I cut this recipe in half, using a 1.5 pound roast that I bought on clearance. I braised the roast in hot oil on all sides, first rubbing the roast with garlic powder, onion powder, fresh ground pepper and sea salt. After braising, I put the roast in my crockpot over a layer of sliced yellow onions. I added the beef broth (I used Campbell's double-strength beef broth), the red wine vinegar, CALIFORNIA ground chili powder (you get the flavor of the chili powder with half the heat) and the cumin. I also added a tablespoon of oregano. I cooked it on low all day until it was falling apart. When I made the sauce, I browned the onion with a mess of minced garlic in a tablespoon each of butter/EVOO, then added the flour. I did add more spices to the sauce (a teaspoon each of cumin, coriander, paprika, oregano, california chili powder, onion powder, garlic powder) and I used reduced fat sour cream. I did not fry my corn tortillas, I just warmed them in a non-stick skillet and it worked just fine. I only used one half of a can of green chili peppers only because I was feeding kids and a whole can is just too hot for them. I got seven full "enchiladas" out of a half recipe. Right before baking, I sprinkled the top with fresh chopped cilantro. My boys INHALED this. They thought it was great, even my littlest! No leftovers. I think it's a good recipe as is but adding the extra spices really made it shine. NOTE: I saved the "juice" from the meat for taco soup I'll make at a later date.
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I cut this recipe in half, using a 1.5 pound roast that I bought on clearance. I braised the...