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Categories:
beef roast beef broth tomatoes garlic salt fresh ground black pepper ground cumin ground coriander chili powder pepper green chilies onion green bell pepper red bell pepper olive oil flour tortillas mexican cheese monterey jack pepper cheese
Viewed: 72 - Published at: 5 years agoIngredients
- 2 lbs boneless beef roast
- 3 cups beef broth
- 1 (16 ounce) can tomatoes
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 3 dashes hot pepper sauce (or to taste)
- 1 (4 ounce) can green chilies, diced
- 1 onion, roughly chopped
- 1 small green bell pepper, pith and seeds removed cut into strips
- 1 small red bell pepper, pith and seeds removed cut into strips
- 1 tablespoon olive oil
- 8 flour tortillas
- 1 cup mexican cheese (grated 3 cheese blend)
- 1 cup monterey jack pepper cheese, grated
Method
- In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
- Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
- Remove beef and allow to cool then separate into shreds with a fork, set aside.
- Reduce the cooking liquid to 2 cups then stir in the diced chilies.
- Pour 1 cup of the sauce into a 9x13 baking dish.
- In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
- Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
- Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
- Garnish with sour cream, olives, and green onions.
