How to Make Ground Beef and Cheese Enchiladas
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- čas přidán 2. 07. 2024
- Test cook Erin McMurrer shows host Julia Collin Davison how to make ground beef and cheese enchiladas.
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For my shopping basket:
1 1/2 ounce dried ancho chiles
Vegetable oil
Beef broth - 2 cup
2 Onions
6 cloves garlic
Tomato paste 1/4 cop
Cumin
Minced chipotle and adobo
90/10 ground beef
Salt
Coriander
Monterey Jack cheese
Cilantro
12 6-in Tortillas
9 x 13 baking dish
Scallions
Sour cream
Limes
Corn tortilla and more cheese!
@@emilystevens7837 2 cups of cheese is plenty
Made this last night and had everything except the green onions for the top, so I used a few spoons of Pico de Gallo with the sour cream. They were fantastic! They will go into the dinner rotation.
I've made this recipe twice. Absolutely delicious.
Great advice about the ground beef colour. Thank you!
OK, my father, both of his parents, and my mother's
mother were born in Mexico. They taught me to fry
the tortillas in some fat, to soften them up. Also, we
just stacked the tortillas up, pancake (or Sonora) style.
Fry the tortilla, for just a few seconds to soften them,
into the Enchilada Sauce, again for a second. Now,
on the plate. Add what fillings you want. Cheese,
lettuce, onions, some seasoned ground beef (or
some ground pork.) Put another tortilla on, after
it has gone through the same procedure. Repeat,
as much as you want. Last step, put a sunny side
up egg on top.
Garnish with a LOT of Pico De Gallo, and lime juice.
Lawyer slices (Avocado) as needed. (You Spanish
speakers may appreciate the "lawyer" mention.)
steve
Delicious 🤤
Sounds good but that more authentic style of enchilada is more time consuming and messier in the kitchen. In fact, that’s how my mother makes enchiladas at home. I like this recipe because it’s easier, more streamlined and uses fewer pots/pans and no frying. As someone who makes mole from scratch, I actually enjoyed the simplicity of this recipe. I can make it on a weeknight and eat for lunch for several days.
im mexican,
its a different version however i will be following this recepie because all ingredients are 🇲🇽 authentic, and i appreciate that. Never had with ground beef and im sure it works well.
love ur channel..
También soy mexicano y esta receta no está mala. Quizá lo único raro fue lo del comino y la crema con limón al final.
"Authentic" means nothing. How does it taste is what matters.
I've never used lime on enchiladas or have ever seen anyone put lime on enchiladas. It's a little different recipe from what I do but it does look good.
Bless you
@@Heraclitean well, “authentic” means something to me because I enjoy original recipes when they’re called something particular. Once a chef I worked with showed me his “Huachinango a la Veracruzana” which didn’t look at all like what I had seen in Veracruz. He said, “it’s my version.” Fair enough. But I don’t think he should have called it the original name. That not exactly what we’re discussing here, but I can say this: in general one wouldn’t find ground beef in a Mexican kitchen at least not in one near the border. This is more Tex Mex cooking. Entirely legitimate and often delicious. But not Mexican. That’s my take.
Thank you for that lesson about Coloration of brown meat! I did not know!
I made these exactly as is and they are delicious. Ignore the haters in the comments. They are not meant to be authentic, just yummy.
OMG I made this last night for dinner and even my picky eater cleaned his plate! This was a fast and easy weeknight meal
These were delicious!! Sauce had great deep flavor. Mildly spiced. Another winner!
Yummy!! I make beef enchiladas on occasion, but your recipe is tops. Now, all I need with them are refried pinto beans and Tex-Mex rice. Thank you- Jose
I made these tonight and they were fantastic! That chile sauce was well worth it.
You people are great! Love the show..been watching since the beginning on 49 Muncie Indiana channel… yes I’ve dated my age .. lol any way .. keep the shows coming because I’m a decent cook at home because of you people! Thanks so much! From 10 minutes south of Muncie, in a pioneer old home since ,before Indiana was a state! From my kitchen to yours! We salute you fine Americans!
Yes you are great people! 💕👍🏽 oh yes ..guess I need to tell you ! I’m a man that has been watching at the beginning of Bridget and bow tie dude…. Milk foot dude? Lol can’t remember his name? Just remember Bridget! She was eye candy and intelligent! Lol anyway love the show! Hope to go back and watch the shows again to booooo … what was his name? Kris milk vein .. something..? Can’t remember! Lol love you all !
