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Ingredients
  • subheading: Shredded Beef*:
  • 1 tablespoon olive oil
  • 3 pounds chuck roast
  • 1 tablespoon beef bouillon powder, or 1 bouillon cube
  • 1 can (28 ounces) enchilada sauce, red
  • subheading: Grilled Cheese:
  • ½ cup (1 stick / 113 g) unsalted butter, divided
  • 20 slices Texas toast
  • 1 medium white onion, finely diced, divided
  • 2½ cups (305 g) queso fresco, divided
  • 2½ cups (282.5 g) mozzarella cheese, shredded, divided
  • 2 teaspoons chopped cilantro, divided
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