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1
Heat oil in a large heavy skillet until almost smoking.
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2
Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally.
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3
Add chili powder, brown sugar and cilantro.
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4
Deglaze this with the chicken stock.
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5
Removed from heat and allow to cool.
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6
Stir in 3 cups of the shredded cheese.
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7
Preheat oven to 375 degrees F.
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8
Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable.
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9
Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll.
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10
Place rolled enchiladas into a lightly oiled baking dish, seam side down.
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11
Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste.
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12
Cover and bake for 20 minutes.
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13
Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic.
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14
Allow to cool, then peel, seed, and chop.
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15
In a heavy bottom skillet, heat canola oil.
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16
Saute onion, bell pepper, and garlic until onions are lightly caramelized.
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17
Add tortillas torn into pieces.
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18
Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
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19
Add chicken stock, coffee and orange juice concentrate.
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20
Add chocolate, chopped into pieces.
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21
Bring to a boil and simmer for about 45 minutes.
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22
Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick).
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23
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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24
Transfer liquid to a blender or food processor and fill it no more than halfway.
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25
If using a blender, release one corner of the lid.
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26
This prevents the vacuum effect that creates heat explosions.
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27
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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28
Adjust the consistency with additional chicken stock if necessary.
