I was really hungry for beef enchiladas this weekend and found that I didn't have a good recipe for a red enchilada sauce. An aunt of mine was Mexican and made delicious enchiladas, tamales, mole etc, so I got spoiled with authentic Mexican dishes. She passed away several years ago. I sure do miss her and her wonderful cooking!
I decided to do a search on this site for enchilada sauces and found this one posted by DMOrtega:
This is from Food & Wine 1987. We have been making it ever since.
1 tsp corn oil
1 garlic clove, minced
2 TBS all-purpose flour 3 TBS chili powder
1/2 tsp ground cumin
1/2 tsp oregano
1 1/2 cups chicken stock or canned broth
Saute garlic in oil for 30 seconds. Add flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken stock. Bring to a boil, whisking constantly. Reduce the heat to low and simmer, stirring frequently, until the
sauce is thickened and reduced to 1 1/4 cups, 3-5 minutes.
I adjust the amount of liquid depending on how it thickens.
Here's what I did:
I made a batch of the above sauce. I browned a pound of very lean ground beef (10%) and drained off the fat. I combined the beef with about half the enchilada sauce, so that it was moist but not too saucey.
I added a can of Del Monte Zesty diced tomates with mild chiles to the remaining sauce. I spread about 1/2 cup of the sauce mixture in the bottom of a 7" X 11" baking pan and set it and the remaining sauce aside.
I softend a corn tortilla by dipping it in a sautée pan with about 1" of simmering water. (A technique I learned at Cooking Light!) I spooned about 1/4 c of the beef filling, rolled the tortilla and placed it in the pan. This made about 10 enchiladas. I used a Mexican brand of corn tortillas. They're thicker, sturdier and "cornier" if that's a word. Plus, they seem to hold up better in the water dip.
I covered them enchiladas with the remaining sauce, sealed the pan with foil and baked for about 40 minutes at 350 degrees. I removed the foil and topped the enchiladas with about 1 cup of shredded, reduced fat sharp cheddar cheese and baked for another 10 minutes.
Now I don't usually toot my on horn, but boy were these good! They had that "authentic" taste - just like my aunt's. I think the combination of the sautéd spices in the enchilada sauce and the tomatoes with chiles did the trick.
Since enchiladas and enchilada sauces seem to be a frequent topic on the board, I thought I'd add in my 2 cents (Or in this case, $1 since I'm so long winded!) Hope you enjoy it too and Thanks! DMOrtega for the great sauce recipe.