Beef Enchilada Recipe
Last Updated on March 14, 2024
Indulge in the mouthwatering flavors of grass-fed beef enchiladas, a culinary delight marrying the rich taste of premium grass-fed beef with the vibrant spices of traditional Mexican cuisine. Tender, pasture-raised beef, bursting with natural juiciness and enhanced by its grass-fed diet, forms the savory filling for these delectable enchiladas. Each bite offers a harmonious blend of tender meat, tangy enchilada sauce, melted cheese, and warm corn tortillas. With every bite, savor the commitment to sustainable farming practices and the unmistakable depth of flavor that only grass-fed beef can deliver. These enchiladas are not just a meal; they’re a culinary experience to remember.
Equipment
- 1 Large skillet or Frying pan
- 1 Sauce pan
- 1 Baking dish typically a 9×13-inch dish
- 1 Aluminum foil
- 2 Mixing spoons
- 2 Spatulas
- 1 Chef Knife
- 1 Chef cutting board
- 3 Measuring cups
- 2-3 Measuring spoons
- Paper towels for draining excess oil
- 1 Whisk For the sauce
- 1 Oven For baking
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 2 Cloves of garlic Minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt
- 1/2 tsp pepper
- 1 can diced tomatoes drained, 14.5 oz
- 1 can tomato sauce 8 oz
- 1 can diced green chilis 4oz
- 1/2 cup fresh cilantros chopped
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- 10-12 corn tortillas
- 1/4 cup vegetable oil
- 2 tbsp vegetable oil for sauce
- 2 tbsp all purpose flour for sauce
- 2 tbsp chili powder for sauce
- 1 tsp ground cumin for sauce
- 1/2 tsp garlic powder for sauce
- 1/4 tsp dried oregano for sauce
- 2 cups chicken or beef broth for sauce
- 2 tsp salt for sauce
Instructions
- Preheat your oven to 350°F (175°C).In a large skillet, cook the ground beef over medium heat until browned. Add chopped onions and garlic, cooking until onions are translucent. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for another minute. Add diced tomatoes, tomato sauce, and green chilies. Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens slightly. Stir in chopped cilantro and remove from heat. In a separate skillet, heat the vegetable oil over medium-high heat. Briefly fry each tortilla for about 10 seconds on each side to soften them. Drain excess oil on paper towels. In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Stir in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, and oregano. Gradually whisk in chicken or beef broth. Cook, stirring constantly, until the sauce thickens. Season with salt to taste. Spread a thin layer of the sauce on the bottom of a baking dish.Fill each tortilla with a portion of the beef mixture and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the baking dish. Once all the enchiladas are rolled and placed in the dish, pour the remaining sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.Serve hot, garnished with additional chopped cilantro if desired. Enjoy your delicious beef enchiladas!
