Scratch Roasted Chile and Beef Enchiladas

Name: Scratch Roasted Chile and Beef Enchiladas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 serving
Ingredients: 10 roasted Hatch peppers; 1 garlic bulb; ½ onion; 1 tea salt; 1 tea Mexican oregano; 2 cups chicken broth; 1 tea cumin; 3 Tab tomato paste; 1 tea apple cider vinegar; 1/16 tea Cinnamon (pinch)

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Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
10
Calories
23 kcal
Course
Main Course
Cuisine
Mexican

Scratch Roasted Chile and Beef Enchiladas

Iris Warren

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These Scratch Fire Roasted Chile and Beef Enchiladas were inspired by one of my favorite chefs, Rick Bayless. His techniques and recipes showcase a love of scratch cooking and demonstrate just how much better using fresh and traditional ingredients can be.

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Ingredients

Servings

Scratch Enchilada Sauce

10 roasted Hatch peppers 5 mild and 5 hot
1 garlic bulb
½ onion
1 tea salt
1 tea Mexican oregano
2 cups chicken broth
1 tea cumin
3 Tab tomato paste
1 tea apple cider vinegar
1/16 tea Cinnamon (pinch)

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Instructions

Fire Roasting the Peppers

Heat a grill for direct heat. Halve the onion and cut the bottom off of the head of garlic. Cook the chiles, onion, and garlic on the grill until they have developed a nice char, turning every few minutes. If you do not wish to use a grill you can also roast the veggies in a hot oven or briefly under a broiler.
When the peppers have evenly blistered, remove them from the grill and place in a bowl, along with the charred onion and garlic. Cover with plastic wrap.
When the chiles have cooled, remove the stems, seeds, and the blistered skin from the peppers. Sometimes this is best accomplished by doing this under some cold running water. If you are having problems removing the skin, you may not have blistered the peppers enough. A little of the skin is not going to hurt anything, but remove as much as possible.

Make the Enchilada Sauce

Blend the chiles and onion in a food processor. Add the garlic by squeezing it out of the bulb Add in the spices and 1 cup of broth and blend until smooth.
Simmer on the stove for 5 minutes. Add 1 additional cup of broth and tomato paste. Simmer for an additional 30 minutes. Add vinegar and pinch of cinnamon. Stir and remove from heat.

Nutrition Information

Show Details

Calories 23kcal (1%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 0.2g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.04g Cholesterol 1mg (0%) Sodium 595mg (25%) Potassium 73mg (2%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 80IU (2%) Vitamin C 7mg (8%) Calcium 11mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 23 kcal

% Daily Value*

Calories	23kcal	1%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	0.2g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.02g	0%
Monounsaturated Fat	0.04g	0%
Cholesterol	1mg	0%
Sodium	595mg	25%
Potassium	73mg	2%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	80IU	2%
Vitamin C	7mg	8%
Calcium	11mg	1%
Iron	0.4mg	2%