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½ cup peanut oil
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2 pounds stew meat, cut into ½” cubes
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1 red onion, finely chopped
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4 cloves garlic, crushed
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1 (10oz) can red enchilada sauce
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1 can (5.5oz) tomato juice
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1 (4.5 oz) can chopped green chiles
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½ cup green salsa verde
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½ teaspoon salt
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1 teaspoon chili powder
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4 large flour tortillas
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2/3 cup sharp cheddar cheese, shredded
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1 onion, finely diced
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1 cup white, brown or Spanish rice, cooked
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1 can refried black beans
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1 tomato, chopped
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1 cup loosely packed romaine lettuce, shredded
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3 green onions, diced
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½ cup sour cream
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