Enchiladas Con Carne

cooking.nytimes.com

rebeccamallouf

subheading: FOR THE CHILI CON CARNE:

½ cup 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 or more to taste, seeds removed if you want it less spicy, stemmed and chopped

1 cup chopped or canned crushed tomatoes

3 tablespoons chile powder

½ teaspoon ground cumin

½ teaspoon dried oregano, ideally Mexican

2 cups chicken stock, ideally homemade or low-sodium if store-bought

subheading: FOR THE ENCHILADAS:

½ cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded Cheddar cheese, or a mixture of 1 ½ cups Cheddar cheese and 1 ½ cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer