| Ingredient |
Quantity |
Instructions |
| Beef chuck roast, boneless, trimmed |
10 lb.
|
Place beef in stockpot just large enough to hold roast. Add next 2 ingredients, turning beef to cover all sides. Heat to low simmer; cover. Slowly simmer 1-1/2 to 3 hours until very tender, depending upon size of roast. |
| Enchilada sauce |
6 cup
|
|
| Beer |
1 qt.
|
|
|
|
Allow roast to cool until easy to handle. Remove from sauce and shred or chop beef. Reduce enchilada sauce mixture to equal 1 quart; stir into shredded beef. |
| Santiago® Refried Beans |
1 1/2 bag
|
Add water to beans. Cover and hold 25 minutes. |
| Water, boiling |
3 qt.
|
|
| Corn tortillas, plain or vegetable flavored, 8- to 10-inch |
50
|
Warm tortillas by placing in steampan on heated steamtable. Cover and keep warm. |
| Rice, cooked |
12 1/2 cup
|
Top each tortilla with 1/4 cup beans, 1/4 cup rice, 2 to 3 ounces beef mixture, 2 tablespoons sour cream, and 1 tablespoon green onion. Serve immediately. |
| Sour cream |
6 1/4 cup
|
|
| Green onion, chopped |
1 1/2 cup
|
Note: Cholesterol and saturated fat are reduced by using vegetarian-style refried beans. |
