Shredded beef enchiladas with red sauce

Cut the hard fat vein out of the chuck roast, cut the meat into large rustic chunks and salt them lightly on both sides.

Heat a 12 inch cast iron pan over high, add four to five glugs of neutral oil and sear the beef about three minutes on the first side.

Flip and sear four to five minutes more, about eight minutes in total, to a spread of roasty golden brown edges.

Move the beef to the pressure cooker and cover it with the box of chicken stock.

Deglaze the cast iron with a good splash of water, dumping off excessive fat first.

Cook on high pressure 90 minutes, letting the pressure release naturally, until the beef pulls apart on a fork but is not mushy.

Alternative: cover the beef with the same amount of liquid and cook covered in a 325F oven about three hours.

Pour the cooking liquid into a high sided container and lift off most of the beef fat; about one quart is left.

Dice 150 grams of white onion and 150 grams of poblano and crush the garlic.

Heat the same cast iron over medium with a long squeeze of olive oil, add the onion, poblano and garlic with a strong pinch of salt and cook until fully softened and starting to caramelize.

Add the cooked beef and break it down in the pan with a spatula, leaving a few chunks.

Add the chili powder, cumin, cracked black pepper, oregano and the juice of one lime and fry another minute until the beef takes on colour.

Season with a small pinch of salt, take it off the heat and hold it in a bowl.

Warm a heavy bottom pot over medium, add three to four tablespoons of olive oil and toast the chili powder and paprika in it.

Stir in the reserved beef liquid a third at a time so the powders do not clump, holding back about 150 grams.

Add the tomato sauce, brown sugar, cider vinegar and salt, bring to a hard simmer, then cook at medium low 15 to 20 minutes until reduced by about 30 percent.

Grate the cheddar and pepper jack on the largest holes of a box grater.

Warm the tortillas in a pan with a little water so they steam and turn pliable.

Dip each tortilla through the pot of sauce with tongs and stack them in a bowl.

Heat the oven to 375F and spread about a cup of sauce over the bottom of the baking dish.

Fill each tortilla with about three to four ounces of the shredded beef and a healthy pinch of the blended cheeses, roll tight and lay it seam side down in the dish.

Spread five to six dollops of sauce over the top, then the rest of the cheese.

Bake at 375F for 25 minutes.

Stir the sour cream, milk, the zest of a whole lime, the juice of half of it and a little salt into a smooth crema and move it to a squeeze bottle.

Finish the baked enchiladas with a zigzag of the lime crema.