Z'Tejas Green Chile Barbacoa Enchiladas - cooking recipe

Ingredients

Green Chile Barbacoa
4 -6 lbs beef chuck, cut 3-inch x 3-inch
1/2 cup cilantro
2 tablespoons kosher salt
1/3 cup garlic, chopped
2 ounces ancho chilies, stems removed
3 cups yellow onions, quartered
3 tablespoons green chili powder
After cooled down
diced green chilis
Assembling Green Chile Barbacoa Enchiladas (4 ounces Barbacoa plus)
2 corn tortillas
2 ounces monterey jack cheese, shredded
3 ounces green chili sauce
2 ounces Cotija cheese, crumbled
1 ounce iceberg lettuce, shredded
sour cream
pickled green chilies

Preparation

Place all ingredients in a stainless bowl and mix well. Transfer to a roasting pan and top with a tight lid.
Cook for 3 1/2 to 4 hours in a 325 degree oven.
Let cool and shred using 2 forks.
Strain juice that the meat was cooked in skim off fat.
Add about 1 1/2 cups to shredded meat.
Mix in green chilies as well.
Assembling Green Chile Barbacoa Enchiladas:
Fry tortillas to soften; place on oval plate.
Put barbacoa in center.
Put 1 oz. of jack cheese on each tortilla with 2 oz. of barbacoa and 1/2 oz. of green chile sauce.
Roll tortillas and leave in center of plate.
Ladle 2 oz. green chile sauce on top of enchiladas and sprinkle beans and enchiladas with cotija cheese.
Put under broiler to melt cheese; when cheese melts top enchiladas with iceberg, dollop of sour cream and put pickled chiles in center.