Authentic beef enchiladas from The Complete Cook's Country TV Show Cookbook (2012): Every Recipe, Every Ingredient Testing, and Every Equipment Rating from All 5 Seasons by Editors of Cook's Country Magazine

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Notes about this recipe

  • twoyolks on June 27, 2013

    Instead of simply braising the beef, I pressure cooked it at high pressure for 50 minutes. I also made sure to season the meat after it had been cooked. I only ended up with 10 enchiladas instead of 12.

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