Enchiladas by Cappy Lawton

Author:Cappy Lawton
Language: eng
Format: epub
ISBN: 9781595347527
Publisher: Trinity University Press
Published: 2015-09-15T04:00:00+00:00

For the filling:

2 pounds (907 grams) beef brisket or chuck, cut cross-grain into 1-inch (2.5 cm) strips

4 teaspoons (12 grams) kosher salt, or to taste

2 teaspoons (6 grams) ancho chile powder

1 scant teaspoon (3 grams) ground black pepper

½ teaspoon (1 gram) ground cumin

1 large bay leaf

1 clove garlic, peeled and minced

1 cup (200 grams) Roma tomatoes, cored, deseeded, and diced

1 ¼ cups (175 grams) yellow or white onion, diced

cup (93 grams) green bell pepper, destemmed, deseeded, and diced

cup (93 grams) red bell pepper, destemmed, deseeded, and diced

Beef stock or water

1 recipe Pico de Gallo (see page 81)

2 tablespoons (30 grams) lard or vegetable oil

For the sauce:

16 ounces (454 grams) cooked pinto beans and their broth (see page 60)

2–3 dried chipotles, destemmed (or substitute chipotles en adobo)

¼ cup (60 grams) lard or vegetable oil

Kosher salt to taste

For the assembly:

12 corn tortillas

Vegetable oil as needed for softening tortillas

For the garnish:

Queso fresco, crumbled

Machaca

Avocado slices

DIRECTIONS

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