Stefano Faita

Beef enchiladas

By In The Kitchen With Stefano Faita


Fire-Roasted Red Sauce
6 to 8 plum tomatoes (about 1 1/2 pounds)
1 red bell pepper
1 poblano pepper
1 small red onion, sliced into 1/2-inch wedges
1 red finger chile
3 garlic cloves, whole
Olive oil, as needed
Salt and freshly ground pepper, to taste
2 tbsp. tomato paste
2 tsp. oregano
2 tsp. ground cumin
1/4 tsp. ground cloves
1 tbsp. brown sugar
1/2 cup beef stock
1/4 cup olive oil
Handful cilantro leaves

Beef & Chorizo Filling
2 tbsp. olive oil
1 1/4 pound ground beef
2 raw chorizo sausages, removed from casing
1/4 cup beef stock or water
Salt and freshly ground pepper, to taste
Handful green olives, sliced (optional)

2 cups grated mozzarella cheese
10 (6-inch to 7-inch) corn tortillas
3 to 4 ounces feta, crumbled
Lime wedges, for serving
Sliced onion, for serving
Sour cream, for serving
Chopped green onions, for serving
Chopped tomatoes, for serving
Sliced black olives, for serving
Pickled jalapenos, for serving
Sliced avocado, for serving


Fire-Roasted Red Sauce
Set broiler to high. Line a baking sheet with foil.

Add plum tomatoes, peppers, chili, onion, garlic, salt and pepper and olive oil in large bowl. Toss to combine. Transfer to prepared baking sheet.

Broil vegetables, turning halfway, until charred, about 10 minutes. Transfer charred vegetables to a large bowl. Cover with plastic wrap, about 5 minutes. (This step will make removing the skins from the peppers, chiles and tomatoes easier.) Peel skins from peppers, chiles and tomatoes.

Transfer vegetables to blender. Add tomato paste, oregano, cumin, brown sugar, 1/4 cup beef stock and cilantro leaves. Puree until smooth, adding more stock if needed. Season with salt and pepper. Set aside.

Beef & Chorizo Filling
Heat skillet over medium high heat. Add olive oil. When oil is hot, add ground beef, chorizo, and salt and pepper. Cook, stirring occasionally, until meat is browned, about 8 to 10 minutes. Add beef stock and cook until almost all the liquid is evaporated. Add green olives, if desired. Stir in 1 cup of the roasted red sauce.

Preheat oven to 425 degrees F.

Cook tortillas wrapped in foil in 425 degree F. oven until warmed, about 10 minutes.

Add 1/2 of the remaining sauce to a 9-inch x 13-inch baking dish. Set aside.

Add 1/3 cup beef filling and 2 tbsp. grated mozzarella cheese to the centre of each tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas. Top with remaining sauce. Sprinkle feta over top.

Bake, uncovered, until sauce bubbles and cheese is golden brown, about 20 to 25 minutes.

Serve with desired toppings, such as lime wedges, sliced onions, sour cream, chopped green onions, chopped tomatoes, sliced black olives, pickled jalapenos and sliced avocado.

Make-Ahead Variation: Assemble, cover and freeze. Bake, covered, from frozen in 350 degrees F. oven until thawed, about 45 minutes to 1 hour, then bake, uncovered, at 425 degrees F. until thoroughly heated through and sauce is bubbling, about 20 to 25 minutes more.

Yield: 4 to 5 servings.