Description
Comforting Mexican beef stew brings robust flavors from slow-simmered meat and traditional spices. Hearty ingredients combine for a soul-warming dish that connects generations of culinary passion.
Ingredients
Scale
- 1 shredded beef filling (from cooking liquid)
- 2 dried ancho chiles
- 1 dried California chile (or guajillo chile)
- 1 cup (240 ml) cooking liquid from shredded beef filling
- ⅓ cup (80 ml) whole or 2% milk
- ¼ tsp (1.25 ml) distilled white vinegar
- 1 tsp (5 ml) kosher salt
- 1 clove garlic
- 1 ½ tsps (7.5 ml) vegetable or canola oil
- 1 tsp (5 ml) cornstarch
- ¼ tsp (1.25 ml) ground cinnamon
Instructions
- Prep Ingredients: Slice white onion into delicate, uniform strips and set aside for garnishing the final dish.
- Tortilla Preparation: Warm corn tortillas on a comal or skillet over medium heat, rotating to develop subtle char marks and enhance pliability.
- Oil Heating: Bring vegetable oil to precise 350-365°F in a large saucepan, maintaining consistent temperature for optimal frying.
- Tortilla Frying: Submerge tortillas in hot oil using tongs, frying each for 10-15 seconds until softened but not crisp, then transfer to a clean plate.
- Sauce Coating: Dip each fried tortilla completely in enchilada sauce, ensuring thorough coverage on both sides and careful layering.
- Filling and Rolling: Distribute beef centrally on each tortilla, roll smoothly while tucking edges, and position seam-side down on serving plate.
- Final Presentation: Garnish enchiladas generously with sliced onions and crumbled cotija or shredded queso asadero cheese, serving immediately to preserve warmth and allow cheese to melt slightly from residual heat.
Notes
- Master Oil Temperature: Use a digital thermometer to maintain precise 350-365°F for perfect tortilla texture without burning.
- Tortilla Technique: Warm corn tortillas briefly on comal before frying to enhance flexibility and prevent cracking during rolling.
- Sauce Dipping Strategy: Fully submerge each tortilla in enchilada sauce quickly to prevent oversaturation and maintain structural integrity.
- Cheese Selection Tip: Choose fresh cotija or queso asadero for authentic flavor; grate or crumble just before serving to preserve optimal texture.
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg