Scratch Roasted Chile and Beef Enchiladas
These Scratch Fire Roasted Chile and Beef Enchiladas were inspired by one of my favorite chefs, Rick Bayless. His techniques and recipes showcase a love of scratch cooking and demonstrate just how much better using fresh and traditional ingredients can be.
Equipment
- Grill/Smoker
- oven
- Sauce Pan
- Skillet
- 9x13 baking dish
Ingredients
- Corn Tortillas preferably fresh made or from a local tortilleria
- 1 pound Ground Beef
- Chihuahua Cheese
Scratch Enchilada Sauce
- 10 Roasted Pasilla Peppers
- 1 Roasted Garlic Bulb
- ½ Roasted Onion
- 1 tea Salt
- 1 tea Mexican Oregano
- 2 cups Chicken Broth
- 1 tea Cumin
- 3 Tab Tomato Paste
- 1 tea Apple Cider Vinegar
- 1/16 tea Cinnamon (pinch)
Beef Seasoning
- 1 Tab California Chile Powder
- 1 Tab Hatch Chile Powder (mild)
- 1 Tab New Mexico Chile Powder
- 1 Tab Paprika
- 1 Tab Oregano preferably Mexican
- 1 tea Salt
- 1 tea Onion Powder
- 1 tea Garlic Powder
- ½ tea Corn Starch
- ½ tea Cumin
Instructions
Fire Roasting the Peppers
- Heat a grill for direct heat. Halve the onion and cut the bottom off of the head of garlic. Cook the chiles, onion, and garlic on the grill until they have developed a nice char, turning every few minutes. If you do not wish to use a grill you can also roast the veggies in a hot oven or briefly under a broiler.
- When the peppers have evenly blistered, remove them from the grill and place in a bowl, along with the charred onion and garlic. Cover with plastic wrap.
- When the chiles have cooled, remove the stems, seeds, and the blistered skin from the peppers. Sometimes this is best accomplished by doing this under some cold running water. If you are having problems removing the skin, you may not have blistered the peppers enough. A little of the skin is not going to hurt anything, but remove as much as possible.
Make the Enchilada Sauce
- Blend the chiles and onion in a food processor. Add the garlic by squeezing it out of the bulb Add in the spices and 1 cup of broth and blend until smooth.
- Simmer on the stove for 5 minutes. Add 1 additional cup of broth and tomato paste. Simmer for an additional 30 minutes. Add vinegar and pinch of cinnamon. Stir and remove from heat.
Make the beef seasoning
- Mix the spices for the beef seasoning in a small bowl. The spice recipe listed is enough to season 2 pounds of meat. Save the extra to make tacos or you can make a double batch of enchiladas by cooking 2 pounds of hamburger and doubling the rest of the recipe.
Cook the beef filling
- In a skillet, cook the 1 pound of ground meat over medium heat until cooked through.
- Drain any fat then add ¾ cup of water and 3 tablespoons of the seasoning. Stir well to combine and simmer for about 5 minutes. Save the remaining seasoning for another use.
Assemble and bake the enchiladas
- Pour about ½ cup of sauce into the bottom of a 9x13 pan.
- Dip the corn tortillas in the sauce then spread some of the meat mixture in the center of the tortilla. Top with about a tablespoon of cheese, then roll the the tortilla and place in the dish. Repeat with additional tortillas until the meat is used up. Typically, this is enough for about 8-10 enchiladas if you are using soft taco sized tortillas.
- Top the enchiladas with additional sauce and cheese, to your preference.
- Bake, uncovered, in a 350 degree oven until the cheese is melted and the enchiladas are warm throughout. This typically takes about 20 minutes.
Nutrition
Calories: 416kcalCarbohydrates: 48gProtein: 21gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1297mgPotassium: 1569mgFiber: 19gSugar: 26gVitamin A: 16836IUVitamin C: 29mgCalcium: 89mgIron: 7mg
Tried this recipe?Let us know how it was!