This is an amazing recipe!! Thank you!!!
YUM!!! One of my fave foods, can’t wait to try this recipe 😋
I use to work at a Mexican restaurant that made the best enchiladas. This recipe is very close. Gotta cook this and try it.
Omgosh I'm definitely going to try this one. Im pretty sure I can do it. 🤞🏻 It looks soooo yummy!!! 😋👍🏻
It's best to strain the Chile sauce through a medium strainer to collect any pieces of Chile skin before adding it to the dish.
The sauce looks fantastic, the kind I saw as a kid
YUMMMMM! And great idea about prepping the tortillas !
Love Erin’s expression when taking it out of the oven
You can't have enchilada sauce without Guajillo and Ancho Chili's. You boil them, puree them, and strain them through a sieve. Once you do it that way, you'll never eat canned or tomato based enchilada sauce again.
Exactly!
You can also use California chiles instead of Guajillos. They are similar to Guajillo's but aren't as hot. I boil the chiles to soften them, blend with a little bit of onion and garlic, strain, then fry the sauce in a little bit of oil to deepen the flavor. After it boils a little then just add salt to taste. In Mexico, some people dip the tortillas in the chili sauce and then fry them.
Truth
A sin to use tomato paste in my nana's recipe! She'd add a pinch or 2 of sugar to cut down any acidity, which varies depending on age and quality of dried chilis.
Actually you can there's powder stuff I know it's not that same but it will do the trick I always go back to can lol too much work maybe on a week end I'll make these 😋
I LOVE Erin! Her recipes always kick @$$!!! 🤗😋😋
@@sandrah7512 Fair enough. However, I shall go old school BRO here. "She's MUCH prettier to look at!!" 😁
I am a huge enchilada fan! Great recipe! Going to try it.
I'd like to know if you think it would be a good idea to add a pinch of baking soda before cooking to the ground beef and another to the chopped onion to promote good browning of the beef and quick softening of the onion (tips I learned from ATK)?
Looks so yummy gotta 4sure try them
I prepared this recipe and it came out great 👍
That looks yummy I love beef enchiladas
Love the technique and the channel … interesting version of enchiladas
In my experience with buying trays of fresh ground beef from the supermarket, if I keep them a little too long in the fridge, the outside may start to turn a little gray. But when I break it up to cook it the inside is still red or pink. The ground beef I refer to is fresh at the meat counter, no additives to make it redder. It naturally turns gray on the outside from oxidation after a few days. Smells fine, is still good.
Yes, the outside turns color, not the inside. I don't know what ATK is talking about ...
@@sandrah7512 Thanks for that link and info. That's why ATK says this I'm sure, but that has not been my personal experience over the years.
@@geezermann7865 I've had it happen with prepackaged supermarket beef. Grey in the middle and/or grey on top where the plastic touches, but red everywhere else. Smelled okay, but I tossed it because I thought it had gone bad on the inside.
@@TwistedD85 Yep, we each have to learn when it is time to pitch it, lol.
I have a rule that ground beef needs to go to the freezer if not used within 48 hours. It will actually keep around 4 days or so, but takes on a funky flavor before it actually goes bad. My Grandmother would habitually keep hambuger in the frig too long. I never once got sick from it, but the flavor tastes nasty to me.
Looks soooo good!
Looks so yummy!
More cheese, please!
I Agree more cheese !
> have a r
Julia looks fabulous!
I’m looking forward to making this recipe. It would be helpful if the chef would more slowly. Thank you!
I've always been intimidated to make enchiladas from scratch. This looks delicious and easy. BTW, love Bridget and Julia and, actually everyone on the show. This is one of the best shows on Food Network. OMG Elle is my favorite and I just looked you guys up. She has lost SO MUCH weight and looks FABULOUS! I do miss the blue hair, though. That was my favorite.
Once you start to make enchiladas, you will no longer be intimidated. Have fun. Cheers.
Made extra sauce and froze it, made the next batch a lot faster. Excellent recipe,
The average Mexican/Hispanic family eats ground beef far more frequently that shredded beef. Shredded beef is like tamales - saved for special occasions. I've never had enchiladas with tomatoes in the sauce. We call those emtomatadas :-)
Good to know because I love my ground beef! Would love to hear how you make your enchilada sauce, please! 😋
I love to hear that you don't use tomato in the sauce! I've never felt right using it but so many recipes call for it. Definitely not the same sauce, why confuse people?
