Ingredients

– 2 lbs shredded beef (such as chuck roast or brisket)

– 1 tablespoon olive oil

– 1 onion, diced

– 2 cloves garlic, minced

– 1 can (14 oz) diced tomatoes

– 2 cups beef broth

– 1 tablespoon chili powder

– 1 teaspoon cumin

– 8 large flour tortillas

– 2 cups shredded cheese (cheddar or Mexican blend)

– 1 can (10 oz) red enchilada sauce

– Sour cream and fresh cilantro for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.

2. Add minced garlic and cook for an additional minute until fragrant.

3. Stir in shredded beef, diced tomatoes, beef broth, chili powder, and cumin. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until beef is tender.

4. Preheat your oven to 350°F (175°C).

5. In a separate bowl, shred the beef using two forks. Fill each tortilla with shredded beef, top with cheese, and roll tightly.

6. Place the burritos seam-side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle remaining cheese.

7. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

Serving Suggestions

Serve hot, drizzled with sour cream and garnished with fresh cilantro. These shredded beef wet burritos make for a hearty meal that is sure to delight!