Beef Enchiladas

• 10 flour tortillas
• Oil
• 1 lb ground beef
• 1 jalapeno, minced, optional 
• 1 c onion, chopped
• 2 tsp cumin
• 2 Tbsp Penzey's taco seasoning, optional
• Salt and pepper
• 1 cup medium salsa
• 1 1/2 cups rice, prepared
• Enchilada Sauce (below), prepared or 2 cans of red enchilada sauce
• 8 oz shredded cheese

In a large skillet with drizzle of oil, brown meat 5-6 minutes, breaking up pieces as you go. Add onion and jalapeno, sauté 2-3 minutes. Stir in seasonings, salsa and rice; heat through. Pour ½ cup of sauce in the bottom of a 9x13 baking dish sprayed with cooking spray. Place 1/2 cup mixture in bottom of each tortilla and roll. Continue rolling and placing them side by side in the baking dish. Pour remaining sauce over top. Sprinkle with cheese. Bake for 20 minutes at 450 degrees.

Enchilada Red Sauce

▪Olive oil 

▪75g or 2/3c chile powder

▪50g or 1/2c smoked paprika (sweet works too)

▪1qt/ltr beef broth 

▪450g or 2 8oz cans tomato sauce

▪15g or 1 1/4Tbsp brown sugar

▪25g or 1 3/4Tbsp apple cider vinegar

▪5g or 3/4tsp salt

Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chile powder and paprika.  Stir & allow to toast until fragrant. Add ⅓ of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%. Remove from heat and taste for seasoning. 

OR

• 4 Tablespoons olive oil
• 3 teaspoon ground cumin
• 1/2 cup all-purpose flour
• 10 oz tomato paste
• 3 cups reduced-sodium chicken broth
• 1 1/2 cups water
• salt and pepper

In a medium saucepan, heat oil over medium. Add cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.