TRADITIONAL PULLED BEEF ENCHILADAS THAT ARE YUUUMMMMMYY!
this is a DAY LONG process, so if you dont enjoy hanging around the house while listening to dark progressive house and focusing on the same task for at least that long, DONT BOTHER...

Step 1: GATHER INGREDIENTS

-2 TOMATILLOS
-4 LARGE RED TOMATOES
-1 LARGE ONION
-2 LB BEEF ROAST ( I USE CHUCK ROAST )
-1 BIG BAG DEHYDRATED RED PEPPERS (THIS CAN BE ANY DEHYDRATED PEPPERS YOU PREFER, I LIKE THE SMALL RED ONES, SPICY!)
-10 FLOUR OR CORN TORTILLAS
-1 BUNCH OF CILANTRO
-24OZ WHITE CHEESE OF YOUR CHOICE ( I USE BABY ANEJO ENCHILADO MEXICAN STYLE FARMER'S CHEESE)
-2 TBS GARLIC SALT
-2 TBS OIL
-2 TBS CUMIN

Step 2: COOK THE BEEF

SIMMER THE BEEF ON LOW/MEDIUM HEAT FOR 3 HRS.
ADD A HANDFUL OF THE RED PEPPERS ONE HOUR IN.
POUR AS MANY OF THE REMAINING PEPPERS AS YOU CAN HANDLE INTO A SEPERATE PAN OF BOILING WATER AND BOIL UNTIL SOFT. (ABOUT 30 MINS)THE AMOUNT OF PEPPERS WILL DETERMINE HOW SPICY THE SALSA IS. I USE ABOUT 6 BOILED SMALL RED PEPPERS.
REMOVE THE BEEF WHEN FINISHED AND PULL APART WITH A FORK.
STIR IN CHOPPED ONION.

Step 3: MAKE THE SALSA

TO A BLENDER, ADD TOMATILLOS, TOMATOES, ONION, CILANTRO, CUMIN, AND A LITTLE GARLIC SALT. ADD BOILED RED PEPPERS AND LIQUIFY.
POUR SALSA INTO A PAN AND SIMMER FOR 15-20 MINUTES.

Step 4: PREPARE TORTILLAS

HEAT OIL IN A PAN, AND ADD TORTILLAS ONE BY ONE FOR ABOUT 10 SECONDS EACH SIDE.
DO THIS UNTIL ALL TORTILLAS ARE FRIED, A LITTLE CRISPY, LIGHT BROWN.

Step 5: MAKE THE ENCHILADAS

POUR ABOUT 1/4 CUP OF THE SALSA INTO THE BOTTOM OF A BAKING PAN, SET ASIDE.
DIP EACH FRIED TORTILLA INTO THE SIMMERING SALSA AND MOISTEN EACH SIDE CAREFULLY. PLACE ON A SEPERATE PLATE.
ADD BEEF AND CHEESE TO MOISTENED TORTILLA AND ROLL UP.
ARRANGE IN BAKING DISH.
TOP THE ENCHILADAS WITH REMAINING SALSA AND SPRINKLE WITH CHEESE.
BAKE 350 FOR 20 TO 30 MINUTES, UNTIL BUBBLY AND CHEESE IS MELTED.
EAT AND TRY NOT TO BURN YOUR TONGUE TASTELESS!!!