Holla Beef Enchiladas

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Read the nasty review and was curious. I made this for my husband's birthday, and it was great.

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I really liked this and so did my family. Based on the reviews I did not make the enchilada sauce and it was still great with a store bought sauce.

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My family loved this recipe. The sauce was amazing, although I didn't have a scale to measure the peppers exactly...so I just guessed. I think the meat recipe is to die for! I have made it several times, not for enchiladas, but for sandwhiches, on nice buns with melted cheese, or with some of Guy's BBQ sauce added to it. My first enchilada effort was a success because of this recipe!

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I make this sauce with every dish that calls for chili sauce. It is without a doubt the best I have ever made, seen, tasted any where.
The one secret is to weigh the peppers and get them close to the weight listed do not guess one pepper will out perform one of the others. Oh yes the enchilades are good also.

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Thanks for the advice. I'm looking forward to making the meat soon. When i thaw the sauce, I'll split it into 2 batches and see what i can do to make it more than just bitter, hot sauce. There is so much variation in peppers, so I'll blame mother nature on this one.
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NEED HELP!!! Experience cook here without much experience cooking Mex food and dried peppers.
First of all, i followed the recipe exactly BUT the amount of peppers looked like almost double what Guy had. But, i pressed on as i thought that maybe he had time limits. I had about 7 cups of dried, plumped peppers after soaking for an hour. Howver, my sauce is very bitter and you cant taste the other herbs/spices. i dont want to toss the whole thing out but i think it will ruin the beef.
Suggestions?? Should i just sweeten it? Should i add more tomato and spices? The sauce is in the freezer right now. I'll keep checking back to see if anyone has some good advice.

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I enjoy cooking and especially enjoy making things from scratch. We don't eat a lot of spicy foods, but I was willing to give this a try. It was WAY too spicy for us, so I did as others, and added some honey. That really only made it sweet, and didn't really cut down on the heat. I ended up adding some heavy cream to it and that did the trick to reduce the heat! However I still thought there was no taste to this, other than peppers.

Also, the recipe makes a TON of meat and a TON of sauce! I ended up throwing out a huge bowl of sauce, because there was no way I could convince my family to ever eat it again. I made one pan of enchiladas and ended up throwing half of those away, too. I froze more than half the meat, and will be using that to make tacos or sloppy joes. For now, I'll stick to canned enchilada sauce.

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These are "go to" enchiladas in our house! Definitely double the recipe for the meat if you can. The meat is great in burritos the next day or if you're making a whole feast for the night. The pepper jack cheese is the best!

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Harperoni, it sounds like your sauce is concentrated, maybe you could try "diluting" it w/simmered diced tomatoes in a little bit of chicken broth. Also, a little sugar might balance out the bitterness of the peppers. For me this was a tasty sauce, I shredded some leftover chicken breast meat and it was delicious.

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These were the best enchilada's we have ever had. To save time I made the sauce the night before and just added some water to thin it out. The meat was fantastic and that is how i will be making my roasts from now on.. ill just add potates and carrots. I have a big family so next time I will double the ingredients so I can freeze for another easy dinner. if you don't like time consuming recipes this will not be the one for you but if you are like me and love to cook it wont be a problem.

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We greatly enjoyed these enchiladas! We are trying to make more sauces from scratch, rather than from cans. This enchilada sauce definitely fits a great sauce from scratch!