I can’t believe it has already been a week since Thanksgiving!?! Time sure is flying by and Christmas will be here before we know it! Did everyone have a great holiday? Things have been good here and work has finally slowed down. We were even able to get away for a much-needed vacation to Cabo San Lucas, Mexico for couple of days.  It’s a wonderful thing to sit on the beach and do nothing for a couple of days and catch some beautiful sunrises…

Now I’m packing for the next upcoming adventure where we will be traveling from one-side of the country to the other.  On a high note we will be stopping in Washington D.C. for a couple of days of sight-seeing and to catch the Cowboys vs. Redskins game. I’m super excited despite the fact that Tony Romo is out for the season.  I’ve never been to D.C. before so if anyone has any suggestions on places to eat and things that are a MUST DO in D.C. please let me know 🙂

Now on to food….

With the weather turning colder I though it would be a good time to spice things up a bit with a good ol’ Tex-Mex classic.

Cheese Enchiladas smoothed in a rich Chili Con Carne Sauce served along side Mexican Rice and Refried Beans. Honestly you don’t get more Texas Blue Plate Special than this. Besides after stuffing ourselves with all the Thanksgiving leftovers for the last week we all are in need of a good Mexican Food fix right?

Enjoy!

Cheese Enchiladas With Chili Con Carne 

Ingredients: 

5 Dried Ancho Chiles

2 Guajillo Chiles

1 Small Yellow Onion, Chopped

3 Cloves Garlic, Minced

1 Tablespoon Cumin

1 Teaspoon Smoked Paprika

3/4 Teaspoon Mexican Oregano

1/4 Teaspoon Cayenne Pepper (optional)

1/2 pound Course Ground Beef

1 Bottle of Beer

2 Cups Beef Stock

1/4 Cup Masa

Salt and Pepper to Taste

Corn Tortillas*

Fresh Grated Cheddar Cheese

Oil (your choice)

Directions:

Heat a large skillet (dry) over high heat. Add the dried chilies to the dry skillet and toast them on each side until puffed and fragrant (10-20 seconds).

Then fill the skillet with just enough water to cover the chiles and bring to a boil.  Then turn off the heat, cover the skillet, and let the chilies soak for 30 minutes.  When the chilis are softened, discard the soaking water, remove the stem and seeds, and rinse the chiles. Place the chiles in a food mill fitted with a course blade* or blender.

In a large heavy pot, heat a good drizzle of oil and sauté 1/2 of the chopped onion (reserve the rest of the onion for the enchiladas) until tender.  Then add in the minced garlic, cumin, paprika, Mexican oregano, and cayenne pepper (optional) along with salt and pepper to taste.  Cook the garlic and spices over low heat for about 30 seconds, until fragrant.  Then add the onion, garlic and spice mixture to the food mill or blender with the chiles and puree until smooth.

Add another little drizzle of oil to the pot and brown the beef over medium-high heat, breaking it up into small-fine pieces with a wooden spoon.  Drain off some of the excess fat then add the beer and scrape  up all the brown bits off the bottom of the pan.  Stir in the chili puree and beef stock and bring to a boil, then reduce heat cover, and simmer the chili for 30 minutes.

After 30 minutes heat 1/3 cup water (or stock) until hot then add the 1/4 cup masa and stir to combine.  Then pour the slurry into the chili and simmer for another 15 minutes.

Preheat the oven to 350 and grease a large baking dish Pour 1 cup of the chili con carne into the bottom of the baking dish.

Heat desired number of corn tortillas (up to 12) in a skillet or in a tortilla warmer.

Assembly: 

Step 1: Using a set of tongs dip both sides of a tortilla into the chili (shaking of the excess).

Step 2: Place the tortilla on a plate and sprinkle on about 1/4 cup of grated cheddar cheese and a pinch or two of the remaining chopped onion.

Step 3: Roll the tortilla and place it in the baking dish.  Repeat for desired number of tortillas.

Step 4: Pour on just enough of the remaining chili con carne to cover the top of the enchiladas.  Top with a little more grated cheese and onion and bake for 15 minutes at 350.

Serve along side Tex-Mex rice and refried beans.

Note:

• I like using a food mill for the chili puree with a course blade but a blender works fine too.
• For this Chili Con Carne I use a course ground beef, sometimes called chili beef.
• There are only two people in my household and we don’t always need 12 enchiladas.  If you don’t need a full dozen enchiladas make a half recipe and freeze the rest of the chili con carne for next time.