Directions
- 1Heat a pan over medium heat and add enough oil to cover the tortilla, allowing it to heat up.
- 2Lightly fry each tortilla for about 5 seconds or until they begin to blister.
- 3Remove the fried tortillas and repeat the process for the remaining tortillas, then set them aside.
- 4In a measuring cup, mix tomato paste into the beef broth along with chili powder, paprika, and cayenne pepper.
- 5Stir until everything is well dissolved.
- 6Heat a little oil in a pan over medium heat.
- 7Add diced onion and sauté for a couple of minutes.
- 8Add minced garlic and sauté for 30 seconds.
- 9Add ground beef (80% lean, 20% fat), cumin, oregano, black pepper, and salt.
- 10Break down the meat and allow it to cook for 7 minutes.
- 11After 7 minutes, move the meat to the side and allow all the fat to come to the center.
- 12Add all-purpose flour to the fat and dissolve it, then mix it all together with the meat.
- 13Pour in the beef broth mixture and continue mixing.
- 14Bring the mixture to a simmer, then reduce the heat to medium-low.
- 15Allow it to simmer for 10 minutes or until the broth has thickened up.
- 16Preheat the oven to 350 degrees Fahrenheit.
- 17Add some of the beef chili gravy sauce into a baking sheet.
- 18Grab a tortilla, stuff it with cheese and a little bit of onion, then roll it.
- 19Place the rolled enchilada in the baking dish.
- 20Cover the enchiladas with the remaining beef chili gravy sauce, ensuring it is even.
- 21Top with more cheese.
- 22Place the enchiladas in the preheated oven and bake for 10 minutes or until the cheese completely melts.
Ingredients
- Whit corn tortillas
- Oil
- Medium cheddar cheese
- 0.5 onion
- 2 cloves minced garlic cloves
- 1 lb ground beef (80/20)
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp black pepper
- 1.5 tsp Salt
- 3.5 unsalted beef broth
- 2 tbsp tomato paste
- 3 tbsp New Mexico chili powder
- 1.5 tsp paprika
- 1.5 tsp cayenne pepper
- 4 tbsp APF (all purpose flour)
Equipment
panspatulaplatemeasuring cupforkbaking sheetbaking dishoven mitts
Tips
- Skim the top of the beef gravy to remove the excess oil
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