over stuffed shredded beef & spinach enchiladas, aka aaaaaaaaggggghhhhhhh

over the break from blogging, i perfected my shredded beef.  the internet kept trying to tell me to add all this different junk and use all these different meats, but it never worked out.  i'm particular about eating animal and i hate hate hate hate biting into a chunk of fat or tendon or whatever animal is made out of.  and the flavors just never were spot on.  these flavors, i'm about to share with you, are totally spot on.  i also add spinach for just a bit of fiber, and the creamy cilantro is a recipe i stole from a special when i used to work at this mexican restaurant like a full decade ago.  cook time + prep time ~ 3.25 hours, yields 10 enchiladas, about three net carbs per enchilada plus how many carbs are in your tortillas (ours are about 2.5)

ingredients

2 lbs fresh spinach - salt water blanched, well dried, & chopped
1 lb pepper jack cheese - shredded - divided in half
2 lb cubed chuck stew meat
2 cup rum
2 tbsp worcestershire
1.5 cup heavy cream
1 bunch cilantro - chopped
4 tbsp dehydrated onion
2 tbsp dehydrated garlic
2 tbsp cumin
1 tbsp salt
2 tbsp cayenne pepper
4 tbsp high quality chili powder
10 tortillas or whatever
1 tbsp olive oil
water

• the beef is actually super easy, but it just takes forever.  heat the oil in a dutch oven over medium-medium high heat.  add beef and all the try seasonings and worcestershire.  mix it up.  add rum then top with water until beef is all covered.  put a lid on the dutch oven and leave it alone.
• check on meat after two hours.  it should fall apart easily.  if it doesn't, cover it and cook it longer.  otherwise its time for shredding.  there should be some liquid in the pot, but don't worry about it because as the beef starts shredding it will drink up all that liquid.  i use these two wooden thingies, one thats flat and one with teeth like a fork.  it makes shredding really easy.  i'm sure you can find an instructional video.

• add the spinach and mix it well with the beef.  divide the beef mixture into tenths and distribute among the tortillas.  also distribute half the cheese among these tortillas.  roll into a greased 9x13 pan with the open sides facing down.  
• preheat oven to 450.  in the same pot you cooked your beef, over medium heat, cook your cream and cilantro.  i have started using this cilantro that comes in these little frozen pellets you can see in the picture.  its easier than chopping a big bunch if i don't need it to be super fresh tasting.  when cream starts bubbling, add the remaining cheese in small increments mixing well the entire time.  sauce should be thick when all the cheese is added, such that when you run the spoon on the bottom of the pan, you can see the pan for a second.
• pour all that sauce over the enchiladas, paying attention to the corners so they don't dry out.  pop it into the oven for about 20 minutes, or until its golden on top and super bubbly

this is what it should look like when you take it out.  you might think its over cooked, but those chewy bits at the top will be what you and your mate will be fighting over when it comes time to eat.  you'll probably want to eat it right away, but i always let it sit for about fifteen minutes to cool before plating so it doesn't totally fall apart in its hot, delicious wetness.

these enchiladas are so amazing, even a regular sugar eater would be pleased.  lemme know if you try & what you think.