Tex-Mex Beef EnchiladasTex-Mex Beef Enchiladas

Yields 12 enchiladas / Serves 4

The beef filling for this recipe is called a picadillo, which can be translated as a “hash” or “mince” of meat and seasonings.

INGREDIENTS

For the filling:

  2 ½ pounds (1.13 kilos) ground beef

  1½ cups (210 grams) yellow or white onion, small dice

  1½ tablespoons (11 grams) garlic, minced

  2 tablespoons (18 grams) kosher salt, or to taste

  1 tablespoon (6 grams) ground cumin

  1 tablespoon (6 grams) ground black pepper

  2 bay leaves

  2 serrano chiles, or to taste, minced

  1½ cups (225 grams) Yukon Gold potatoes, peeled, small dice

  1½ cups (225 grams) carrots, peeled, small dice

  1½ cups (200 grams) Roma tomatoes, cored, deseeded, small dice

For the gravy:

  4 cups (1 liter) Ancho Chile Gravy (see page 214)

For the assembly:

  12 corn tortillas

  Vegetable oil as needed for softening tortillas

For the garnish:

  Colby or longhorn cheddar cheese, grated

DIRECTIONS

Start with the filling:

  Place the ground beef, ½ cup (118 ml) water, onion, garlic, salt, cumin, black pepper, and bay leaves in a large pot over medium heat.

  When the beef has begun to turn gray (about halfway cooked), break up and separate the meat with a heavy whisk or wooden spoon.

  Add the serrano chiles, potatoes, carrots, and tomatoes (in this order) and continue cooking, stirring occasionally to break up the meat and thoroughly mix the ingredients.

  When the meat begins to brown and the vegetables are tender, remove from heat. If not using picadillo immediately, cool, cover, and refrigerate until needed.

Assemble the enchiladas:

  Preheat the oven to 325°F (163°C).

  Warm the ancho chile gravy in a saucepan over low heat.

  Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).

  Place each tortilla in oil and fry for a few seconds, just long enough to soften. Drain on paper towels.

  Spread 1 tablespoon gravy on a softened tortilla.

  Place 2 tablespoons picadillo on the lower third of a tortilla, roll, and place in a warm ovenproof casserole large enough to accommodate the enchiladas in a single layer.

  When the enchiladas have been plated, cover with the chile gravy, top generously with cheese, and bake in preheated oven until the enchiladas are heated through, 15–20 minutes.