Shredded Beef Enchiladas with Corn Tortillas

By on January 3, 2012

iStock 000004910096Smallbeefench e1294728523761 300x300 Shredded Beef Enchiladas with Corn Tortillas

Cook Time: 1.5 hours

Ingredients (makes 10 enchiladas/serves 5 people):

3 dried chiles guajillos
3 dried chiles anchos
500g of tomato puree
500g ground beef (sirloin)
10 fresh corn tortillas (out of the machine)
1/2 white onion (a big one)
2 garlic cloves
100g queso fresco
100g sour cream
vegetable oil
1 tsp salt
1 beef or chicken stalk cube
1/4 shredded roman lettuce for garnish
radish slices for garnish

** I also recommend serving these enchiladas with sides of brown cilantro rice and Mexican black whole beans **

Directions:

Start by adding 1 tbsp vegetable oil to a heating pan and add the ground beef. Season with a pinch of salt. Once cooked, set aside.

Devein, de-seed, and boil the chiles guajillos and the chiles anchos.

Once boiled, drain them and put them in a blender, and add the tomato puree, two garlic cloves, and the white onion (slice off a little bit of it before adding to the blender, to use later on…), and then blend thoroughly.

Strain the blended mix.

Now, here’s how to make enchilada sauce for this authentic enchilada recipe:

Add 1 table spoon of vegetable oil to a sauce pan.

Pour the blended mixture in, then season it with the vegetable stalk cube.

Bring this to a boil. Add water in small amounts if needed, so it doesn’t dry up.

While you’re waiting for the enchilada sauce to boil, prepare the enchilada garnish and fry the tortillas:

Shred the lettuce and thinly cut your radishes and your leftover onion slice into rings. Crumble the cheese.

Heat up 2 tbsp vegetable oil and when hot, fry your tortillas one by one to the point where they’re semi crispy, and then drain them/remove the oil from them by placing them on a paper towel, afterward.

Repeat same process with each corn tortilla. This will allow for each tortilla to cool down a bit.

Fill each tortilla with ground beef and roll it up.

Carefully submerge each into the boiling sauce, one at a time, then remove to a plate.

Add a bit more of the sauce on top of them.

Top each with sour cream, fresh cheese, onion and radish rings, lettuce.

Serve with sides of brown cilantro rice and Mexican black whole beans (or any other type of Mexican rice and beans).