in
  sauce.
  
  Sprinkle the remaining cheese over top of the
  enchiladas, cover the baking dish with foil and bake for
  25 minutes. Remove the foil and continue to bake until
  the cheese browns slightly, 5 to 10 minutes. Leftovers
  can be stored in an airtight container in the
  refrigerator for up to 3 days.
  
  MAKE-AHEAD: The beef filling and sauce can be prepared
  through step #5 and refrigerated in separate containers
  for up to 2 days. Prepare the rest of the recipe as
  directed, increasing the covered baking time by 5
  minutes.
  
  Makes: 4 to 6 servings
  
  RECIPE FROM: https://www.browneyedbaker.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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