Tuesday, October 4, 2011

Stacked Red Chile Enchiladas

This recipe was delicious, but way more complex than necessary, so I've modified it to make it more realistic.

4 dried Guajillo chiles, stems and seeds removed
1 1/2 pounds lean ground beef
2 cups grated Monterey Jack or sharp cheddar cheese
3 cloves garlic
1 medium onion, chopped
12 corn tortillas
1 6 oz can tomato paste
1 tsp Mexican oregano
1 tsp coriander
1 tsp paprika
1 tsp salt
1 tsp black pepper
Vegetable oil, for frying

Cover the chiles with hot water and soak for 20-30 minutes, until limp and partially rehydrated.  Place the chiles in a food processor or blender and add just enough water to cover them.  Drop in the garlic cloves and sprinkle with the oregano.  Blend on high until the chiles and garlic are incorporated.  Set aside about 1/2 cup of the mixture.

Pour the rest of the chile mixture into a saucepan and add the beef.  Next, add tomato paste and simmer over a low to medium heat for about 30 minutes, until the beef is fully cooked.  Add seasonings and taste - add more if desired, then set aside to cool.
Next, fry tortillas in a couple of inches of oil until they are crisp.  Remove with tongs, then dip in reserved chile sauce.  Remove, then place on a baking sheet.  Top with cheese and meat, and repeat until each stack is three tortillas high.  Ladle any remaining sauce over tortilla stacks, and top with any remaining cheese.

Cook at 300 degrees for about 10-15 minutes, or until cheese has completely melted and tortillas have turned brown.  Serve with salsa and chopped onions and cilantro.  Enjoy!

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