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1
Preheat your oven to 300 F. Roughly chop the peppers, onion and garlic, and throw them into the bottom of a Dutch oven.
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2
Season the meat well with salt and pepper, set it on top of the vegetables and pour in the beer.
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3
Cover and cook at 300 F for four hours, basting occasionally with the pan juices.
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4
When its ready, it should be falling apart.
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5
Take it out of the oven, and important!
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6
let it cool down enough so you can handle it comfortably.
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7
Shred the meat, being sure to pull out any fatty or gristly pieces that are still there.
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8
Put the shredded meat back into the liquid it was cooking in and toss to coat.
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9
Pull the meat back out and let some of the juice strain out a bit, then set it aside until you're ready to assemble the enchiladas.
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10
Roughly chop the vegetables for the sauce and saute over medium heat, until soft.
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11
If using crushed or pureed canned tomatoes, add that after the other veggies get soft.
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12
Mix in the spices.
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13
Using an immersion blender, blend until it is smooth.
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14
If you use a regular blender, keep your hand firmly on the lid, because the sauce is hot and will blow the top off if you dont.
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15
If it looks thick, you can add a little water or chicken stock to thin it out enough that it runs easily through a slotted spoon.
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16
Season with salt and pepper and refrigerate until ready to use.
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17
To make enchiladas, put a thin layer of sauce on the bottom of a baking pan.
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18
One by one, take a tortilla, dip it in sauce to moisten it, then while holding it in your hand like a taco, fill it with the barbacoa and a sprinkle of cheese.
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19
Roll it up, place seam-side down in the pan and repeat until the pan is full.
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20
Pour the rest of the sauce evenly over the top, then sprinkle generously with cheese.
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21
Cover with foil and bake at 350 F for 20 minutes, then take the foil off and put the pan back in the oven until the cheese on top is melted.
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22
If you really want to impress someone, serve these with this Iceberg Lettuce Slaw it's the perfect complement to the enchiladas.
