These are damned good enchiladas. The sauce was originally inspired by androjen's jenchilada sauce; as you can see, it's been through a few revisions. The sauce itself turns out a bit spicy when tasted but after being added to the enchiladas it drops to a pleasant low heat. If you're sensitive to spicy foods you may want to leave out one of the chipotles.
I prefer to use steak, frozen and cut into thin slices about the length of a finger, but I've also used ground beef and ground turkey with equal success. As for the cheese, you'll want something like mozzarella, cheddar, or monterey-/pepper jack.
I imagine the sauce should freeze nicely. I confess I have not tried to freeze it; I tend to make it in small batches when I need it and always use the whole pot.
Makes 6-8 large enchiladas
- Melt the butter in a large saucepan. Add the flour in parts, stirring until you get a nice brown paste.
- Take it off the heat and add the beef stock and tomato sauce, stirring until mixed.
- Put it back on the heat and set it to simmer.
- Mix in the chili powder, oregano, cumin, paprika, garlic, and chipotle peppers.
- I highly recommend toasting and grinding your cumin before adding it in; it adds a nice warm depth and flavor that untoasted cumin doesn't possess.
- Simmer lightly for 20-30 minutes, stirring from time to time. While it's cooking, see below for instructions on preparing the filling.
- Taste the sauce. Add salt and pepper to taste if needed.
Metric values calculated using Google. If they are not sane, please let me know.
- Slice the meat, onions, and bell peppers however you like. I prefer strips about the length of a pinky finger.
- Preheat your oven to 350° F (175° C, aka Moderate) and start cooking your meat in a large skillet. Depending on how your sauce tastes, you may want to add a bit of red or black pepper to the meat.
- When the meat is not quite done, throw in your onions and bell peppers. Sauté the whole mess for a little bit, until the onions look a bit translucent at the edges and it doesn't make your eyes sting if you take a whiff. Remove from heat.
- Take about a cup or two of your sauce and coat the meat-onion-pepper mixture evenly.
- Take a large spoon and a tortilla. Spoon a generous amount of the filling into the middle of the tortilla, throw on a small handful of cheese, then roll it and put it in a large baking pan.
- Repeat until you run out of filling or tortillas.
- Pour the remaining sauce on the rolled tortillas and top that with more cheese.
- Bake for 8-10 minutes.
- Serve with sour cream and a pale beer, preferably a cerveza.