How to Make Beef Enchiladas - The Recipe Method
Set the peppers into a large bowl and pour hot water over them, just enough to cover them. Let them soak for 20 minutes, or until they become very soft. Patty goes CRAZY for them. They’re definitely ranked up there with Patty’s Favorite Recipes on the site. That’s for sure! They’re somewhat similar to another favorite of ours (and Patty’s!) - Chicken Enchiladas Rojas - though we’re using ground beef instead of shredded chicken, and there are some slight variations. You’ll have to try them both and let me know which one you like the most! They’re pretty darned easy to make, too, despite needing to make the red enchilada sauce from scratch, which may sound daunting, but it totally isn’t. When I make them at home for me and Patty, this is our favorite. The cheese is nicely melty and the beef is super flavorful, as it is simmered with caramelized peppers, onions and garlic, lots of seasonings, and some of my homemade red enchilada sauce, which is packed with flavor It’s made from dried Mexican peppers, which are, in my opinion, the best things on the face of the planet. Let’s talk about how we make these beef enchiladas, shall we? I’ve used shredded Monterrey Jack cheese, though cheddar is good, or any white Mexican cheese, as long as it is a melty cheese. Use a 1/4 cup or so, or to taste. Make it extra cheese if you’d like! Next, pour in some of the soaking liquid. You’ll notice that it has become quite dark from the peppers. This water has plenty of nutrients leached from the peppers, so I like to use it. You can also use clean water if you’d like. Add about 1 cup to start. Process the mixture until the sauce becomes very smooth. It will be very thick at this point. Add in more water, a half cup at a time, until you achieve your desired consistency.
FOR THE BEEF ENCHILADAS
Heat a separate pan to medium heat and add a tablespoon of olive oil. Cook the onion and jalapeno about 5 minutes to soften. Add the garlic and cook another minute. Add the ground beef and break it apart with a wooden spoon. Brown it for about 5 minutes. Stir in ¼ cup of the reserved enchilada sauce along with your seasonings and ½ cup of water. Simmer for 10 minutes to let the flavors develop. Strain the sauce into a pan with 1 tablespoon olive oil. Heat until it just starts to boil, then reduce the heat to a simmer. Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface or plate. Fill each with ground meat mixture and shredded cheese. Ground beef is so good here, though shredded beef is great, too. Roll the tortillas up and serve them onto plates, seam side down. Don’t lose all that wonderful cheese and beef filling! Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. BOOM! Done! Chow down, my friends! Beef enchiladas RULE! At least I think so.
How Much Will This Serve?
My beef enchiladas recipe will serve 6 people very easily. If you’re super hungry, serve 4. Comfort food at its finest, my friends! I love great Mexican food. Such a great recipe. Yum! Awesomeness!
Storage & Leftovers
Storing your Beef Enchiladas in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly.
