Enchiladas Con Carne
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appetit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if youre fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.
There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appetit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas. Finally, if youre fearful that a casserole of cheese, chili and fried tortillas may be a little rich for dinner, serve it with a bowl of tomatillo pineapple salsa on the side. The acidity provides a nice balance. Note also that as with all recipes, but particularly this one, some planning and practice can get the preparation down to 60 minutes.
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 2 tablespoons neutral oil like canola
- 2 cloves garlic peeled and minced
- 1 pound ground chuck beef ideally 20 percent fat
- 1 medium white onion peeled and chopped
- 1 jalapeã±o pepper or more to taste seeds removed if you want it less spicy, stemmed and chopped
- 1 cup chopped or canned crushed tomatoes
- 3 tablespoons chile powder
- 1/2 teaspoon dried oregano ideally mexican
- 2 cups chicken stock ideally homemade or low-sodium if store-bought
- 1/2 cup neutral oil like canola
- 12 yellow corn tortillas
- 3 cups shredded cheddar cheese or a mixture of 1 1/2 cups cheddar cheese and 1 1/2 cups american cheese, like velveeta
- 1 medium-size white onion peeled and chopped (optional)
- Carbohydrate 109.195410113188 g
- Cholesterol 444.600000024346 mg
- Fat 147.677575018386 g
- Fiber 11.8845502750118 g
- Protein 133.298095034059 g
- Saturated Fat 87.4687895041083 g
- Serving Size 1 1 recipe (2007g)
- Sodium 5023.32100265126 mg
- Sugar 97.3108598381764 g
- Trans Fat 8.52226800224044 g
- Calories 2286 calories
Step-by-step
- Prepare the chili con carne: Put flour in a large saute pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
- Wipe out saute pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
- Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
- Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
- When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium saute pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you dont have a rack. Repeat with remaining tortillas, working quickly.
- Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
- Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.
My Enchiladas Con Carne Adventure: A Culinary Journey
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. But when I crave something comforting and flavorful, my go-to recipe is always Enchiladas Con Carne. This isn't just any enchilada recipe; it's a culmination of culinary wisdom gathered from years of experimenting in the kitchen and inspired by a few trusted sources. I've learned to streamline the process, incorporating clever techniques to maximize flavor and minimize cooking time, perfect for a weeknight meal.
The magic begins with the chili con carne. The secret? Toasting the flour before adding it to the beef mixture. This simple step adds a depth of nutty richness that elevates the entire dish. I remember reading about this technique in an old Bon Appetit magazine years ago, and it has since become an indispensable part of my recipe. I've also incorporated the wisdom of Robb Walsh, a renowned Tex-Mex expert, whose emphasis on quality ingredients and traditional techniques has guided my approach to this classic dish. His influence is evident in the careful balance of spices and the generous use of high-quality ground beef – I always opt for at least 20% fat for the best flavor and texture.
Another key to success is the cheese. A blend of cheddar and American cheese, like Velveeta, creates the ultimate melty, gooey experience. It’s the perfect balance between sharp cheddar and the creamy smoothness of Velveeta. If you’re worried about the richness of the dish, I highly recommend serving it with a side of tomatillo pineapple salsa. Its bright acidity perfectly cuts through the richness of the cheese and chili, creating a beautifully balanced and refreshing contrast. The salsa adds a bright, zesty element that enhances the overall dining experience.
Preparing the tortillas is crucial. I've found that quickly frying them in hot oil creates a delightful texture – crispy on the outside, soft on the inside. The slightly crispy edges provide a lovely contrast to the creamy filling, adding a textural dimension to the overall dish. This method guarantees that your enchiladas will maintain a delightful crispiness even after baking.
The assembly process is surprisingly straightforward. I layer the bottom of the baking dish with some chili, then carefully roll the filled tortillas and nestle them snugly in the pan. More chili goes on top, followed by a generous shower of cheese, transforming the dish into a cheesy, bubbling masterpiece. A final bake in a hot oven until the cheese is perfectly melted and bubbly, and you have a dish worthy of a restaurant – or at least a very happy family dinner.
Beyond the practical aspects of the recipe, creating this dish is about more than just food; it's about creating a comforting and welcoming atmosphere. The aroma filling the kitchen as the enchiladas bake is enough to make anyone feel at home. It’s a dish that’s perfect for a busy weeknight, a casual gathering with friends, or a special occasion. The beauty of this recipe lies in its adaptability; you can easily adjust the spice level to your liking and experiment with different cheeses and toppings. But regardless of your personal preferences, one thing remains constant: the sheer deliciousness of perfectly executed Enchiladas Con Carne. It’s a dish that embodies warmth, comfort and the joy of sharing a meal with loved ones.
This dish isn't just a recipe; it's a story, a testament to the power of shared culinary experiences and a love letter to the simple pleasure of good food. It’s a recipe that I’ve developed over time, incorporating learned tips and tricks. It's a reflection of my evolution as a cook and a testament to the simple beauty of a well-executed classic. It’s a dish that I'm incredibly proud of, and one that I’m excited to share with you. So, gather your ingredients, embrace the process, and get ready to experience the magic of homemade Enchiladas Con Carne.
Remember to adjust the spice level to your liking, and don't hesitate to experiment with different toppings and additions. This recipe is your culinary canvas, so let your creativity shine. The possibilities are endless, and the results are always rewarding. Happy cooking!
