Featured Recipe
Beef Enchiladas Remix
By Kate
"
Ground beef braised with smoky chipotle and oregano, folded with black beans into tortillas, bathed in spicy tomato-chipotle sauce, topped with melting aji cheese. Oven-rivered heat melts cheese, melds flavors. Salsa and sour cream cooling counterbalance with tang. A robust, layered Tex-Mex staple reworked with Italian herbs and fire-roasted tomatoes for a punchy, lively dish. Practical for rushed weeknights or weekend batch cooking. Layered heat. Textural contrast from creamy beans and crisped edges. Cheese melting signals readiness. The cumin is replaced with oregano, aji cheese swaps Monterey Jack to tweak smoky notes. Use black beans instead of pinto. Total cook time just shy of 50 minutes.
"
Prep:
25 min
Cook:
27 min
Total:
52 min
Serves:
4 servings
Tex-Mex
ground beef
comfort food
quick meals
Introduction
Forget monotone chili powders and predictable pinto beans. This takes the usual beef enchilada framework and ratchets up depth. Straightforward cooking, no fluff. Do not skip softening the pepper and onion properly — that caramelization step locks in flavor, builds foundation. Brown beef thoroughly; dragging out moisture leaves stew-like mush. Beans add creaminess, protein punch, not just filler. Corn tortillas warmed for pliability, or flour if you want sturdier hold but lose authentic Tex-Mex bite. Fire-roasted tomatoes in sauce ramp smoky notes without artificial additives. Control heat with chipotle and balance fast with lime and sour cream. Cheese matters—aji’s subtle heat and melting properties differ from Monterey Jack. This balance requires knowing when tortillas feel firm yet flexible, when cheese bubbles and browns just right. No spray cans, no upload shortcuts. Simple, effective, kitchen-tested.
Ingredients
About the ingredients
Swapping cumin with oregano shifts the herbal profile from earthy to more Mediterranean, playing well with smoky chipotle powder. Black beans, mashed not pureed, bring creamy texture but keep bite—key to avoid bland mushiness. Fire-roasted tomatoes add complexity versus standard plain sauce and reduce need for extra seasoning. Aji cheese melts differently than Monterey Jack—grittier texture but nice flavor kick. If you can’t find it, queso fresco or even feta in small amounts works. Cubanelle pepper—mild, sweet. If unavailable, use bell pepper but cut heat dose accordingly. Corn tortillas preferable but flour help hold shape if rolling delicate. Sour cream’ tang cools dish, cuts heat, so don’t substitute with mayo or yogurt unless thick and unsweetened.
Method
Technique Tips
Starting with onions and peppers in hot oil extracts natural sugars; keep stirring to avoid burning which unless desired adds bitterness. Browning beef in batches if pan crowding avoids steaming, key for flavor. Watch when browning stops—color deepens aroma. After adding beans and hot sauce, cook briefly to marry flavors but avoid drying out mixture. Toast tortillas just enough; too soft breaks when rolling, too dry cracks. Spreading sauce on baking sheet stops bottom from burning and helps even cooking. Cheese bubbling and lightly browned edges signal done; the visual olfactory cues beat timer. Rest enchiladas 5 minutes out of oven to let juices redistribute. Serve immediately with fresh salsa and cool sour cream for contrast. Avoid making more than you can eat fresh; reheating softens texture.
Chef's Notes
- 💡 Caramelizing onions and peppers, critical. Heat must be right. Listen for sizzle. Watch color change. Don’t burn. Nuanced sweetness comes from sugar caramelization.
- 💡 Brown beef properly, don’t overcrowd pan. Clumps ruin texture, make mush. Use wooden spoon to break apart. Smell when done. No pink is key.
- 💡 Beans should be mashed, not pureed. Keeps texture alive. More bite equals better mouthfeel. Drain beans well. No excess moisture leads to sogginess.
- 💡 Warm tortillas so they don't crack. Too dry, they break. Too warm, they become tough. Find the balance. A little oil on the skillet helps.
- 💡 Timing is everything. Cheese bubbling, edges toasting means they’re ready. Don’t overbake; watch for color change. Slight golden edges provide crunch contrast.
