Yum yum!

I found this super-delicious enchilada recipe and felt like sharing:

Enchiladas de Ropas Viejas


Prep Time: about 2 1/2 hours
Baking time: about 25 minutes

Shredded Beef Filling: Trim and discard most of fat from a 2-pound boneless beef chuck. Place in a 5- to 6- quart pan with 1/4 c. water. Cover and cook over medium heat for 30 minutes. Uncover and cook, turning as needed, until liquid has evaporated and meat is well-browned (about 10 minutes).

In a bowl, combine 3 T. red wine vinegar, 1 1/2 c. beef broth, 2 T. chili powder, and 1 t. cumin; pour over meat. Cover and cook until meat pulls apart easily (about 2 more hours on low heat). Let cool; then shred and mix with pan juices.

Sauce recipe:
salad oil
1 small onion, chopped
2 large cans (7 oz. each) diced green chiles
1/2 t. ground cumin
1 T. flour
2 c. sour cream
3 c. shredded Monterey jack cheese
salt
12 corn tortillas

In an 8- to 10-inch frying pan, combine 2 T. oil, onion, chiles, and cumin. Cook over medium heat, stirring occasionally, until onion is sift (about 5 minutes). Stir in flour; blend in 1 c. of the cour cream and stir until simmering. Remove from heat and blend in 1 c. of the cheese. Season to taste with salt. Set sauce aside.

Cook tortillas in oil. (Pour oil to a depth of 1/4 inch into an 8- to 10- inch frying pan over medium-high heat. When oil is hot, cook each tortilla, turning once, just until limp and slightly blistered. (about 10 seconds per side). Add more oil as needed. Drain on paper towels.

While tortillas are warm, spoon about 1/3 cup of the sauce and 1/4 cup of the shredded beef down center of each. Roll tortilla around filling. Place enchiladas, seam sides down, in a 10X15 inch baking pan. (At thispoint, you may refrigerate until next day.)

Bake, uncovered, in a 375* oven until hot in center (about 20 minutes; 30 minutes if refrigerated). Sprinkle remaining 2 cups cheese evenly on top. Continue baking until cheese is melted (about 5 more minutes).

Offer remaining 1 cup sour cream to spoon on individual servings. Makes 6 servings (2 enchildas each).

I froze half of it and baked it the next week, and it was great. My kids really liked it, too - that's the best thing of all.