Red Meat Chili Enchiladas

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It didnt take too long. Ive made this 3 times now and its way easier once you know the process and way less time consuming. And Personally, I find the prep for these enchiladas a ton of fun!It is an AMAZING recipe!! I believe, if you want that authentic taste u need to put the time into this or any recipe. But again, its not that time consuming and i made my own tortilas. If people want a fast enchiliada they can go to the pub or to taco bell. Aaaawwwww yyyaaaaaaa!!!!

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Oh my gosh, this sauce took forever!! The other reviewer is right, it was so many chilis when you figure there are 6-10 chilis per 2oz. bag and you needed to have 1# total! And who at home has a blender big enough to fit all the ingredients, everything had to be done in batches. Cut the sauce recipe in half it makes a ton. I used a brisket instead of flank and it was really very good with the spice paste slow cooked in the sauce for about 7 hours. I found the sauce to be on the bitter side but once the enchiladas were made and all the other ingredients went in and on top it didn't seem as bitter.

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I made this recipe for a Cinco de Mayo dinner party, and although it was delicious, it took me the entire day to make. A pound of dry chilis is a LOT of chilis. Most chilis are packaged in 2oz portions and there are anywhere from 5 to 8 chilis per bag. I needed 8 packages of chilis for this recipe. That's a lot of chilis to toast and soak and ultimate blend. I needed to blend them along with the roasted vegetables in several batches. Also, it made more sauce than I expected. I had to freeze most of it in ziplock bags for future use, which I may say have come in very handy. This sauce has been used for stuffed mushrooms, eggs, soup and I marinated pork chops with it...delicious!!