BEEFY CHEESY ENCHILADAS

Red sauce enchiladas at home can’t be beat if you make your own enchilada sauce. Canned (Las Palmas) enchilada sauce is not bad, but nowhere near as tasty as one you make from scratch. And you know what? It is super easy!!! And, taking it one step further, if you grind your own chile powder fresh it becomes even better.

For this recipe, I took dried Fresno chiles and ground them finely in a spice grinder. Sometimes I use dried Pasilla (Ancho) chiles but it makes for a much darker sauce.Try to make the sauce early in the day or the day before as the flavors will meld better. Experiment with other chiles if you wish like guajillo. Also, introduce a half teaspoon or so of cayenne if you want more heat as this recipe is relatively mild.

Ingredients:

For the enchilada sauce:

  • 3 tbsp vegetable oil (I used avocado but canola works well, any neutral tasting oil)
  • 1/4 cup chile powder
  • 1 tbsp flour
  • 1/2 tsp cumin
  • 1/2 tsp dried Mexican oregano
  • 2 cups chicken stock
  • 4 ounces tomato paste
  • 1/2 tsp garlic powder
  • 1/2 tsp sugar
  • Kosher salt to taste
  • 2 tbsp unsalted butter

For the enchiladas:

  • 1 pound lean ground beef
  • Canola oil
  • 1 cup onions, diced
  • 1 small can diced green chiles
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 2 tbsp tomato paste
  • 1/2 cup beef stock
  • Kosher salt to taste
  • Black pepper to taste
  • 2-3 cups enchilada sauce , home made or canned
  • 8-10 white corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Sour cream
  • Chopped cilantro
  • Diced tomatoes
  • 1/2 cup diced green onions

Directions:

For the enchilada sauce:

  • In a small saucepan over medium heat, add the oil and the chile powder, cumin, and oregano. Stir and cook about 30 seconds. Add the flour and stir, cooking for another 30 seconds.
  • Whisk in the stock and bring to a simmer. Add garlic powder, Kosher salt, and sugar and simmer to 4-5 minutes, whisking so it doesn’t burn on the bottom. Season to taste with salt.
  • Add 2 tbsp of cold unsalted butte and whisk until melted. Lower the heat and simmer for another 8 minutes. Taste and reseason if necessary.
  • Cover and keep warm.

For the enchiladas:

  • Preheat oven to 350 degrees.
  • In a mixing bowl, mix together the two cheeses and set aside.
  • In a medium skillet over medium high heat crumble in the ground beef and brown for 3-4 minutes. Add the onions and cook another 4-5 minutes. Drain the meat if necessary. Season with salt and pepper.
  • Add the diced green chiles, tomato paste, garlic powder, cumin, and beef stock. Cover and simmer for 10 minutes. Uncover and cook another 4-5 minutes until most of the liquid has evaporated. Keep warm.
  • To assemble the enchiladas, heat the tortillas on a hot plancha or cast iron griddle. Keep warm on a plate covered with papers towels.
  • Place a small amount of sauce on the bottom of a baking dish.
  • Place a tortilla on a work plate. Lay down a warmed tortilla and spoon on some sauce. Then spoon on about 2 tbsp of meat and 2 tbsp of grated cheese. Add about 2 tsp diced green onions. Roll up the tortillas as tightly as possible then lay in the baking dish seam side down. Repeat with the rest of the tortillas. Ladle sauce on top of the enchiladas then sprinkle on some cheese. Cover the dish with foil and bake for about 20 minutes. Uncover and bake another 5 minutes.
  • Plate 2 enchiladas per plate. Add some sour cream, diced tomatoes, and green onions.

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