Tex Mex Beef Enchiladas
So you kind of have to try a Beef Enchilada recipe that comes with this header: “These are the enchiladas that the entire Bon Appetit Test Kitchen fought each other for. Let’s just say there won’t be leftovers.”
What makes these enchiladas to fight over:
- You make your own enchilada sauce using fresh chiles, crushed tomatoes, cumin and more chili powder than you might think wise. It’s wise. Follow the recipe. I feel slightly superior now that I know how to make homemade enchilada sauce instead of buying it in a jar.
- You toast 1/2 cup of all-purpose flour that you then mix into the cooked ground beef and sauce. That gives the enchiladas a nutty smokey flavor. Good hack. You can use it in other stews as well.
- The recipe calls for eight corn tortillas and, wouldn’t you know it, my beloved Publix sells packages of corn tortillas that come eight to a package. I love that. It eliminates the old “10 hot dogs to a package and eight hot dog buns to a package” irritation. No stray tortillas wandering around the refrigerator in search of a filling.
- One pound of shredded sharp Cheddar cheese. You don’t need me to elaborate here, do you?
By the way, I learned something about block cheese versus shredded cheese recently. Packages of pre-shredded cheese sometimes contains wood pulp or cellulose as an anti-caking agent. It won’t hurt you but it doesn’t help you either. The cellulose just passes through your body. But by cutting the cheese, as it were, with cellulose it substitutes a certain weight of essentially sawdust for 100 percent cheese. And that’s not right. So buy a block of cheese and grate it yourself.
But I have digressed as usual. Here’s the Bon Appetit recipe for Tex-Mex Style Beef Enchiladas. They got the ultimate complement from King Daddy. “We could have these again.”