@@KetzK11 Enchilada Sauce (por bisabuela)
8-10 Dried Guajillo chilis, stems and seeds removed; 1-2 peeled garlic cloves; ½ white onion. After stemming and seeding chilis, rinse in cold water. Place chilis, garlic and onion in medium saucepan, add 1-1 ½ cups water. Bring to a boil. Remove from heat, cover, let stand 20 minutes. Remove chilis, garlic, onion to blender, add ½ cup steeping liquid, blend until smooth. Pour into skillet, rinse blender with ½ cup water, add to skillet, simmer 10 minutes. (If your blender doesn’t purée, strain)
@@teridumbrigue7643 thank you so much! I look forward to trying your recipe! 🧡
I used ground venison.. superb !
Bison
Made this recipe and it’s delicious.
Thanks for the review. I am making them now.
Made this but also added a packet of sazon to the filling and OMG…divine!!!
Omg so yummy 😋
I love erin soo much
If you're short on time, a good alternative to oiling and baking the tortillas is to wrap them in a moistened paper towel and microwave them for about 60 seconds.
..that's my method, works every time.
I followed this recipe but with leftover birria and they were amazing
birria, never heard of it.
love Mexican food
I made these for dinner and they are delicious. My mother is very picky with enchiladas, I've made so many recipes that I love with different type of meat, sauces and she likes this one a lot. I'll be adding this recipe to my favorite recipes. Thanks for sharing it here on CZcams for free and for us not having to pay for that membership in your website to access this recipe 🙄
Hello
And glad you didn't bury the enchiladas in cheese.
Gonna make these
I got a couple of great tips here to improve on my recipe. I am going to make it as you presented here as well.
Very best enchiladas with out the braised long time of whole beef. I’m making a triple batch for my 5 athletic boys! They will be so hungry after their various sport actives! Baseball. Rowing/crew, basketball, football and dance!
I love the dish made a few changes I use can enchilada sauce, low carb tortillas 10” makes 6-7
Delicious 😋
These look so good, just getting the right chilies is the only challenge I can see here. Thanks for the demo.
Bigger supermarket chains carry dried Ancho chiles. They come in a flat clear cellophane bag hung in a display. The display will usually hold other varieties of dried chiles and Mexican seasonings. They come about 6-10 chiles to a pack, about $4. Check in your fruit/vegetable aisle.
i have seen them in bulk bins at Walmart. They smell so good.
Aldi, Wal-Mart, Jewel all carry dried chilles.
I can’t wait to make this and so easy too!
"Nobody takes a ground-beef enchilada seriously." Umm, have you ever been to a Mexican restaurant at all? They're on every menu and they're delicious!
I think she was talking about homemade ground beef enchiladas.
@@jusssayin480 I'll admit my recipe for sour cream and spinach chicken enchiladas are tastier, but the ground beef ones sure are easier! 😂
@@AuntK68 Read the comment above - in their family "it's a sin". Oh my.
@@geezermann7865 Haha, to each their own, I guess! 🤷♀️😄
"Nobody takes a ground-beef enchilada seriously." Just means people in Boston don't know Tex-Mex... 😎
I think I would back off from using oil to soften and use the sauce to soften and add more flavor
to the corn torties-- Just my way of doing things.
Yum
Looks delicious 🤩
Bravo!
Simple and so delicious! I will never buy thin, watery, flavorless, canned enchilada sauces again. You should clarify that you must use CORN tortillas and not flour
Hard to find dried chilies in the city so I used the dried spices mix from the steak enchiladas from ATK
What city do you live in? They are very common in Denver.
@@marcpeterson5115 I live in the heart of Chicago
Julia looking better than ever!
Here in Texas, they are most definitely taken seriously.
Too' many cheap ones. Aren't good😠😬
Lol!! Thank you!! I was thinking- that’s Tex mex and we have a lot of it!
I dont like shredded meat enchiladas. Only ground beef. But my all time favorite is the ground beef burrito with Queso, shredded lettuce, dice tomato and salsa on top. Now I need Mexican food today.
Living in New Mexico I do mine a little differently. The pepper of choice here is Hatch chile, which can be used dried or fresh to make red or green sauces. For a red it would be red chile, tomato sauce, a little garlic, oregano, salt, and a bit of olive oil, then simmered and reduced a little to the preferred consistency. Also usually get a little lazy in the construction and do stacked enchiladas, built much like a lasagna.
I am really a green person, but could I have an egg on top. I just buy it already made for me by a restaurant.
