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Slow-Cooked Shredded Beef Enchiladas

My San Francisco Kitchen
  • minutes
  • Serves 4

INGREDIENTS

1

lbs Sirloin, roast

2 tbsp

Cilantro, fresh

2 tsp

Coriander

2

Roma tomatoes

1/2 cup

Beef stock

1

Olives

1

Kosher salt

1 tbsp

Taco seasoning

1

Canola oil

2 tsp

Cumin

20

Corn tortillas

3 cups

Colby & monterey jack cheese

1 28 ounce can

Green chile enchilada sauce