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RATING:
PREPARATION TIME: 1 Hr
COOKING TIME: 9 Hrs
START TO FINISH: 10¼ Hrs
SLOW COOKER & OVEN: 350
MEXICAN
DIFFICULTY: MEDIUM
MAKES 30 SERVINGS
RECIPE PAGES: 5
SHREDDED BEEF ENCHILADAS
These are FANTASTIC! When I lived near Kennett Square, PA in the middle 1990's, a
great local Mexican Restaurant's Chef’s (Abuelita Estilita) daughter confided in me (after
MUCH begging and grovelling), her Great Grandmother's original recipe with the promise
that I would NEVER cook it for any others as long as I lived in Pennsylvania (I didn't & I
still went to their restaurant weekly for dinner. I moved away in 1998). BTW, her dish
did NOT use Canned Sauce nor Dried Spices - that change was purely mine as a much
later, way-too-lazy addition. She ALWAYS used only her homemade Red Enchilada
Sauce. We visited Philly in 2010 & went out to the restaurant - It was now a Hoagie
Shop. The shop owner said that Grandmother Estilita had passed and daughter Lupe had
become very sick, so the family had decided to close up shop. HOW VERY SAD! This
Shredded Beef is ABSOLUTELY To-Die-For! It easily lends itself for use in Tacos, Burritos,
almost anything Spanish, it can even be used as a 4 star Pizza Topping. America's Test
Kitchen tested ready-made Flour Tortilla's. They found Old El Paso Brand to be the hands
down winner for both, taste and texture. I TOTALLY AGREE!
In
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Consult
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information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
SHREDDED BEEF