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Shredded beef enchiladas from Leite's Culinaria by Lisa Fain

  • ground allspice
  • ground cinnamon
  • ground cumin
  • garlic
  • masa harina
  • dried oregano
  • apple cider vinegar
  • Worcestershire sauce
  • cheddar cheese
  • corn tortillas
  • bacon fat
  • coffee
  • yellow onions
  • beef chuck roast
  • chipotle chiles in oil
  • dried pasilla chiles

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Notes about this recipe

  • Eat Your Books

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

  • 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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