Red Chile Beef Enchiladas

Instructions

1. 1

   Prepare the Red Chile Sauce

   • Wipe the dried chiles clean. In a dry, hot skillet over medium heat, toast the chiles for 30-60 seconds per side until they are fragrant and slightly puffed. Do not let them burn or they will become bitter.
   • Transfer the toasted chiles to a medium bowl and cover with 4 cups of hot water. Let them soak for 25-30 minutes until they are very soft and pliable.
   • Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the softened chiles, the roughly chopped half of the onion, 2 cloves of garlic, and 2 cups of beef broth. Blend on high for 2 minutes until completely smooth.
   • Place a fine-mesh sieve over a bowl and pour the chile mixture through it, using a spatula to press all the liquid out. Discard the solids left in the sieve.
   • In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
   • Slowly pour in the strained chile sauce while whisking continuously to prevent lumps. Stir in 1 tsp cumin, Mexican oregano, and 1 tsp salt. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Set aside and keep warm.
2. 2

   Cook the Beef Filling

   • In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the finely diced half of the onion and cook until softened, about 4-5 minutes.