By Jim Hingst
While
enchiladas originated in Mexico, ground beef and cheese enchiladas are about as
Mexican as chop suey is a Chinese dish. The ground beef and cheese enchilada is
an example of Mexican food that Texans cook, called Tex-Mex cuisine. This is also
a good example of cultural appropriation, but who really cares other than
Leftist activists.
How Tex-Mex and Mexican Enchiladas Differ
In
comparing Tex-Mex and Mexican enchiladas, authentic Mexican enchiladas are not
made with beef. That’s a Texas thing! Instead, Mexican enchiladas are made with
chicken or pork and cheese.
Another
difference between Mexican and Tex-Mex enchiladas are the spices used. Cumin is
not used in traditional Mexican enchiladas. On the other hand, you will note
that in the recipes published in this blog, cumin is used in both the enchilada
sauce and filling.
What’s
more, Mexican cooks use a white cheese in cooking their enchiladas. The
Americanized Tex-Mex enchiladas are topped with a layer of either cheddar or
Monterey Jack cheeses. Sometimes American cooks even use Velveeta in their beef
and cheese enchilada recipes.
Preparing beef and
cheese enchiladas involves three separate procedures, which are described in
this article: making the enchilada sauce; cooking the beef stuffing; and the
assembly and baking of the casserole.
Step
One: Enchilada Sauce
If you read through the ingredients for the sauce, you will
notice that ancho chili powder is listed. This ingredient.
which is a spice frequently used in Mexican cuisine, is key to flavoring the
enchilada sauce.
Ancho chili powder is made from dried poblano peppers, which are
ground into the dark red powder. Some feel that this spice is loaded with
antioxidants, vitamins and anticancer compounds. Whether these nutrients affect
the health of those who consume them is not known. What I do know is that it
adds a unique flavor that is essential to this dish.
After cooking the enchilada
sauce, use an immersion blender to puree the ingredients.
Ingredients
4 tablespoons butter
3 tablespoons of AP flour
2 tablespoons olive oil
2 medium chopped onions
4 cloves of minced garlic
1 poblano pepper, chopped
1 tablespoon canned minced chipotle in adobo sauce
1 tablespoon tomato paste
15 oz. can of tomato sauce
10 oz. can diced tomatoes with chilies
3 teaspoons ancho chili powder (if you can’t find ancho chili
powder in your local store, you can buy it on Amazon)
1 teaspoon ground cumin
½ teaspoon of paprika
½ teaspoon Italian seasoning
2 cups beef broth
2 teaspoons brown sugar
Instructions
Sauté onions on low heat in butter and olive oil. When the
onions become translucent and begin to caramelize, add in the garlic and
poblano pepper. Cook for a couple of minutes, until the garlic becomes
fragrant. Reserve the sauteed ingredients.
In a couple of tablespoons of olive oil, mix in the ancho chili
powder, stirring continually. Then add the other spices, one by one. Make sure
that the oil completely saturates the spices. Stir as the spices release their
aromatic oils.
Next, add in the tomato paste, tomato sauce and broth. Stir while
cooking. Finally, mix in the sauteed onions, garlic, diced tomatoes
and peppers.
If the sauce is too watery, thicken it with a roux, using the
butter and flour. Cook the roux on low stirring until the flour turns a light
brown.
Simmer for 15 minutes, until the sauce darkens and attains
the desired thickness.
Cool and puree using an immersion blender.
Step Two: Enchilada Beef
Filling
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion, chopped
4 cloves minced garlic
1 pound ground beef
1 tablespoon chili powder
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon Italian seasoning
Instructions
Brown the ground beef. As you are browning the ground beef,
break up the meat into small pieces. Drain the grease and set aside the browned
meat.
In butter and oil sauté the onion. After the onion becomes
translucent and begins to caramelize, add the chopped garlic and spices.
Continue to sauté until the garlic and spices become fragrant. Do not allow
either the onion to burn. Add in the browned meat.
You can modify the beef enchilada filling to suit your taste by
adding other ingredients, such as chopped peppers, diced tomatoes or red beans.
Step Three: Assembly of the
Casserole
Ingredients
8 or 9 tortillas (it’s your choice whether to use corn or flour
tortillas)
Shredded cheeses (you will need about a pound of your favorite
cheeses)
Chopped ripe black olives
Instructions
Spread enough of the enchilada sauce (about ½ to ¾ cup) to cover
the bottom of a 9 x 13 baking pan. This prevents the enchiladas from sticking
to the bottom of the pan.
The next undertaking is to roll up the individual enchiladas. If
you are using corn tortillas, the trick is to get them flexible enough so they
bend, but do not break. The easiest way to soften a tortilla is on top of your
stove. With the heat on low, lightly oil the bottom of a skillet. Warm the tortilla
for about a minute and check the underside. Once the tortilla starts to brown,
flip it over and lightly brown the other side.
Filling the tortilla can get a little messy, so you may want to
wear a pair of nitrile or latex gloves. To roll up an enchilada, first coat one
side of the tortilla with the enchilada sauce. Next place the desired amount of
beef filling in the center of the tortilla, topped with shredded cheese. For
this step, you can choose any number of cheeses, such as cheddar, Monterey
Jack, or pepper jack.
After the filling is arranged in the tortilla, roll it up and
place it in the baking pan with the seam side of the tortilla to the bottom of
the pan.
Continue to make tortillas until the entire pan is filled. Pour
the remaining enchilada sauce over the enchiladas. Cover the casserole with
shredded Monterey Jack and cheddar cheese (or the cheeses of your choice) and a
sprinkling of sliced ripe black olives.
Bake at 350º until the cheese has melted and become a light
golden brown. At this temperature, cooking time will be approximately 30
minutes.
Serving
Using a thin spatula, transfer an enchilada or two onto a plate.
Spoon additional sauce over the top of the enchilada, and garnish it with your
choice of diced tomato, sliced avocado, chopped cilantro or sour
cream.
© Can Stock Photo / ezumeimages
You do not need to serve other dishes with enchiladas, because
they are a meal all by themselves. Nevertheless, if you feel that you should
serve a side dish, consider making either Mexican rice or refried beans.
Try these other Signpost Recipes
The
Best Bacon Wrapped Jalapeno Poppers
Bon Appetite!
© 2021 Jim Hingst, All Rights Reserved
