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Beef Enchiladas with Red Chili Sauce

Beef Enchiladas with Red Chili Sauce

Tender beef – with just enough heat that lingers – gently rolled in tender corn tortillas, smothered in a rich, spicy sauce and topped off with creamy Monterrey Jack cheese.

Tex-Mex cuisine is a staple in Texas. When I was pregnant with Emily I craved Tex-Mex food. In doing so, I passed the passion on to her so we’re always on the hunt for wonderful Mexican food and great enchiladas are a must. It’s a classic entrée in this fabulous food category but there’s really no need to go out – this fabulous dish can be made at home.

There are three key components to enchiladas – the tortillas, the meat filling and the enchilada sauce. The first you can buy in most any food market and the other two can be easily made. The spices are key so use quality ingredients. Beautiful, red tomato sauce ties the meat filling and the enchilada sauce together. Intense flavors are built through layers of chili powder, cumin and honey chipotle spice.

These exotic flavors are blended with poblano peppers – and the subtle heat they bring – sweet onion and garlic. And to add some extra depth and hint of smokiness to the sauce, toss in some cocoa powder. This touch of chocolate adds the perfect note.

Serve with a side of seasoned rice and slices of ripe avocado. Those cravings will definitely be satisfied!

Beef Enchiladas with Red Chili Sauce

3 tablespoons olive, divided

2-1/2 cups chopped onions, divided

½ cup chopped poblano pepper

2-1/2 teaspoons chopped garlic, divided

4 cups tomato sauce, divided

1 cup chicken stock

5 tablespoons chili powder, divided

1 tablespoon honey chipotle spice

3 teaspoons cumin, divided

1-½ teaspoon kosher salt, divided

½ teaspoon freshly cracked black pepper

2-1/2 teaspoons sugar, divided

2 teaspoon unsweetened cocoa powder

1 pound ground beef

1 pound ground sirloin

12 to 14 corn tortillas

2 cups shredded Monterrey Jack cheese, plus extra for garnish

For the red chili sauce:

Heat 1 tablespoon of the olive oil in a medium saucepan, over medium heat. Add 1-1/2 cups of the onions, the poblano pepper and 1-1/2 teaspoons garlic. Cook until the onion and poblano are tender, about 10 to 15 minutes.

Stir in 3 cups of the tomato sauce and the chicken stock. Blend in 2 tablespoons of the chili powder, the honey chipotle spice, 2 teaspoons cumin, ½ teaspoon kosher salt and 2 teaspoons sugar. Cook until the sauce thickens slightly, about 20 to 30 minutes.

Using an immersion blender, puree the sauce until fairly smooth. Add the cocoa powder, stirring to combine with the sauce.

For the meat filling:

In a deep skillet or stockpot, heat the remaining 2 tablespoons olive oil over medium heat. Add the ground beef, the ground sirloin along with 1 cup of the chopped onion and 1 teaspoon chopped garlic. Cook until the meat is no longer pink and the onion is tender, about 15 minutes.Season the meat with 1 teaspoon kosher salt, ½ teaspoon black pepper, 3 tablespoons of the chili powder and 1 teaspoon cumin.

Stir in 1 cup of the tomato sauce and ½ teaspoon sugar.

To make the enchiladas:

Heat the tortillas in a skillet over medium heat, for about 1 to 2 minutes on each side until the tortillas are tender and pliable. Keep warm wrapped in foil while you cook the remaining tortillas.

Spread about ½ cup of the enchilada sauce in the bottom of a baking dish that has been sprayed with a cooking spray.

Place about 3 to 4 tablespoons of the meat sauce in each tortilla.

Roll and place seam side down in the baking dish. Tuck the enchiladas close together.

Spoon the enchilada sauce over the top, sprinkle with 2 cups of the shredded cheese.

Cover with foil and bake at 350-degrees for 20 minutes. Remove the foil and continue baking until the cheese has melted and the sauce is bubbling, about 10 minutes. Garnish with additional cheese.

Beef Enchiladas with Red Chili Sauce, courtesy of Preserving Good Stock

July 6, 2018
: Makes 12 to 14 Enchiladas

Tender beef - with just enough heat that lingers - gently rolled in tender corn tortillas, smothered in a rich, spicy sauce and topped off with creamy Monterrey Jack cheese.

By:

Ingredients
  • 3 tablespoons olive, divided
  • 2-1/2 cups chopped onions, divided
  • ½ cup chopped poblano pepper
  • 2-1/2 teaspoons chopped garlic, divided
  • 4 cups tomato sauce, divided
  • 1 cup chicken stock
  • 5 tablespoons chili powder, divided
  • 1 tablespoon honey chipotle spice
  • 3 teaspoons cumin, divided
  • 1-½ teaspoon kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 2-1/2 teaspoons sugar, divided
  • 2 teaspoon unsweetened cocoa powder
  • 1 pound ground beef
  • 1 pound ground sirloin
  • 12 to 14 corn tortillas
  • 2 cups shredded Monterrey Jack cheese, plus extra for garnish
Directions
  • Step 1 For the red chili sauce:
  • Step 2 Heat 1 tablespoon of the olive oil in a medium saucepan, over medium heat. Add 1-1/2 cups of the onions, the poblano pepper and 1-1/2 teaspoons garlic. Cook until the onion and poblano are tender, about 10 to 15 minutes.
  • Step 3 Stir in 3 cups of the tomato sauce and the chicken stock. Blend in 2 tablespoons of the chili powder, the honey chipotle spice, 2 teaspoons cumin, ½ teaspoon kosher salt and 2 teaspoons sugar. Cook until the sauce thickens slightly, about 20 to 30 minutes.
  • Step 4 Using an immersion blender, puree the sauce until fairly smooth. Add the cocoa powder, stirring to combine with the sauce.
  • Step 5 For the meat filling:
  • Step 6 In a deep skillet or stockpot, heat the remaining 2 tablespoons olive oil over medium heat. Add the ground beef, the ground sirloin along with 1 cup of the chopped onion and 1 teaspoon chopped garlic. Cook until the meat is no longer pink and the onion is tender, about 15 minutes.
  • Step 7 Season the meat with 1 teaspoon kosher salt, ½ teaspoon black pepper, 3 tablespoons of the chili powder and 1 teaspoon cumin. Stir in 1 cup of the tomato sauce and ½ teaspoon sugar.
  • Step 8 To make the enchiladas:
  • Step 9 Heat the tortillas in a skillet over medium heat, for about 1 to 2 minutes on each side until the tortillas are tender and pliable. Keep warm wrapped in foil while you cook the remaining tortillas.
  • Step 10 Spread about ½ cup of the enchilada sauce in the bottom of a baking dish that has been sprayed with a cooking spray.
  • Step 11 Place about 3 to 4 tablespoons of the meat sauce in each tortilla, roll and place seam side down in the baking dish. Tuck the enchiladas close together.
  • Step 12 Spoon the enchilada sauce over the top, sprinkle with 2 cups of the shredded cheese. Cover with foil and bake at 350-degrees for 20 minutes. Remove the foil and continue baking until the cheese has melted and the sauce is bubbling, about 10 minutes.

 



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