Two Cheese Enchiladas with Chile Con Carne Sauce; All Beef Tamale

For the All Beef Tamales:

• 2 cups masa harina (corn flour)

• 1 cup chicken or beef stock

• ½ cup vegetable oil or lard

• 1 pound ground beef, cooked and seasoned

• 12–15 dried corn husks, soaked in warm water

For the Sides:

• 2 cups cooked white rice

• 1 can (15 oz) refried beans, warmed

Instructions

Make the Chile Con Carne Sauce

1. Heat Oil
   In a skillet, warm the oil over medium heat.

2. Cook the Meat
   Add ground beef, onion, and garlic. Sauté until beef is browned and onion is tender.

3. Build the Sauce
   Stir in tomato sauce, beef stock, chili powder, cumin, paprika, salt, and pepper.

4. Simmer
   Let it cook on low for 15–20 minutes until thick and rich. Set aside.

Prepare the Cheese Enchiladas

1. Preheat Oven
   Set your oven to 350°F (175°C).

2. Fill the Tortillas
   In each tortilla, place a mix of cheddar and Monterey Jack cheese. Roll tightly and place seam-side down in a greased baking dish.

3. Top with Sauce
   Pour the warm chile con carne sauce over the enchiladas and sprinkle with extra cheese.

4. Bake
   Bake for 20–25 minutes until bubbly and golden.

5. Garnish
   Top with fresh cilantro and a dollop of sour cream if desired.

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