The F-ing Enchiladas Keep Breaking -- Casserole

Approximate Time
3 hours idle; 1 hour cooking

Serving Size
6-8

Ingredients

Enchilada Sauce
8-10 whole dried Guajillo chili peppers
5 cups of water
1/2 cup whole dried Thai chili peppers
1 tbsp sea salt
3 bay leaves
3 cloves of garlic
2 tbsp tomato bouillon (recommend Knorr brand)
1/2 tbsp cumin
1/2 tbsp chili powder

Shredded Chipotle Beef
1 boneless beef chuck roast (no less than 1lb, no more than 2lbs)
1/2 tbsp sea salt
1/2 tbsp black pepper
1/2 tbsp red pepper flakes
3 tbsp olive oil
2 7.5 oz cans chipotle peppers in adobo sauce
2 cups of water

Enchilada Toppings
15-20 corn tortillas
1 12 oz can of black beans drained and rinsed
2 cups of shredded cheese (recommend "Mexican" blend of cheese which is usually a mix of cheddar, Monterey Jack, queso quesadilla, and/or asadero cheese)

Instructions

1) Enchilada Sauce
In a large pot over medium high heat bring to a boil 5 cups of water and add the dried Guajillo chili peppers, Thai chili peppers, and bay leaves. Boil until the peppers are soft and break apart at the touch. Turn the heat off and strain the contents of the pot making sure not to dispose of the liquid. Place strained content into one bowl and water in another. Allow both contents to cool for about 15 minutes. Once cooled place the boiled peppers into an electric food processor or electric blender and puree in 10 second intervals until an even texture. Gradually add two cups, one 1/2 cup at a time, of the liquid you separated into the blender and blend until smooth.

Using a wire mesh strainer or cheese cloth, strain the contents you blended into a new bowl and slowly strain until what is left is a chili pepper paste-like substance in the strainer and a smooth red sauce in the bowl. You can keep the pepper paste and store in the refrigerator (for about a week) or freeze (for about a month) and use in future marinades, salsas, and spicy sauté recipes. Keep the smooth pepper sauce separate, this is the base for your enchilada sauce.

In the same pot you used to boil the peppers, over medium heat, place the base of the enchilada sauce in the pot and add two cups of the separated water you boiled the peppers into the pot. Add a pinch or two of sea salt, cumin, chili powder, and 2 tbsp of tomato bouillon and mix. Turn the heat down to medium low and allow to simmer for half an hour stirring regularly. After half an hour, turn the heat down to low and allow the enchilada sauce to simmer for about another hour allowing the sauce to thicken up. Stir regularly to keep the sauce from burning or sticking to the pot.

Once complete, turn the stove off and set aside in a bowl to cool.

2) Shredded Chipotle Beef
Season the boneless beef chuck roast with sea salt, pepper, and red pepper flakes. Cover the roast in plastic wrap and place in the refrigerator for an hour. I recommend seasoning beef 24 hours in advance but you can season an hour ahead of time to allow the flavors of the seasoning to penetrate deep into the fibers of the meat.

In a large pot over medium high heat, preferably a dutch oven or a large cast iron pot with matching lid, place 3 tbsp of olive oil. In the pot, sear both sides of the beef chuck roast until golden brown and crispy (about 8-10 minutes each side).

Turn the heat down to medium low and add the two 7.5 oz cans of chipotle peppers in adobo sauce and 2 cups of water. Cover the meat and allow to slow-cook for 2-2.5 hours or until meat is tender and falling apart. Make sure to flip the meat over every hour for the first two hours to allow for even cooking and flavoring.

Once the roast is finished slow cooking, using a fork, pull apart or shred the beef to an even consistency.

3) Assembling the Enchiladas
Preheat oven to 350 degrees.

Using a medium size glass or ceramic baking pan (about 9" by 13")  assemble the enchiladas one at a time by dredging one corn tortilla in the enchilada sauce and laying flat in the baking pan. Add about two spoon fulls worth of shredded been in the center and carefully roll the contents into the tortilla like a canoli. Repeat until you've assembled enough enchiladas to fill the pan.

*Your little enchiladas might break apart and that's okay. Drink some wine and keep moving*

Take the rinsed and drained black beens and evenly layer them across the enchiladas in the baking dish. Doing the same with the shredded cheese, evenly layers across the enchiladas and black beens.

Back enchiladas for about 15-20 minutes or until the cheese in completely melted. Once cooked, carefully remove casserole from the oven and allow to cool for 10 minutes before serving.

*Recommend serving with sour cream, guacamole, your favorite salsa, and/or pickled red onions.*