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Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'
Ingredients (30)
- Beef:
- 2 pounds chuck roast, cut into 2 equal‐size pieces (make sure there’s some fat on the roast)
- Salt and black pepper
- 1 tablespoon bacon grease, lard, or vegetable oil
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1/2 cup brewed coffee
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 canned chipotle chiles in adobo sauce
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1 cup water
- Sauce:
- 2 dried pasilla chiles, rehydrated, stemmed, and seeded
- 2 dried ancho chiles, rehydrated, stemmed, and seeded
- 1 cup water
- 1 tablespoon vegetable oil
- 2 tablespoons masa harina or all‐purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch of ground allspice
- Salt and black pepper
- Enchiladas:
- 1 tablespoon lard or vegetable oil
- 12 corn tortillas
- 2 cups (8 ounces) shredded cheddar cheese
- 1/4 yellow onion, diced
Directions
Learn how to make this recipe at Serious Eats