This is the quintessential enchilada. Seasoned ground beef, wrapped in corn tortillas and smothered with red chili sauce and topped with cheddar cheese. If I am strapped for time, I use canned enchilada sauce. Most stores carry a variety of brands and most brands offer at least two types of sauce: mild and hot.
On this occasion I started from scratch. I re-hydrated some dried guajillo and ancho chilies to make the base for the enchilada sauce. As I mentioned in my previous post, I didn’t take a lot of pictures during the process but this is so simple to make, I don’t believe instructional photos are really that necessary.
1 lb. ground beef
2 Tbs dried onion flakes
1 Tbs dried oregano
1 Tbs cumin
Salt (to taste)
16 oz sharp cheddar cheese (1 lb)
14 corn tortillas
3 Tbs butter
3 Tbs flour
2 cups prepared enchilada sauce (see the recipe here)
2 cups vegetable broth
Brown the ground beef in a skillet. Strain out the grease. Return the skillet to the stove at low heat.
Crush the seasonings in a mortar and pestle and add them to the ground beef. Stir and simmer for 10 minutes. Add salt to taste. Transfer the ground beef to a large mixing bowl and cool to room temperature.
While the beef cools, prepare a roux with the butter and flour. Add the vegetable broth and enchilada sauce. Stir and simmer until thickened. Pour about half of the sauce into a large ceramic or glass casserole dish. Reserve the remaining sauce.
Grate the cheese and divide in half. Add half of the cheese to the ground beef and mix by hand.
Lay tortillas on a clean work surface and add the beef and cheese mixture. Roll the enchiladas and place them in the casserole dish. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Bake at 350° for 30 minutes, or until the cheese begins to bubble and brown.