Both the cooked, shredded beef and the assembled enchiladas
are freezable, which is awesome in so many ways, especially since this recipe
makes more than what our family of seven could/should eat in one sitting but
since I’ve made this a couple times, now I have a couple go-to pans of
enchiladas in the freezer.
You really want a salsa that you’d be more than willing to
eat by the spoonful since the flavor (and heat or lack of) will shine through
(I use Trader Joe’s tomato/chile salsa but there are a lot of other good brands
and you could always grab a jar of homemade if you have that, you lucky duck!).
INGREDIENTS:
- 1 (2-3 pound) chuck or sirloin beef roast
- 2 cups low-sodium beef broth
- 2 tablespoons apple cider vinegar
- 1 cup (8 ounces) salsa
- 1 teaspoon ground cumin
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full recipe : www.melskitchencafe.com