Beef Enchilada Plate

Ingredients

• 1.5 lb ground beef (80/20)
• 1 whole medium yellow onion
• 3 whole garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 can canned crushed tomatoes (28 oz can)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ cup beef broth
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 8 whole corn tortillas (6-inch)
• ¼ cup whole milk or 2% milk
• 1.5 cups sharp cheddar cheese, shredded
• ¼ cup fresh cilantro, chopped
• 1 whole lime
• ½ cup sour cream

Instructions

1. 1

   Set a 12-inch stainless steel skillet over medium-high heat. Add 1.5 lb of ground beef and break it up with a wooden spoon as it cooks, stirring occasionally until no pink remains and the meat is deeply browned, about 8-10 minutes. You're looking for a fond (browned bits) to develop on the pan bottom — this builds flavor. Drain excess fat if there's more than 2 tablespoons pooled at the bottom.

2. 2

   While the beef cooks, dice 1 medium yellow onion into 1/4-inch pieces and peel and finely mince 3 garlic cloves. Once the beef is browned, add the onion and garlic to the skillet and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes — this usually happens when you no longer smell raw onion and the kitchen smells sweet and savory.

3. 3

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Cook for 1 minute, stirring constantly to toast the spices — you should smell the warm, earthy spice fragrance deepen. Remove the skillet from heat and set aside.

4. 4

   In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil over medium heat for about 30 seconds. Add 2 tablespoons of chili powder and 1 teaspoon of ground cumin, then toast them for about 1 minute, stirring constantly — the spices should darken slightly and smell warm and complex.

5. 5

   Pour in 1 can of canned crushed tomatoes (28 oz) and 0.5 cup of beef broth. Stir in 0.5 teaspoon of garlic powder, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Bring the sauce to a gentle simmer over medium heat — you should see small bubbles breaking the surface — then reduce to low heat and let it simmer for 10 minutes, stirring occasionally. The sauce will deepen in color and smell rich and concentrated. Taste it and adjust salt or spice if needed.

6. 6

   Preheat your oven to 375°F. While it heats, warm the tortillas: stack 8 corn tortillas and wrap them in a damp kitchen towel, then microwave on high for 45-60 seconds, or place them directly over a gas flame for a few seconds per side until pliable. Warm tortillas are much easier to roll without tearing.

7. 7

   Pour about 0.5 cup of the enchilada sauce into the bottom of a 9 x 13-inch baking dish, spreading it to coat the surface. This prevents the tortillas from sticking. Lay one warm corn tortilla flat on a cutting board or plate.

8. 8

   Spoon about 3 tablespoons of the cooked beef filling down the center of the tortilla — don't overstuff, as the tortilla won't roll cleanly. Roll the tortilla tightly from bottom to top and place it seam-side down in the baking dish. Repeat with the remaining 7 tortillas and filling, arranging them in two neat rows in the dish.

9. 9

   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all of them are covered — exposed tortilla edges will dry out in the oven. In a small bowl, stir together 0.25 cup of whole milk or 2% milk with the sauce to thin it slightly for more even coverage. Sprinkle 1.5 cups of shredded sharp cheddar cheese evenly across the top.

10. 10

    Cover the baking dish loosely with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 5-8 minutes, until the cheese is melted and bubbling at the edges and the sauce just begins to bubble up along the sides of the dish. The enchiladas are ready when the cheese is golden and the filling is heated through.

11. 11

    Remove the baking dish from the oven and let it rest for 2-3 minutes — this makes plating easier and allows the filling to set slightly. Squeeze the juice of 1 lime into a small bowl and stir together with 0.5 cup of sour cream until smooth and pourable. This creates a crema sauce.

12. 12

    Transfer 2 enchiladas to each plate. Drizzle the lime crema across the top and around the plate. Garnish with 0.25 cup of fresh chopped cilantro divided among the plates. Serve while hot and enjoy with a cold beverage.

Tools you’ll need

• 12-inch stainless steel skillet
• wooden spoon
• medium saucepan
• 9 x 13-inch baking dish
• aluminum foil
• small bowl
• cutting board
• instant-read thermometer (optional)
• microwave or gas stovetop
• kitchen towel

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