sour creamtomatoes, avocado, jalapenos and cilantro for toppings
For the Enchilada Sauce
6cupsbeef stockdivided
6dried Ancho chili peppers
6dried California chili peppers
6dried Mexican peppers
Instructions
Season cubed beef with salt and pepper
Heat a large pot or dutch oven on medium high heat, add vegetable oil. Working in batches brown the meat and remove to a plate and repeat.
Add onion and garlic and cook 2-3 minutes. Add in cumin, and oregano and mix. Then add beef back into the pot. Add 2 cups beef broth. Bring to a boil, reduce heat and cook uncovered for 1 hour.
In a saucepan add dried peppers and 4 cups beef broth and bring to a boil reduce heat and let simmer 30 minutes. Remove from heat and let cool.
Once cooled add peppers and juice to a blender or food processor and blend until smooth. If the pepper mixture is chunky push through a mesh strainer to remove any leftover skins.
After the beef has cooked for 1 hour Stir in 1/2 of the pepper puree. And cook uncovered another hour.
Lay a flour tortilla out and place about 2-3 tablespoons of refried beans then place 3-4 tablespoon of the beef. 2 tablespoons of shredded cheese. Roll the tortilla up and place in a baking dish. Top each burrito with 3 tablespoons of the sauce and sprinkle cheese
Bake at 400 degrees for 10 -12 minutes or until cheese is bubbly. Top with your favorite toppings.
Notes
You can use 2-32 ounces cans of store-bought enchilada sauce if you dont want to make your own.