Venison Enchiladas

INGREDIENTS

• 1 bunch cilantro, leaves chopped
• Salt and pepper
• 2 tablespoons chopped garlic
• 2 cups brewed coffee
• Red enchilada sauce, recipe follows
• 1 medium yellow onion, diced
• 1 tablespoon brown sugar
• 1 tablespoon ground chili powder
• 2 pounds cubed venison stew meat
• 10 (6-inch) corn tortillas
• 1 tablespoon cocoa powder
• 1 red bell pepper
• 6 cloves garlic, chopped
• 12 corn tortillas
• 1/2 cup orange juice concentrate
• 3/4 cup chili powder
• 5 cups shredded colby-jack cheese
• 1/2 cup semisweet chocolate
• 2 tablespoons black pepper
• 2 tablespoons salt
• 4 tablespoons canola oil
• 1 1/2 onions, chopped
• 1/2tablespoon ground cumin
• 1/2 cup reduced chicken stock
• 2 cups canola oil
• 5 cups chicken stock