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Tex-Mex-Style Beef Enchiladas

Tex-Mex-Style Beef Enchiladas

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These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.



  • 2 tablespoons plus 1 cup vegetable oil
  • 1 pound ground beef chuck (20% fat)
  • 1 jalapeño, finely chopped
  • 1 poblano chile, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 cups low-sodium chicken broth
  • 1 pound sharp cheddar cheese, shredded

Pico de Gallo

  • 2 large tomatoes, chopped
  • 2 jalapeños, finely chopped
  • 1 garlic clove, finely grated
  • ⅓ cup cilantro leaves with tender stems, finely chopped
  • 3 tablespoons fresh lime juice

Recipe Preparation


  • Toast flour in a large skillet over medium-high heat, stirring frequently, until golden brown and smells like toasted nuts, about 10 minutes. Transfer to a plate; wipe out skillet.

  • Heat 2 Tbsp. oil in same skillet over medium-high. Add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.

  • Cook onion, jalapeño, poblano chile, and garlic in same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Add tomatoes, season with salt, and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook, stirring frequently, until very fragrant, about 1 minute. Add reserved beef and toasted flour and toss until coated.

  • Whisking constantly, add broth, bring to a boil, and continue to whisk until no lumps remain. Reduce heat to medium and cook until chili gravy has thickened and beef is tender, 30–35 minutes; season with salt. Strain through a fine-mesh sieve into a large bowl; set beef and gravy aside separately.

  • Meanwhile, preheat oven to 425°. Heat remaining 1 cup oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

  • Dip both sides of each tortilla in chili gravy just to coat, then transfer to a rimmed baking sheet. Spread 1 cup gravy lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup beef mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with cheese and remaining gravy. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes before serving.

Pico de Gallo

  • Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.

  • Serve enchiladas with pico de gallo.

Reviews SectionI wonder if this could be made ahead of time or if the tortillas would get soggy?KatiehwalshAustin04/29/20beautiful!I used stale flour tortillas ( bc that’s what i had) and fried them to get a nice lil texture. I used a red pepper instead of poblano (bc that’s what i had, everything’s closed, make do baby!!) I had a perfect amount- stirring the gravy mixture was intense, red wine in one hand, silicone spatula in the other, determined to keep it from burning over (medium heat?? what?) for 35kin until it gave me some big fat juicy bubbles that splattered enchilada sauce all over my kitchen and me. i only had 6 tortillas bc i misread the recipe (i messed up! we all mess up, it’s great) and i had about a pint jar of gravy and beef leftover- I stuck it in the freezer and only day that baby is going over nachos. everything is a gift!! thanks everyone!!!spooky.pdflil rhody, baby.04/24/20I made this recipe this week. I was so impressed with the end result. As good as any enchilada I have tried in a restaurant. I must say however that I only used 1/4 cup of chilli powder and it was the perfect amount of spice.Winnipeg MB Canada04/23/20Very good! Very Smokey! Modifications I made: yes I only used a couple tablespoons of the grease. Glad I did. I ended up with 12 enchiladas with the ¼ cup measure. I don’t know how they are stuffing 1 lb of beef into only 6 tortillas. This also means I used 2 smaller glass dishes (6 per dish) instead of the 1 big 13x9 inch dish to bake in. I used 4 cups veggie broth (1 of the cartons from the store) and then 1 cup of water, because that’s just what I had on hand. It tasted just fine. This was a fantastic and true enchilada recipe. I wouldn’t called it spicey but with that much chili powder it has a very strong earthy smokey flavor. Adjust and use a ⅓ cup or a ¼ cup based on your preferences.AnonymousAtlanta 04/18/20How would the preparation change if you use flour tortillas? Would you still fry and sauce them before assembly? I know using flour tortillas is a big no no but my family prefers them to corn :(AnonymousNew York 04/08/20I made this *almost* exactly as recommended and it was SO GOOOOOD. The only changes I made were:I used 12 tortillas instead of 8 (looking back, 8-10 would probably be best)On recommendation from a review, I reserved the beef fat and only used as much as I neededI had just enough sauce and for the love of all that is Rick Martinez, please, USE A HALF CUP OF CHILI POWDER. I know it's a lot, just try it. You won't be sorry.AnonymousCalifornia03/20/20This has to be wrong. Either it's meant for twice the number of enchiladas or the proportions of the ingredients are off. This is nothing like any enchilada I've ever had.AnonymousDoylestown10/27/19So much better than the mass market kits. It was slightly spicy and earthy.AnonymousNew England10/20/19Would definitely put a little under 1/4 cup of chili powder in this dish. I also only had 4 cups of chicken broth which worked great, I still have leftover sauce. I feel like it would be too thin and I would yield way more than I needed if I added another cup. Also I would lightly fry 22 tortillas before dipping them. I’m not sure why it calls for only 8 tortillas. I filled 2 baking dishes of 6 inch enchiladas using 1.45lbs of ground beef!! Amazing recipe tho! Topped it with sour cream and cilantroAnonymousPittsburgh 10/13/19Very good flavor, but way too greasy. Next time I will pour off all but about 1 TBL of the grease from the meat before cooking the onions, peppers and garlic. That should help. It also seems to be a lot of sauce for 8 enchiladas. I chose to make them casserole style (SO MUCH EASIER) and simply dipped the tortillas in the sauce (which also skips the oil to soften them) and lined the pan, then layered the meat and cheese, and repeated with a second layer of everything finishing with the cheese. Baked at 375 for 35 minutes. I used 10 corn tortillas, but will probably use more next time since there is so much sauce. I think you could easily use 18 (6 per layer with 3 layers).revdocPortland, Oregon09/08/19I was disappointed because the chili powder overpowered the dish. I'd reduce it by half or more! (Or maybe add double the tomatoes to balance it out)I recommend having 2 people to make this recipe. It's also important to fry the tortillas or else they fall apart really easily. It's very tasty, though! I took it to a potluck, and they were an absolute hit.AnonymousPittsburgh12/18/17That's a LOT of chili powder! I used half of the called-for amount and it was plenty flavorful.

Watch the video: Enchiladas zapečená tortilla s mletým masem a salsou roja - Marcel Ihnačák - RECEPTY KUCHYNE LIDLU (August 2022).