Taste the authentic flavors of Mexico from the comfort of your own home with this tried-and-true recipe for homemade beef enchiladas from scratch. Homemade and with traditional ingredients, these enchiladas are a real delight for anyone who appreciates authentic Mexican cuisine. Made entirely from scratch, this dish offers a rich and delicious experience full of great flavors that you can also customize to your liking.
Using simple, quality yet authentic ingredients like tender beef, spicy enchilada sauce, and warm tortillas, this favorite recipe of mine captures the essence of traditional Mexican cooking. Plus, with easy-to-follow instructions and minimal prep time, this recipe makes making beef enchiladas from scratch a breeze, so you don’t have to worry about anything.
Recipe
Ingredients in this recipe
For the Enchilada Sauce
2 tablespoons of vegetable oil
2 tablespoons of all-purpose flour
4 tablespoons of chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
2 cups chicken or beef broth
Salt to taste
For the beef filling
1 tablespoon of vegetable oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon of chili powder
Salt and pepper to taste
For the Enchiladas
10 to 12 corn tortillas
2 cups shredded cheese (your choice, such as cheddar, Monterey Jack, or a mix)
Heat the vegetable oil in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Add chili powder, garlic powder, onion powder, oregano, cumin and cook for about another minute. Gradually whisk in the chicken or beef stock until smooth. Bring the sauce to a boil and cook for 10-15 minutes until thickened. Season with salt to taste.
Prepare the beef filling: Heat the vegetable oil in a pan over medium heat. Add chopped onion, garlic and cook until softened. Add ground beef, cumin, chili, salt and pepper. Cook until the beef is browned and cooked through. Then drain the excess fat.
Preheat the oven to 350 °F (175 °C). Lightly oil a 9-by-13-inch baking dish. Heat corn tortillas in a pan until they are soft and pliable. Place a spoonful of beef filling in the center of each tortilla and sprinkle with cheese. Roll up the tortillas and place them seam side down in the prepared baking pan.
Pour the enchilada sauce over the rolled tortillas and cover them evenly. Sprinkle the remaining cheese on top. Cover the baking dish with foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through and the cheese is well melted. Remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and lightly browned.
Decorate the finished beef enchiladas with chopped herbs according to your taste and serve, for example, with sour cream, which will add a pleasant and delicate taste.
