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1
Preheat the oven to 350 degrees F.
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2
Trim, cut, pat dry and season the beef with salt and pepper.
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3
Coat the bottom of a large heavy Dutch oven with oil.
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4
Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd.
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5
Add 1 tablespoon of oil, if needed, to finish the beef.
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6
As the beef browns, add it to a bowl and keep warm.
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7
Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes.
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8
Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan.
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9
Add the browned beef, the vinegar and the water and cover tightly.
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10
Put the pot in the oven and after 45 minutes, give the beef a stir.
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11
Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes.
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12
Remove from oven and let cool for 20 to 30 minutes.
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13
Shred with forks, incorporating the onions and garlic.
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14
When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan.
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15
Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom.
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16
Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each.
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17
Combine the cheeses in a medium bowl.
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18
Remove the enchiladas to a flat surface.
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19
Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan).
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20
Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly.
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21
Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan.
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22
Garnish with green onions and black olives.
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23
Bake until bubbly, about 25 to 30 minutes.
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24
Remove from the oven, let sit for 5 minutes and then serve with sour cream.
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25
Add the boiling water to a large bowl and add all of the chiles.
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26
Let steep in water for 1 hour.
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27
Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes.
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28
Remove from the blender and strain through strainer.
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29
Heat the oil in heavy saucepan over medium heat.
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30
Add the onions and garlic, saute until soft.
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31
Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves.
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32
Cover, lower the heat and simmer for approximately 30 minutes.
