Holla Beef Enchiladas

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I find these recipes don't always include ingredients/techniques as prepared on TV. Guy removed stems and seeds before soaking chilies and added chili powder to the sauce. I agree with harperoni, the amount of chilies seems double. My initial chili puree was bitter, got better after straining and tasted pretty good when I added half to the other sauce ingredients. When I added the rest of the puree the sauce was too bitter, lost its other flavors and was just plain hot. I added honey and that helped but I didn't like the sweetness of the final enchilada, and still found it too hot with little flavor. My husband LOVED the enchiladas. My native Texan mother and I agree we wouldn't make the sauce again as is. I've had good fresh enchilada sauce before. Perhaps I'll try again with half of the chilies. Don't forget to puree final sauce. The meat was DELICIOUS! I followed Guy's preparation technique with a 2.5lb bone-in chuck roast and cooked 10 hours overnight in a crockpot.

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This recipe is excellent!!! The meat is just the right flavor and very easy. Will never make the meat anyway else because no matter who I serve this to it gets rave reviews. I will have to admit that even though I have used the meat recipe over a dozen times I have never made the sauce that accompanies the recipe. It just looks too daunting and my family doesn't like a great deal of heat. I always wanted something between what this sauce might be and store bought sauce which I will NEVER waste my $ on no matter how cheap it is!!! What I make is Emerill's Easy Enchilada Sauce. It is quick easy and delicious.

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Very flavorful recipe. The vinegar gives a real tang to the beef. I had leftover beef and used it for shepherd's pie. I just make a batch of the beef mixture now and freeze it in containers.

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The only reason this recipe doesn't get a 5 star is because of the sauce. The meat is outstanding!!! Extremly tender and flavorful. The sauce however is so time consuming and a truly a labor of love. The flavor of the sauce is great but it takes too much time and energy. So here is my suggested "cheat sauce" the flavor profile is pretty much the same and it only take 6 minutes tops. All you need is one can of any brand enchalada sauce, tomato paste and chilie's in adobo sauce. Take the enchalada sauce and place in a blender. Blend all the adobo sauce from the canned Chilie's but limit the amout of the acutual chilie's you add to your personal taste. (Add one at a time When you have the flavor profile that you want take the mixture and add to sauce pan. When the sauce is heating up add a can of tomato paste to thinken. Wa-La that is it.

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extremely good enchilada sauce, wow, mouth on fire good. i shortened the recipe for weeknight by using browned beef and jack cheese, I'll do the full Guy recipe soon

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This is an excellent dish!! The meat has a lot of flavor and is easy to make. The sauce makes the dish and is a little time consuming. The first time I made the dish it took awhile, but now its much much quicker. Plus you can make the sauce a day or two ahead of time. This is a must try dish, very, very good!

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My low rating is for the sauce. It is very flat and one note in flavor. I followed the recipe exactly. I am a professional cook and personal chef and was so bummed with the results of this sauce.

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The most flavorful and tender beef I have ever tasted. The sauce is to die for when you cut the bitterness with a little bit of honey.

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This has to be the worst recioe I have tried from FOODTV. Bitter is not even a good discription. Overly spicey and almost lacking flavor. I wasted several miles of driving to finD all of the ingredients and all of the kitchen time wasted to produce something for our compost pile. I will look elsewhere for a good homemade enchilada recipe.

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Oh so good and tender, just a great spin on enchiladas!!!!!