Enchiladas Rojas With Barbacoa

• 6 serrano peppers (you can use less if you don't want it as spicy, as these are fiery)
• 1 onion
• 3 cloves garlic
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 beer (something pale like Corona or Rolling Rock works best)
• 1 3-pound bone-in chuck roast
• 2 pounds fresh tomatoes, or 1 can tomatoes (28 ounces)
• 1 sweet onion
• 1-3 jalapenos (depending on desired spice level)
• 2 cloves garlic
• 1 tablespoon cumin
• 2 tablespoons chili powder
• 1 cup chicken stock, for thinning the sauce
• Salt and pepper
• corn tortillas
• 1 pound queso fresco, crumbled; or 1 pound jack/cheddar combo, grated

1. Preheat your oven to 300 F. Roughly chop the peppers, onion and garlic, and throw them into the bottom of a Dutch oven.
2. Season the meat well with salt and pepper, set it on top of the vegetables and pour in the beer.
3. Cover and cook at 300 F for four hours, basting occasionally with the pan juices.
4. When its ready, it should be falling apart.
5. Take it out of the oven, and important!
6. let it cool down enough so you can handle it comfortably.
7. Shred the meat, being sure to pull out any fatty or gristly pieces that are still there.
8. Put the shredded meat back into the liquid it was cooking in and toss to coat.
9. Pull the meat back out and let some of the juice strain out a bit, then set it aside until you're ready to assemble the enchiladas.
10. Roughly chop the vegetables for the sauce and saute over medium heat, until soft.
11. If using crushed or pureed canned tomatoes, add that after the other veggies get soft.
12. Mix in the spices.
13. Using an immersion blender, blend until it is smooth.
14. If you use a regular blender, keep your hand firmly on the lid, because the sauce is hot and will blow the top off if you dont.
15. If it looks thick, you can add a little water or chicken stock to thin it out enough that it runs easily through a slotted spoon.
16. Season with salt and pepper and refrigerate until ready to use.
17. To make enchiladas, put a thin layer of sauce on the bottom of a baking pan.
18. One by one, take a tortilla, dip it in sauce to moisten it, then while holding it in your hand like a taco, fill it with the barbacoa and a sprinkle of cheese.
19. Roll it up, place seam-side down in the pan and repeat until the pan is full.
20. Pour the rest of the sauce evenly over the top, then sprinkle generously with cheese.
21. Cover with foil and bake at 350 F for 20 minutes, then take the foil off and put the pan back in the oven until the cheese on top is melted.
22. If you really want to impress someone, serve these with this Iceberg Lettuce Slaw it's the perfect complement to the enchiladas.

serrano peppers, onion, garlic, cumin, chili powder, or rolling, tomatoes, sweet onion, garlic, cumin, chili powder, chicken stock, salt, corn tortillas, queso fresco

Taken from www.foodrepublic.com/recipes/enchiladas-rojas-with-barbacoa-recipe/ (may not work)