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Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Wednesday, April 27, 2011

Tomorrow, I plan to make this dish for my family..............

shredded beef and chile enchiladas........
This is how it looks in the cookbook.
It seems that Tex-Mex food is one of our favorites in the variety of foods that we eat.
This recipe sounds delicious and the ingredients are common to my family's palate, so I think the taste won't scare them away. I will serve this with a side of refried beans, spanish rice and salsa.
If you decide to try this............I hope you enjoy it and please let me know!

1 -3-pound fresh beef brisket
4 1/2 tsp. chili powder
1 tbs. ground cumin
1 tsp. dried oregano, crushed
2 med onions, thinly sliced
2 cups beef broth
1/4 cup white wine vinegar
2   4 ounce cans of chopped green chilies
1 tbs. flour
1 8 ounce container of sour cream
2 cups shredded monterey jack cheese
12 flour tortillas
1 cup salsa
Preheat oven to 325 F. In a small bowl combine 4 tsp. chili powder, the cumin and the oregano. Sprinkle spice mixture evenly over all sides of the brisket; rub in with your fingers.
Place brisket in a shallow roasting pan. Top with sliced onions, pour broth and vinegar over meat. Roast, covered, about 3 hours or until meat is fork tender. Let meat stand in pan juices about 15 minutes or until cool enough to handle. Remove meat from pan. Using a slotted spoon, remove onions; reserve pan juices. Halve meat crosswise. Using two forks, pull meat apart into shreds. Stir onions inot shredded meat; stir in enough of the reserved pan juices to moisten. (1/2 to 1 cup) Set meat mixture aside. Discard remaining pan juices.
In a medium saucepan, combine undrained chile peppers and the remaining 1/2 tsp. chili powder; cook about 1 minute or until heated through. Stir in flour. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Increase oven temperature to 350 F. . Grease a 3 quart rectangular baking dish; set aside. Divide shredded meat mixture among tortillas, placing mixture along one edge. Top with sour cream mixture.  Roll up tortillas ( tortillas will be full) Arrange rolled tortilla , seam side down in prepared dish. Bake, covered, for 30 minutes; uncover. Spoon salsa over, sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered about 10 minutes more or until cheese is melted and enchiladas are heated through.

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