Red Chile Beef Enchiladas

1. 1

   Step 1

   • a.Prepare the Red Chile Sauce
   • b.Wipe the dried chiles clean. In a dry, hot skillet over medium heat, toast the chiles for 30-60 seconds per side until they are fragrant and slightly puffed. Do not let them burn or they will become bitter.
   • c.Transfer the toasted chiles to a medium bowl and cover with 4 cups of hot water. Let them soak for 25-30 minutes until they are very soft and pliable.
   • d.Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, the roughly chopped half of the onion, 2 cloves of garlic, and 2 cups of beef broth. Blend on high for 2 minutes until completely smooth.
   • e.Place a fine-mesh sieve over a bowl and pour the chile mixture through it, using a spatula to press all the liquid out. Discard the solids left in the sieve.
   • f.In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
   • g.Slowly pour in the strained chile sauce while whisking continuously to prevent lumps. Stir in 1 tsp cumin, Mexican oregano, and 1 tsp salt. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Set aside and keep warm.
2. 2

   Step 2

   • a.Cook the Beef Filling
   • b.In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the finely diced half of the onion and cook until softened, about 4-5 minutes.
   • c.Add the 2 minced garlic cloves and cook for 1 minute more until fragrant.
   • d.Add the ground beef to the skillet. Use a spoon to break it apart and cook until fully browned, about 6-8 minutes. Drain any excess grease from the pan.
   • e.Stir in the remaining 0.5 tsp of cumin, 0.5 tsp of salt, and black pepper. Mix well to combine, then remove from the heat.
3. 3

   Step 3

   • a.Assemble the Enchiladas
   • b.Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the red chile sauce evenly over the bottom of a 9x13 inch baking dish.
   • c.In a small skillet, heat 1/4 cup of canola oil over medium heat. Using tongs, carefully fry each corn tortilla for 10-15 seconds per side. The goal is to make them pliable, not crispy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
   • d.Working one at a time, dip a softened tortilla into the warm red chile sauce, ensuring it's fully coated on both sides.
   • e.Lay the sauced tortilla on a clean plate. Spoon about 3 tablespoons of the beef filling and a sprinkle of shredded cheese down the center.
   • f.Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them in a single layer.
4. 4

   Step 4

   • a.Bake and Serve
   • b.Pour the remaining red chile sauce evenly over the top of the rolled enchiladas in the dish.
   • c.Sprinkle the remaining shredded cheese over the sauce.
   • d.Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly golden.
   • e.Remove from the oven and let the enchiladas rest for 5-10 minutes. This allows them to set and makes serving easier.
   • f.Garnish with sour cream and fresh cilantro before serving.

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