Enchilada Recipe

Heat 2 tablespoons oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.

Add the minced garlic and cook 30 seconds more, until fragrant.

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 necessary, leaving about 1 tablespoon in the pan for flavor.

Stir in cumin, chili powder, smoked paprika, salt and black pepper. Cook 1 minute to bloom the spices.

Add tomato paste and stir to combine, cooking 1–2 minutes to remove raw flavor.

Pour in beef broth and simmer gently until mixture is thick but moist (not soupy), about 3–5 minutes. Taste and adjust seasoning. Stir in chopped cilantro if using. Remove from heat and set aside to cool slightly.

In a medium saucepan, heat 2 tablespoons oil over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to make a roux without browning too much.

Add the chili powder, cumin, oregano, garlic powder and onion powder to the roux and toast for 20–30 seconds, whisking to combine. This intensifies the flavors.

Slowly whisk in the tomato sauce and beef broth (or water) until smooth. Bring to a gentle simmer, reduce heat to low and cook for 8–10 minutes, stirring occasionally, until slightly thickened.

Stir in the apple cider vinegar and salt. Taste and adjust seasoning — add a pinch of sugar if the sauce tastes too acidic. Keep warm until ready to assemble.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a little oil or nonstick spray.

Warm the corn tortillas so they are pliable and won’t crack when rolled: heat a skillet over medium-high, brush both sides of each tortilla lightly with the 2 tablespoons oil, and warm 20–30 seconds per side in batches. Stack covered with a clean towel to keep warm and soft.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread to coat evenly.

Place about 2–3 tablespoons of the beef filling near the lower third of each tortilla, sprinkle a little shredded cheese on top of the filling, then tightly roll the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make about 10–12 enchiladas depending on how full you fill them).

Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover the tops and ends. Sprinkle the remaining shredded cheese evenly over the sauced enchiladas. Crumble queso fresco or cotija over the top if using.

Bake in the preheated oven until sauce is bubbling and cheese is melted and lightly golden, about 15–20 minutes. For browned cheese, place under the broiler 1–2 minutes watching carefully.

Remove from oven and let rest 5 minutes. Garnish with sliced green onions, cilantro and dollops of sour cream. Serve hot.