Tex-Mex beef enchiladas with beef chili gravy
Cooking Con Claudia · ♥ 42K likes · 1.3M views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp tomato paste
- 3 tbsp chili powder
- 1½ tsp paprika
- 1½ tsp cayenne pepper
- ½ whole onion
- 2 cloves minced garlic
- 1 lb ground beef
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp black pepper
- 1½ tsp salt
- 4 tbsp flour
- tortillas
- oil
Heat enough oil to cover a tortilla in a pan over medium heat; fry each tortilla about five seconds, until it begins to blister; set aside.
- beef broth
Dissolve the tomato paste in the beef broth with the chili powder, paprika and cayenne.
Dissolving paste and spices in broth
- oil
Heat a little oil over medium heat, saute the onion a couple of minutes, add the minced garlic and saute 30 seconds.
Add the 80/20 ground beef with cumin, oregano, black pepper and salt; break it up and cook seven minutes until fully cooked; taste for salt.
Push the meat aside so the fat pools in the centre, dissolve the flour in it and mix together.
Add the broth mixture, bring to a simmer, reduce to medium-low and simmer 10 minutes until thickened.
Preheat the oven to 350 degrees; spread about half the sauce in the baking dish.
Cover with the remaining sauce, top with more cheese and bake 10 minutes until the cheese melts.