Celebrate Cinco De Mayo with these tasty beef enchiladas! No sauce from a can here, you can make your very own, tailored to your taste, enchilada sauce right at home. Spicy or mild, the choice is all yours!
Start by browning some ground beef seasoned with the same spices that will go into the sauce.
When the ground beef is browned, start the super tasty sauce by heating some oil in a pan and adding a mixture of flour, chili powder, cumin, garlic powder, coriander, ground chipotle powder (if you like it spicy), and some salt. This is where you can customize the sauce to your taste. Use more or less chipotle powder to regulate the spice, or use oregano instead of coriander to change the flavor slightly. Cook for a couple of minutes to toast the spices and intensify the flavor.
Then, add some tomato paste and whisk together. Next, add some chicken broth and whisk again until the sauce is free of any lumps. Simmer the sauce for a few minutes until thickened, and stir in some red wine vinegar.
Add about a cup of the sauce to the ground beef.
Then, coat the bottom of your baking dish with the sauce.
Now it’s time to build the enchiladas. Spoon a small amount of the ground beef into the tortilla and sprinkle with some grated cheese. It’s really easy to over-fill. Be sure to use just a small amount of the ground beef so that you can roll the tortilla closed. Roll the tortilla closed and place it seam side down into the baking dish. Repeat until all the tortillas are filled.
Spoon the remaining sauce over the enchiladas and top with grated cheese. Bake at 350 degrees for about 20 minutes.
Turn on the mariachi music and celebrate the Mexican’s unlikely victory over the French at the Battle of Puebla (I bet you didn’t know that)!
- 1 pound ground beef
- 1/2 tsp chili powder + 2 Tbsp chili powder
- 1/2 tsp cumin + 1 tsp cumin
- 1/4 tsp garlic powder + 1/2 tsp garlic powder
- 1/4 tsp ground chipotle powder + 1/2 tsp ground chipotle powder
- 1/4 tsp coriander + 1/2 tsp coriander
- 1/2 tsp salt + 1/2 tsp salt
- 3 Tbsp high heat oil such as canola, vegetable, or grapeseed
- 3 Tbps flour
- 2 Tbsp tomato paste
- 2 cups chicken broth
- 1 tsp red wine vinegar
- 12 corn tortillas
- 2 cups grated cheddar cheese
- Preheat the oven to 350 degrees
- In a skillet, put the ground beef, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp ground chipotle powder, 1/4 tsp coriander, and 1/2 tsp salt and cook until ground beef is browned
- Set ground beef aside
- In a small bowl, combine 3 Tbsp flour, 2 Tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chipotle powder, 1/2 tsp coriander, and 1/2 tsp salt
- In a saucepan, over medium heat, heat the oil
- When the oil is heated, add the bowl of spices
- Whisk together and cook for about 2 minutes
- Add the tomato paste and whisk until combined
- Slowly whisk in the chicken broth
- Simmer over medium heat about 7-10 minutes until sauce thickens
- Stir in the vinegar
- Add 1 cup of sauce to the ground beef
- Spread a thin layer of sauce in the bottom of a 9X13 baking dish
- Lay out a tortilla and spoon a small amount of the beef on the tortilla
- Top with a small amount of grated cheese
- Roll the tortilla and place it seam side down in the baking dish
- Repeat with remaining tortillas
- Spoon the remaining sauce over the enchiladas and top with remaining cheese
- Bake for 20 minutes
- For a milder sauce, omit the chipotle powder
- If you don't like the flavor of coriander, you can substitute dried oregano
- Be sure not to over-fill the tortillas