One of the keys to this recipe is a variety of dried chilies. Different chilies give different, unique flavors. If you cannot find these exact chiles, then improvise! Just know what flavors your chiles will impart to the dish. Some have a distinct, smokey flavor, which I do not particularly like with these enchiladas. But you might! Create!
Seasoning Mix
2 tsp. salt
1 1/2 tsp. ground cumin
1 1/2 tsp.garlic powder
1 1/2 tsp. onion powder
1 tsp. dry mustard
1 tsp. dried oregano leaves
1 tsp. ground dried arbol chile peppers
1 tsp. ground dried guajillo chile peppers
1 tsp. ground dried pasilla chile peppers
1/2 tsp. cayenne
1/2 tsp. black pepper
Combine the seasoning mix ingredients in a small bowl.
Filling & Sauce Ingredients
7 Tbsp. flour, in all *
3 1/2 C. beef stock *
2 Tbsp. plus 1/4 C. Canolla oil
2 C. chopped onions
1 C. finely diced onions **
2 C. chopped green bell peppers
1 Tbsp. minced garlic
2 Tbsp. minced fresh ginger ***
1 lb. lean ground beef
4 Tbsp. ground dried California Beauty chile peppers
10 large (8"-10" diameter) flour tortillas
1 lb. grated sharp Cheddar cheese
* Dissolve 2 Tbs. of the flour in 3/4 C. of the beef stock and set aside.
** Soak the 1 C. finely diced onions in white vinegar, to cover, for 30 minutes. Discard vinegar. Set onions aside.
These will be used in the final assembly.
*** I have also used Ginger paste or the minced ginger in a jar, about equal amount as fresh grated ginger.
Filling
Heat 2 Tbs. of the oil in 12" skillet over high heat until the oil just begins to smoke, about 4 minutes.
Add 1 C. of the chopped onions and all of the bell peppers. Cook, stirring occasionally, until
vegetables begin to brown, about 8 - 10 minutes. Stir in garlic, ginger, and 1 Tbs. of the seasoning mix.
Add the ground beef and cook, stirring to break up the clumps, until nicely browned, about 8 minutes.
Stir in the flour/stock mixture and cook for 1 minute. Remove from heat.
Sauce
Heat the remaining 1/4 C. oil in 10" skillet over high heat, about 4 minutes. Add the remaining flour and whisk
constantly until it turns a light tan. Whisking constantly and vigorously, add the California Beauty peppers and the
remaining 1 C. onions. Remove from heat immediately. Add the remaining seasoning mix. Add the remaining beef
stock. Cook over medium heat, whisking frequently, about 15 minutes. The sauce should be a rich red/brown color.
Assembly
Preheat oven to 350. Spray 9" X 13" pan with cooking spray.
Dip tortilla in sauce and top with a generous 1/4 C. of the filling mixture, 1 Tbsp. cheddar cheese, and 1 tsp. of the vinegar
soaked diced onions. Roll up the filled tortilla and place in 9" X 13" pan, seam side down. Repeat process with remaining
tortillas. Pour remaining sauce and cheese on top. Bake for 15 minutes.
If prepared ahead, refrigerate, then let come to room temperature before baking. I usually do this, as letting them sit
overnight or several hours in the fridge helps the flavors blend. It also allows me time to clean up the absolute mess I have
made of my kitchen during preparation. Cook these once; you'll see what I mean.
You can double, triple, the recipe with no problem, except a bigger mess. I actually septupled this a few years ago.
I have frozen these, and they are "okay", but not as good.