Beef Enchiladas Recipe
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
6
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Calories
610 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Enchiladas Recipe
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This beef enchiladas recipe is so good, corn tortillas filled with slow simmered ground beef and shredded cheese, smothered in homemade red enchilada sauce.
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Ingredients
FOR THE RED ENCHILADA SAUCE
- 4 dried ancho peppers stemmed and seeded
- 4 dried Guajillo peppers stemmed and seeded
- 4 dried chiles de arbol stemmed and seeded
- 1 teaspoon olive oil
- 1 small onion chopped
- 4 cloves garlic chopped
- 2 teaspoons coarse sea salt
- Water as needed
FOR THE ENCHILADAS
- 4 tablespoons olive oil divided
- 1 small onion chopped
- 1 Jalapeno pepper chopped
- 3 cloves garlic chopped
- 12 ounces ground beef
- 1 tablespoon cayenne powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground cumin
- salt and pepper to taste
- 2 cups shredded Mexican Manchego cheese Or use any good melty cheese - Monterrey Jack is great
- 12 corn tortillas
- FOR SERVING: Crumbly queso fresco fresh chopped cilantro spicy chili flakes
Instructions
FOR THE SAUCE
- Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
- Cool, then set them into a heavy bowl with enough hot water to cover them.
- Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
- Reserve 1 cup of the dark soaking water.
- In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.
- Add the garlic and cook another minute, until they become fragrant.
- Add them to the food processor along with the sea salt.
- Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.
- Add in more water, a half cup at a time, until you achieve your desired consistency. Reserve the sauce until ready to use.
FOR THE BEEF ENCHILADAS
- Heat a separate pan to medium heat and add a tablespoon of olive oil. Cook the onion and jalapeno about 5 minutes to soften.
- Add the garlic and cook another minute.
- Add the ground beef and break it apart with a wooden spoon. Brown it for about 5 minutes.
- Stir in ¼ cup of the reserved enchilada sauce, seasonings (cayenne, paprika, cumin, and salt and pepper) and ½ cup of water. Simmer for 10 minutes to let the flavors develop.
- Next, heat a separate pan to medium heat and add a bit of the remaining olive oil. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.
- Strain the sauce into a pan with 1 tablespoon olive oil. Heat until it just starts to boil, then reduce the heat to a simmer.
- Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface. Fill each with ground beef and shredded cheese. Roll the tortillas up and serve them onto plates.
- Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.
Nutrition Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
45g
(15%)
Protein
25g
(50%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Cholesterol
80mg
(27%)
Sodium
1090mg
(45%)
Potassium
804mg
(23%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
7100IU
(142%)
Vitamin C
15.1mg
(17%)
Calcium
484mg
(48%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 45g | 15% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 80mg | 27% |
| Sodium | 1090mg | 45% |
| Potassium | 804mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 7100IU | 142% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 484mg | 48% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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