Beef Up Your Enchiladas
A Robust Mexican Beef and Tomato Filling for Enchiladas
45 minutes
Serves 6
DinnerMexican
Herb's take
Let’s take a trip down Tex-Mex lane with this beefy, tomato-rich enchilada filling. Along the way, you’ll learn why blooming your spices makes a difference and how to tame a can of whole tomatoes into a deeply savory sauce.
Ingredients
Yield
6
Instructions
- 01Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- 02Add the diced onion and sauté for 4-5 minutes until soft and just beginning to brown.
- 03Stir in the garlic and cook for 30 seconds, just until fragrant.
- 04Add the ground beef and cook, breaking it up with a spatula, until fully browned and no pink remains, about 8 minutes. Drain excess fat if desired.
- 05Sprinkle in chili powder, ground cumin, chipotle chili powder, dried oregano, smoked paprika, brown sugar, salt, and black pepper. Cook, stirring constantly, for 1 minute.
- 06Pour the entire can of whole peeled tomatoes with juices into the skillet. Crush the tomatoes roughly with a spoon or potato masher.
- 07Bring the mixture to a simmer. Reduce heat to medium-low, and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- 08Taste and adjust seasoning with extra salt or a pinch more brown sugar if desired.
- 09Once thickened, remove from heat and let the filling cool for 10 minutes before using in enchiladas.
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