Chicken And Beef Red Chili Enchiladas
Instructions
For Beef:
Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven. Combine seasonings and rub onto the meat thoroughly.
Heat the olive oil on high heat and sear the meat on all sides. Remove beef to a plate. Saut the onions in the same pan, return beef to pan and spread the chopped Poblano and garlic over the roast. Add bay leaf and water to cover meat. Top with cilantro. Bring to a boil on stovetop then cover pan and place in oven.
Cook 3 1/2 - 4 hours, until shreds easily. Note: You can also cook this dish entirely on the stove top or in a crock-pot.
When beef is done, drain liquid and shred meat with a fork.
For the Red Enchilada Sauce:
Remove seeds and stems from chiles and cover with water in a saucepan. Bring to a boil then cover and simmer for about 20 minutes, until chiles are soft and plump. Transfer chiles to blender with 1 cup of the water they simmered in. Blend well to puree. Strain into a bowl and set aside.
Place oil in saucepan and saut onion. When transparent, add garlic and saut for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt, cumin and fresh tomato puree/ tomato sauce. Return to blender and puree again, then return to sauce pan. Simmer covered for at least 30 minutes, while you prepare the other ingredients for enchiladas.
Assemble:
In a large casserole dish, ladle enough sauce to just coat the bottom. Place shredded beef in each warmed tortilla, roll and place on sauce in dish. Ladle sauce over the enchiladas, enough to cover (you may have left over sauce, so no worries). Sprinkle all over with cheese and green onion. Cover tightly with foil.
Bake at 350 degrees for 30 minutes. Uncover and broil until cheese bubbles and browns. Serve with sour cream, gaucamole and garnish with fresh cilantro.
