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Don't mention its name "old clothes." (beef enchiladas)

Beef braised until it's so tender it falls apart as you tear it into fine shreds is known in Mexico as ropas viejas--old clothes or rags. Despite the humble name, this flavorful meat is a classic filling for enchiladas.

These enchiladsas team ropas viejas with green chillies and sour cream. You can assemble then ahead. Shredded Beef Enchiladas Salad oil 1 small onion, chopped 2 large cans (7 oz. each) diced green chillies 1/2 teaspoon ground cumin 1 tablespoon all-purpose flour 2 cups sour cream 3 cups (3/4 lb.) shredded jack cheese Salt 12 corn tortillas (6- to 7-in. diameter) Shredded beef (recipe follows)

In an 8- to 10-inch frying pan, combine 2 tablespoons salad oil, the onion, chillies, and cumin. Cook, stirring occasionally, over medium heat until onion is soft, about 15 minutes. Mix in the flour, then blend in 1 cup sour cream and stir until simmering. Remove from heat and blend in 1 cup cheese; add salt to taste.

Pour 1/2 inch salad oil into a 7- to 8-inch frying pan. Set over medium-high heat until hot. Cook tortillas, 1 at a time, until surface bubbles and tortillas are still limp, 5 seconds on each side. Lay the tortillas flat on paper towels to drain.

Spoon about 1/3 cup chili mixture and 1/4 cup shredded beeef down center of each tortilla; roll to enclose. Set enchiladas, seam side down, in a shallow 12- by 15-inch baking pan or dish. (If made ahead, cover and chill as long as overnight.)

Bake, uncovered, in a 375[deg.] over until hot in center, about 15 minutes (about 25 minutes if chilled). Sprinkle remaining cheese evenly on top. Return to oven until cheese melts, about 5 minutes more.

Use a wide spatula to transfer enchiladas to dinner plates. Offer remaining sour cream to spoon on top. Serves 6.--Belinda Freitas, Suisun City, Calif. Shredded beef. Trim and discard most of the fat from a 2-pound piece of boneless beed chuck. Place meat in a 5- to 6-quart pan with 1/4 cup water. Cover and cook over medium heat for 30 minutes. Uncover and cook until liquid boils away and meat is well browned; turn as needed.

Lift out meat. To pan, add 3 tablespoons red wine vinegar; scrape to loosen browned bits. Stir in 1-1/2 cups regular-strength beef broth, 2 tablespoons chili powder, and 1 teaspoon ground cumin. Return meat to pan, bring to a boil, cover, and simmer over medium heat until meat is very tender and easily pulled apart, about 2 hours. Let meat cool, then tear into shreds. Mix with pan juices.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Publication:Sunset
Date:Nov 1, 1984
Words:441
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