Prep 25 mins
Cook 2 hrs
- Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
- Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
- Add the Enchilada Sauce, garlic puree and oregano.
- Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
- I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!
Wonderful and easy! I make this meal all the time. It is my husband's favorite meal. Thanks!
Very tasty: nice rich sauce, tender meat, and easy to make. The only change I made was to use a canned low sodium enchilade sauce (1 1/5 cups) and add diced unsalted tomatoes for the other 1 1/5 cup (plus cayenne!). Tastes GREAT leftover and reheated. I may try adding various types of chili's (anaheim, pastillo, chipotle) "one at a time" to the mix in the future just for variety. We served it with spinach, mexican rice, and fresh cut-up fruit. Thanks for a well written, easy to follow, DELICIOUS recipe!