Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'

Serves: 4 Save

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

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Directions

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