DRT
12-26-2011, 06:26 AM
I like to make this dish with a venison roast. I use the taco spice you get in the envelope as a dry rub on the roast. I then roast it in the crock pot with a couple inches of water with beef bouillon. Also add a diced onion to the crock.
Add water as needed until the meat falls of the bone. I shred it with a fork like pulled pork. Add enough of the liquid to the meat to keep it moist. I like mine with corn tortillas instead of flour. I lightly fry the tortillas in oil until slightly crisp. I then dip them in the canned enchilada sauce until limp again and wrap the shredded meat in the tortillas with a little bit of shredded monterey jack. I lay them seam side down in a roasting dish. Cover them with the remaining sauce and add a layer of shredded monterey jack. Cook them in the oven until the cheese is melted and heated through. Eat with dab of sour cream and Cholula hot sauce.
Add water as needed until the meat falls of the bone. I shred it with a fork like pulled pork. Add enough of the liquid to the meat to keep it moist. I like mine with corn tortillas instead of flour. I lightly fry the tortillas in oil until slightly crisp. I then dip them in the canned enchilada sauce until limp again and wrap the shredded meat in the tortillas with a little bit of shredded monterey jack. I lay them seam side down in a roasting dish. Cover them with the remaining sauce and add a layer of shredded monterey jack. Cook them in the oven until the cheese is melted and heated through. Eat with dab of sour cream and Cholula hot sauce.