Tex-Mex beef enchiladas with red chili sauce
Cooking Con Claudia · ♥ 4.6K likes · 71K views · 5 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp black pepper
- 2 tsp paprika
- 1 tsp cayenne pepper
- 2 tsp chili powder
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp ground cumin
- 1½ tsp dried oregano
- 1½ tsp black pepper
- oil
- corn tortillas
Heat enough oil to cover the bottom of a pan over medium; soften each tortilla in the hot oil just until it blisters, not until hard, drain well and stack.
- 3 tbsp oil
- 3 tbsp butter
Turn the heat to lowest; keep three tablespoons of the oil and melt three tablespoons butter in it.
Making the roux
- 6 tbsp all-purpose flour
Sprinkle in six tablespoons all-purpose flour and cook one minute for a roux.
- 6 tbsp chili powder
- 5½ cup beef broth
Stir in six tablespoons chili powder and the spices until fragrant, then pour in five and a half cups beef broth little by little, mixing to avoid lumps.
Chili powder, spices and broth
- 2 tbsp tomato paste
- salt
Whisk in two tablespoons tomato paste; raise to medium and bring to a simmer until slightly thickened. Taste for salt; add cayenne for more heat. Skim off fat if wanted; a couple of minutes more and set aside.
- 2 lb ground beef
In a hot pan, break up two pounds ground beef with the spices and cook a couple of minutes; add half an onion and cook about two minutes more.
Seasoned ground beef
- ½ whole onion
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- ½ cup beef broth
Remove any rendered grease, mix in two tablespoons tomato paste, then two tablespoons cornstarch dissolved in half a cup beef broth; simmer and adjust salt.
- medium cheddar cheese
- onion
Dip each corn tortilla in the sauce, fill with medium cheddar, seasoned beef and a little onion, fold and place in the dish; repeat.
Cover with the sauce, top with more cheese, and bake just until the cheese melts; rest a few minutes before serving.