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Per serving
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- 1
Toast and soak the chiles
Heat your oven to 400F. Snip the stems off the ancho chiles and shake out most of the seeds — don't stress if they tear, everything gets blended anyway. Spread them on a baking sheet and toast 5 minutes until they smell nutty. Pile them into a heatproof bowl, cover with boiling water, and let them steep 1 to 2 hours until deep red and floppy soft. Save the soaking liquid.
- 2
Blend the red sauce
Add the soaked chiles, 2 cups of the soaking liquid, 3 of the garlic cloves, the salt, sugar, black pepper, oregano, cumin, and vinegar to a blender. Puree until dead smooth.
- 3
Cook the sauce down
Heat the vegetable oil in a saucepan over medium-high. Pour in the blended chile mixture and the chicken broth. Simmer 10 to 15 minutes, stirring, until it reduces and coats a spoon. You'll end up with about 3 1/2 cups of glorious red sauce.
- 4
Make the beef filling
Finely dice the onion and mince the remaining 2 garlic cloves. Brown the ground beef with the onion and garlic in a skillet, breaking it up as it cooks. Season with a little salt and pepper. Stir in about 1/2 cup of the red sauce, cook a couple more minutes until it tightens up, then pull it off the heat and stir in a handful of the cheese.
- 5
Warm the tortillas
Heat your oven to 375F. Toast the corn tortillas one at a time over a gas flame or in a dry hot skillet until spotty and pliable. Stack them and cover with a towel so they steam soft — this is the move that keeps them from cracking when you roll.
- 6
Roll and fill
Spread a thin layer of red sauce in the bottom of a 9x13 baking dish. Dip a tortilla in the sauce to coat both sides, lay 2 to 3 tablespoons of beef down the middle with a pinch of cheese, roll it up, and set it seam side down in the dish. Repeat until the pan is packed tight.
- 7
Sauce, cheese, bake
Pour the remaining red sauce over the top and bury the whole thing under the rest of the cheddar and Monterey Jack. Cover with foil and bake 10 to 15 minutes until bubbly, then pull the foil and bake 5 to 10 more until the cheese browns in spots. Let it settle a few minutes before serving.
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Red Chile Beef Enchiladas
Created by: TacoEveryDay
Ingredients
- 8 dried ancho chiles
- 5 garlic cloves
- 1 tbsp salt
- 1 tbsp sugar
- 2 tsp black pepper
- 2 tsp dried oregano
- 1 tbsp ground cumin
- 2 tbsp white vinegar
- 2 cup chicken broth
- 1/4 cup vegetable oil
- 20 corn tortillas
- 1 1/2 lb ground beef
- 1 yellow onion
- 2 cup cheddar cheese
- 2 cup Monterey Jack cheese
Instructions
- Toast and soak the chilesHeat your oven to 400F. Snip the stems off the ancho chiles and shake out most of the seeds — don't stress if they tear, everything gets blended anyway. Spread them on a baking sheet and toast 5 minutes until they smell nutty. Pile them into a heatproof bowl, cover with boiling water, and let them steep 1 to 2 hours until deep red and floppy soft. Save the soaking liquid.
- Blend the red sauceAdd the soaked chiles, 2 cups of the soaking liquid, 3 of the garlic cloves, the salt, sugar, black pepper, oregano, cumin, and vinegar to a blender. Puree until dead smooth.
- Cook the sauce downHeat the vegetable oil in a saucepan over medium-high. Pour in the blended chile mixture and the chicken broth. Simmer 10 to 15 minutes, stirring, until it reduces and coats a spoon. You'll end up with about 3 1/2 cups of glorious red sauce.
- Make the beef fillingFinely dice the onion and mince the remaining 2 garlic cloves. Brown the ground beef with the onion and garlic in a skillet, breaking it up as it cooks. Season with a little salt and pepper. Stir in about 1/2 cup of the red sauce, cook a couple more minutes until it tightens up, then pull it off the heat and stir in a handful of the cheese.
- Warm the tortillasHeat your oven to 375F. Toast the corn tortillas one at a time over a gas flame or in a dry hot skillet until spotty and pliable. Stack them and cover with a towel so they steam soft — this is the move that keeps them from cracking when you roll.
- Roll and fillSpread a thin layer of red sauce in the bottom of a 9x13 baking dish. Dip a tortilla in the sauce to coat both sides, lay 2 to 3 tablespoons of beef down the middle with a pinch of cheese, roll it up, and set it seam side down in the dish. Repeat until the pan is packed tight.
- Sauce, cheese, bakePour the remaining red sauce over the top and bury the whole thing under the rest of the cheddar and Monterey Jack. Cover with foil and bake 10 to 15 minutes until bubbly, then pull the foil and bake 5 to 10 more until the cheese browns in spots. Let it settle a few minutes before serving.