What makes an enchilada a great enchilada and a staple anytime you want to spice up dinner with a Mexican favorite? Is it perfectly seasoned beef or smooth and rich chili sauce smothered over top, giving you a fantastic flavor combination in every bite? If you ask us, based on the recipe this week, we’d say it’s both because we have a Halal beef enchilada and red chili sauce recipe that we couldn’t get enough of. So, whether you’re looking to diversify your Halal dinners with homemade Mexican cuisine or are just looking for beef enchiladas that don’t leave you wanting for flavor, you’ve come to the right place.
One of the most important steps in making delicious homemade enchiladas is making the right sauce, and it’s easier than you might think. Starting with a few Roma tomatoes, yellow onions, and garlic cloves and giving them a quick trip to the broiler gives them just enough of a light char and adds the kind of light smokey complexity to the enchilada sauce that makes this dish such a favorite. But of course, no chili sauce is complete without the chilis! And for this we used a combination of a few dried chilis, that we deseeded before simmering to soften. The chilis give the sauce a great combination of tangy chili flavors, without being overtly spicy without their seeds, they’re just rich and flavorful. Although if you’re more a fan of spice, nothing’s stopping you from adding a few of the seeds to sauce when you blend it all together to turn up the heat on your own enchiladas. Simmering the flesh of the chilis in water until they’re soft makes them perfect for blending with the tomatoes, onions, and garlic, and adding some of the chili water they simmered in gives the sauce more rich flavors and makes the sauce blend into a perfectly smooth consistency, perfect for smothering an enchilada in.
For the enchilada themselves, we used premium Midamar ground beef mixed with a combination of a few spices to make sure no part of this recipe was lacking in flavor. Once the beef is cooked to perfection you might be tempted to put it right into the tortillas, but first it’s time to put some of that enchilada sauce to good use by evenly covering both sides of your tortillas in some of the sauce. And if you’re using corn tortillas, it’s important to warm them beforehand to make them more malleable, otherwise they like to split open when rolling and spilling your tasty ingredients everywhere. Otherwise, it’s a simple process of rolling up your ground beef with Oaxaca cheese and queso fresco before laying them out in a nonstick dish and covering them in the rest of your enchilada sauce and queso fresco crumbles. Now they’re ready for a quick trip to the oven and before you know it, you’ll have a whole dish of hot beef and cheese enchiladas covered in your own homemade red chili sauce, perfect for dinner with plenty left over.
And that’s all there is to it, this is a recipe in two simple parts that gives you a lot of return on your investment, because you will have plenty of melty and flavorful homemade Halal enchiladas. We hope you enjoy these until next week when we have a new recipe for you!
