Big-Batch Beef Enchiladas

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Big-Batch Beef Enchiladas

Prep: about 30 min • Cook: about 1½ hr • Makes: a large family batch

Ingredients

• FOR THE BEEF FILLING
• 3 lbs lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• FOR THE HOMEMADE RED ENCHILADA SAUCE
• 6 dried guajillo chiles
• 4 dried New Mexico chiles
• 4 dried ancho chiles
• 2 dried árbol chiles
• 2 serrano peppers, diced
• 2 jalapeño peppers, diced
• Optional for additional heat: 1/2 fresh cayenne pepper OR 1/4 habanero
• 1/2 cup avocado oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 (8 oz) cans tomato sauce
• 2 teaspoons Fiesta cumin
• 2 teaspoons Fiesta Mexican oregano
• 2 teaspoons kosher salt
• FOR ASSEMBLY
• 24 tortillas
• Shredded cheese for filling and topping

Yield: about 24 enchiladas

Instructions

1. 1PREP THE DRIED CHILES: Heat a dry skillet or comal over medium heat. Toast the guajillo, New Mexico, ancho, and árbol chiles for approximately 10–15 seconds per side, just until fragrant. Do not burn them. Remove the stems and seeds from the toasted chiles. Place the chiles in hot water and allow them to soak for approximately 20 minutes, until softened.
2. 2MAKE THE CHILE PUREE: Transfer the softened chiles to a blender. Add 1 cup of the chile soaking liquid along with the chicken broth and blend until very smooth. Set aside.
3. 3MAKE THE HOMEMADE RED ENCHILADA SAUCE: Heat the avocado oil in a large saucepan or pot. Add the diced onion, serrano peppers, jalapeño peppers, optional cayenne or habanero if using, and minced garlic. Cook until softened and fragrant. Sprinkle in the 1/4 cup flour and cook for approximately 1 minute, stirring so the flour combines with the oil and vegetables. Slowly whisk in the blended chile mixture until smooth. Add the two 8-ounce cans of tomato sauce, cumin, Mexican oregano, and kosher salt. Bring the sauce to a gentle simmer and cook until the flavors come together and the sauce reaches a smooth enchilada-sauce consistency.
4. 4PREPARE THE BEEF FILLING: Brown the 3 lbs of ground beef with the medium diced onion in a large skillet. Add the 3 minced garlic cloves and season with salt and black pepper to taste. Cook until the beef is completely browned and the onion is tender. Drain excess grease if necessary.
5. 5MIX IN SOME OF THE SAUCE: Add enough of the prepared homemade red enchilada sauce to the cooked ground beef to lightly coat and moisten the meat. Stir until the beef is evenly coated. Do not make the filling soupy; reserve the majority of the sauce for covering the assembled enchiladas.
6. 6PREPARE THE TORTILLAS: Warm the tortillas in batches until soft and pliable enough to roll without cracking.
7. 7ASSEMBLE THE ENCHILADAS: Add the sauced ground beef filling and shredded cheese to each warm tortilla. Roll the tortillas and arrange them seam-side down in the baking pans. Continue until the filling is used and the pans are filled.
8. 8ADD THE SAUCE: Generously spoon the remaining homemade red enchilada sauce over the rolled enchiladas. Make sure the tortillas are well covered with sauce. Top with shredded cheese.
9. 9BAKE: Bake the pan being served at 350°F until the enchiladas are heated through, the sauce is bubbling, and the cheese is completely melted.
10. 10FREEZE THE EXTRAS: For pans being frozen, assemble and sauce the enchiladas but leave them unbaked. Cover tightly, label with the date and baking instructions, and freeze.
11. 11TO SERVE FROM THE FREEZER: Thaw the frozen enchiladas overnight in the refrigerator. Bake at 350°F until heated through in the center, the sauce is bubbling, and the cheese is melted.