Shredded Beef Enchiladas

2 tsp. canola oil
2 lbs. boneless beef chuck roast
2 tsp. kosher salt
1/2 tsp. onion powder
1 1/2 tsp. cumin
1 medium onion, sliced
2 garlic cloves, minced
1 Tbsp. tomato paste
1 cup beef stock
1 Tbsp. cider vinegar
1/2 tsp. chipotle powder
1/2 tsp. chili powder
1/2 cup Hatch Chile Verde
10 corn tortillas
8 oz. Oaxaca cheese, shredded
3 cups Hatch Red Chile Colorado
crumbled cotija cheese, chopped onion and cilantro

Preheat oven to 350 degrees F. Grease a 9x13 casserole dish
Cut beef into 2-inch pieces
In a bowl combine salt, 1 teaspoon cumin and onion powder
Pat beef dry and season beef on all sides
Heat oil in a large Dutch oven on medium-high heat
Add beef and sear on all sides, until crusty and browned, work in batches if needed
Set beef aside, reduce heat to medium and add onions and garlic
Sauté until softened, 2-3 minutes. Stir in tomato paste and cook 2 minutes
Add stock, remaining cumin, vinegar, chipotle powder, chili powder and green chile
Stir to combine and add beef back to the pot.
Bring to a boil and lower to a simmer. Cook, covered 3 hours or until fork tender
Once tender, use a fork to shred the beef. Add beef back to the liquid and set aside
To assemble, spoon enough Chile Colorado to coat bottom of the casserole dish
Evenly divide the beef between 10 tortillas, roll tightly and place seam side down in the dish
Cover with Chile Colorado and top with shredded cheese
Bake until cheese is melted, and sauce is bubbling, 15-20 minutes
Garnish with cotija, onion and cilantro

Click here for Hatch Chile Verde

Click here for Hatch Chile Colorado