Carne Molida Enchiladas Recipes

Steps:

• Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
• Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
• Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
• Cook on Low until steaks are fork-tender, 6 to 8 hours.
• Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
• Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
• Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Steps:

• Make Sauce:.
• Using kitchen shears, cut off stem ends of chiles and remove seeds and veins.
• Put chiles in pan with 4 cups water.
• Bring to a boil, and simmer for 10-15 minutes until chiles are softened.
• In another pan, put pumpkin seeds and sesame seeds in dry pan and roast over medium high heat until they begin popping and become colored/toasted.
• Pull chiles out of water and put in blender with yellow onion, garlic, and toasted pumpkin and sesame seeds. Blend until smooth.
• In pan used for toasting, heat up 3 TBSP lard until hot and using a sieve/strainer, strain the blender contents into pan. If needed, use the remaining 1 cup water and contents of strainer blend one more time until smooth. Strain into pan with rest of sauce. Discard what remains in the strainer.
• Add 1/4 tablet of Abuelita drinking chocolate stirring until melted.
• Sauté sauce over medium heat until thickened stirring occasionally - about 10-15 minutes.
• Filling:.
• In a pan, sauté ground beef until no longer pink, remove from pan, and set aside.
• Sauté onions in olive oil until translucent. Add garlic and sauté until fragrant about a minute.
• Drain can of diced tomatoes reserving liquid.
• Add tomatoes, beef, and yellow pepper in pan with onions and garlic, and sauté until slightly golden.
• Add oregano, smoked paprika, cumin, sweet paprika, and salt and pepper to taste.
• Assembly:.
• Heat a pan with 1/2 inch lard or oil to about 350°F, and dip the tortillas into the oil until softened for about 10-15 seconds each side, and set aside on a plate.
• In a 9 x 13" baking pan, coat the bottom with a little of the enchilada sauce.
• Place a tortilla into pan, spoon some filling onto tortilla, and roll the tortilla with the seam on the bottom.
• Once tortillas are filled, spoon sauce over center of the enchiladas.
• Sprinkle with mozzarella and queso fresco.
• Bake at 350°F for about 20-25 minutes until cheese is melted.
• Place under a broiler for a couple minutes if cheese isn't golden brown.
• Serve.

Steps:

• Combine all ingredients in sauce pan.
• Heat until thickened.
• Can be doubled easily.
• Freezes nicely.