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Restaurants›Mitla Cafe›C) Beef Enchiladas Recipe

C) Beef Enchiladas Recipe

Name: Mitla Cafes C) Beef Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 0.5 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp tomato paste; 0.5 cup beef broth; 4.5 oz can (4.5 oz) diced green chiles, drained; 2 tbsp fresh cilantro, chopped (optional); 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 3 tbsp chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp oregano, dried; 1 tsp salt; 2 tbsp tomato paste; 2 cup beef broth (or water); 8 count corn or flour tortillas (6-8, 6-inch); 2 cup shredded cheddar or Mexican blend cheese; 1 tsp vegetable oil (for warming tortillas); 0.5 cup sour cream; 2 tbsp sliced green onions; 2 tbsp sliced black olives (optional)

Inspired by Mitla Cafe

Time1h

Serves4

(3)

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Ingredients

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Filling

1 lb lean ground beef

1/2 cup yellow onion, finely diced

2 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

3/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp tomato paste

1/2 cup beef broth

4 1/2 oz can (4.5 oz) diced green chiles, drained

2 tbsp fresh cilantro, chopped (optional)

Enchilada Sauce

2 tbsp Tuscany sunflower oil

2 tbsp 00 bread flour

3 tbsp Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Oregano, dried

1 tsp Celtic sea salt

2 tbsp tomato paste

2 cup beef broth (or water)

Assembly & Topping

8 count corn or flour tortillas (6-8, 6-inch)

2 cup shredded cheddar or Mexican blend cheese

1 tsp vegetable oil (for warming tortillas)

1/2 cup Sour cream

2 tbsp sliced green onions

2 tbsp sliced black olives (optional)

Method

Filling

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes.

Drain excess fat if necessary, leaving about 1 tablespoon in the skillet. Add the diced onion and cook until softened and translucent, about 3–4 minutes.

Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 30–60 seconds until fragrant.

Add the tomato paste and stir to coat the meat. Pour in the beef broth, scrape up any browned bits from the pan, and simmer 2–3 minutes until slightly reduced.

Fold in the drained diced green chiles and chopped cilantro (if using). Remove from heat and set filling aside to cool slightly.

Enchilada Sauce

Make the roux

In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook 1 minute, whisking constantly to form a light roux.

Whisk in the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Cook 30 seconds to bloom the spices, stirring constantly so they don’t burn.

Whisk in the tomato paste until evenly incorporated, then slowly whisk in the beef broth (or water) until smooth.

Bring sauce to a simmer and cook 5–7 minutes, stirring occasionally, until slightly thickened to a pourable consistency. Taste and adjust salt or chili powder if needed. Remove from heat.

Assembly & Bake

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

Warm the tortillas so they are pliable: heat a skillet over medium heat, brush both sides of each tortilla lightly with the 1 tsp oil, and warm 15–20 seconds per side, or wrap stacks in foil and heat in the oven for 5 minutes. Keep warm under a towel.

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

Place about 2–3 tablespoons of the beef filling across the lower third of each warm tortilla. Sprinkle a little shredded cheese over the filling (reserve most cheese for the top). Roll tightly and place seam-side down in the sauce-lined dish. Repeat with remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese on top.

Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 15–20 minutes. For browned cheese, broil 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Top with sour cream, sliced green onions, and black olives if using. Serve hot.