Chili-Braised Beef Enchilada

Description CHILI-BRAISED BEEF ENCHILADA
Yield: 8 Enchiladas

2 lbs Top Round, London Broil Cut, about 3-inch thick
1 Cup Ancho Chili Paste
1/4 Cup White Wine Vinegar
2 Tbsp Sugar
1 1/2 Cups Beef Stock (as needed)
Vegetable Oil
1 each Onion, peeled, sliced
2 Tbsp Olive Oil
2 Cups Tomato Sauce (as needed)
Water (to taste)
Salt and Pepper
8 Flour Tortillas, 10-inch
1/2 lb Monterey Jack Cheese
1/2 Cup Sour Cream
1/2 Cup Guacamole

1. Rub top round with enough Ancho Chili Paste to completely cover the surface of the meat. Cover and refrigerate overnight.
2. Heat a sauté pan over medium-high flame until hot. Add oil to cover by 1/8 inch. Add remaining Ancho Chili Paste and “sizzle” until fragrant. Add white wine vinegar and stock. Stir until smooth. Reduce heat to a simmer.
3. Add top round to sauté pan, cover, and place in a preheated 325 degree oven for about 2 – 2 1/2 hours or until fork tender. When done, remove top round from pan and cool. Reserve the cooking liquid for later use.
4. In a medium saucepan over medium heat, caramelize onions in olive oil. Add tomato sauce and reserved cooking liquid to saucepan. Add more water if necessary. Simmer sauce to incorporate onion flavor, about 15 minutes. Puree sauce and season with salt and pepper to taste.
5. Place a little bit of the sauce in the bottom of a baking dish. Using your hands or a fork, shred beef and place on each of the flour tortillas. Put a little bit of sauce over the meat on each tortilla, roll each into an enchilada, and place in baking dish.
6. Top enchiladas with more sauce and cover with Monterey Jack cheese. Bake at 350 until warmed through, about 25 minutes. Remove baking dish from oven and serve enchiladas garnished with sour cream and guacamole.

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