Beef Enchilada Recipe

This Beef Enchilada Recipe is a little work, but once you have tasted it, you will never want to have a short-cut enchilada again! Often, Beef Enchilada recipes simply require one to pop ground beef into a tortilla and roll it up and that's it. Whilst this makes a quick snack, it is so different from the authentic experience. Don't be put off by the list of ingredients - the recipe is not as daunting as it looks!

This is an ideal meal for informal entertaining or for a relaxed family meal. Served with guacamole, chopped tomatoes and nachos, this makes a delicious, fun meal.

It is mandatory that you FRY the tortillas first. Whilst this seems onerous, it only takes a few seconds per tortilla, so the process is complete very quickly.

Most Beef Enchilada recipes stipulate that you cook the ground beef on top of the hob. I prefer to brown it on the hob and then bake it slowly for about an hour. This produces an intense flavor and soft meat. It is well worth the effort.

Most components of this meal can be made in advance: the ground beef, the fried tortillas and the Enchilada Sauce. So, putting the dish together at the last minute is very quick.

Ingredients:

Enchilada Sauce

It is worth using a casserole dish that can be used on the hob as well. It will need a lid. Alternatively, brown the onions and meat in a pan and then transfer to a lidded casserole dish. You will also need a pan for frying the tortillas.

Method:

1. Brown the ground beef in 3 - 4 batches in the oil. If you attempt to brown all the meat in one go, you will land up with a gray mass. Set aside.
2. Brown the onions. Allow them to caramelize slightly. Add the cumin, oregano, paprika and chili. Add the meat back to the pan. Add the stock.
3. Place a lid on the casserole pan and bake for about an hour. Scrape down the sides of the casserole dish a few times and check that the meat is not getting to dry. Stir in the cilantro when the meat is ready.
4. For the Enchilada Sauce: fry the onion in the oil until it is soft and golden. Add the flour and stir until it is well absorbed. Add the cumin, chili powder, paprika and oregano. Slowly add the stock, stirring all the time. Cook the sauce for about 20 minutes. This is a thin sauce and should resemble a gravy when it is ready.




To assemble the enchiladas:

5. Fry the tortillas for a few seconds on each side. Drain on absorbent paper.
6. Now, work with one tortilla at a time. Using tongs, dip the first tortilla in the Enchilada Sauce. Place the tortilla on a board or plate.
7. Place about ¼ cup ground meat in the tortilla. Sprinkle 1 - 2 tablespoons of cheese over the meat. Roll the tortilla up and place in a baking dish, fold side down. Repeat the process until you have enough servings for each person. You may have to use a second baking dish.
8. Spoon the Enchilada Sauce over the tortillas. Top with the rest of the cheese. Bake at 350° F / 180° C for about 15 - 20 minutes, until the cheese has melted and browned slightly.

Serve with :

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