Start by cooking the beef.
Mix the spices together, using half the garlic salt, until they are well blended.
Rub the mixture on both sides of the beef and let it sit for at least 2 to 3 hours, or overnight.
Cut the beef into large chunks (about 1-1/2 inches) then add the beef, broth and remaining garlic salt to a medium sauce pan. Bring to a boil, then reduce the heat to low. Simmer for about 2-1/2 to 3 hours, or until the beef is fork tender.
Turn the heat to high and boil off most of the liquid. Remove from the heat and let cool.
Preheat the oven to 325° -
Next, build the enchiladas. Lay about 1/4 cup of the enchilada sauce in the bottom of a baking dish.
Place some beef and cheese in each tortilla, roll, and place seam side down in the pan.
Top with the remaining enchilada sauce, then the remaining cheese.
Bake for about 30 to 45 minutes, or until the cheese on top is melting and starting to brown.
Serve with sour cream (or Mexican Crema), chopped cilantro and fresh, chopped onion. Top with the guacamole. Delicious!
© Copyright 2020 The Lazy Gastronome