Prep 30 mins
Cook 1 hr 30 mins
A wonderful flavorful, savory Mexican dish. I use it to make burritos, eat plain with tortillas, on tostadas, whatever.
- 1 1⁄2 lbs boneless beef chuck roast
- 8 ounces boneless pork butt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon ground cumin
- 1 small bay leaf
- 1⁄2 teaspoon salt
- 1 1⁄2 cups canned tomato puree
- 1 cup water
- Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
- Heat the oil in a large pot over medium-high heat.
- Add enough meat to cover the bottom of the pot.
- Cook until browned, about 4 minutes.
- Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
- Return all of the meat to the pot and add all the remaining ingredients.
- Bring to a boil and cook over medium heat for 1 1/2 hours (or bake covered in a 400°F oven for 1/2 hours).
- Serve rolled in warmed tortillas, with sour cream and salsa.
Very taste. We all liked our enchiladas made with this very much.