Authentic Beef Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Steps:

• In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
• In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
• Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
• Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
• In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
• As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
• Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
• Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
• Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
• Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
• Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
• Makes: 6 servings.

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• 1. Time to prep. First take out tortilla's so they will come to room temp by the time you start rolling your enchilada's. This makes them not stick and less likely to break while rolling. If you forget you can zap them in the microwave for a bit. Don't get them hot just enough to warm them up.
• 2. Now we're going to make the mole. Making mole is just like making white gravy. Don't be intimidated. Prepping mole. Get a large sauce pan with deep sides. A pitcher of warm water. In a small bowl mix your mole powder and flour. Add oil to your pan and heat on high until hot. When hot whisk in your mole and flour. It should form a very thick dry paste. Now start adding water slowly at first. You want to keep bringing it back to a thick paste for a bit. Keep repeating this process until it starts to become thinner and not thickening back up quickly on you. Turn off heat and add salt to season and whisk in peanut butter. As time goes by mole might thicken up on you. If it gets to thick when rolling you can whisk some water in. Just go slow. You don't want it too thin or you will have light tasteless tortillas.
• 3. Now for the filling. Brown ground beef in a pan and drain. While doing this in an electric skillet if you have one cook your hashbrowns adding salt and pepper to taste. Now drain ground beef. While beef is draining in the same pan remove chorizo from casings and cook until crumbly and looks like ground beef but with juice. Do NOT drain chorizo. That's where all your flavor is. In a BIG bowl mix your beef, chorizo, cooked hashbrowns and drained peas. That is your filling.
• 4. Put your shredded cheddar cheese in it's own bowl. Freshly shredded is the best but also a lot of work so you decided on which you want to use. Time to set up the rolling station. First goes Mole, then meat filling then cheese.
• 5. Time to roll and good luck lol. We're going to do 3 tortillas at a time to start you off. Once you hit your groove you can do more. I roll a dozen at a time but you have to be quick or tortilla's will get soggy on you and fall apart. A rolling partner is great for this stage. Just ask my hubby. Okay, you will need at least two plates for this. First you dip your tortilla's in the mole brushing off the excess on the side of the pan. Don't want them dripping. Once all three have been dip add a handful of meat mixture forming a line down the middle of the tortilla. Then a handful of cheese. You regulate how cheesy you want them (we like lots). Now grab end of tortilla, pull ingredients towards you and roll. Poke your ends so not so much falls out while frying. Place lip side down on a separate plate (no need for toothpicks).
• 6. Time to fry. Heat up the same pan you cooked the hashbrowns in and coat with canola oil (Grandma is probably spinning right now. She never used anything but lard, but I can't bring myself to do it.) If using electric skillet it's about 300 degrees. Add enchilada to heated pan lip side down first to seal it and prevent from unrolling. As soon as it starts to crisp just a bit on you flip and fry other side. Put fried enchilada's in an aluminum foil lined baking pan also adding a sheet of foil in between layers. Rinse and repeat until your done turning off frying pan in between time. That's why I like a rolling partner. He rolls I fry. Now that all enchilada's have been fried cover baking pan with foil and heat in a low temp oven (275)for about an hour. This will melt cheese and dry out your mole on the enchilada's a bit.
• 7. As a rule of thumb it's 1 lb hamb, 1 stick chorizo and 1 bag of cheese (3 cup) for every dozen. 1 bag of hashbrowns for every 3 dozen enchilada's. So you can adjust to however many you choose to make.
• 8. Now what are you going to do with all those leftovers? Why freeze them of course. Wrap you leftovers by 2's or 3's in cling wrap and now you have lunch or dinner anytime you want. Just take them out of wrap and microwave. You can microwave them frozen, but best results are thawed. These will keep for at least 3 mos in the freezer. Not that they will stay there that long. Hope you enjoy and feel free to ask if you have any questions.