These beef and cheese enchiladas are so incredibly good you'll just have to make them for yourself to see what I mean! Delicioso!!
SHREDDED Beef -
Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander, orange zest, and garlic in a large dutch oven, or heavy-bottomed pot, and add about ½ cup Pacific Gluten Free beef stock and just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. Thicken the sauce with just a little Arrow Root mixed with water (about 1 teaspoon). Add in some cheese queso dip (I buy this from Whole Foods in the cheese section, it’s gluten free). You could make your own from velvetta cheese if you're not concerned about gluten free.
Dip corn tortillas in some of the sauce and lay in baking dish, fill with some of the beef, some cheddar cheese if you like and roll them up in dish and then cover with the beefy cheesy sauce and I top ours with green onions from the garden. Bake for about 15 minutes on 350 until bubbly and hot!
Enjoy the Journey!