How Do You Make Ground Or Shredded Beef Enchiladas?
This style of enchilada is very popular in the southwestern United States. This recipe serves 4 to 6. Bring the chilies and water to a boil in a gallon-size pot. Remove from heat and let cool. Remove the chilies from the water. Save the water for pureeing. Puree the chilies and garlic in a food processor. Add enough of the soaking water to the processor to give the puree a gravylike consistency. Heat 2 tbsp. lard or oil in a saucepan over medium-high heat and add the flour while constantly stirring. Add the chili puree, garlic powder and 1 tsp. salt. Simmer 15 minutes, stirring occasionally. Preheat the oven to 350 degrees F. If making shredded beef enchiladas, place the beef chuck roast, 1/2 tsp. salt, bay leaf, oregano, and chopped onion in a gallon-size pot, and cover with water. Bring to a boil and then reduce the heat to low. Simmer until the beef comes apart easily when poked with a fork. Let cool. Remove the beef from the pot and place on a cutting board. Discard the cooking wat
