Ingredients:

  • 100 g (4 oz) Dried Ancho Chiles (about 6-8 large)
  • 50 g (2 oz) Dried Guajillo Chiles (about 4-5 long)
  • 500 ml (2 cups) Boiling Water or unsalted Beef Stock
  • 45 ml (3 Tbsp) Vegetable Oil or Lard
  • 1 medium Yellow Onion, diced finely (approx. 150g)
  • 4 cloves Garlic, minced
  • 5 g (1 tsp) Dried Oregano (preferably Mexican oregano)
  • 5 g (1 tsp) Ground Cumin
  • 5 g (1/2 tsp) Cinnamon
  • 3 g (1/2 tsp) Chipotle Powder (optional, for smokiness)
  • 10 g (1 Tbsp) All-Purpose Flour (for thickening)
  • 5 g (1 tsp) Kosher Salt, plus more to taste
  • 5 g (1 tsp) Brown Sugar or Molasses
  • 60 ml (4 Tbsp) Vegetable Oil
  • 900 g (2 lb) Lean Ground Beef (Mince, 15-20% fat recommended)
  • 1 large Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 15 g (1 Tbsp) Chili Powder (mild or medium)
  • 5 g (1 tsp) Cumin
  • 5 g (1 tsp) Kosher Salt
  • 3 g (1/2 tsp) Black Pepper
  • 120 ml (1/2 cup) Beef Stock
  • 12 medium Corn Tortillas (approx. 15 cm / 6 inches)
  • 300 g (10 oz) Monterey Jack Cheese, grated
  • 100 g (3 oz) Sharp Cheddar, grated (or other melting cheese)

Instructions:

  1. Toast the Chiles: Carefully remove stems and seeds from the dried Ancho and Guajillo chiles. Toast the chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant (do not burn, or the sauce will taste bitter).
  2. Soak and Soften: Place the toasted chiles in a bowl and pour 500 ml (2 cups) of boiling water or stock over them. Cover and allow to steep for 30 minutes until fully softened.
  3. Sauté Aromatics: In a saucepan, heat 45 ml of oil. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic, oregano, cumin, and cinnamon. Cook for 1 minute until fragrant.
  4. Blend the Sauce: Transfer the soaked chiles and their soaking liquid (reserve 120 ml) to the blender along with the sautéed aromatics. Blend on high until perfectly smooth—this might take 2-3 minutes.
  5. Strain and Thicken: Strain the sauce mixture through a fine-mesh sieve into the saucepan. Return the sauce to the stove. Whisk in the 10g (1 Tbsp) of flour, salt, and brown sugar. Simmer gently for 20 minutes, stirring occasionally, until slightly thickened and velvety. Taste and adjust seasoning.
  6. Brown the Meat: Heat 60 ml of oil in the large skillet. Add the ground beef and cook over medium-high heat, breaking it up, until deeply browned.
  7. Drain Excess Fat: Crucially, drain off all excess fat from the skillet. This prevents the filling from making the enchiladas greasy or soggy.
  8. Season the Filling: Return the skillet to medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the minced garlic, chili powder, and cumin. Cook for 1 minute.
  9. Moisten: Stir in 120 ml (1/2 cup) of beef stock, salt, and pepper. Simmer until the liquid is fully absorbed (2-3 minutes), leaving a moist but not wet filling. Remove from heat.
  10. Preheat and Prep: Preheat the oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  11. Tortilla Softening: Pour about 120 ml of red sauce into a shallow dish. Quickly dip each corn tortilla into the sauce (just enough to coat and soften it, about 3 seconds per side).
  12. Fill and Roll: Lay the softened tortilla flat. Spoon a line of beef filling down the centre (about 60g / 1/4 cup). Sprinkle a small amount of the grated cheese over the filling. Roll the tortilla up tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas and filling are used.
  13. Top and Bake: Pour the remaining Red Sauce evenly over the rolled enchiladas. Top generously with the remaining grated cheese mixture.
  14. Bake: Bake for 20–25 minutes, or until the sauce is bubbling furiously around the edges and the cheese is melted and lightly golden.
  15. Rest: Allow the enchiladas to rest for 5-10 minutes before serving.