* Lacho's Enchiladas Recipe

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3–4 minutes.

Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Stir in 2 teaspoons minced garlic, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute until fragrant.

Add 1 cup beef broth and 2 tablespoons tomato paste. Reduce heat to medium-low and simmer until most liquid has reduced and mixture is cohesive but moist, about 8–10 minutes. Adjust seasoning. Keep warm.

If starting with raw chicken, poach breasts in salted water or simmered broth until cooked through (about 12–15 minutes). Shred and reserve 1/2 cup poaching liquid or broth.

In a medium skillet, heat 1 tablespoon oil over medium heat. Sauté 1/2 cup chopped onion and 1 chopped jalapeño (if using) until softened, about 3–4 minutes.

Add 1 teaspoon minced garlic and cook 30 seconds. Add 2 cups chopped roma tomatoes (or canned crushed tomatoes), 1/2 teaspoon cumin, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer 8–10 minutes until slightly thickened.

Stir in shredded chicken and 1/2 cup reserved chicken broth. Cook 3–4 minutes until warmed and saucy. Taste and finish with 2 tablespoons chopped cilantro if desired. Keep warm.

In a saucepan, heat 2 tablespoons oil over medium heat. Whisk in 2 tablespoons flour and cook, stirring constantly, 2–3 minutes to make a blond roux (do not let it brown too much).

Slowly whisk in 2 cups beef broth until smooth. Add 1 tablespoon tomato paste and 1 teaspoon chili powder. Bring to a gentle simmer and cook 5–7 minutes until slightly thickened.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If too thick, thin with a little extra broth; if too thin, simmer a few minutes longer. Keep warm.

Pour 1/2 cup vegetable oil into a wide skillet and heat over medium-high until shimmering (about 325–350°F / hot enough to sizzle a tortilla edge). Working one at a time, lightly fry each corn tortilla for 8–12 seconds per side just to soften and make pliable. Drain on paper towels.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Spoon about 2–3 tablespoons of your chosen filling (ground beef or shredded chicken with ranchero) down the center of a fried tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling (should make about 10–12 enchiladas depending on filling amount).

Pour the warm sauce over the assembled enchiladas: use beef gravy for beef-filled enchiladas or the ranchero sauce (extra from the chicken mixture) for chicken enchiladas. Make sure enchiladas are well coated but not swimming in sauce.

Sprinkle the shredded Monterrey Jack evenly over the sauced enchiladas.

Bake in the preheated oven until cheese is melted and sauce is bubbling, about 12–15 minutes.

While enchiladas bake, heat 2 tablespoons oil in a nonstick skillet over medium heat. Crack eggs in, season lightly with 1/2 teaspoon salt (divide between eggs), and fry sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For over-easy, flip gently and cook 20–30 seconds more.

When enchiladas are finished, remove from oven. Top the whole baking dish with the 2–4 fried eggs (2 eggs per 2 enchiladas is typical; place as desired) so heat from enchiladas warms the eggs but yolks remain runny.

Garnish with chopped cilantro, dollops of sour cream, and optional pickled jalapeños or sliced avocado. Serve immediately.