Shredded Beef Enchiladas with Three-Chile Sauce

• Serves: 4-6

• Adapted from Homesick Texan's Family Table

• Contributor: MikeCrute

Ingredients

Beef

• 2lbs chuck roast cut into 2 equal sizes
• Salt and black pepper
• 1T bacon grease
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1/2c brewed coffee
• 2T Worcestershire sauce
• 2T apple cider vinegar
• 2 canned chipotle chilis in adobo sauce
• 2t ground cumin
• 1/4t ground cinnamon
• 1c water

Sauce

• 2 dried pasilla chiles, rehydrated
• 2 dried ancho chiles, rehydrated
• 1c water
• 1T vegetable oil
• 2T masa harina
• 1t ground cumin
• 1t dried oregano
• Pinch of ground allspice
• Salt and black pepper

Enchiladas

• 1T vegetable oil
• 12 corn tortillas
• 2c shredded cheddar cheese
• 1/4 yellow onion, diced

Instructions

1. Preheat the oven to 275
2. Sprinkle the roast with salt and pepper. In a large oven-proof pot, heat the bacon grease over medium-low heat, add the meat and brown on both sides, about 5 minutes per side. Remove the roast from the pot and add the onion. Cook, occasionally stirring, until the onion begins to brown. Add the garlic and cook for 30 seconds more.
3. Return the roast to the pot along with the coffee, Worcestershire sauce, vinegar, chipotle chilies, cumin, cinnamon and water. (The meat will not be completely covered but don't worry; it will produce plenty of liquid as it cooks.) Bring the pot to a boil; cover the pot and place in the oven. Cook the roast, covered, for 3 to 3 1/2 hours, or until the roast practically falls apart when you poke it with a fork.
4. Remove the meat from the pot, leaving the broth in the pot to cool. Shred the meat with two forks until it's in long strands. Add salt and pepper to taste.
5. To make the sauce, pour the broth from the pot into a blender along with the onions, garlic and chipotle chilies. Add the rehydrated peppers and water. Blend until smooth.
6. In a medium pot heat the oil on medium-low. Whisk in the masa harina until it's well incorporated and fragrant, about 30 seconds. Pour the sauce from the blender into the pot, stirring until it's well combined. Stir in the cumin, oregano, and allspice. Add salt and pepper to taste. Cook over low heat for 5-10 minutes, stirring occasionally, until the sauce is smooth and the flavors are balanced. Taste and adjust seasonings. Toss the shredded beef with 2 tablespoons of the sauce, leaving the rest for the enchiladas.
7. Preheat the oven to 350. Grease a large baking dish.
8. Heat the tortillas and keep them warm in a tortilla warmer
9. Lay a tortilla on a plate and add about 1/4 cup of beef. Roll the tortilla and place in the greased baking dish seam-side down. Repeat with the remaining tortillas. Evenly pour the sauce over the enchiladas and top with grated cheese and diced onion. Bake for 15 minutes or until cheese is lightly brown and bubbling.

CategoryRecipesDinner