Serves 16
Directions
- 1Combine 2 tablespoons cornstarch with 1/2 cup beef broth.
- 2In a pan, cook ground beef with diced onion, minced garlic, chili powder, garlic powder, onion powder, cumin, oregano, black pepper, and salt.
- 3Add tomato paste and the cornstarch-beef broth mixture to the cooked ground beef.
- 4For the sauce, melt beef drippings (or butter) in a pan and whisk in all-purpose flour.
- 5Add tomato paste, cumin, oregano, black pepper, salt, unsalted beef broth, New Mexico chili powder, paprika, and cayenne pepper to the roux, whisking until combined and thickened.
- 6Assemble the enchiladas by filling corn tortillas with the beef mixture and shredded cheddar cheese, then arrange in a baking dish.
Ingredients
- 2 lbs ground beef
- 1/2 small onion, finely diced
- 2 clove garlic, minced
- 2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 1/2 tsp black pepper
- 1 1/2 tsp salt
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- 1/2 cup beef broth
- 6 tbsp beef drippings
- 6 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp black pepper
- 1 1/2 tsp salt
- 5 1/2 cup unsalted beef broth
- 6 tbsp new mexico chili powder
- 2 tsp paprika
- 1 tsp cayenne pepper
- 16-20 whole corn tortillas
- 2 lbs medium cheddar cheese, shredded
- for topping onion, chopped (optional)
Tips
- Use butter as a substitute for beef drippings in the sauce.
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