The Whole Enchilada
Ground Beef and Cheese Enchiladas
This recipe works by elevating a plain Tex–Mex ground beef filling with melted cheese and spices to give it a richness reminiscent of long-braised beef. When crafting the enchilada sauce, we used whole dried chiles for an authentic, deeper, and more complex flavor than can be achieved when using commercial chili powder. Brushing the tortillas lightly with oil and briefly baking them helped waterproof them so that they didn't get soggy when baked in the enchilada sauce. Fresh herbs and a spritz of lime brightened the dish and provided balance for the rich, cheesy filling.
See How Ultratraditional Corn Tortillas Are Made in this New England Plant
There are few staples of Mexican cuisine more integral than the corn tortilla. Known originally to Aztecs and other Mesoamerican speakers of Nahuatl as tlaxcalli, corn tortillas date back to pre-Columbian North America and Mesoamerica. Today, Massachusetts-based La Niña Tortilleria is committed to the heritage of corn tortillas. We visited their plant to learn how they make their version.