In my early childhood memories, I cannot remember my family making Mexican food at all. We had a humble up-bringing that, I believe was heavily influenced by my Mother and Father’s up-bringing. And, so on – and so on. Yes, we were the typical white family from Utah – having typical food, on a very tight budget. I do not offer these comments as a critique – I mention this as this shaped my early willingness to try new foods when I started to grow up, earn money.
When I was going to High School our favorite place to go to eat was the El Matador Restaurant. We always ordered the ‘El Matador’ Especial – in that there was a cheese enchilada and a beef enchilada. What, I found so interesting was this sauce didn’t taste like anything from the Old El Paso can. I know, crazy right?
These enchiladas pay homage to those first ‘El Matador’ prototypes (the El Matador is still around) and improves it just a little . I am sure that you will find these Enchiladas to be ‘muy excelente.
- 1 lb ground beef
- 1 medium yellow onion, diced and divided
- 4 cloves garlic, minced finely
- 1 teaspoon ground cumin
- 1 carrot, diced
- 3 roma tomatoes, seeded and diced
- Salt and Fresh Ground Pepper to taste
- 1 tablespoon vegetable oil
- 1 cup beef broth
- In a large skillet, brown your ground beef.
- Add your onions and garlic to the ground beef and allow the onion to become translucent.
- Add your carrots, tomatoes, oregano and beef broth to the skillet.
- Stir and bring to a boil.
- Cover and simmer for 30 minutes until carrots are tender and the liquid is reduced.
- 1 chipotle chiles in adobo
- 4 dried pasilla chiles with seeds and their stems removed
- 1/2 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 3 cups broth
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- In a dry skillet – on high toast your chiles on each side. This should take about 10 seconds – you will see them slightly puff.
- Fill your skillet with enough water to cover the chiles.
- Heat your water and allow to boil – cover, turn off your heat and allow the chiles soak until they are soft. This should take about 30 minutes.
- Once your dried chiles are hydrated, discard the liquid and rinse your chiles and place in the blender.
- In a large saucepan, heat your oil on medium heat and saute onions until translucent.
- Move your onions, chipotle and garlic into your blender, add your cumin, oregano and broth.
- In your saucepan over medium heat your going to make a roux – whisk your flour and remaining oil until well incorporated. Whisk in the blended mixture and simmer for 15 minutes, stir.
- Add salt and pepper to taste.
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded Cheddar cheese
- Preheat your oven to 350º F.
- Lightly grease a 9×13 baking dish.
- Wrap your tortillas in a damp towel, and microwave for about 60 seconds on high.
- Place a single tortilla on a plate and add about 2 tablespoons of the meat mixture.
- Roll your tortilla and place in your baking dish. Repeat with remaining tortillas.
- Pour your chile mixture over the enchiladas and top with grated cheese.
- Bake for 15 minutes or until your cheese is browned and bubbling.