Share and Enjoy
Like most families, we have our regular rotation of meals. Spaghetti, pizza, roast chicken and of course tacos. In my family tacos are king; and not just any tacos but steak tacos Arrachera. But sometimes I just get in the mood for a big burrito topped with enchilada sauce and melted cheese; and last night was one of those nights. When I’m in a rush I do use canned sauce, but when I have the time I prefer to make my own. Homemade sauce is far better than canned and you can control the heat level by choosing different chiles. So next time, put the can opener away and try making your own. You won’t be sorry. Enjoy!
I started by placing 7 dried guajillo and 3 dried New Mexico chiles in a large bowl and poured boiling water over them. I covered the bowl with foil and let them soak for 30 minutes to rehydrate. The guajillos are mild and the New Mexico have a nice kick to them. If you want to wimp out, use all guajillos.
When the chiles were done soaking, I removed the stem and seeds and reserved the chile water. I tore the chiles into large pieces and put them in my blender along with 2 small roma tomatoes that I seeded then chopped. I added 1/4 cup of the reserved chile water and blended it into a pureé. Add more water as needed to get it to blend.
In my food processor I whirled 3 garlic cloves and 1 small onion until it was pureed. I heated 1 tablespoon canola oil in a wide fry pan over medium heat. When it was hot I added the onion pureé and cooked for 5 minutes. I poured in the chile pureé and added 1/2 teaspoon dried Mexican oregano, 1/2 teaspoon ground cumin, a small dash of cinnamon about 1/16 teaspoon and cooked for another 5 minutes stirring regularly.
I stirred in 4 cups of chicken stock and 1 cup of water and let it simmer for 20 minutes. After 20 minutes, I poured the sauce through a fine mesh stainer set on top of a large bowl pressing on the solids to squeeze the liquid out. To the pan I added 1 1/2 tablespoons of lard (use oil if you’d like) and 1 1/2 tablespoons of flour and whisked it in the pan for 3-4 minutes to form a roux. I poured the strained sauce back into the pan and whisked to combine and simmered 10 more minutes.
This was the final sauce. Now onto the meat for the burritos.
While the sauce was cooking I seared a poblano chile until blackened all over-I used my bbq but this can be done over any open flame or under your broiler. I placed it in a bowl and covered it with foil to steam for 20 minutes.
When it was done, removed the skin, stem and seeds then diced it.
In a large fry pan I heated 1 tablespoon canola oil over medium high heat and added 1 1/4 pounds lean ground beef (85/15 fat content) and cooked it until browned about 8 minutes then poured off most of the fat. I added 1 medium minced onion, 4 garlic cloves minced, 1 teaspoon New Mexico chile powder, 1 teaspoon ground cumin, 1/2 teaspoon salt and the diced poblano. I let it cook for for 4-5 minutes then added 1 cup of the enchilada sauce and simmered for 10 more minutes while I got the cheese grated and the rest of the fixings together.
And this how it turned out. Enjoy!
- 7 dried guajillo chiles
- 3 dried New Mexico chiles
- 2 small roma tomatoes seeded and chopped
- ¼-1/2 cup reserved chile water
- 1 tablespoon oil
- 1 small onion diced
- 3 garlic cloves chopped
- ½ teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- 1 small pinch cinnamon about 1/16 teaspoon
- 4 cups chicken stock
- 1 cup water
- 1½ tablespoons lard or oil
- 1½ tablespoons flour
- 1¼ pounds lean ground beef
- 1 tablespoon oil
- 1 onion minced
- 4 garlic cloves minced
- 1 teaspoon New Mexico chile powder (or any mild pure chile)
- 1 teaspoon ground cumin
- 1 poblano blackened with skin, seeds and stem removed then diced
- 1 cup enchilada sauce
- ½ teaspoon kosher salt
- large flour tortillas
- sour cream
- diced onion
- To make the enchilada sauce place the guajillo and New Mexico chiles in a large bowl and cover with boiling water. Let stand 30 minutes to rehydrate. After 30 minutes remove the stem and seeds from the chiles and tear into small pieces. Place the chiles, the tomatoes and about ¼ cup of the water the chiles soaked in a blender and pureé. In a food processor add the 1 onion and 3 garlic cloves and pulse until it's pureed.
- Add 1 tablespoon oil to a wide fry pan over medium heat. When it's hot add the onion pureé and cook for 5 minutes. Stir in the chile pureé, ½ teaspoon oregano, ½ teaspoon cumin and the cinnamon and cook another 5 minutes. Add the chicken stock and water then simmer for 20 minutes.
- Strain the the sauce through a fine mesh strainer into a bowl pressing on the solids to release liquid. Discard the solids. In the fry pan over medium heat whisk together the lard and the flour and cook for 3-4 minutes stirring constantly to form a roux. Whisk the sauce back into the pan and simmer for 10 minutes then set aside.
- For the meat, blacken 1 poblano over a flame or under the broiler until blistered and charred. Place it in a bowl and cover with foil for 20 minutes. This can be done while you are soaking the chiles for the sauce. Remove the skin, stem and seeds then dice. Heat 1 tablespoon oil over medium high heat and add the beef cooking for about 8 minutes until browned. Pour off most of the fat. Add the onion, garlic, chile powder, cumin and poblano chile and cook about 5 minutes. Add 1 cup enchilada sauce and salt and cook for 10 minutes.
- Assemble your burrito and pour enchilada sauce over, top with cheese and melt under the broiler for 2-3 minutes until the cheese melts.