No game Sunday, but we still had some food porn

Not game food porn, mind you, but regular old food porn. Pretty good, too. Decided to go with shredded beef enchiladas Sunday. I also decided to do a lot of yard work and drink a lot of beer, so there are not as many photos as I might have preferred, but you should be able to follow along.

First, you will need the following ingredients: a 3-pound hunk of beef chuck roast; 1/4 cup water, 1-1/2 cups beef broth; 3 tablespoons red wine vinegar; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 large onion, chopped; 1 tablespoon flour; 2 cups sour cream; 3 cups shredded cheese (Monterey Jack or a cheddar-mozzarella mix, which is what I went with); a bunch of 6-inch tortillas. No, I didn't take a picture of the ingredaments lineup.

First, put the roast in a large saucepan with a tight lid, add the water, cover and simmer for 30 minutes on low. Remove the cover, turn up the heat to medium high and brown the roast on all sides. Once the water is boiled off, add the beef broth, vinegar, chili powder and cumin. Like so:

Cover that sucker and reduce the heat to low. Simmer it for a couple hours, maybe more, until the beef falls apart when you try to pick it up. Shred the beef, then put it back in the juices and let it cool, like so:

 OK, while the beef is cooling, toss those onions in a pan and sautee them:

Then add the flour:

 Mix it up right. At this point, you also can add a couple 4-ounce cans of chopped green chile peppers. I didn't, because of a sensitive palate in my audience. But you can. Then stir in the sour cream:

 And the cheese:

 Mix it up right:

Now, lay out your tortillas. If you like, you can put some olive oil in a frying pan, heat it up pretty good and flash fry your tortillas for about 30 seconds, but I find that just makes my tortillas a little greasy, so I don't. Up to you. Anyway, spoon some of the sour cream mix into a tortilla, then spoon some of the meat into a tortilla:

 Roll 'em up and put them on a baking pan:

Once you have used up all of the sour cream mix, the meat or the tortillas (running out of any of them sets the limit on how many enchiladas you can have tonight), slather them with enchilada sauce and sprinkle with cheeese:

Bake that shit at 375 for about 30 minutes:

Serve:

Fix some spanish rice and refried beens, maybe some grilled corn, something in the spirit of the enchilada, and enjoy. We did.