Beef Enchiladas with Chipotle-Pasilla Chile Gravy
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I’m apparently of the mind that you can never have too many enchilada recipes. But if you notice, none of the recipes I’ve posted use beef as a filling, which is why I (obviously) needed to try yet another new recipe.
These enchiladas are not hard to make, but they do take some time. After you toast the chiles, they need to soak for about 30 minutes, so be sure to plan accordingly. The sauce also needs to simmer for about 15 minutes at the end. I like that this recipes soaks the chiles after they’re toasted, because it makes the sauce smoother (and easier to strain, should you choose to/need to strain it). Plus, using dried chiles just makes such a flavorful enchilada sauce.
I didn’t see any dried chipotles at the grocery store so I ended up just using a chipotle in adobo. I’m sure this added a bit more spice because of the adobo sauce, so just know that the recipe below does make a pretty spicy enchilada sauce. I love spice so it’s not an issue for me, but if you don’t, you may way to omit the chipotle. Either way a dollop of sour cream or Greek yogurt cools this right down.
My blender is in a really, really high cabinet in the way back. So, I don’t use it often and generally when a recipe calls for a blender, I tend to use my food processor instead. It usually works out alright, but I wouldn’t recommend it in this case – particularly if you are chatting on your phone and don’t notice the beef broth oozing out of your food processor and down your cabinets onto your floors. Lesson learned.
Beef Enchiladas with Chipotle-Pasilla Chile Gravy
Adapted from Homesick Texan
Chipotle-Pasilla Gravy
4 dried pasilla or ancho chile peppers, seeds and stems removed
2 Tbsp. + 1 tsp. canola oil, divided
1/4 cup diced onion
4 cloves garlic, chopped
1 tsp. cumin
1/2 tsp. oregano
1/8 tsp. ground allspice
3 cups beef broth
1 chipotle in adobo, minced
2 Tbsp. flour
Enchiladas
1 lb. ground beef
1 small onion, diced, divided
4 cloves garlic, minced
3/4 tsp. ground cumin
1/4 tsp. oregano
12 corn tortillas
6 oz. cheddar cheese, shredded, divided
To make the gravy: Heat a heavy skillet over high heat and add the pasilla peppers. Toast for about 5-10 seconds or until chiles begin to puff; flip and toast for another 5 seconds. Add enough water to the skillet to cover the chiles. Bring to a boil, and then turn off the heat. Allow the chiles to soak for about 30 minutes. Discard the water and put the chiles into a blender.
Heat 1 tsp. oil in a skillet (I just used the same one I used for the chiles), and add the onion. Cook until translucent and stir in the garlic, cooking until fragrant, about a minute. Add to the blender, along with the cumin, oregano, allspice, beef broth, and chipotle in adobo. Blend until smooth.
Heat the remaining 2 Tbsp. oil in a skillet. Stir in the flour, and cook for about a minute, whisking constantly. Add the chile gravy and simmer for about 15 minutes, until slightly thickened. Season to taste with salt and pepper.
To make the enchilada filling: In a skillet over medium heat (again, just use the same one!), add the ground beef and half of the diced onion. Cook until beef is browned and onion is cooked. Add the garlic, stirring until fragrant. Drain fat, if necessary. Add the cumin, oregano, salt and pepper to taste and cook an additional 1-2 minutes. Stir in 1/4 cup of the chile gravy.
Heat the oven to 350. Grease a large baking/casserole dish and add a few tablespoons of the chile gravy across the bottom.
Spray a large baking sheet with cooking oil and place 6 tortillas on it (use 2 sheets, if necessary). Spray the tops of the tortillas, and then add 6 more tortillas directly on top (making 6 stacks with 2 tortillas each). Spray the top with cooking oil. Place in the oven and cook until heated and just pliable, about 3 minutes. Remove and keep warm.
To make the enchiladas, lay a tortilla on a flat surface, and add about 2 Tbsp. ground beef and 1 Tbsp. shredded cheese. Roll up and place seam side down in the prepared baking dish.. Pour the sauce over the top, sprinkle with the remaining half diced onion and the remaining cheese. Bake for 15 minutes or until cheese is browned and bubbly.
Tasty! I like it when a recipe starts with dried chile peppers!
It seems that after Independence Day I have Mexican food on my mind. Looks like we both do.
I’m seriously drooling right now. The gravy/sauce looks so incredibly rich and flavorful… I can’t wait to try this.
P.S. You’re right, there is no such thing as “too many” enchilada recipes!
Checking back after making these tonight!
Despite the fact that I bought the wrong (and way hotter) dry chiles and despite the fact that my corn tortilla rolling skills leave much to be desired, these were delicious! The gravy was my favorite part! I actually plan to have them again next week, hopefully I can do a better job of rolling and get a good picture so I can blog it!
I am awful at tortilla rolling, too! Glad you liked them!
This looks really delicious. I love the beef filling. I think it is nice to serve it with pasta or making a sandwich. But I really need to add some yogurt or sour cream that you have suggested to reduce the heat, it seem too spicy for me. 🙂
These look beautiful! I’m always looking for new enchilada recipes. My husband will love these.
I made these last night and we (husband and I) LOVED them!
Glad to hear it, Kim!
I see black beans in the picture. Do you have a good recipe to spice up canned black beans? Thanks!
Yep, Kalee – this is our favorite: http://ellysaysopa.com/2010/09/24/world-famous-black-beans/