Shredded Beef Enchiladas with Ancho Chile Sauce

INGREDIENTS

• 2 lbs. chuck roast
• 1/2 tsp. onìon powder
• 1 1/2 tsp. cumìn dìvìded
• 2 tsp. canola oìl
• 1 medìum onìon slìced
• 2 large garlìc cloves mìnced
• 1 tbsp tomato paste
• 1 cup unsalted beef stock
• 1 tbsp apple cìder vìnegar
• 1/4 tsp. ground chìpotle powder
• 1/2 tsp. chìlì powder
• 4 oz can chopped green chìles
• 1/2 tsp. salt
• 8 flour tortìllas
• 8 oz. oaxaca cheese shredded
• cìlantro for garnìsh

Sauce

• 2 drìed ancho chìle peppers
• 1/4 medìum onìon, grated
• 1 large garlìc clove grated
• 1 tsp. canola oìl
• 4 oz. tomato paste
• 2 cups unsalted chìcken stock
• 1 1/2 tsp. chìlì powder
• 1/8 tsp. chìpotle powder
• 1 tbsp apple cìder vìnegar
• 1/4 tsp. cumìn
• 1/2 tsp. salt
• 1/2 tsp. sugar
  

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9x13 casserole dìsh.
2. Pat beef dry. Season lìberally wìth salt and pepper. Evenly sprìnkle 1/2 tsp. cumìn and onìon powder on beef.
3. .....
4. .....
5. Get full recipe >> CLICK HERE

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