The Homesick Texan's Family Table Lone Star Cooking from My Kitchen to Yours by Lisa Fain

Author:Lisa Fain
Language: eng
Format: azw3, pdf
Tags: Southwestern States, Western States, Cooking, Regional & Ethnic, American, Entertaining
ISBN: 9781607745051
Publisher: Ten Speed Press
Published: 2014-03-31T18:30:00+00:00

SHREDDED BEEF ENCHILADAS WITH THREE-CHILE SAUCE

THE FIRST TIME I HAD beef enchiladas made with shredded beef, I was surprised. I was very young, and the shredded beef tucked into the corn tortillas was a shock to me. Until then, the only beef enchiladas I’d seen were stuffed with ground beef instead.

The long strands of beef in this particular plate of enchiladas presented itself as a challenge, as the meat definitely had more chew than pebbly ground beef. Yet it was still tender, and because the beef had more body, it carried more flavor.

While at first I was wary, as I ate my enchiladas, I decided that these were beef enchiladas for grown-ups; since I was eight years old at the time, it made me feel more grown up, too. SERVES 4 TO 6 PICTURED HERE

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