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Ingredients

• For Beef:
• 2 lbs beef chuck roast
• 3 roasted Pasilla chilies (skin and seeds removed), finely chopped
• 1 large sweet yellow onion, chopped
• 2 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp ground cumin
• kosher salt & freshly ground black pepper to taste
• 3 cloves garlic, minced
• 1 large turkish bay leaf
• 2 cups water
• a few sprigs of fresh cilantro
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For the Red Enchilada Sauce:
• 12 long New Mexico/California dried red chiles
• 3 cups water
• 1/4 cup olive oil
• 1 small sweet yellow onion, finely minced
• 2 large cloves garlic, finely minced
• 2 Tbsp. flour
• kosher salt to taste
• ground cumin, to taste
• 2 fresh tomatoes, pureed (or 1 small can organic tomato sauce)
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Fresh corn tortillas, each warmed in a pan with a little oil to soften
• 1 cup grated monterey jack cheese
• 1 cup grated sharp cheddar cheese
• chopped green onions
• fresh cilantro
• light sour cream
• homemade guacamole, if desired

Description

I Normally Always Make Chicken Enchiladas With Flour Tortillas But Since My Friend Miss "Patoalamantega36" Was Sick Of Chicken, I Was Inspired To Try Beef For The First Time! These Tasted Very Authentic And Were Delicious. Don't Be Tempted To Us

Group Recipes