Cook's Grandma's Enchiladas

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne pepper
• 4 garlic cloves, minced
• 2 (15 ounce) cans tomato sauce
• 1/4 cup red wine
• 2 cups shredded cheddar cheese
• 10 (6 inch) tortillas

Recipe

• 1 adjust oven rack to lower-middle position and heat oven to 300 degrees. pat beef dry with paper towels and season with salt and pepper. heat 1 tablespoon oil in large dutch oven over medium-high heat until just smoking. cook half of beef, turning occasionally, until well browned all over, about 8 minutes. transfer to large bowl. repeat with remaining oil and beef.
• 2 pour off all but 1 tablespoon fat from pot. add onions and ½ teaspoon salt and cook over medium heat until softened, about 8 minutes. stir in chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until spices darken, about 2 minutes. add garlic and cook until fragrant, about 30 seconds. stir in tomato sauce and wine and bring to boil.
• 3 add browned beef, along with any accumulated juices, to pot. transfer pot to oven and cook, covered, until meat is fork-tender, 2 to 2½ hours. transfer beef to large bowl. strain sauce through fine-mesh strainer, discarding solids, and set aside. (you should have about 2 cups sauce.).
• 4 increase oven temperature to 375 degrees. spread ¾ cup sauce over bottom of 13- by 9-inch baking dish; set aside. when beef is cool enough to handle, shred into bite-sized pieces. add 1 cup cheese and additional ¼ cup sauce and toss to combine.
• 5 heat tortillas in the microwave for about 1 minute. arrange warm tortillas on work surface. place 1/3 cup beef mixture in center of each tortilla. roll tightly and arrange, seam-side down, in prepared baking dish.
• 6 pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. cover with foil and bake until cheese is melted and enchiladas are heated through, 20 to 25 minutes. serve.