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1
Heat a skillet to medium heat and add the dried chiles.
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2
Toast for a minute or so until they become fragrant.
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3
Dont let them burn.
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4
Transfer to a bowl and pour boiling water over them.
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5
Add another bowl on top of the chiles to keep them submerged.
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6
Let them soak for at least 30 minutes, up to a few hours.
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7
Drain chiles (reserving the liquid), remove stems and most of the seeds, and place them in the blender with the remaining ingredients (except the beef and oil).
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8
Blend until smooth.
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9
Add some of the chile-soaking liquid if necessary.
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10
Set aside.
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11
Unwrap your beef and do whatever you need to do to get it ready for the pan (trimming off excess fat, etc.)
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12
Heat a cast-iron or stainless steel skillet with 2-3 tablespoons of heat-safe oil (like coconut or grapeseed) over high heat.
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13
The oil should be shimmering and there should be very faint wisps of smoke.
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14
Place the beef in the skillet (you should hear some crazy sizzling or your pan isnt hot enough) and let it sit there for a minute or two.
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15
Turn the meat to sear on all sides.
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16
It should be crusty brown in spots.
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17
Transfer seared meat to a 6-quart slow cooker.
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18
Pour blended sauce over top.
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19
Cover and cook on low for at least 8 hours.
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20
When the meat is tender, remove roast from the cooker and shred the meat using two forks or your favorite method.
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21
Set aside to cool for a few minutes.
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22
Strain the liquid from the cooker through a sieve into a bowl, discarding all the slimy stuff.
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23
Set liquid aside to cool.
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24
When the meat and sauce are both cooled off, cover and chill.
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25
You can use the meat right away if you like, but the sauce needs time to cool so you can remove the fat from the top.
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26
Its lots easier that way.
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27
(And you end up with the best enchilada sauce on the planet!)
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28
If you want to serve the meat and sauce together, put some meat in a skillet with a few spoonfuls of sauce and cook until the meat has softened and everything is all saucy and happy.
