Beef Enchiladas with Homemade Mexican Red Sauce
INGREDIENTS:
For Mexican Red Sauce:
8 dried ancho chiles (also called California chiles, as I discovered while emergency-googling in the international aisle at Wegmans)
3 whole garlic cloves, peeled
1 tbs salt
1 tbs sugar
2 tsp black pepper
2 tsp dried oregano
1 tbs cumin seeds (or ground cumin)
tiny pinch of ground clove (traditional, but optional)
2 tbs white vinegar
2 cups chicken broth
2 cups soaking liquid (from soaking the peppers)
¼ cup vegetable oil
For Beef Enchiladas:
20 soft corn tortillas
1 ½ lbs ground beef
1 medium onion finely diced
2 cloves garlic chopped
4 cups shredded cheese; I like a mixture of sharp cheddar and monterey jack
3-4 cups of enchilada sauce
INSTRUCTIONS:
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