Shredded Beef Enchiladas

Step 1: Preheat the oven to 275°F.

Step 2: Sprinkle the roast with salt and pepper. In a large ovenproof pan or dutch oven, heat the bacon grease over medium-high heat, add the meat and brown on both sides, about 5 minutes per side.

Step 3: Remove the roast from the pan and add the onion. Saute the onion until it begins to brown, about 5 minutes. Add the garlic and cook for 30 seconds more.

Step 4: Return the roast to the pan and add the coffee, Worcestershire sauce, vinegar, chipotle chiles, cumin, cinnamon, and water. The meat will not be completely covered. Bring the pan to a boil; cover, and place in the oven.

Step 5: Cook the roast, covered, for 3 to 3 1/2 hours, or until the roast practically falls apart when you poke it with a fork.

Step 6: Remove the meat from the pan, leaving the broth in the pan to cool. Shred the meat with two forks until it’s in long strands. Add salt and pepper to taste, then set aside.

To make the sauce:

Step 7: Pour the broth from the pot (about 1 cup) into a blender or food processor, along with the onions, garlic, and chipotle chiles also in the pot. Add the rehydrated pasilla and ancho chiles and water. Blend until smooth, about 1 minute. You should have 2 to 2 1/2 cups of sauce.

Step 8: Wash the dutch oven and return to the stove. Heat the oil over medium heat. Whisk in the masa harina until it’s well incorporated and fragrant, about 30 seconds. Add the sauce from the blender, stirring until it’s well combined. Stir in the cumin, oregano, and allspice, and add salt and pepper to taste. Cook over low heat for 5-10 minutes. Carefully, because it is bound to splatter as it cooks.

Step 9: Stir occasionally, until the sauce is smooth and the flavors are balanced. Taste and adjust the seasonings. Toss the shredded beef with 2 tablespoons of the sauce, leaving the rest for the enchiladas.

To make the enchiladas:

Step 10: Preheat the oven to 350°F. Grease a large baking dish (9 by 13 inches works well).

Step 11: In a medium skillet, heat the lard or oil over medium heat. One at a time, heat the tortillas in the hot oil until soft and pliant.

Step 12: Lay a tortilla on a plate or clean surface and add about 1/4 cup of beef. Roll the tortilla and place in the greased baking dish seam-side down. Repeat with the remaining tortillas.

Step 13: Evenly pour the sauce over the enchiladas and top with the grated cheese. Bake for 15 minutes, or until cheese is lightly browned and bubbling. Serve immediately.

Step 14: To serve, place two enchiladas on a dinner plate, then top with sour cream, onions, and cilantro.