I’m not sure if you’ve paid much attention or not, but, I love Mexican food. LOVE. Mexican food. Nachos are my absolute favorite food ever, but, enchiladas come in as a close second.
I typically prefer chicken enchiladas, but these beef enchiladas caught my eye some time ago, mostly because of the enchilada sauce recipe. Most enchilada sauce recipes I’ve seen use Ancho or Guajillo chilies, and this was the first I’d seen using Pasilla and Chipotle chilies. I’ve been on a hunt to recreate my favorite Mexican restaurant’s enchilada sauce, and this combination sounded unique enough that I thought I’d give it a shot.
Well, I wasn’t disappointed! I thought these enchiladas were pretty damn tasty! I would make them again, for sure. The only thing I would change is I would stir more enchilada sauce into the beef mixture prior to stuffing them. I like the innards of an enchilada to be somewhat saucy. Also, I forgot to add cheese to the inside, and I would definitely do that too.
I always struggle with corn tortillas, and in fact I was half expecting them to fall apart once I scooped them out of the dish to serve them, but they held together very well. I heated them up according to package directions (not recipe directions) prior to rolling. Maybe that was the trick. ?
You can find the original recipe //here//. I am actually so excited to have found this blog, because so many of the recipes look amazing! I shall go troll now and pin like a fiend!
Serves 4-6
Ingredients
For the pasilla-chipotle chili gravy:
1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
4 dried pasilla chiles, seeds and stems removed
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cups beef broth
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour
For the enchiladas:
1 pound ground beef
1/2 medium yellow onion, diced and divided
4 cloves garlic, minced
1 teaspoon ground cumin
Salt and black pepper to taste
1 tablespoon of lard or vegetable oil
12 corn tortillas
2 cups shredded cheddar cheese (8 ounces)
Directions
1. In a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place in a blender.
2. In a large pot or Dutch oven, in heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Place cooked onion and garlic into the blender, along with the cumin, oregano, and the broth. Blend until smooth.
3. In a pot, heat the 2 tablespoons of oil on low heat, whisking in the flour until well incorporated. Pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.
4. Meanwhile, in a skillet on medium heat (I use the same one that I used for the onions and garlic) add the ground beef, half of the diced onions and garlic. While stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Stir in the cumin and cook for 2 more minutes. Taste and add salt and black pepper to taste and adjust seasonings. Stir into the meat 1/4 cup of the chili gravy.
5. To make the enchiladas, first preheat the oven to 350 degrees and grease a large baking dish. Heat tortillas according to package directions, and keep warm in a towel as needed. Lay each tortilla on a plate or clean cooking surface and add about 2 tablespoons of beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese and diced onions. Bake for 15 minutes or until cheese is lightly browned and bubbling.