Recipe courtesy of St. Louis Post-Dispatch
Blog – Brian Hill (Guest Blogger)
6 servings
For ranchero sauce:
1-1/2 tablespoons vegetable oil
½ cup chopped white or yellow onion
¼ cup chopped celery
¼ cup chopped bell pepper
1 tablespoon Tex-Mex Spice* (see below)
1-1/2 tablespoons all-purpose flour
1 cup chicken broth
½ of an 8-ounce can tomato sauce
½ of a 14-1/2 oz. can whole tomatoes
Water, if needed
For meat filling:
¼ cup finely chopped bell pepper
¼ cup chopped celery
½ cup chopped white onion
1 tablespoon + 2 teaspoon Tex-Mex Spice*
1 pound lean ground beef
To assemble enchiladas:
1 cup vegetable oil
12 corn tortillas
2 – 3 cups shredded cheese of your choice
Sour cream, for garnish
Step 1: Prepare sauce. Heat oil over medium heat in a 1-quart saucepan or 10-inch cast iron skiller. Add onion, celery and bell pepper. Reduce heat and cook just until onion is translucent. Do not let vegetables brown. Add Tex-Mex Spice and flour, mixing well. Cook until flour begins to brown, about 3-4 minutes, watching carefully to prevent burning.
Step 2: Add chicken broth, tomato sauce and tomatoes. With a flat spatula scrape bottom of pan and break up tomatoes. Reduce heat to low and let simmer gently for 25-30 minutes. If necessary add 2 cups water to make 2 cups sauce.
Step 3: While sauce simmers prepare meat filling. In a cold skillet stir together bell pepper, celery, onion and Tex-Mex Spice. Spread uncooked meat on top. Turn heat to medium. When the mixture starts to simmer break up meat. Simmer on low for 20 minutes. Drain off any grease.
Step 4: Assemble the enchiladas. Heat 1 cup oil over medium heat in a 10-inch skillet. Dip tortillas in oil, one at a time, until limp (a few seconds). Place on paper towels and drain.
Step 5: After all tortillas have been dipped in oil and drained, dip each one into the warm ranchero sauce. Stack the tortillas on a cutting board or cookie sheet.
Step 6: Preheat oven to 350 degrees. To assemble enchiladas fill each tortilla with 2-4 tablespoons of meat mixture and 2-3 tablespoons of cheese. Roll up and place side by side, seam down, in a 9X13 inch baking dish.
Step 7: Evenly pour or ladle remaining sauce over enchiladas. Sprinkle with any remaining meat and cheese. Bake for 20 minutes. Serve hot with dollops of sour cream and garnish.
NOTE: Tex-Mex Spice – combine 1 tablespoon + ¾ teaspoon ground cumin, 1 tablespoon granulated garlic, 2 teaspoons salt and 1 teaspoon coarsely ground black pepper.
