Beef Enchiladas Recipe

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Beef Enchiladas Recipe

History of Enchiladas:
Enchiladas have deep roots in Mexican cuisine, tracing back to the Aztecs and Mayans, who would wrap tortillas around small fish and cover them with chili sauce. The word “enchilada” is derived from the Spanish word “enchilar,” meaning “to season with chili.” Over time, the dish evolved, incorporating new ingredients introduced by Spanish colonizers, like beef and cheese. Today, enchiladas are a beloved comfort food in Mexican and Tex-Mex cuisines, with countless variations.

Benefits of Beef Enchiladas:

  1. Protein-Rich: Beef is a great source of high-quality protein, which is essential for muscle growth and repair.
  2. Iron-Rich: Beef enchiladas provide a good amount of iron, helping in the production of hemoglobin and supporting oxygen transport in the blood.
  3. Calcium and Vitamins: The cheese in enchiladas adds calcium, vital for bone health, while tomatoes and peppers offer vitamins A and C.
  4. Customizable: You can adjust the ingredients to make them healthier, such as using lean beef, adding more vegetables, or using whole wheat tortillas.

Ingredients:

  • For the Beef Filling:
  • 1 lb (450g) ground beef (or shredded beef)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • Salt and pepper to taste
  • 1/4 cup water or beef broth
  • 1 cup cooked black beans (optional)
  • 1 cup corn kernels (optional)
  • For the Enchilada Sauce:
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 2 cups chicken or beef broth
  • Salt to taste
  • 1/2 tsp sugar (optional)
  • 1 small can of tomato sauce (8 oz)
  • For Assembling:
  • 10-12 corn tortillas (or flour tortillas)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Sliced green onions and chopped cilantro for garnish
  • Sour cream and avocado for serving (optional)

Instructions:

Step 1: Prepare the Filling

  1. Cook the Beef: In a large skillet, heat a bit of oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
  2. Add Aromatics: Add the chopped onion and cook until softened. Then, add the minced garlic and cook for another minute.
  3. Season the Beef: Add the cumin, chili powder, smoked paprika, coriander, salt, and pepper. Stir to coat the beef evenly with the spices.
  4. Simmer: Add 1/4 cup of water or beef broth and let the mixture simmer for 5-7 minutes until the liquid reduces. Add black beans and corn if using. Set the filling aside.

Step 2: Make the Enchilada Sauce

  1. Prepare a Roux: In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk constantly for about 1 minute until it’s slightly golden and thickened.
  2. Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, and oregano. Cook for another minute to bloom the spices.
  3. Simmer: Gradually whisk in the broth, ensuring no lumps form. Add the tomato sauce and stir until well combined. Bring the sauce to a simmer, then reduce the heat and let it cook for 10-15 minutes until slightly thickened. Adjust seasoning with salt and sugar if needed.

Step 3: Assemble the Enchiladas

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Tortillas: If using corn tortillas, lightly fry them in a bit of oil to make them pliable, or heat them in the microwave wrapped in a damp paper towel.
  3. Fill and Roll: Spread a spoonful of enchilada sauce on each tortilla, then add a generous portion of the beef filling and a sprinkle of cheese. Roll up the tortilla and place it seam-side down in a greased baking dish.
  4. Top with Sauce and Cheese: Once all the tortillas are rolled and placed in the dish, pour the remaining enchilada sauce over the top, making sure each tortilla is covered. Sprinkle the remaining shredded cheese over the top.

Step 4: Bake and Serve

  1. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly.
  2. Garnish: Remove the enchiladas from the oven and let them cool slightly before garnishing with sliced green onions and chopped cilantro.
  3. Serve: Serve the enchiladas hot, with optional toppings like sour cream and avocado.

Methods to Enhance:

  • Vegetable Additions: Incorporate sautéed bell peppers, spinach, or zucchini into the beef mixture for added nutrition.
  • Spicy Variation: Add chopped jalapeños or a pinch of cayenne pepper to the beef or sauce for extra heat.
  • Sauce Variations: Experiment with green enchilada sauce (made from tomatillos) or mole sauce for a different flavor profile.
  • Gluten-Free Option: Use gluten-free tortillas and ensure the enchilada sauce is made with gluten-free flour.

Serving Suggestions:

  • Serve with a side of Mexican rice and refried beans.
  • Pair with a light salad or grilled vegetables to balance the richness of the enchiladas.
  • Enjoy with a refreshing beverage like a lime margarita or agua fresca.

Beef enchiladas are not just a meal; they’re a celebration of rich Mexican culinary traditions, adaptable to various tastes and dietary needs.

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