Beef Enchiladas Recipe

🧂 Ingredients

• 4 dried ancho peppers

  stemmed and seeded
• 4 dried guajillo peppers

  stemmed and seeded
• 4 dried chiles de arbol

  stemmed and seeded
• 1 teaspoon olive oil
• 1 small onion

  chopped
• 4 cloves garlic

  chopped
• 2 teaspoons coarse sea salt
• Water as needed
• 4 tablespoons olive oil

  divided
• 1 small onion

  chopped
• 1 jalapeno pepper

  chopped
• 3 cloves garlic

  chopped
• 12 ounces ground beef
• 1 tablespoon cayenne powder
• 1 teaspoon paprika
• 1 teaspoon freshly ground cumin
• Salt and pepper to taste
• 2 cups shredded Mexican Manchego cheese

  Or use any good melty cheese - Monterrey Jack is great
• 12 corn tortillas
• FOR SERVING: Crumbly queso fresco fresh chopped cilantro

  spicy chili flakes

Instructions

• 1 Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a
  couple minutes per side, until they start to puff up slightly.
• 2 Cool, then set them into a heavy bowl with enough hot water to cover them.
• 3 Let them soak for 20 minutes, or until they become very soft. Remove them and
  place them in a blender or food processor.
• 4 Reserve 1 cup of the dark soaking water.
• 5 In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or
  until they become translucent.
• 6 Add the garlic and cook another minute, until they become fragrant.
• 7 Add them to the food processor along with the sea salt.
• 8 Pour in the reserved soaking liquid and process to form a sauce. It will be very
  thick at this point.
• 9 Add in more water, a half cup at a time, until you achieve your desired
  consistency. Reserve the sauce until ready to use.
• 10 Heat a separate pan to medium heat and add a tablespoon of olive oil. Cook the
  onion and jalapeno about 5 minutes to soften.
• 11 Add the garlic and cook another minute.
• 12 Add the ground beef and break it apart with a wooden spoon. Brown it for about 5
  minutes.
• 13 Stir in ¼ cup of the reserved enchilada sauce, seasonings (cayenne, paprika,
  cumin, and salt and pepper) and ½ cup of water. Simmer for 10 minutes to let the
  flavors develop.
• 14 Next, heat a separate pan to medium heat and add a bit of the remaining olive
  oil. Cook the tortillas a few seconds in the oil until they become pliable. You
  may need to keep adding a bit more oil as you go along.
• 15 Strain the sauce into a pan with 1 tablespoon olive oil. Heat until it just
  starts to boil, then reduce the heat to a simmer.
• 16 Dip each tortilla into the warmed enchilada sauce, then set it onto a work
  surface. Fill each with ground beef and shredded cheese. Roll the tortillas up
  and serve them onto plates.
• 17 Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.

Nutrition Info