Here is filling them.
All filled and just ready for the oven!
Putting remainder cheese sauce on top!
Then of course, CHEESE! :)
Finished dish! Worth every minute of preparation!
Plated and ready for devouring! :)3 pounds beef chuck roast
1/4 c water
4 c beef broth
3 T red wine vinegar
2 T chili powder
1 T ground cumin
1 large onion, chopped
1 - 7 oz. can green chile peppers
1 T all-purpose flour
2 c sour cream
3 c shredded Monterey Jack Cheese, divided
1 c oil for frying
20 (6 in) corn tortillas
Place roast, water, beef broth, vinegar, chili powder and cumin in pressure cooker and cook for 45 minutes. Let the pressure release on its' own. Meanwhile, in a saucepan, saute onion and green chilies together. Add flour and stir and cook for 2 minutes. Add sour cream and 2 c. cheese and stir until cheese is melted completely. In another frying pan, heat oil and fry each tortilla for 30 seconds on each side. Not too long though or they will turn into Tostados and won't bend for the pan. Once roast is done, shred apart. Make an assembly line like picture and prepare. It goes fast! Bake at 350 for 30 minutes until cheese (1 c) is melted and bubbly.
OPTIONAL WAY TO PREPARE ROAST:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 T cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks.
1/4 c water
4 c beef broth
3 T red wine vinegar
2 T chili powder
1 T ground cumin
1 large onion, chopped
1 - 7 oz. can green chile peppers
1 T all-purpose flour
2 c sour cream
3 c shredded Monterey Jack Cheese, divided
1 c oil for frying
20 (6 in) corn tortillas
Place roast, water, beef broth, vinegar, chili powder and cumin in pressure cooker and cook for 45 minutes. Let the pressure release on its' own. Meanwhile, in a saucepan, saute onion and green chilies together. Add flour and stir and cook for 2 minutes. Add sour cream and 2 c. cheese and stir until cheese is melted completely. In another frying pan, heat oil and fry each tortilla for 30 seconds on each side. Not too long though or they will turn into Tostados and won't bend for the pan. Once roast is done, shred apart. Make an assembly line like picture and prepare. It goes fast! Bake at 350 for 30 minutes until cheese (1 c) is melted and bubbly.
OPTIONAL WAY TO PREPARE ROAST:
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 T cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks.
3 comments:
Just a quick question on this -- you have noted that the cheese it divided. How much is for the sauce?
Tricia, good question! I have changed the instructions, but to answer your question, 2 cups get put in the sauce and 1 cup on top! :)
These remind me of flautas, one of my favorite Mexican recipes. I've never made flautas (will the blog-chef try them once?), but imagine it is similar to this recipe.
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