Authentic Tex-Mex Restaurant Enchilada Plate

12tomatoes.com

Elnora Flemings

subheading: FOR THE MEXICAN RICE:

2 tablespoons vegetable oil

1 cup dry long-grain white rice

8 oz canned tomato sauce

2 ½ cups warm water

1 teaspoon chili powder

2 teaspoons Calde de Tomate tomato bouillon

2 cloves garlic, minced

Salt, to taste

subheading: FOR THE REFRIED BEANS:

2 tablespoons lard or canola oil

3 garlic cloves, peeled

2 (15 oz each) cans pinto beans

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon dried oregano

Salt, to taste

½ a lime, juiced (optional)

subheading: FOR THE ENCHILADAS:

3 tablespoons olive oil

3 tablespoons all-purpose flour

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, or more to taste

Pinch of cinnamon

2 tablespoons tomato paste

2 cups chicken broth

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

1 lb lean ground beef

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

¼ teaspoon salt

2 cups Monterey Jack cheese, grated

1 cup cheddar, grated

8 6-inch white corn tortillas

For topping: cotija cheese, sour cream, cilantro

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