Ingredients Jump to Instructions ↓

  1. Beef Enchiladas With Red Sauce

  2. 6 medium dried ancho/pasilla chiles

  3. 1 cup boiling water

  4. 1/2 cup fresh water or broth

  5. 1 small onion, chopped fine

  6. 3 cloves garlic, smashed

  7. 1/2 cake Mexican chocolate

  8. 1 teaspoon salt

  9. 1 teaspoon cumin

  10. 1 teaspoon oregano

  11. 2 tablespoons corn oil

  12. 1 tablespoon flour or dry masa

  13. 1 pound chuck or beef stew meat

  14. 1/2 small onion

  15. 1 clove garlic

  16. 1 bay leaf

  17. 1 dozen corn tortillas corn oil

  18. 1/2 pound cheddar cheese, grated

  19. 1/2 cup green onions/chives, chopped fine

  20. Sour cream for topping

  21. Use some dried chiles, like anchos/pasillas. You can mix in chipotles

  22. (these are hot), and/or New Mexicos chiles. Toast them in a hot

  23. oven for a few minutes, until you can smell them, remove the stems

  24. and seeds, then cover them with boil- ing water. Put a bowl on top

  25. to keep them submerged. They should be soft in about 20 minutes.

  26. Drain them thru a strainer as the water may be bitter. Puree them

  27. with a cup of fresh water or broth.

  28. Sautee some chopped onion a little corn oil and a pinch of salt

  29. until somewhat caramelized, then add the garlic and saute just

  30. until flavorful. Now add 1 Tblsp flour or dry masa to make a roux.

  31. Add the chile puree and some Mexican chocolate. The chocolate along

  32. with the sauteed onions help counteract some of the bitterness of

  33. the chile. You can add cumin or Mexican oregano. Bring this mixture

  34. to a boil, then simmer for about 10 minutes. If the sauce is too

  35. thick use more water or broth to thin it.

  36. Roughly chop the onion and garlic. To a crockpot or pot add the

  37. meat, onion, and garlic and cover with fresh water or broth. Cook

  38. overnight in the crockpot on low), or simmer in the pot for a few

  39. hours until meat is tender. Do not boil the water as this can cause

  40. the meat to become tough. Add salt after the meat is tender to

  41. the point of falling off a fork. Strain the meat juices (which

  42. can be reserved to make gravy later by boiling with 1 Tblsp of

  43. flour until thick). Shred the meat and place in a covered container

  44. and refrigerate until ready to use.

  45. In a non-stick pan, saute one tortilla at a time in corn oil until

  46. 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

  47. the chile sauce and place in a flat dish or flat pan to do the

  48. rolling, which can be messy.

  49. Fill tortilla with beef, cheese etc. Roll it up and place seam side

  50. done on a baking tray that has been lined with foil (easy cleanup).

  51. Repeat for about a dozen tortillas. Sprinkle with cheese and bake

  52. at about 250-F until the cheese is melted on the top. Serve with

  53. rice and beans and top the enchiladas with sour cream and chopped

  54. green onion/chives. Yield: About a dozen enchiladas


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