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Pan of homemade enchiladas with fire-roasted enchilada sauce.

Scratch Roasted Chile and Beef Enchiladas

Carne Diem Culinary
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 10
Calories 23 kcal

Equipment

  • Grill/Smoker
  • oven
  • Sauce Pan
  • Skillet
  • 9x13 baking dish

Ingredients
  

Scratch Enchilada Sauce

  • 10 Roasted Hatch Peppers 5 mild and 5 hot
  • 1 Garlic Bulb
  • ½ 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)

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.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 595mgPotassium: 73mgFiber: 2gSugar: 3gVitamin A: 80IUVitamin C: 7mgCalcium: 11mgIron: 0.4mg
Keyword enchilada sauce, Enchiladas, pasilla, Rick Bayless, Scratch made, taco seasoning
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