She is the best..
for Massachusetts I guess it would do
As a Mexican, your recipe is approved 😋
what part of Mexico, Whitelandia??!!
@@andymelero9316 bwahahahahahahahahaaaaa! 🤣😅😆
Any substitute for those of us that can taste the soap in cilantro?
You can leave it out. Or use parsley, perhaps. It's a close relative of cilantro, botanically. Substitute whatever you want, really. There are other traditional herbs like epizote and achiote that are used in Mexican sauces, but usually not sprinkled on top. You'll have to taste them and see if you like them.
Parsley
There isn't any soap in the cilantro, there's a rare genetic component to _your_ particular genes! For about 10% of the population, they have a gene that makes cilantro taste like soap, to them. It's _your_ genetic makeup, not the cilantro.
They don’t need cilantro. People need to stop with cilantro on anything Mexican cooking related.
@@nicksbubblegum
Yes!
Hey you guys!
When you made tacos dorados, you added water and baking soda to the ground beef prior to cooking. Can that be done with this recipe?
what brand ovens do you have? kitchenAid?
However unauthentic or “un-Mexican” some might say these are, I grew up eating them and love them!
That homemade enchilada sauce is the way to go. Here in the heart of Texas no sour cream please. I have seen that more in California, especially LA. I feel it blunts the chili sauce. Usually served with rice and beans.
Where is Texas?
Yeah enough with sour cream. It doesn’t go on every Mexican food recipe, sheesh!
Tex-Mex is the worst. An the crema I had in Mexico was not as strong as our American version. Try a local made Mexican brand and you'll be surprised at how it does not blunt the flavor nearly as much
I'm going to make this, but I'll use different fats, cheddar cheese, chives, and black olives to finish it. I have a good feeling about this one.
About how long did it take from start to finish?
I made these vegetarian with soy curls and vegan cheese. They're fabulouso!
Who else came here after watching Dan make French Toast?
❤❤❤
Erin can cook 4 me anytime !
I always use a little pinch of sugar because the dry chili can be bitter.
Good idea. They are very bitter.
😊
Debe estar bueno,pero aca en México ni se parece esa receta a lo que preparamos aquí..
More sauce and cheese you can heat tortillas on top of the stove they stay warm for awhile
Lordy lordy that is gorgeous.
I tripled the amount of cheese in each application. Didn’t poop for 3 days. But it was worth it.
After reading the title I really expected more cheese, TBH. But they look good.
I add an Ancho, onions and garlic to a canned enchilada sauce...it's delicious
I'm glad you made 12 enchiladas too. I'll email you my address... K?
I'm Mexican as well. I loved the thick sauce, corn tortillas & Monterey Jack cheese. I do disagree about the cilantro being necessary, I'm one of those who taste only taste soap when forced to eat that nasty tasting weed and I avoid it at all costs.
Yes! No cilantro! 🤮
Sounds good but can't get access to recipe
Sure wish you would make beef burritos , the best I’ve ever had was in Louisiana.
The more I learn about & enjoy cooking, the more I look at ATK for techniques & less for their actual recipes. Several of their more recent books, I keep wondering if the person who wrote/developed a particular recipe, actually enjoys cooking.
I'm gonna try this but with rotisserie chicken. Will report back soon.
I just dip the tortillas in oil dab it paper towel . then just dunk it in the chili rapem up with the meat and onion sprinkle w cheese black olive bake 15 minutes.
So, I happen to be one of the known percentage of people for whom cilantro tastes like soap. Would powdered cilantro be a good substitute or some other spice/herb?
You can just omit it. Or substitute parsley. Maybe try ground coriander, it is the seed of the cilantro. I'm so glad I like the taste of cilantro. It's hard to grow in my garden though.
If you don’t like cilantro don’t use it. My niece can’t stand cilantro so when she’s here we use parsley.
Be careful with dried herbs bec sometimes they can smell like dried grass clippings. Depends on the quality and the length of time sitting in the bottle.
Always give it the smell test. That goes for panochitas also 😂
Erin though. She’s all business isn’t she?
Her nails are gorgeous.
She’s strangely intense
I don't begrudge her the right to be herself, but she is so controlled that her segments have all the warmth of a home-ec class rather than someone sharing the joy of cooking. Her pieces come across as the instructions from a technician, not the work of a chef or artisan. Not inspired.
@@sandrah7512 As strong as their staff is, I'm sure she is well placed as a manager with her skills.
All business... But... Incredibly pretty... Y'all don't be harshin' on my Erin!... And she can cook too. Lol
More cheese please