2 lb. boneless beef chuck
1/4 c. water
3 tbsp. red wine vinegar
1 1/2 c. regular strength beef broth
2 tbsp. chili powder
1 1/2 tsp. ground cumin
Salad oil
1 sm. onion, chopped
2 (7 oz.) cans green chiles
1 tbsp. all-purpose flour
2 c. sour cream
3 c. (12 oz.) shredded Jack cheese
Salt
12 corn tortillas (6-7" diameter)

Trim and discard most of the fat from the beef. Then place the beef in a 5-6 quart pan with water. Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned.

In a bowl combine vinegar, broth, chili powder and 1 teaspoon of the cumin. Pour over the meat. Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). Let the meat cool, then shred and mix with the pan juices.

Meanwhile, in an 8-10 inch frying pan, combine 2 tablespoons oil, onion, chiles and the remaining 1/2 teaspoon cumin. Cook over medium heat, stirring occasionally, until onion is soft (about 10 minutes). Stir in the flour, then blend in 1 cup of the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside.

In a wide frying pan, heat 1/2 inch of oil over medium heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (about 10 seconds, total). Drain on paper towels.

While tortillas are warm, spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each, roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. At this point, you may cover and refrigerate until next day.

Bake, uncovered, in a 375 degree oven until hot in the center (about 15 minutes, 25 minutes if refrigerated). Sprinkle remaining 2 cups cheese on top. Return to oven until cheese is melted (about 5 more minutes).

Use a wide spatula to transfer enchiladas to plates. Pass remaining 1 cup sour cream to spoon on individual servings. Serve with refried beans and a salad. Serves 6.