One Roast; Two Meals: Spicy Roast and Beef Enchiladas

Day 1: Spicy Roast


1 3-5 (depending on the size of your family) pound fresh beef brisket or chuck roast
4  teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano, crushed
2 medium onions, thinly sliced
1 14-ounce can beef broth
1/4 cup white wine vinegar
5 medium potatoes, peeled and chopped into chunks (Optional)



Preheat oven to 325 F. Trim fat from meat. In a small bowl, combine the chili powder, the cumin and oregano. Sprinkle spice mixture evenly over all sides of beef, rubbing it in with your fingers.

Place beef in shallow roasting pan, top with sliced onions, pour broth and vinegar over the meat. Add potatoes, if you wish. Roast in oven, covered, about 3 hours or until meat is fork tender. Halve meat crosswise. Use half for dinner tonight with the potatoes as a side. It is spicy and delicious. Put the other half in the refrigerator for tomorrow. Put in refrigerator half of the onions as well as 1/2-1 cup pan juices.

Day 2: Beef Enchiladas
the reserved pan juices
the reserved onions
the reserved beef
2 4-ounce cans diced green chile peppers, undrained
1 tablespoon all purpose flour
8 oz sour cream
2 cups shredded Monterey Jack cheese
12 7- to 8-inch flour tortillas
1 cup salsa

Prehead oven to 350 F. Shred meat using two forks. Stir onions into the shredded meat; stir in enough of the reserved pan juices to moisten (1/2 to 1 cup). Set meat mixture aside. In a medium saucepan combine undrained chile peppers; cook about one minute or until heated through. Stir in flour. Cook and stir for one minute more. Remove from heat. Stir in sour cream and 1/2 cup of the cheese.
Grease or spray a 13x9 baking dish; set aside. Divide the shredded meat mixture among tortillas, placing meat mixture along one edge. Top with sour cream mixture and roll up tortillas (they will be full). Arrange in baking dish, seam side down. Bake, covered, for 30 minutes; uncover. Spoon salsa verde over the enchiladas, and sprinkle with the remaining 1 1/2 cups of cheese. Bake uncovered, 10 minutes more, or until cheese is melted and enchiladas are heated through.

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