Beef Enchiladas

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Yield: 4 servings

Total Time: 3h 30m

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Ingredients

For the enchilada sauce

10g garlic, finely chopped
483g tomato sauce
2 tbsp tomato paste
1 tsp adobo seasoning without pepper
¾ tsp ancho chili powder
½ tsp cumin powder
1 tsp Italian seasoning
175mL water
1 tsp Worcestershire sauce
1 tsp ponzu sauce
2 tbsp apple cider vinegar
25g grated parmesan
1 tbsp granulated white sugar
2 tsp Better Than Bouillon Roasted Beef Base

For the meat filling

1 tbsp sunflower oil
1 tbsp unsalted butter
285g (90% lean 10% fat) ground beef
222g red onion, diced
50g shallot, chopped
18g garlic, chopped
11g scallion, whites, sliced
1/2 tsp cumin powder
1/2 tsp Italian seasoning
3/4 tsp ancho chili powder
150mL water
100mL Merlot
2 tsp apple cider vinegar
1 tsp Better Than Bouillon Roasted Beef Base
145g tomato sauce

For the enchiladas

6 flour tortillas
11g scallion, greens, sliced, for serving
shredded mild cheddar cheese, to taste
sour cream, to taste

Instructions

Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!

Prepare the enchilada sauce

Step 1: Gather all of the ingredients for the enchilada sauce.

Step 2: Peel, chop, and weigh the garlic in a 2Qt. saucepan.

Step 3: Weigh the tomato sauce in the 2Qt. saucepan.

Step 4: Add the tomato paste to the 2Qt. saucepan.

Step 5: Whisk to combine.

Step 6: Measure the water and add to the 2Qt. saucepan.

Step 7: Add the Better Than Bouillon Roasted Beef Base, Worcestershire, ponzu sauce, adobo seasoning, ancho chili powder, Italian seasoning, and cumin.

Step 8: Whisk to combine.

Step 9: Bring to a simmer over medium heat, about 10 mins.

Step 10: Reduce to low heat and simmer for 30 mins covered, stirring occasionally. Take off heat.

Step 11: Pour enchilada sauce into a small bowl.

Step 12: Weigh the grated parmesan cheese.

Step 13: Add the grated parmesan cheese, apple cider vinegar, and sugar to the enchilada sauce.

Step 14: Whisk until smooth.

Step 15: Cover with Saran Wrap and chill in the fridge for 2 hrs to let flavors meld.

Prepare the meat filling

Step 1: When the enchilada sauce has 1 hr left of chill time, gather the remaining ingredients for the enchiladas.

Step 2: In a small cup combine cumin, Italian seasoning, and ancho chile powder. Stir with a fork to combine and set aside.

Step 3: Weigh tomato sauce in a large bowl.

Step 4: Add Better Than Bouillon Roasted Beef Base.

Step 5: Add the water to the bowl.

Step 6: Whisk to combine and set aside.

Step 7: Peel, dice, and weigh the onion.

Step 8: Peel, dice, and weigh the shallots.

Step 9: Peel, chop, and weigh the garlic.

Step 10: Weigh and slice the scallion greens at an angle. Set aside.

Step 11: Weigh and slice the scallion whites. Set aside.

Step 12: Weigh the ground beef and set aside.

Step 13: When the enchilada sauce has rested for 2 hrs, add sunflower oil and butter to a 10″ skillet. Heat over medium heat for 4 mins.