The Chef

Restaurants

Meals

Drinks

Restaurants›Gallo's Mexican Restaurant›#2 Beef Enchilada Recipe

#2 Beef Enchilada Recipe

Name: Gallo's Mexican Restaurants #2 Beef Enchilada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Ground beef; 1 cup Onion, chopped; 3 cloves Garlic, minced; 2 tsp Chili powder; 1 tsp Cumin; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Canned diced tomatoes; 1 cup Shredded cheese (cheddar or Mexican blend); 8 pieces Corn tortillas; 2 cups Cooked rice; 1 cup Canned black beans, drained and rinsed; 0.25 cup Cilantro, chopped; 2 tbs Lime juice; 2 cups Corn masa flour; 1 tsp Baking powder; 0.5 tsp Salt; 0.5 cup Vegetable shortening; 1.5 cups Chicken broth; 12 pieces Corn husks, soaked in water

Inspired by Gallo's Mexican Restaurant

Time1h

Serves4

Tamale, Beef taco, rice & beans

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Enchilada Filling

1 pound Ground beef

1 cup Onion, chopped

3 cloves Garlic, minced

2 tsp Chili powder

1 tsp Cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup Canned diced tomatoes

1 cup Shredded cheese (cheddar or Mexican blend)

8 pieces Corn tortillas

Rice & Beans

2 cups Cooked rice

1 cup Canned black beans, drained and rinsed

1/4 cup Cilantro, chopped

2 tbs ReaLime juice

Tamale Preparation

2 cups Corn masa flour

1 tsp Baking powder

1/2 tsp Celtic sea salt

1/2 cup Vegetable shortening

1 1/2 cups Chicken broth

12 pieces Corn husks, soaked in water

Method

Beef Enchiladas

Prepare the Beef Filling

In a large skillet, cook the ground beef over medium heat until browned. Add chopped onion and minced garlic, cooking until the onion is translucent. Stir in chili powder, cumin, salt, black pepper, and diced tomatoes. Simmer for 5-7 minutes.

Assemble the Enchiladas

Preheat the oven to 350°F (175°C). Spread a thin layer of the beef mixture on each corn tortilla, top with some shredded cheese, and roll up tightly. Place seam-side down in a greased baking dish.

Bake

Top the enchiladas with remaining beef mixture and additional cheese. Bake for 20-25 minutes until cheese is melted and bubbly.

Rice & Beans

Prepare the Rice & Beans

In a bowl, mix the cooked rice with drained black beans, chopped cilantro, and lime juice. Season with salt to taste.

Tamales

Make the Tamale Dough

In a bowl, mix corn masa flour, baking powder, and salt. In another bowl, beat vegetable shortening until fluffy. Gradually add chicken broth to the shortening, then mix in the dry ingredients until well blended.

Assemble the Tamales

Take a soaked corn husk, spread a portion of the masa dough in the center, and add a spoonful of beef filling (optional). Fold the sides over and tie with a strip of husk. Repeat with remaining husks.

Steam the Tamales

Place the tamales upright in a steamer pot and steam for about 1 hour until the masa is firm.