Saturday, February 11, 2017

Shredded Beef Enchiladas the Wildtree Way

These are SO good! I should have taken a picture but we devoured them.

For the Beef (I like to make in the slow cooker):
5 lb chuck roast or similar
1/2 large onion or 1 small onion, roughly chopped
1 cup water
1 Tbs Wildtree Adobo blend

Add all ingredients to slow cooker, cover and cook on low for 8-10 hours or until meat is super tender and easily shreds. Discard any bones, reserve the broth, and shred the meat (I like to leave the onions in with the meat).

Red Enchilada Sauce:
3 Tbs Natural Wildtree Grapeseed Oil
1/4 cup chili powder
1 Tbs flour
1 tsp oregano
1 tsp cumin
1/2 tsp ground cayenne pepper (more for more heat)
1/2 tsp salt
2 cups reserved beef broth from slow cooker
6 oz tomato paste
(OR, if you prefer, just get Wildtree's Tia Rosa's Red Enchilada Sauce - it's super good, too!)

Heat the oil in a small/med saucepan. Add all the dry ingredients and whisk to combine. When fragrant (after about a min), whisk in the broth and tomato paste. Whisk until the mix boils and everything is smooth.

To assemble:

Fill large tortilla with shredded beef, roll up and place in greased 9x12 pan. This makes a lot and you'll probably be able to fill a dozen tortillas. I put six in one pan and six in another. Pour enchilada sauce over the top and then top generously with shredded cheese (I like cheddar or jack or pepper jack). Bake in preheated 350 degree oven for about 20 mins or until heated through and cheese is melted.

Serve with beans and rice, if desired. I like to heat whole pinto beans in their liquid with some Wildtree Adobo blend. Or black beans with Wildtree's Chipotle Lime Rub. So good!

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