I'm excited to say this is the first time these two recipes from the Fiesta Mexicana chapter of my cookbook have been available on the website! My sauce is absolutely worth the bit of extra effort (compared to store bought), and the enchiladas are mouth-wateringly good.
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!
Gran Gusto Enchilada Sauce
Makes 4 cups
½ teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
3 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder (make sure is not super hot)
3 cups vegetable broth
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon apple cider vinegar
In small bowl stir together salt, oregano, cumin, garlic powder. In a large saucepan heat olive oil over medium-high heat till shimmering. Add flour and chili powder. Whisk constantly till mixture looks oily, about 1 minute. Lowering heat slightly, thoroughly incorporate salt and spice mixture, another 30 seconds.
Pan is hot: to avoid spattering, carefully whisk in half the broth. Add tomato sauce and paste, whisk frequently, cooking 3 minutes. Add remaining half broth. Stir in vinegar, simmer over medium heat till sauce thickens, 8 to 10 minutes. Let cool. Best to let the flavors meld for a few hours covered in fridge, then time to make enchiladas!
Stacked Beef Enchiladas
Makes 4 servings
Inspired by my sister Kate's highly revered recipe.
2 tablespoons canola oil
1 small onion diced
1 clove garlic, minced
1 pound ground beef, 80% lean
2 tablespoons chili powder
1/2 teaspoon cumin
1/3 cup all-purpose flour
1 cup beef broth
At least 2 cups Gran Gusto Enchilada Sauce (recipe above)
At least twelve 6-inch corn tortillas (buy more, you may want seconds)
1 1/2 cups shredded cheddar cheese (shred this from a block at home)
2 cups romaine lettuce, sliced thin
1/2 cup sliced scallions, white and green parts
1/3 cup sliced black olives
In large cast iron or other skillet, over medium-high heat, heat 2 tablespoons oil. Add onion, garlic, cook 4 minutes till softened. Add beef and cook just till no longer pink. Stir in chili powder and cumin. Stir in flour. Add broth. Simmer, stirring frequently as mixture thickens, 5 minutes. Set aside and keep warm.
Heat oven to 350°F. For each stack: in medium skillet over medium heat, heat 1/2 cup Gran Gusto sauce for each three tortillas. When sauce starts to steam, dip each tortilla in sauce with tongs, about 5 seconds per side. Keep warm on a sheet pan nearby. Repeat.
To build your stack: Place one tortilla on sheet pan, top with beef and cheese, top with second tortilla, add more beef and cheese, add third tortilla, top with cheese. Place in oven for 3 minutes uncovered, to heat stack and melt cheese. Remove with wide spatula to serving plate and top with shredded lettuce, scallions and olive. Hashtag: que delicioso!