Red Chili Sauce
Place chilies in a medium bowl and cover with boiling water. Let stand 1hour. Place chilies along with soaking water into a blender and process
until smooth. Pour into a 2 quart saucepan and whisk in remaining ingredients. Bring to a boil over medium high heat. Reduce heat to very
low. Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups
Prepare red chili sauce.
Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1 inch intervals to form 1 inch cubes
Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet over medium high heat 10 to 12 minutes, turning frequently. Remove with
slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium and add onion cook and stir 4 minutes or until onion is softened.
Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red chili Sauce. Bring to a boil over medium high heat.
Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks pull beef into coarse shreds in skillet. Remove
from heat. Preheat oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over medium heat until hot, remove from heat. Dip 1
tortilla in sauce with tongs a few seconds or until limp. Remove, draining off excess sauce. Spread about 3 tablespoons meat filling down
center of tortilla. Roll up and place in a 13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce
over enchiladas. Sprinkle cheese over top. Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of
enchiladas. Sprinkle with olives. garnish if desired.
Makes 4 to 6 servings.
From: Billy "Tex" Carmichael, Via Rec.food.recipes
Posted By: b_carmichael
Post Date: Thursday, March 19, 1998
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