Beer Enchiladas

INGREDIENTS:
1/4 head green cabbage, shredded
1 white onion, thinly sliced
2 jalapeno chiles, seeded and finely chopped
2 tablespoons white wine vinegar
Salt

Meat Sauce:
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper

1/2 cup beer
1 teaspoon ground cumin
1/2 cup vegetable oil
9 small corn tortillas
1 1/2 cups shredded monterey jack cheese

DIRECTIONS:
In a medium bowl, combine the cabbage, onion, chiles and vinegar; season with salt and toss. Refrigerate until softened, about 1 hour.

In a large, heavy pot, heat the olive oil over medium-low heat.

Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes.

Stir in the wine and cook until the liquid is cooked off, about 5 minutes. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.

Meanwhile, preheat the oven to 350°. In a medium saucepan, combine the meat sauce, beer and cumin and bring to a simmer over medium heat. Cook, stirring occasionally, until the alcohol cooks off, about 7 minutes.

In a medium skillet, heat the oil over medium heat. Add the tortillas one at a time and cook for a few seconds on both sides; drain on paper towels. On a work surface, lay the tortillas flat and place 2 heaping tablespoons of the meat mixture down the center. Roll up and place side by side, seam side down, in a 9-by-11-inch baking dish. Cover with the remaining meat mixture; sprinkle with the cheese. Bake until the cheese is just melted, about 15 minutes. Serve with the slaw.