Slow-Roasted Brisket Enchiladas

Serves: 4

Ingredients 

• ¾ lb. slow-roasted brisket, shredded or diced into small pieces

• 8 oz. Monterey jack and/or cheddar cheese, shredded

• 1 pkg. corn tortillas (12)

• sour cream, fresh cilantro, sliced jalapeños, and lime wedges for garnish (optional)

Enchilada Sauce Ingredients 

Makes: 4 cups

• 1 can whole tomatoes (28 oz.)

• 2-3 oz. chipotle peppers in adobo sauce

• 1 tsp. chili powder

• ½ cup chicken broth

• 2 tsp. brown sugar

• pinch of cinnamon

• 2 tsp. minced garlic

• 1 tsp. cumin

• Salt and pepper to taste

Directions

1. Melt the butter in a medium saucepan. Add the onion, mushrooms, and garlic, and cook until softened. Then add the flour and cook for about 1 minute longer. Slowly add the beer and chicken broth. Then add the brisket, bay leaf, Worcestershire, and thyme or rosemary to taste, and simmer for 20 minutes. Season with salt and pepper to taste.

2. Add the carrots and potatoes and simmer for about 20 minutes longer or until softened. Then, add the peas (if using) and simmer for about 5 minutes longer, until heated through. Remove bay leaf before serving.