Beef enchiladas help

[JoB]

I got a huge beef soup bone (hip) with a lot of meat attached from a local butcher. I put it in the oven overnight at 175 and have a lot of nice clear broth and tender beef. Seems like I should be able to shred the beef and make enchiladas out of them -- right?

Let's hear what you think, enchilada aficionados, and please share your favorite sauce. I have access to several Mexican grocery stores, so large amounts of dried peppers is no problem.

Thanks!

[steve garro]

I got a huge beef soup bone (hip) with a lot of meat attached from a local butcher. I put it in the oven overnight at 175 and have a lot of nice clear broth and tender beef. Seems like I should be able to shred the beef and make enchiladas out of them -- right?

Yes!
Shred the meat, removing any excess fat, save all fluid.
In a frypan put some finely diced onion & cook until translucent, then add finely diced garlic & the shredded meat.
Lower the heat, browning the meat and adding the fluid little by little until used up, and turn off the meat before it dries out (if you want Huevos con Machaca brown it & add eggs, scramble)

Now the enchilada sauce:
Get a bunch of dried red chili pods.....1/3rd a paper shopping bag - mix to your taste - NM red & maybe a few poblanos.
Remove the bulk of the seeds, then bring to a boil & then simmer the pods until they take on water & fatten up.
Take the pods out, saving maybe a quart of the water.
Put the pods in a metal colander in small batches & push them through the colander with a stout rubber spatula - this is your enchilada sauce - just add some salt & use the saved liquid to thin as needed.

Now to cook them have a small amount of sauce in a non stick pan (get help with assembly) and quickly dip in the corn tortillas, turning them over to soften them & quickly rolling them with the beef - line up in the pan, and cover with sauce (don't drown them) and just a little hard crumbly white cheese like Cotija.

Garnish with finely diced green onions.

Bake quickly at 400*F just to heat or it will all turn into a (delicious) glorp - don't put too much sauce!

There you go.
- Garro.

[JoB]

Right on, on my way to the store. will let you know how it turned out.
scramble is what's for breakfast tomorrow.

Thank you!

[steve garro]

Right on, on my way to the store. will let you know how it turned out.
scramble is what's for breakfast tomorrow.

Thank you!

De nada, Guey!
Enchiladas con Huevos is mighty hard to spit out as well.

I just made shredded beef last week with a 5lb chuck roast.

- Garro.

[Jonathan]

Jesus Garro, its no wonder Stu is moving next door. Let me know when the lot on the other side of you comes up for sale.

[steve garro]

Jesus Garro, its no wonder Stu is moving next door. Let me know when the lot on the other side of you comes up for sale.

OK
65 E Zellner Ln, Camp Verde, AZ 86322 - Zillow
Great deal, too.
just on the other side of us across Freddie Wong's veggie patch.
- Garro.

[JoB]

so to update:

Made the sauce as told except that I had to blend and force through a pretty fine strainer. It looks beautiful but is quite bitter, probably because I had to use Guajillos and a few Anchos (what they had in the store and what I had at home). I added some pan drippings from a recent pork shoulder, some brown sugar, and some special sauce (Yuengling Lord Chesterfield Ale), and it's pretty awesome now.

[steve garro]

Made the sauce as told except that I had to blend .

Forgot the blender part!
Never made sauce from Guajillos......
The NM chili comes out nice & sweet, maybe a little smoky if anything. http://www.mexgrocer.com//9648.html
Big bags here are CHEAP.
Those big reistras you see for decoration?
Those are the ones you make sauce out of.

Here, these are perfect: http://www.flickr.com/photos/44235769@N03/5049658411/

- Garro.

[Cookietruck]

yeah the guajillo peppers will end up pretty bitter or atringent tasting

i usually make a verde sauce for enchiladas