GROUND BEEF ENCHILADAS

Ground Beef Enchiladas with salsa roja has always been my favorite enchiladas since I was a kid. Right off the bat, let me say that IMHO enchiladas should be made with corn tortillas (not flour). Secondly, making your own red enchilada sauce is a cinch…the canned stuff just doesn’t cut it. Third…the ground beef filling should resemble your best taco meat, seasoned with your own spice mix, not that nasty stuff in a packet! And fourth…sure, you can make enchiladas in gigantic baking dishes. But, restaurant enchiladas are made individually…rolled, topped with sauce and cheese then thrown under a broiler. The sauce and filling mix is held hot. If you are feeding a crowd…go with with the lasagna pan method.

Ingredients:

For the filling:

• 1 1/2 pounds lean ground beef

• 1 cup diced white onions

• 1 small can diced green chiles

• 1 tsp Kosher salt

• 1/2 tsp black pepper

• 2 tsp ground cumin

• 1/2 tsp paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne

• 1 cup Pace Chunky Salsa

• 1 cup chicken stock

For the enchilada sauce:

• 1/4 cup canola oil

• 2 tbsp flour

• 6 ounces (1 can) tomato paste

• 1/4 cup New Mexico chile powder

• 1 tbsp ancho chile powder

• 1 tsp ground cumin

• 1 tsp dried Mexican oregano

• 1 tsp garlic powder

• 3 cups chicken stock

• 3 tbsp unsalted butter

For the enchiladas:

• 12 (8 inch) white corn tortillas

• Canola oil

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• Diced tomatoes

• Sliced green onions

• Sour cream

• Cotija cheese

• Chopped cilantro

Directions:

For the filling:

• Heat a large saucepan over medium high heat. Add 1 tbsp canola oil then crumble in the ground beef, breaking it up and cooing until no longer pink. Add the salt, pepper, cumin, paprika, garlic powder, onion powder, and cayenne. Stir the spices into the meat completely.

• Add the diced green chiles, salsa and the stock and bring to a simmer. Lower the heat and simmer, uncovered, until most of the liquid as evaporated, about 30 minutes. Cover and keep warm until ready to use.

For the enchilada sauce:

• Heat the canola oil in a medium saucepan over medium heat. Add the flour and cook for about 1 minute. Add the chile powders and the tomato paste and stir until well combined. Add the cumin, oregano, garlic powder, and chicken stock. Bring to a simmer, lower the heat, cover, and cook for about 15 minutes, stirring occasionally. Swirl in the butter until combined. Taste and reseason if necessary. Keep warm.