Tex-Mex-Style Beef Enchiladas

Name: Tex-Mex-Style Beef Enchiladas
Yield: 4 Servings
Ingredients: ½ cup all-purpose flour; 2 tablespoons plus 1 cup vegetable oil; 1 pound ground beef chuck (20% fat); 1 onion, finely chopped; 1 jalapeño, finely chopped; 1 poblano chile, finely chopped; 3 garlic cloves, finely chopped; 1½ cups crushed tomatoes; Kosher salt; ½ cup chili powder; ½ teaspoon ground cumin; 5 cups low-sodium chicken broth; 8 6-inch corn tortillas; 1 pound sharp cheddar cheese, shredded; 2 large tomatoes, chopped; ¼ onion, chopped; 2 jalapeños, finely chopped; 1 garlic clove, finely grated; ⅓ cup cilantro leaves with tender stems, finely chopped; 3 tablespoons fresh lime juice; Kosher salt

By Rick MartinezPhotography by Alex Lau

September 1, 2015

Alex Lau

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe.

If you prefer pork, try Rick's Pork Enchiladas Rojas smothered in a red sauce made with guajillo, ancho, and morita chiles. And poultry fans can try this easy enchiladas recipe with chicken, which uses a rotisserie bird for convenience and a homemade salsa verde of tomatillo, cilantro, and poblano and serrano chiles for maximum flavor.

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