Beef Enchiladas

Serves: 6

2 pound boneless beef chuck
1/4 cup water
3 Tablespoon red wine vinegar
1 1/2 cups beef broth
2 Tablespoon chili powder
1 1/2 teaspoon cumin
Salad oil
1 small chopped onion
2 cans (7 oz.) diced green chiles
1 Tablespoon of flour
2 cups sour cream
3 cups shredded jack cheese
Salt
12 corn tortillas

Place beef in a 5 to 6 quart pan with water. Cover and cook over medium heat for 30 minutes. Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. In a bowl, combine vinegar, broth, chili powder, and 1 teaspoon of the cumin; pour over the meat. Continue cooking over medium heat until meat is very tender and pulls apart easily (about 2 hours). Let meat cool; then shred and mix with pan juices.

Meanwhile, in an 8 to 10 inch frying pan, combine 2 Tablespoon oil, onion, chiles, and remaining 1/2 teaspoon cumin. Cook over medium heat, stirring occasionally, until onion is soft. Stir in flour; then blend in 1 cup of the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.
In a wide frying pan, heat 1/2 inch oil over medium high heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp. Drain on paper towels.

While tortillas are warm, spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each; roll to enclose. Set enchiladas, seam side down, in a 10 by 15 inch baking pan. (At this point, you may cover and refrigerate until next day). Bake uncovered, in a 375 oven until hot in center (about 15 minutes; 25 minutes if refrigerated). Sprinkle remaining 2 cups cheese evenly on top. Return to oven until cheese is melted. Use a wide spatula to transfer enchiladas to dinner plates. Pass remaining 1 cup sour cream to spoon on individual servings.
NOTE: Do not put enchiladas too close together in baking pan.