Ingredients

3 Lbs boneless beef chuck

roast trimmed of fat and cubed

3 Tablespoons vegetable oil

1 large white onion, chopped

2 jalapenos seeded and minced

5 garlic cloves, minced

3 medium size fresh green chilies seeded and chopped

1 celery rib chopped

2 tablespoons Chile powder

1 tablespoon kosher salt

1 tablespoon black pepper

1 teas cumin

1 teas cinnamon

1 teas oregano

1 large can mild red enchilada sauce

1 small can (14 oz) medium or hot red enchilada sauce

1 Cup beef broth

½ C chopped fresh cilantro

Cooked white or brown rice

Garnish:

Diced white onion Chopped fresh cilantro

Sharp cheddar cheese

shredded

Diced radish

Sour cream

Preparation

  1. Heat oil on medium high heat in a large heavy sauce pan. Add cubed beef, white onion, jalapenos, green chilies, celery, garlic, salt, pepper, cumin, chili powder, cinnamon and oregano and cook until beef is browned, about 8 minutes.
  2. Pour in beef stock and continue cooking scraping bits from the bottom for about 2-3 minutes.
  3. Add mild and spicy enchilada sauces. Bring to a slow boil. Turn heat to low, cover and simmer until beef is fork tender (2 to 3 hours). Adjust seasonings.
  4. Serve over hot cooked rice, top with cheese, onion, cilantro, radish and sour cream if desired.