The Marine Cookout Enchiladas

Directions

Beef Filling

1. Slice Chuck Roast into 8in² Cubes and season generously with salt. Place into a dutch oven or stock pot over medium-high heat with a touch of high heat oil. Sear the beef on 2 sides until you see a beautiful brown crust, then remove from heat.

2. Julienne the yellow onion and add immediately after removing the beef to deglaze your pot. Additionally add a splash of mexican lager if the onion isn’t doing the trick!

3. Once deglazed, add back your beef alongside the dried chiles, cinnamon stick, bay leaves, and spices. Next, add the rest of the beer, Smokey Serrano, and the water, or stock, until the beef is just above the liquid.

4. Cook 3-5 hrs, stirring occasionally, until the beef is extremely tender, but not falling apart. Seperate the beef from the cooking liquid.

Enchilada Sauce

1. Remove the cinnamon stick and bay leaves from the pot. Blend up the cooking liquid of the beef, ensuring there are no solids left, then return the liquid to the stove and put over low heat.

2. Break the chocolate into small pieces and add to the sauce alongside the chipotles in adobo. Simmer the sauce until it reaches your desired consistency or flavor.

Building and Cooking the Enchiladas

1. Warm your tortillas until they are pliable and will bend without breaking.

2. Take a small handful of beef and place in a tortilla with a pinch of cheese. Optionally you can dip the tortilla in your sauce before placing the beef and cheese. Roll up the tortilla and place in a deep baking pan. Repeat the process until you finish off the beef or your baking pan is full.

3. Cover the pan in your sauce, making sure there are no dry spots. Then cover your enchiladas with a good helping of cheese.

4. Bake the enchiladas at 350 until heated throughout and cheese is melted. Remove from the oven and dig in!