Spiced beef enchilada

red chili sauce
11/2 pounds ground beef
1 teaspoon salt
2 tablespoons lard or vegetable shortening
1/2 cup finely chopped onion
12 corn tortillas
2 cups shredded mild cheddar cheese
mexican cream or sour cream
1/3 cup pitted ripe olives
Chopped fresh coriander
1/6 madam jeanette chopped or other hot pepper
RED CHILI SAUCE:
3 ounces dried ancho chili’s (+/-5) toasted seeded
2 1/2 cups boiling water
2 tablespoons tomato paste
3/4 cup beef stock or broth
1/4 cup raisins
1 clove garlic minced
1/2 teaspoon ground cloves
1/4 teaspoon anise seeds crushed
2 tablespoons vegetable oil
1 clove garlic minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon chopped parsley
Mexican- Latin week !
Prepare red chili sauce: Place chili’s in medium bowl with boiling water; let stand 1 hour. Transfer puree to 2-quart saucepan; whisk in remaining ingredients. Heat over medium-high heat to boiling;reduce heat to very low. Simmer, covered stirring occasionally, 10 minutes.

STEP 2
Mix chili’s and water in blender untill smooth. Sprinkle beef with salt.Heatlard (oil) in 10-inch skillet over medium high heat untill hot. Add 1/2 of beef and cook turning frequently untill brown on all sides,10 to 12 minutes; remove with slotted spoon to plate. Repeat with remaining beef. Add onion to drippings in skillet;saute over medium heat untill soft 4 minutes. Return beef to skillet.

STEP 3
Add stock,raisins,garlic, cloves,1/4 of Jeanette, anise seeds and 1/4 cup red chili sauce;mix well.Heat over medium high heat to boiling; reduce heat to low.Simmer,covered,stirring occasionally, for another 15 minutes Heat oven to 375F (190C) Heat remaining chili sauce in skillet over medium heat untill hot;reduce heat to very low.

STEP 4
Dip 1 tortilla in hot sauce just untill limp a few seconds, remove draining off excess sauce.Spread about 3 tablespoons beef mixture down center of tortilla;roll up and place seam side down in 13x9x2-inch (33x23x5-cm) baking dish. Repeat with remaining tortillas and beef.Pour remaining sauce evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake untill cheese is melted and sauce is bubbly,about 25 minutes.