Easy Enchiladas Rojas
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 dried ancho chile
1 dried chipotle chile
1 1/4 pounds top blade steaks, trimmed
1 tablespoon vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 tablespoon chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
1 (15 ounce) can tomato sauce
1/2 cup water
2 cups Monterrey Jack cheese, shredded
Handful fresh cilantro, chopped
10-12 corn tortillas
Sour cream and sliced radish, to garnish
Cover dried chiles in hot water and let soak until soft, about 15 minutes. Transfer to bowl of a food processor and set aside.
Heat oil in Dutch oven over medium-high heat until nearly smoking. Season meat with salt and pepper, and cook until brown on both sides, about 6 minutes. Transfer meat to plate.
Reduce heat to medium, and add onions. Cook until onions begin to turn transluscent, about five minutes. Add garlic, chile powder, coriander, cumin, sugar, and 1 teaspoon salt, and stir until spices become fragrant, about one minute more. Transfer onions, garlic, and spice mixture into food processor, with dried chiles. Add tomato sauce and 1/2 cup water, and puree. Transfer sauce back to Dudtch oven, and bring to a boil. Add meat and any accumulated juices, reduce heat to low, cover, and cook until meat if fall-apart tender, about an hour and a half.
Preheat oven to 350 degrees. Remove beef from sauce, and shred or chop meat into small pieces. Transfer meat to a bowl and toss with 1 cup of the cheese and the cilantro.
Spread 3/4 cup sauce on bottom of a baking dish. Divide tortillas into two stacks of 5 or 6 tortillas and microwave each stack for about 45 seconds, or until soft and pliable. To assemble, dip tortilla briefly in enchilada sauce to coat, then spread 1/3 cup beef mixture down the center. Roll tightly, and set in baking dish, seam side down. Repeat with remaining tortillas and beef mixture. Pour remaining sauce over the top, and sprinkle with remaning cheese. Cover tightly with foil and bake until heated through, about 20-25 minutes. Remove foil and continue baking until cheese browns, about five minutes more. Serve with sour cream and sliced radishes.