Beef Enchiladas with Red Chili Sauce

Tender beef with just enough spicy heat that lingers behind, gently rolled in tender corn tortillas then 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 favorite dish can created 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. A 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 Tex-Mex cravings will definitely be satisfied!

Beef Enchiladas with Red Chili Sauce

3 tablespoons olive oil, divided

2-½ cups chopped onions, about 1 large onion, divided

½ cup chopped poblano pepper, about 1 small pepper

2-½ teaspoons chopped garlic, about 2 to 3 cloves, 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

2-½ teaspoons sugar, divided

2 teaspoon unsweetened cocoa powder

1 pound ground beef

1 pound ground sirloin

12 to 14 corn tortillas, 6″ in diameter

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 1-½ cups of the onions, the poblano pepper, and 1-½ 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 the tortillas up and place seam side down in the baking dish. Tuck the enchiladas close together. Spoon the remaining enchilada sauce over the top and 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.

*Honey chipotle spice can be found online and in specialty food markets. If you can’t locate it, use plain chipotle spice or add extra chili powder to suit your taste. Makes 12 to 14 enchiladas.