Ingredients
2 lbs. beef bottom round, cut into chunks
1 dry pasilla chili, stemmed but seeds retained
1 can (6 oz.) crushed tomatoes
1 tbsp. cumin
1 tbsp. ground garlic
2 tbsp. salt
1 onion, cut into thin strips
2 green bell peppers, cut into thin strips

Directions
Place the meat into a large pot or slow cooker. Fill with enough water to cover the meat, then cook over medium heat for 3 hours or until the meat is tender. Drain off the liquid. Shred the meat using fingers or by pulling the meat apart using two forks with the tines opposed.

In an electric blender, blend the chili, crushed tomatoes, cumin, garlic and salt. Set aside. In a large skillet saute the onions and peppers over high heat until soft, about 5 minutes. Stir in the shredded beef, then stir in the chili mixture and combine thoroughly. Reduce the heat to low and cook for another 10 minutes. Keep warm while preparing the sauce.

Enchilada Sauce

Ingredients
5 pasilla chilies, stemmed and seeds retained
1/2 onion, diced
1 tbsp. lard or shortening
1 clove garlic, crushed
1/2 tbsp. cumin
2 tbsp. salt
3 cups chicken broth

Directions
Add the chilies to a pot of water and bring to a boil over medium-high heat, about 5 to 10 minutes. Cook long enough for the chilies to soften. Remove the chilies from the water, drain and slice open. Remove the seeds; reserve.

In a large skillet brown the onion in the shortening over medium heat. Add the onions to an electric blender. Add the reconstituted chilies, garlic, cumin, salt and chicken broth to the blender and blend together well. Add the blended ingredients to the same skillet that was used to brown the onions then bring to a boil over low heat. Cook for about 5 minutes; reserve.

Assemble the enchiladas

Ingredients
shredded beef (above)
enchilada sauce (above)
16 corn tortillas, 6-inch diameter
6 tbsp. lard or shortening
finely shredded cheese (optional)

Directions
Melt the shortening in a large skillet over medium heat. Keep hot. Place the shredded beef in a bowl and the enchilada sauce in another bowl.

Assemble each enchilada by submerging 1 tortilla in the sauce then holding it up to drain, then dip the tortilla in the hot shortening. Place the tortilla into a large baking dish then add 1/16th of the shredded beef to the middle. Roll up the filled tortilla and secure with a toothpick. Nestle the enchilada next to the edge of the baking dish. Repeat with the remaining tortillas and fillings. If the dish fills up use a second dish.

Evenly drizzle the remaining sauce over the enchiladas. If desired, sprinkle the tops with finely shredded cheese. Heat the enchiladas at 350 degrees for about 10 minutes or until the cheese melts before serving. Makes 16 enchiladas.