Enchiladas (Mexican)

1 chuck roast, whole, 3 lbs
water or beer
3 cloves garlic
1 large Guajillo pepper
4 batches of red chile sauce
ground cumin
ground chile d'arbol powder
6 inch diameter corn tortillas
Montery Jack or Cheddar cheese
salsa and sour cream
Un-peel the garlic clove. Blot the moisture from the roast with paper towels. Heat a large Dutch oven over medium a flame - until water beads form when cold water is dropped on its surface. Melt 2 Tbl of lard in the pan and brown the chuck roast. Degrease the pan. Pour a quantity of water or beer, sufficient to cover the roast. Throw in the Guajillo pepper, garlic and salt to taste. Bring the liquid to a boil, cover then cut the heat to a slow simmer. Braise for 3 hours or until fork tender. Remove meat from pan, allowing it to cool slightly. Shred beef - surgically - with two forks. Hit the meat with a mega-dose of chile d'arbol and cumin powder.

Before dunking into the mole, soften and partially dry out the corn tortillas. Heat up a skillet over a medium flame, place tortillas (one at a time) into the pan. Heat on each side for about 30 seconds.

Preheat the broiler.

Carefully place corn tortillas (one at a time) into the simmering red mole, submerging and saturating both sides. (Tortillas can disintegrate when in contact with moisture.) Fill a tortilla with a heap of the shredded beef and roll it up into a cigar shape. Place it on broiler proof dish, top with shredded cheese and broil until cheese bubbles. Repeat with more tortillas until the meat is no more. Serve leftover mole on the side.

Two batches of the enchilada sauce, below, may be substituted for the red chile sauce above.
2-3 Tbl lard or peanut oil
2 Tbl flour
4 Tbl freshly ground Guajillo chile pepper
1/2 Tsp ground cumin
1/2-1 Tsp garlic powder
1 cup tomato sauce
1 1/2 cup water
1/2 cup white wine
1/4 Tsp onion powder (optional)
Place a small sauce pan over medium heat. Melt the lard. Sprinkle in the flour. Make a blond roux, while whisking constantly. Sprinkle in the chile powder, cumin and garlic powder. Whisk for a few seconds. Break the roux down with water and wine. Add the tomato sauce and salt to taste. Bring the liquids to a boil then cut the heat to a slow simmer for about 10 minutes, stirring periodically.