Beef Barbacoa Enchiladas Verdes

Ingredients

• 3 lbs Beef Chuck Roast
• 1 cup Beef Broth
• 3 peppers Chipotle Peppers in Adobo
• 0.25 cup Apple Cider Vinegar
• 1.5 lbs Fresh Tomatillos
• 2 whole Jalapeños
• 1 bunch Fresh Cilantro
• 12 count Corn Tortillas
• 2 cups Monterey Jack Cheese
• 4 cloves Garlic Cloves
• 1 teaspoon Dried Mexican Oregano

Instructions

1. 1

   Sear the beef roast in a hot pan until browned on all sides, then place it in a slow cooker.

2. 2

   Blend chipotle peppers, vinegar, garlic, and oregano, then pour over the beef with the broth and cook on low for 8 hours.

3. 3

   Once tender, shred the beef with two forks, discarding any excess fat, and set aside in its juices.

4. 4

   Boil the tomatillos and jalapeños until soft, then blend them with cilantro and salt to create the salsa verde.

5. 5

   Lightly fry each corn tortilla in a small amount of oil for 5 seconds per side to make them pliable.

6. 6

   Dip a tortilla in the salsa, fill with a generous portion of shredded beef, and roll tightly into a baking dish.

7. 7

   Top the assembled enchiladas with the remaining salsa verde and a thick layer of Monterey Jack cheese.

8. 8

   Bake at 375 degrees Fahrenheit for 15-20 minutes until the cheese is bubbling and slightly golden.