Yields: 10 servings Prep time: 5 min Cook time: 2 hr |
Ingredients: • 1 (2 pound) beef round or bottom roast - fat trimmed • 5 cloves garlic (peeled and slightly smashed) • 2 (8 ounce) cans red enchilada sauce • ⅓ cup olive oil plus 2 tablespoons • 1 (32 ounce) container beef broth • 1 (10 ounce) package shredded Oaxaca cheese • 2 tablespoons cilantro (chopped) • 1 tablespoon cumin • 1 tablespoon onion powder • 1 tablespoon chili powder • 1 tablespoon black pepper • 1 tablespoon salt • 20 corn tortillas |
TOOLS NEEDED: (click to purchase)
CAST IRON DUTCH OVEN (5 QT.) | STAINLESS STEEL LADLE | KITCHENGEAR NONSTICK FRY PAN (11 IN.) |
1. Add 2 tablespoons olive oil to fry pan. Sear both sides of the roast over medium-high heat. (About 2 minutes per side.)
2. Transfer the beef roast to the Dutch Oven. Pour the 2 cans of enchilada sauce on top and then add beef broth.
3. Add garlic, onion powder, cumin, and chili powder .
4. Sprinkle in salt and pepper. Turn heat to low-medium and cover with lid. Slow cook for 2 hours. (Flip roast after 1 hour.)
5. Remove beef and place in a shallow dish. Spoon off rendered fat from broth using ladle and pour onto a plate. Set aside.
6. After the meat has cooled for a few minutes, shred the meat. Stir the remaining broth in the Dutch Oven and spoon 2 ladles full over the shredded meat.