Ixtapa Beef Enchiladas Recipe
chile con carne, cheese
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Ingredients
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Chile con Carne (beef chile filling)
Enchilada Assembly & Cheese
Sauce (simple enchilada-style chile sauce)
Method
Chile con Carne (beef chile filling)
- 1
Cook aromatics and brown beef
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Add the ground beef, break it up with a spatula, and brown until no pink remains, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.
- 2
Build the chile
Sprinkle 2 tablespoons flour over the beef and stir to coat; cook 1 minute to remove raw flour taste. Pour in 1 1/2 cups beef broth, scraping up any browned bits from the pan. Add 1 cup tomato sauce, ancho chile powder, chili powder, cumin, oregano, salt, and pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook, uncovered, 10–12 minutes until slightly thickened. Taste and adjust salt or chile powder as needed. Keep warm.
Sauce (simple enchilada-style chile sauce)
- 3
Make the sauce
In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons flour to form a roux and cook, whisking, about 1–2 minutes until it smells slightly toasty. Stir in 3 teaspoons chili powder, 1 teaspoon ancho chile powder, 1/2 teaspoon cumin, and 1/2 teaspoon garlic powder; cook 30 seconds to bloom the spices. Gradually whisk in 2 cups beef broth, then whisk in 1 tablespoon tomato paste until smooth. Simmer gently 6–8 minutes until the sauce thickens slightly. Remove from heat and stir in 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Keep warm.
Enchilada Assembly & Bake
- 4
Prep and soften tortillas
Preheat oven to 375°F (190°C). Pour 1/4 cup vegetable oil into a shallow skillet and heat over medium-high until shimmering (or use the oven method: brush both sides of tortillas with oil). Working one at a time, briefly fry each corn tortilla 10–15 seconds per side until pliable but not crispy; drain on paper towels. Alternatively, lightly brush both sides with oil and warm on a griddle 10–15 seconds per side. Keep tortillas covered with a clean towel to stay soft.
- 5
Assemble enchiladas
Pour about 1 cup of the warm enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Spoon about 2–3 tablespoons of the chile con carne down the center of each softened tortilla, sprinkle about 2 tablespoons of combined shredded cheeses into each, and roll tightly. Place rolled enchiladas seam-side down in the baking dish, arranging them in rows. Repeat until all tortillas are filled (should make about 12).
- 6
Top and bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheeses (about 2 cups) evenly over the top. If using pickled jalapeños, scatter them across the top now. Bake in the preheated oven 18–22 minutes until the cheese is melted, bubbly, and the sauce is hot. If you like a browned top, broil 1–2 minutes, watching carefully.
- 7
Garnish and serve
Remove from oven and let rest 5 minutes. Sprinkle chopped cilantro and finely diced white onion over the enchiladas. Serve hot with extra pickled jalapeños or lime wedges if desired.
