Ingredients

• 2# beef shoulder, cut into cubes
• 1 lime
• 1 onion
• Olive oil
• Salt and pepper
• Mexican seasoning blend of choice
• Enchilada sauce
• 2 cups mexican shredded cheese plus more for topping
• Flour tortillas

Cilantro Lime Rice

• ½ cup cilantro
• Juice and zest of one lime
• 1 cup white rice, rinsed until water runs clear
• 2 cups water

Directions

1. Place roast cubes in a shallow roasting pan, no larger than a 9”x13”. Cut lime in half and squeeze juice into dish and toss in lime halves. Cut onion into big chunks and toss into pan. Pour in olive oil and seasoning blend and coat cubes. Cover with foil and place in speed oven on rack. Set convection mode to 350°F. Set timer for 1-1 ½ hours. Once time is done, check consistency of beef; should be falling apart. If not, continue cooking for another 30 minutes or until consistency is reached. Remove and allow to rest. Shred once slightly cooled.
2. Place rice in pyrex dish with water. Cover with plastic wrap. Using the Gourmet mode, choose rice setting #13 and hit start. Stir when prompted and replace back in oven to finish cooking cycle. Remove and allow to cool slightly before carefully removing plastic wrap. Stir in lime juice, zest, cilantro and any seasoning.
3. Wrap tortillas in damp paper towel and microwave for 20-30 seconds to soften. Place shredded beef and cheese into each tortilla and roll. Place in baking dish, side by side. Pour over enchilada sauce and cover with remaining cheese. Place in speed oven on top rack and select Broil mode. Broil for 10 minutes or until the cheese is melted.