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

Ingredients

For the Two Cheese Enchiladas:
  • 12 small corn or flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 2 cups Chile Con Carne sauce see below
  • ½ cup chopped fresh cilantro optional
  • ½ cup sour cream optional
For the Chile Con Carne Sauce:
  • 1 pound ground beef
  • 1 tablespoon cooking oil
  • ½ onion finely chopped
  • 2 cloves garlic minced
  • 1 can 15 oz tomato sauce
  • 1 cup beef stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
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

Method

Make the Chile Con Carne Sauce
  1. Heat Oil
  2. In a skillet, warm the oil over medium heat.
Cook the Meat
  1. Add ground beef, onion, and garlic. Sauté until beef is browned and onion is tender.
Build the Sauce
  1. Stir in tomato sauce, beef stock, chili powder, cumin, paprika, salt, and pepper.
Simmer
  1. Let it cook on low for 15–20 minutes until thick and rich. Set aside.
  2. Prepare the Cheese Enchiladas
Preheat Oven
  1. Set your oven to 350°F (175°C).
Fill the Tortillas
  1. In each tortilla, place a mix of cheddar and Monterey Jack cheese. Roll tightly and place seam-side down in a greased baking dish.
Top with Sauce
  1. Pour the warm chile con carne sauce over the enchiladas and sprinkle with extra cheese.
Bake
  1. Bake for 20–25 minutes until bubbly and golden.
Garnish

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