Pat your meat dry and season with rib rub. Allow meat to come somewhat to room temperature (45 minutes on your counter).
Preheat oven to 350 degrees.
In a bowl, whisk 2 TBS of the tomato paste, 2 cups beef broth and one cup of water.
Add in 2 TBS garlic paste or 3 minced garlic cloves. Season with salt and pepper and whisk until combined.
Place your meat in the oven in a roasting dish, pour mixture into dish and bake for 3-4 hours or until meat is tender and pulls apart easily. You can choose to bake in a dutch oven and place the lid on with 90 minutes to go (or foil) or if you like crispy bits, keep meat exposed.
Once meat is done, place it on a plate (reserve the pan drippings/sauce) and pull it apart with two forks, discarding any fat you may find along the way.
In a pot, heat your oil and saute the onions and garlic for 2 minutes over medium heat, being careful to not burn the garlic.
Add in the sauce/drippings from your meat.
Whisk in tomato paste, stock, chilies, sugar, cumin and any additional spice.
Bring to a boil, lower and let simmer for 10 minutes.
Taste and adjust to your liking.
Puree sauce with an immersion blender or in batches in your blender/Vitamix/Ninja.
When ready to assemble enchiladas, preheat your oven to 350 degrees.
In a baking dish, ladle some of the sauce.
One by one, place a handful of meat in each tortilla, top with a healthy sprinkle of cheese (like in the video), roll it up and place it in the dish. Repeat.
Top with more sauce and more cheese (as much or as little as you like).
Bake for 20 minutes, garnish with cilantro, parsley and or scallions if you wish and enjoy!
