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Beef Enchiladas with Red Chile Sauce
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    Beef Enchiladas with Red Chile Sauce

    Red Chili Sauce

  • 3 oz. dried ancho chilies (about 5), toasted, seeded, deveined, rinsed
  • 2 1/2 cups boiling water
  • 2 tbl. vegetable oil
  • 2 tbl. tomato paste
  • 1 clove garlic, minced
  • 1/2 tea. Salt
  • 1/2 tea. dried oregano leaves, crushed
  • 1/4 tea. ground cumin
  • 1/4 tea. ground coriander
  • Place chilies in a medium bowl and cover with boiling water. Let stand 1hour. Place chilies along with soaking water into a blender and process until smooth. Pour into a 2 quart saucepan and whisk in remaining ingredients. Bring to a boil over medium high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally.
    Makes about 2 1/2 cups

    Beef Enchiladas

  • 1 1/2 lbs. lean boneless beef chuck
  • 1/2 tea. salt
  • 2 tbl. vegetable oil
  • 1/2 cup finely chopped white onion
  • 3/4 cup beef broth
  • 1/4 cup raisins (optional)
  • 1 clove garlic minced
  • 1/2 tea. ground cloves
  • 1/4 tea anise seeds, crushed
  • 12 corn tortillas ( 6-inch diameter)
  • 1/4 cup sour cram
  • 1/2 cup sliced pitted ripe olives
  • Prepare red chili sauce.
    Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1 inch intervals to form 1 inch cubes
    Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet over medium high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium and add onion cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks pull beef into coarse shreds in skillet. Remove from heat. Preheat oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over medium heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few seconds or until limp. Remove, draining off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up and place in a 13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top. Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. garnish if desired.
    Makes 4 to 6 servings.

    From: Billy "Tex" Carmichael, Via
    Posted By: b_carmichael
    Post Date: Thursday, March 19, 1998



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