Beef Enchiladas
Corn tortillas lightly fried then dipped in a homemade guajillo-ancho chile sauce before rolling around seasoned beef - the fry-and-dip step is what keeps enchiladas from turning soggy and gives them their deep red color.
⏱ 55 min🍽 6 servings
dinnermexican
Ingredients
- •1 lb ground beef
- •1 onion, diced (plus extra sliced for garnish)
- •2 tsp cumin
- •4 dried guajillo chilies, stemmed and seeded
- •2 dried ancho chilies, stemmed and seeded
- •2 cloves garlic
- •2 cups beef or chicken broth
- •1/4 cup vegetable oil (for frying tortillas)
- •12 corn tortillas
- •2 cups shredded cheddar cheese (or queso Oaxaca)
- •Crumbled cotija and Mexican crema, for serving
Steps
- 1.Brown the ground beef with the diced onion and cumin until cooked through.
- 2.Simmer the guajillo and ancho chiles with the garlic in the broth for 15-20 minutes until softened, then blend until smooth to make the enchilada sauce.
- 3.Heat the oil in a skillet, then quickly fry each tortilla for a few seconds per side until pliable (not crisp), and dip it in the warm sauce - this keeps the tortillas from getting soggy once baked.
- 4.Fill each sauced tortilla with the beef mixture and roll tightly, placing seam-side down in a baking dish.
- 5.Pour the remaining sauce over the top and sprinkle with cheese, then bake at 375°F for 20 minutes until bubbly; garnish with sliced onion, cotija, and crema.