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LOCATION: Recipes >> Mexican >> Beef Enchiladas 01

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Beef Enchiladas With Red Sauce

6 medium dried ancho/pasilla chiles
1 cup boiling water
1+1/2 cup fresh water or broth
1 small onion, chopped fine
3 cloves garlic, smashed
1/2 cake Mexican chocolate
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons corn oil
1 tablespoon flour or dry masa

1 pound chuck or beef stew meat
1/2 small onion
1 clove garlic
1 bay leaf

1 dozen corn tortillas
corn oil
1/2 pound cheddar cheese, grated
1/2 cup green onions/chives, chopped fine
Sour cream for topping

Use some dried chiles, like anchos/pasillas. You can mix in chipotles
(these are hot), and/or New Mexicos chiles. Toast them in a hot
oven for a few minutes, until you can smell them, remove the stems
and seeds, then cover them with boil- ing water. Put a bowl on top
to keep them submerged. They should be soft in about 20 minutes.
Drain them thru a strainer as the water may be bitter. Puree them
with a cup of fresh water or broth.

Sautee some chopped onion a little corn oil and a pinch of salt
until somewhat caramelized, then add the garlic and saute just
until flavorful. Now add 1 Tblsp flour or dry masa to make a roux.
Add the chile puree and some Mexican chocolate. The chocolate along
with the sauteed onions help counteract some of the bitterness of
the chile. You can add cumin or Mexican oregano. Bring this mixture
to a boil, then simmer for about 10 minutes. If the sauce is too
thick use more water or broth to thin it.

Roughly chop the onion and garlic. To a crockpot or pot add the
meat, onion, and garlic and cover with fresh water or broth. Cook
overnight in the crockpot on low), or simmer in the pot for a few
hours until meat is tender. Do not boil the water as this can cause
the meat to become tough. Add salt after the meat is tender to
the point of falling off a fork. Strain the meat juices (which
can be reserved to make gravy later by boiling with 1 Tblsp of
flour until thick). Shred the meat and place in a covered container
and refrigerate until ready to use.

In a non-stick pan, saute one tortilla at a time in corn oil until
limp. (use tongs to turn them). Next place the limp tortilla into
a large fry pan with the sauce. Coat both sides of the tortilla in
the chile sauce and place in a flat dish or flat pan to do the
rolling, which can be messy.

Fill tortilla with beef, cheese etc. Roll it up and place seam side
done on a baking tray that has been lined with foil (easy cleanup).
Repeat for about a dozen tortillas. Sprinkle with cheese and bake
at about 250-F until the cheese is melted on the top. Serve with
rice and beans and top the enchiladas with sour cream and chopped
green onion/chives. Yield: About a dozen enchiladas

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