Beef Enchiladas with Chipotle-Pasilla Chile Gravy
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
For the 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
For the 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
Instructions:
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’ slip 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.
From ellysaysopa.com