Two Cheese Enchiladas with Chile Con Carne Sauce & All-Beef Tamales

Ingredients

For the Two Cheese Enchiladas:

• 12 small corn or flour tortillas
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 2 cups Chile Con Carne sauce (recipe below)
• ½ cup chopped fresh cilantro (optional, for garnish)
• ½ cup sour cream (optional, for garnish)

For the Chile Con Carne Sauce:

• 1 pound ground beef
• 1 tablespoon cooking oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 cup beef stock
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

For the All Beef Tamales:

• 2 cups masa harina (corn flour)
• 1 cup chicken or beef stock
• ½ cup vegetable oil or lard
• 1 pound ground beef, cooked and seasoned
• 12-15 dried corn husks, soaked in warm water

For the Rice and Refried Beans:

• 2 cups cooked white rice
• 1 can (15 oz) refried beans, warmed

Instructions

Step 1: Prepare the Chile Con Carne Sauce

1. Heat Oil: In a medium-sized pan, warm the cooking oil over medium heat.
2. Cook Meat: Add the ground beef to the pan, breaking it apart with a spoon. Add the chopped onion and minced garlic, cooking until the beef is browned and the onions are softened.
3. Combine Ingredients: Stir in the tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper. Let the mixture simmer for 15-20 minutes, or until it thickens to your desired consistency. Set aside.

Step 2: Prepare the Tamales

1. Mix Masa: In a large bowl, combine the masa harina with the stock and vegetable oil (or lard). Mix until the masa is smooth and pliable.
2. Assemble Tamales: Take a soaked corn husk and spread a small amount of masa mixture evenly onto the husk. Add a spoonful of the seasoned ground beef in the center.
3. Fold and Secure: Fold the sides of the husk over the masa, and then fold the bottom up to seal. Repeat with the remaining husks until all the tamales are assembled.
4. Steam Tamales: Arrange the tamales upright in a steamer and cover with a damp cloth. Steam for 1.5 to 2 hours, or until the masa is firm and cooked through. Check periodically to ensure there is enough water in the steamer.

Step 3: Prepare the Enchiladas

1. Preheat Oven: Set the oven to 375°F (190°C) and prepare a baking dish by spreading ½ cup of Chile Con Carne sauce at the bottom.
2. Warm Tortillas: Slightly warm the tortillas in a skillet or microwave to make them more pliable.
3. Fill Tortillas: Place a mixture of cheddar and Monterey Jack cheese on each tortilla. Roll them up and arrange them seam-side down in the prepared baking dish.
4. Add Sauce: Pour the remaining Chile Con Carne sauce over the rolled tortillas, making sure they are well-coated.
5. Bake: Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.

Step 4: Serve

1. Plate the Dish: Serve the Two Cheese Enchiladas alongside a beef tamale, cooked rice, and refried beans.
2. Garnish: If desired, sprinkle chopped fresh cilantro on top of the enchiladas and add a dollop of sour cream for extra creaminess.

Important Notes When Making This Recipe

Soak Corn Husks Early: Soak husks in hot water for at least 30 minutes before assembling tamales.
Steam Tamales Upright: Arrange them standing, folded-side down, in a steamer to ensure even cooking.
Don’t Overfill Enchiladas: Too much cheese can cause breakage or soggy tortillas.
Taste the Sauce Before Using: Adjust seasoning after simmering to make