Brisket Enchiladas Recipe

Ingredients

• 3 pounds beef brisket, trimmed and cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Mexican oregano preferred
• 2 cups beef broth
• 1 can (8 oz) tomato sauce
• Salt, to taste
• 2 cups shredded cooked brisket (from above)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced green chilies (mild or hot based on preference)
• 12 corn tortillas (6-inch size), warmed
• 1 cup sour cream, for serving
• Sliced jalapeños (optional), for garnish
• Extra cilantro leaves, for garnish