29 Ingredients
  • 5 1/2 pounds chuck, trimmed and cut into 2-inch cubes
  • 1/2 tablespoon kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 2 tablespoons canola oil, plus more for frying
  • 2 yellow onions, peeled and sliced in 1-inch rounds
  • 8 cloves garlic, peeled and smashed
  • 1 cup low-sodium beef stock
  • 1/2 cup white vinegar
  • 1/2 cup warm water
  • Enchilada sauce, recipe follows
  • 16 (6-inch) corn tortillas
  • 2 cups grated Cheddar
  • 2 cups grated pepper jack cheese
  • 1/2 cup sliced green onions
  • 1 (6-ounce) can sliced black olives
  • 1 cup sour cream, for garnish
  • 4 cups boiling water
  • 3 ounces dried California chile pods
  • 6 ounces dried guajillo chile pods
  • 2 ounces dried pasilla chile pods
  • 2 tablespoons canola oil
  • 1 yellow onion, peeled and chopped
  • 4 garlic cloves, chopped
  • 1 (28-ounce) can petite diced tomatoes, preferably fire roasted
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cloves
Nutrition
904
45% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

71% 46

Saturated

96% 19

Trans

- 1

Monounsaturated

- 20

Polyunsaturated

- 5

Carbs

13% 38

Carbs (net)

- 31

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

177% 88

Cholesterol

85% 255

Sodium

66% 1579

Calcium

61% 615

Magnesium

38% 151

Potassium

51% 1800

Iron

54% 10

Zinc

133% 20

Phosphorus

168% 1178

Vitamin A

21% 192

Vitamin C

125% 75

Thiamin (B1)

64% 1

Riboflavin (B2)

56% 1

Niacin (B3)

88% 18

Vitamin B6

118% 2

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

127% 8

Vitamin D

0% 1

Vitamin E

18% 4

Vitamin K

45% 36
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