Braised and Shredded Beef Enchiladas with Lime-Cilantro Sour Cream

3 lbs Beef Chuck Roast
1/2 Dark, Mexican Beer
1 Can Enchilada Sauce
1 Roma Tomato, Diced and cored
1 1/2 Cups Beef Broth
2 TBSP Chili Powder
1 TBSP Ground Cumin
1 Large Onion
2 Cups Sour Cream
3 Cups Monteray Jack Cheese
1 Lime Juiced
1 Bunch, Cilantro
20 Tortillas


Rub roast with cumin, salt, pepper, paprika and chili powder. Place roast in a Magnefesa Pressure cooker. Saute on all sides until browned on all sides. Pour in beer to deglaze. Then add Beef Broth. Close pressure cooker and set on level II. Simmer for 1. Using the pressure cooker you should only need to cook for about 40 minutes. Pull the meat out and shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion and tomato until just soft.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of enchilada sauce into the center of each tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8×11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Use the rest of the enchilada sauce to cover the top of the tortillas. Top the enchiladas off with Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Add Sour cream, juice of one lime and 2 TBSP of fresh chopped cilantro together and mix well. Use this on top of your enchiladas out of the oven and serve.

Products at Soiree you will want to complete this recipe:
Magefesa Pressure Cooker
Staub or Revol Casserole Dish
Diamonds Best Woll Saute Pan
Wusthof Knives

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