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Restaurants›Mitla Cafe›Beef Enchiladas Recipe

Beef Enchiladas Recipe

Name: Mitla Cafes Beef Enchiladas Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 cup yellow onion, finely chopped; 3 cloves garlic, minced; 1.25 lb ground beef (80/20); 1 tsp ground cumin; 1.5 tsp chili powder; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbs tomato paste; 0.5 cup beef broth; 0.5 cup fire-roasted diced tomatoes, drained; 2 tbs fresh cilantro, chopped (optional); 2 tbs vegetable oil; 2 tbs all-purpose flour; 3 tbs chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp dried oregano; 1 tsp salt; 2 cups tomato sauce; 1 cup beef broth (or water); 12 count corn or flour tortillas (6-8", warmed); 2 cups shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 0.5 cup sour cream; 0.25 cup sliced green onions; 2 tbs pickled jalapeños (optional); 2 tbs cilantro leaves for garnish

Inspired by Mitla Cafe

Time1h 10m

Serves6

(3)

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Ingredients

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Beef filling

2 tbs olive oil

1 cup yellow onion, finely chopped

3 cloves Garlic, minced

1 1/4 lb ground beef (80/20)

1 tsp Ground cumin

1 1/2 tsp Chili powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs tomato paste

1/2 cup beef broth

1/2 cup fire-roasted diced tomatoes, drained

2 tbs fresh cilantro, chopped (optional)

Enchilada sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

3 tbs Chili powder

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

2 cups Tomato sauce

1 cup beef broth (or water)

Assembly & toppings

12 count corn or flour tortillas (6-8", warmed)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup Sour cream

1/4 cup sliced green onions

2 tbs pickled jalapeños (optional)

2 tbs cilantro leaves for garnish

1 tsp cooking spray or additional oil

Method

Beef filling

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan for flavor.

Season and simmer

Reduce heat to medium. Stir in cumin, chili powder, oregano, salt, and black pepper and cook 1 minute to toast the spices. Add tomato paste and cook 1–2 minutes, stirring, to deepen the flavor. Pour in 1/2 cup beef broth and the drained diced tomatoes. Scrape up any browned bits and simmer until mixture thickens slightly, about 4–6 minutes. Stir in chopped cilantro (if using). Remove from heat and taste for seasoning; adjust salt/pepper if needed. Set aside to cool slightly.

Enchilada sauce

In a small saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour to make a roux and cook 1 minute to remove raw flour taste. Add 3 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, and 1 teaspoon salt; stir to combine and cook 30 seconds to bloom the spices.

Slowly whisk in 2 cups tomato sauce and 1 cup beef broth (or water) until smooth. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes until sauce thickens slightly. Taste and adjust seasoning (more salt or a pinch of sugar if very acidic). Keep warm.

Assembly & baking

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or 1 teaspoon oil.

Warm tortillas to make them pliable: wrap in damp paper towels and microwave in 30-second intervals until soft (about 30–45 seconds total) or heat briefly in a dry skillet on both sides.

Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer.

Assemble enchiladas: place 2–3 tablespoons of the beef filling down the center of each warmed tortilla, sprinkle with a little of the shredded cheese (about 1–2 tablespoons), then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Pour the remaining warm enchilada sauce evenly over the rolled enchiladas, making sure to coat each seam. Sprinkle the remaining shredded cheeses (about 3 cups total) evenly over the top.

Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 18–22 minutes. For a browned top, switch oven to broil and broil 1–2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Dollop sour cream over the enchiladas or serve on the side, then garnish with sliced green onions, pickled jalapeños if desired, and cilantro leaves.