TEX-MEX BEEFY ENCHILADAS
Directions
- 1Heat a pan over medium heat and add enough oil to cover the tortilla, allowing it to heat up.
- 2Heat a pan over medium heat and add enough oil to cover the tortilla, allowing it to heat up.
- 3Heat a pan over medium heat and add enough oil to cover the tortilla, allowing it to heat up.
- 4Lightly fry each tortilla for about 5 seconds or until they begin to blister.
- 5Lightly fry each tortilla for about 5 seconds or until they begin to blister.
- 6Lightly fry each tortilla for about 5 seconds or until they begin to blister.
- 7Remove the fried tortillas and repeat the process for the remaining tortillas, then set them aside.
- 8Remove the fried tortillas and repeat the process for the remaining tortillas, then set them aside.
- 9Remove the fried tortillas and repeat the process for the remaining tortillas, then set them aside.
- 10In a measuring cup, mix tomato paste into the beef broth along with chili powder, paprika, and cayenne pepper.
- 11In a measuring cup, mix tomato paste into the beef broth along with chili powder, paprika, and cayenne pepper.
- 12In a measuring cup, mix tomato paste into the beef broth along with chili powder, paprika, and cayenne pepper.
- 13Stir until everything is well dissolved.
- 14Stir until everything is well dissolved.
- 15Stir until everything is well dissolved.
- 16Heat a little oil in a pan over medium heat.
- 17Heat a little oil in a pan over medium heat.
- 18Heat a little oil in a pan over medium heat.
- 19Add diced onion and sauté for a couple of minutes.
- 20Add diced onion and sauté for a couple of minutes.
- 21Add diced onion and sauté for a couple of minutes.
- 22Add minced garlic and sauté for 30 seconds.
- 23Add minced garlic and sauté for 30 seconds.
- 24Add minced garlic and sauté for 30 seconds.
- 25Add ground beef (80% lean, 20% fat), cumin, oregano, black pepper, and salt.
- 26Add ground beef (80% lean, 20% fat), cumin, oregano, black pepper, and salt.
- 27Add ground beef (80% lean, 20% fat), cumin, oregano, black pepper, and salt.
- 28Break down the meat and allow it to cook for 7 minutes.
- 29Break down the meat and allow it to cook for 7 minutes.
- 30Break down the meat and allow it to cook for 7 minutes.
- 31After 7 minutes, move the meat to the side and allow all the fat to come to the center.
- 32After 7 minutes, move the meat to the side and allow all the fat to come to the center.
- 33After 7 minutes, move the meat to the side and allow all the fat to come to the center.
- 34Add all-purpose flour to the fat and dissolve it, then mix it all together with the meat.
- 35Add all-purpose flour to the fat and dissolve it, then mix it all together with the meat.
- 36Add all-purpose flour to the fat and dissolve it, then mix it all together with the meat.
- 37Pour in the beef broth mixture and continue mixing.
- 38Pour in the beef broth mixture and continue mixing.
- 39Pour in the beef broth mixture and continue mixing.
- 40Bring the mixture to a simmer, then reduce the heat to medium-low.
- 41Bring the mixture to a simmer, then reduce the heat to medium-low.
- 42Bring the mixture to a simmer, then reduce the heat to medium-low.
- 43Allow it to simmer for 10 minutes or until the broth has thickened up.
- 44Allow it to simmer for 10 minutes or until the broth has thickened up.
- 45Allow it to simmer for 10 minutes or until the broth has thickened up.
- 46Preheat the oven to 350 degrees Fahrenheit.
- 47Preheat the oven to 350 degrees Fahrenheit.
- 48Preheat the oven to 350 degrees Fahrenheit.
- 49Add some of the beef chili gravy sauce into a baking sheet.
- 50Add some of the beef chili gravy sauce into a baking sheet.
- 51Add some of the beef chili gravy sauce into a baking sheet.
- 52Grab a tortilla, stuff it with cheese and a little bit of onion, then roll it.
- 53Grab a tortilla, stuff it with cheese and a little bit of onion, then roll it.
- 54Grab a tortilla, stuff it with cheese and a little bit of onion, then roll it.
- 55Place the rolled enchilada in the baking dish.
- 56Place the rolled enchilada in the baking dish.
- 57Place the rolled enchilada in the baking dish.
- 58Cover the enchiladas with the remaining beef chili gravy sauce, ensuring it is even.
- 59Cover the enchiladas with the remaining beef chili gravy sauce, ensuring it is even.
- 60Cover the enchiladas with the remaining beef chili gravy sauce, ensuring it is even.
- 61Top with more cheese.
- 62Top with more cheese.
- 63Top with more cheese.
- 64Place the enchiladas in the preheated oven and bake for 10 minutes or until the cheese completely melts.
- 65Place the enchiladas in the preheated oven and bake for 10 minutes or until the cheese completely melts.
- 66Place the enchiladas in the preheated oven and bake for 10 minutes or until the cheese completely melts.
Ingredients
- Whit corn tortillas
- Whit corn tortillas
- Whit corn tortillas
- Oil
- Oil
- Oil
- Medium cheddar cheese
- Medium cheddar cheese
- Medium cheddar cheese
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 2 cloves minced garlic cloves
- 2 cloves minced garlic cloves
- 2 cloves minced garlic cloves
- 1 lb ground beef (80/20)
- 1 lb ground beef (80/20)
- 1 lb ground beef (80/20)
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp oregano
- 2 tsp oregano
- 2 tsp black pepper
- 2 tsp black pepper
- 2 tsp black pepper
- 1.5 tsp Salt
- 1.5 tsp Salt
- 1.5 tsp Salt
- 3.5 unsalted beef broth
- 3.5 unsalted beef broth
- 3.5 unsalted beef broth
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 3 tbsp New Mexico chili powder
- 3 tbsp New Mexico chili powder
- 3 tbsp New Mexico chili powder
- 1.5 tsp paprika
- 1.5 tsp paprika
- 1.5 tsp paprika
- 1.5 tsp cayenne pepper
- 1.5 tsp cayenne pepper
- 1.5 tsp cayenne pepper
- 4 tbsp APF (all purpose flour)
- 4 tbsp APF (all purpose flour)
- 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