Authentic Stacked Beef Enchiladas | Tex-Mex Queen

Описание: Many of us have had the honor to experience the deliciousness of an enchilada. A layer of hearty meat filling rolled in a delicate soft tortilla and drenched in impeccable sauce is a heavenly experience. Now imagine all of that but instead the enchilada is assembled as a beautiful stack of goodness. The enchilada experience just got 10 times better.

INGREDIENTS:

For Beef Filling:
1 1/2 cups white onion, roughly chopped
5 garlic cloves
1-pound ground beef
2/3 cup vegetable oil
2/3 cup flour
2 cups beef broth
3 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon ground black pepper

For Chile Sauce:
7 guajillo chiles, stems and seeds removed
2 árbol or ancho chiles, stems removed

For Enchiladas:
1 cup vegetable oil
Corn tortillas
Beef filling
Grated cheddar or American cheese
Diced white onions for garnish
Diced radishes for garnish


DIRECTIONS:

For Beef Filling:

1) To a blender or food processor add onion and garlic – puree until smooth. To a Dutch pan over medium high heat add purée, ground beef, and 1/2 cup water, cook breaking up meat with a spoon until meat is fully cooked, about 15 minutes.
2) In a skillet, heat vegetable oil over medium heat until hot. Lower heat, add flour, and stir continuously until the flour turns a light golden brown.
3) Heat beef broth and 2 cups water over low heat in a small saucepan or in a microwave oven. Combine all spices and add to flour mixture along with broth and ground beef and cook over low heat for about 5 minutes or until mixture is the consistency of gravy. Set aside until ready to assemble.

For Chile Sauce:

7 guajillo chiles, stems and seeds removed
2 árbol or ancho chiles, stems removed

1) Place chiles and 1/2 cup water in a small saucepan. Bring to a boil, lower heat, and simmer for 15 minutes, adding water if needed. Let cool 15 minutes. Purée the chiles and water in a blender or food processor on high speed until smooth. Pass the purée through a strainer to remove any skins.

To assemble the Enchiladas:
1 cup vegetable oil
24 corn tortillas
Chile Sauce
Beef Filling
5 cups grated cheddar or American cheese (reserve 1 cup for garnish)
1 cup white onion, diced (optional)

1) Preheat oven to 375 degrees. Heat oil in a medium skillet over medium-high heat. Lightly fry each tortilla. Stack on a plate, keep warm until ready to assemble.
2) When ready to assemble the enchiladas, dip a tortilla in the chile sauce one at a time and place on baking sheet. Spoon beef filling over the first tortilla and top with cheese. Repeat this process one more Qme adding beef filling and topping with cheese. Dip last tortilla and place over last layer – sprinkle with cheese. Your enchilada stack will consist of three tortillas each.
3) Bake until cheese is melted – 10-12 minutes. Serve warm garnished with diced onions or diced radishes.

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