Stranger Foods

MexicanEnchiladas con carne

Serves 6 | Prep 40 mins | Cook 1 hr 50 mins

Source: cooking.nytimes.com

Ingredients

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Imperial

x0.5

For the Chili Con Carne

½ cups all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeds removed if you want it less spicy, stemmed and chopped, or more to taste
1 cup tomatoes, chopped or canned crushed
3 tablespoons chile powder
½ teaspoons ground cumin
½ teaspoons oregano, dried, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

For the Enchiladas

½ cups neutral oil, like canola
12 yellow corn tortillas
3 cups Cheddar cheese, shredded, or a mixture of 1.5 cups Cheddar cheese and 1.5 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

Instructions

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°F

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Prepare the chili con carne: Put flour in a large saute pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
Wipe out saute pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about . Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for , or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for to , until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
When you are ready to cook the enchiladas, heat oven to 220°C. In a medium saute pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
Transfer to oven and bake until sauce bubbles and cheese is melted, about . Sprinkle chopped onions over the top, if using, and serve immediately.

Nutrition

Per Serving	% Daily Value
Calories 763 kcal	38.1%
Total Fat 50 g	64.1%
Saturated Fat 16 g	80.0%
Carbohydrates 43 g	15.6%
Dietary Fibre 7 g	25.0%
Sugars 6 g	12.0%
Protein 39 g	78.0%
Sodium 0.894 g	38.9%

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