Ingredients:

  • 1/4 cup neutral oil
  • 1/4 cup all-purpose flour
  • 1/2 cup high-quality chili powder
  • 1.5 tsp ground cumin, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp dried Mexican oregano
  • 2 cups low-sodium beef stock
  • 1/2 tsp fine sea salt
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack or Sharp Cheddar cheese
  • 1/4 cup neutral oil for softening tortillas

Instructions:

  1. In a medium saucepan over medium heat, combine 1/4 cup oil and flour. Whisk constantly for 2 minutes until nutty. Add chili powder, 1 tsp cumin, garlic powder, and oregano. Toast for 30 seconds.
  2. Slowly whisk in the beef stock to avoid lumps. Simmer for 10 minutes until thickened to a velvety consistency. Season with salt and set aside.
  3. In a large skillet, brown the 1 lb ground beef over medium high heat. As the fat renders, add the diced onion. Cook for 5 minutes until the onions are translucent and the beef is crispy at the edges. Stir in the minced garlic and the remaining 1/2 tsp cumin. Drain excess fat.
  4. Stir 1/4 cup of the prepared red sauce into the beef mixture to bind it.
  5. In a small skillet, heat 1/4 cup oil. Briefly flash-fry each tortilla for 5 seconds per side to create a moisture barrier. Drain on paper towels.
  6. Preheat oven to 350°F (175°C). Pour about 1/2 cup of the red sauce into the bottom of your 9x13 baking dish. Take a softened tortilla, dip it lightly into the remaining sauce, then fill with 2 tablespoons of beef and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
  7. Top with remaining sauce and cheese. Bake for 20 minutes until the cheese is bubbly and slightly browned.