Shredded beef enchiladas with three-chile sauce from The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours by Lisa Fain

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Notes about this recipe

  • Eat Your Books

    Can substitute additional lard or vegetable oil for bacon grease, and all-purpose flour for masa harina.

  • chawkins on January 11, 2019

    Very good and saucy, the way we like them. I did not make the beef part of the recipe as I had some leftover roasted lime-cilantro eye of round, so that was what I used. I used a can of beef broth to substitute for the beef cooking liquid, cut up an onion and couple of cloves of garlic, saute them for a while then cooked in a bit of water till soft and add to the broth and continued with the recipe by adding only one chipotle with the other chiles. Since my leftover beef was a bit on the dry side, I tossed them with about 3/4C of the sauce.

  • TrishaCP on May 09, 2017

    These are quite a project to make (I recommend spreading it out over two days if you can), but they are delicious. The three chile sauce was the best part- I really liked the pasilla chiles here- but to meet our heat preferences I only used one chipotle pepper. The meat was a bit dry and bland on its own, so it's a good idea to season it generously and to add a bit more of the sauce than called for in the recipe.

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