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Restaurants›Mariachis de Jalisco›Enchiladas Rancheras Recipe

Enchiladas Rancheras Recipe

Name: Mariachis de Jaliscos Enchiladas Rancheras Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 4 cups roma tomatoes (or plum tomatoes); 0.5 cups white onion; 3 units garlic cloves; 1 units jalapeño (stemmed, seeded for milder); 1 tbs vegetable oil; 0.5 cups vegetable or chicken stock; 0.5 tsp ground cumin; 0.5 tsp dried oregano (Mexican if available); 1 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro (optional, for finishing); 1 cups ground beef (80/20) - cooked and drained; 1 cups shredded cooked chicken (rotisserie or poached); 1 cups shrimp (peeled, deveined, cooked, chopped); 1.5 cups shredded cheddar or Mexican blend cheese; 0.25 cups onion, finely chopped (for filling); 1 cloves garlic, minced (for filling); 0.5 tsp salt (for filling); 0.25 tsp black pepper (for filling); 0.25 tsp cumin (for filling); 9 units corn tortillas (6-inch); 0.5 cups vegetable oil (for frying/softening tortillas); 0.75 cups shredded cheese (for topping); 0.25 cups sour cream or Mexican crema; 2 tbs crumbled queso fresco or cotija (optional); 2 tbs fresh cilantro, chopped; 3 units lime wedges; 1 cups long-grain white rice (uncooked); 1 tbs vegetable oil; 0.25 cups white onion, finely chopped

Inspired by Mariachis de Jalisco

Time1h 15m

Serves3

3 Enchiladas beef, cheese, shrimp or chicken with ranchero sauce, rice & refried beans.

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Ingredients

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Ranchero Sauce

4 cups roma tomatoes (or plum tomatoes)

1/2 cups white onion

3 units Garlic cloves

1 units jalapeño (stemmed, seeded for milder)

1 tbs Tuscany sunflower oil

1/2 cups vegetable or chicken stock

1/2 tsp Ground cumin

1/2 tsp dried oregano (Mexican if available)

1 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs fresh cilantro (optional, for finishing)

Enchilada Filling Options (choose one or mix)

1 cups ground beef (80/20) - cooked and drained

1 cups shredded cooked chicken (rotisserie or poached)

1 cups shrimp (peeled, deveined, cooked, chopped)

1 1/2 cups shredded cheddar or Mexican blend cheese

1/4 cups onion, finely chopped (for filling)

1 cloves garlic, minced (for filling)

1/2 tsp salt (for filling)

1/4 tsp black pepper (for filling)

1/4 tsp cumin (for filling)

Assembly & Garnish

9 units corn tortillas (6-inch)

1/2 cups vegetable oil (for frying/softening tortillas)

3/4 cups shredded cheese (for topping)

1/4 cups sour cream or Mexican crema

2 tbs crumbled queso fresco or cotija (optional)

2 tbs Fresh cilantro, chopped

3 units Lime wedges

Spanish Rice

1 cups long-grain white rice (uncooked)

1 tbs Tuscany sunflower oil

1/4 cups white onion, finely chopped

1/2 cups Tomato sauce

1 1/2 cups chicken or vegetable stock

3/4 tsp Celtic sea salt

1/4 tsp Ground cumin

Refried Beans

15 oz canned pinto beans (with liquid) or 2 cups cooked pinto

1 tbs lard or vegetable oil

1/4 cups Onion, finely chopped

1 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/4 cups water or bean liquid

Method

Ranchero Sauce

Roast tomatoes, onion, garlic and jalapeño: preheat broiler or a heavy skillet. Halve tomatoes and place cut-side up on a baking sheet (or toss whole in skillet). Broil or char over high heat until skins blacken and flesh softens, about 8–10 minutes, turning once if using a skillet.

Transfer roasted tomatoes, charred onion, garlic and jalapeño to a blender. Add 1/2 cup stock, cumin, oregano, salt and pepper. Blend until mostly smooth. Taste and adjust salt/heat.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Pour blended sauce into the pan and simmer gently, uncovered, 10–12 minutes to concentrate flavors and thicken slightly. Stir occasionally to prevent sticking. Stir in chopped cilantro just before removing from heat.

Enchilada Filling

Choose your filling (beef, chicken or shrimp). If using ground beef: brown 1/2 pound ground beef in a skillet over medium-high heat with 1/4 cup finely chopped onion and 1 minced garlic clove until cooked through, about 6–8 minutes. Drain excess fat and season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin. Stir in 1/2 cup shredded cheese and remove from heat.

If using shredded chicken: warm 1 cup cooked shredded chicken in a skillet with 1/4 cup chopped onion and 1 minced garlic clove in 1 teaspoon oil for 2–3 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin. Stir in 1/2 cup shredded cheese and remove from heat.

If using shrimp: sauté 1 cup chopped cooked shrimp with 1/4 cup chopped onion and 1 minced garlic clove in 1 teaspoon oil just to heat through (2 minutes). Season with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp cumin. Stir in 1/2 cup shredded cheese and remove from heat.

Tortillas & Assembly

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or equivalent to fit three groups of three enchiladas.

Warm and soften tortillas: pour 1/2 cup vegetable oil into a large skillet and heat over medium-high until shimmering. Working 1–2 at a time, lightly fry each tortilla about 8–10 seconds per side until pliable but not crisp. Transfer to a plate lined with paper towel and drain. Alternatively, warm tortillas on a griddle and steam under a towel to make pliable.

Dip each softened tortilla into the warm ranchero sauce briefly to coat inside and exterior, then place on a cutting board.

Place about 3 tablespoons of chosen filling down the center of each tortilla, sprinkle a little additional cheese if desired, then roll tightly and place seam-side down in the prepared baking dish. Arrange 3 enchiladas per serving (9 total in dish).

Pour remaining ranchero sauce evenly over the enchiladas, then sprinkle the remaining 3/4 cup shredded cheese over the top.

Bake in preheated oven until cheese is melted and sauce is bubbling, about 12–15 minutes. If you prefer a lightly browned top, broil 1–2 minutes while watching closely.

Remove from oven and let rest 3 minutes. Dollop sour cream or crema, sprinkle crumbled queso fresco (if using) and chopped cilantro. Serve with lime wedges.

Spanish Rice

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1 cup uncooked rice and cook, stirring frequently, until rice is lightly toasted and opaque, 3–4 minutes.

Add 1/4 cup finely chopped onion and cook another 1–2 minutes until translucent. Stir in 1/2 cup tomato sauce, 1.5 cups stock, 3/4 tsp salt and 1/4 tsp cumin. Bring to a simmer.

Cover, reduce heat to low and cook undisturbed 15–18 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Refried Beans

Heat 1 tablespoon lard or oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove and sauté until soft, about 3–4 minutes.

Add 15 oz can pinto beans (with liquid) and 1/4 cup water or reserved bean liquid. Bring to a gentle simmer 2–3 minutes to heat through.

Using a potato masher or immersion blender, mash beans to desired texture (smooth or slightly chunky). Cook, stirring, until thickened to your preference, 3–5 minutes. Season with 1/2 tsp salt, adjust to taste. Keep warm until serving.