Saturday, January 23, 2016

Shredded Beef Enchiladas

This was a huge hit at our house. Everyone loved it. We found the recipe online, but of course we changed it a bit. I would post where we found it but to be honest I can't remember. If I do remember I will post a link to the original.

Shredded Beef Enchiladas


Ingredients
3 LB chuck beef roast
1 1/2 Cups beef stock
1 White onion diced
2 TBS apple cider vinegar
1 Cup homemade salsa (You can use any salsa but we made our own. I will post the recipe for it)
1 TSP ground cumin
1TSP chili powder
1 TSP onion powder
1 TSP garlic powder
1 TSP salt
1 TSP pepper
2 TBS cornstarch
3 TBS water
10 6 Inch flour or corn tortillas
3 cups shredded Mexican cheese blend


Directions:
Turn pressure cooker on to the meat for 40 minutes. Put in onions, meat, beef stock, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper.
When done, release steam and carefully open lid.
Remove the beef and using 2 forks shred the beef. Discard any excess fat.
Turn pressure cooker to simmer and in a small bowl whisk the cornstarch and water together and mix into the mixture in the pressure cooker. Stirring constantly until it's thickened.
Put a spoonful of the sauce on a tortilla, add some beef and cheese (amount is up to your own tastes. We like it smothered but some do and some like less).
Roll up and place seam side down in glass baking dish. Continue until you've finished all your tortillas.
Add some more sauce over the top of all the tortillas and put some more cheese on top of that.
Bake at 350 Degrees for 20-30 minutes (until cheese is melted and it is nice and bubbly hot).
Let cool.
Add sour cream and fresh salsa (both optional).