Enchiladas Rojas with Beef and Cheese

Ingredients

• 6 whole dried guajillo chiles
• 3 whole dried ancho chiles
• 3 whole garlic cloves
• ½ teaspoon cumin seeds
• 1.5 cup chicken broth
• 1 tablespoon tomato paste
• ½ teaspoon salt
• 1 pound ground beef
• ½ medium yellow onion, diced
• 12 whole corn tortillas
• 2 cup Oaxaca cheese or mozzarella, shredded
• ½ cup Mexican crema or sour cream

Instructions

1. 1

   Remove the stems and seeds from the guajillo and ancho chiles by snapping off the top of each chile where the stem is, then pinching the stem end to let seeds fall out into the trash.

2. 2

   Place the cleaned chiles in a skillet over medium heat and press them flat against the hot surface for 5 seconds, then flip and press again until fragrant—they should smell smoky and sweet.

3. 3

   Transfer the toasted chiles to a bowl and pour 1.5 cups of hot chicken broth over them, then let them soak for 10 minutes until soft and dark red.

4. 4

   Pour the chiles and broth into a blender, add the 3 garlic cloves and 1 tablespoon tomato paste, then blend on high speed for 2 minutes until completely smooth with no visible chile pieces.

5. 5

   Pour the chile sauce through a fine-mesh strainer into a bowl, pressing it through with the back of a spoon to catch any remaining seeds or skin bits—discard the solids.

6. 6

   Stir in 0.5 teaspoon salt and 0.5 teaspoon cumin seeds to the strained sauce and set aside.

7. 7

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 1 minute.

8. 8

   Add 1 pound ground beef and the diced onion, then use a wooden spoon to break the beef into pea-sized pieces, stirring every 10 seconds until the meat is brown all over and the onion is soft, about 5 minutes total.

9. 9

   Drain the excess fat from the beef by tilting the pan and spooning the fat off the top, then taste and add a pinch of salt if it tastes bland.

10. 10

    Set the oven to 350°F and wait for the indicator light or beep to confirm it has finished preheating, about 10 minutes.

11. 11

    Pour one-quarter of the chile sauce across the bottom of a 9-by-13-inch baking dish, spreading it into an even layer with the back of a spoon.

12. 12

    Warm the 12 corn tortillas one at a time by holding each over a gas flame for 2 seconds per side until they are pliable and warm, or wrap all of them in a damp paper towel and microwave for 90 seconds.

13. 13

    Lay one warm tortilla flat on a cutting board, spoon 2 tablespoons of cooked beef and 1 tablespoon of shredded cheese along the center, then roll it tightly into a cylinder by folding one long edge over the filling and rolling away from you.

14. 14

    Place the rolled enchilada seam-side down in the sauce-lined baking dish, then repeat with the remaining 11 tortillas, arranging them side by side in two rows until the dish is full.

15. 15

    Pour the remaining chile sauce evenly over the top of all the enchiladas so they are completely covered, then sprinkle the remaining 1 cup of shredded cheese in an even layer across the surface.

16. 16

    Slide the baking dish into the preheated 350°F oven and bake uncovered for 25 minutes until the cheese is melted and bubbly at the edges, and the sauce is bubbling around the sides.

17. 17

    Remove the baking dish from the oven and let it rest at room temperature for 5 minutes so the filling sets slightly.

18. 18

    Drizzle 0.5 cup crema in a zigzag pattern across the top of the enchiladas, using a spoon to create thin lines from one side of the dish to the other.

Tools you’ll need

• skillet
• medium bowl
• blender
• fine-mesh strainer
• large skillet
• wooden spoon
• 9-by-13-inch baking dish
• cutting board
• oven
• paper towel

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