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Beef Enchiladas
by Emily C.
Total time: 1 hours
Yield: 4
servings
Description:
For the best tasting enchiladas, use The Personal Butcher ground beef.
Ingredients:
- 1/2 cup all purpose flour
- 2 tablespoons, plus 1 cup vegetable oil
- 1lb Ground Beef
- 1 onion, finely chopped
- 1 jalapeño, finely chopped
- 1 poblano chile, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 cups crushed tomatoes
- Kosher salt To Taste
- 1/4 cup Chili powder
- 1/2 teaspoon Ground cumin
- 5 cups low-sodium chicken broth
- 8 six inch six inch corn tortillas
- 1lb sharp cheddar cheese, shredded
- 2 large tomatoes, chopped
- 1/4 onion chopped
- 2 jalapeños, finely chopped
- 1 garlic clove, finely grated
- 1/3 cup cilantro leaves with tender stems, finely chopped
- 3 tablespoons fresh lime juice
Steps:
- 1 Preheat oven to 425 degrees
- 2 Toast flour in a large skillet over medium high heat, stirring frequently, until golden brown. Transfer to a plate, wipe out skillet
- 3 Heat 2 tablespoons of oil in same skillet over medium high heat. Add ground beef and cook for 10 minutes, stirring to break up clumps until browned. Using slotted spoon, remove beef and reserve drippings in skillet
- 4 Cook onion for about 10 minutes, jalapeno, poblano chili, and garlic in same skillet, stirring and scraping up any browned bits until softened.
- 5 Add tomatoes, season with salt, and continue cooking for about 8 minutes until most of the liquid has evaporated and tomatoes begin to stick to the skillet
- 6 Add chili powder and cumin, cook for 1 minute, stirring frequently, until fragrant. Add reserved beef and toasted flour, toss until coated
- 7 Whisking constantly, add broth, bring to a boil, and continue to whisk until no lumps remain
- 8 Reduce heat to medium, cook for 30-35 minutes until chili gravy has thickened and beef is tender. Strain through fine mesh sieve into a large bowl. Set beef and gravy aside separately.
- 9 Heat remaining 1 cup oil in a medium skillet over medium high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla for about 10 seconds per side, turning once, until just starting brown and crisp. Transfer paper towels to drain. Repeat with remaining tortillas.
- 10 Dip both sides of each tortilla in chili gravy just to coat, then transfer into a rimmed baking sheet.
- 11 Spread 1 cup gravy lengthwise down the center of a baking dish. Working one at a time, spread ¼ cup beef mixture down the center of the tortilla and fold one side over filling, then continue to roll enchilada onto itself
- 12 Place seam side down in prepared baking dish as you go. Top with cheese and remaining gravy.
- 13 Bake for 20-25 minutes until sauce is bubbling and cheese is beginning to brown
- 14 Let sit 10 minutes before serving with pico de gallo
- 15 Instructions for Pico De Gallo- Gently toss tomatoes, onion, jalapenos, garlic, cilantro, and lime juice into a small bowl. Season with salt. Let sit for 10 minutes for flavors to meld Serve with enchiladas
