Red Chile Beef Enchiladas with Refried Beans and Mexican Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Red Chile Beef Enchiladas

1. Finely dice half of the yellow onion for the beef filling and set aside; roughly chop the remaining half for another use. Mince the 4 garlic cloves. 5 min
2. Timing-sensitive step. Stem and seed the 3 ancho chiles and 3 guajillo chiles, then tear them into rough pieces and toast in a dry skillet over medium heat for 30–45 seconds per side until fragrant — do not let them scorch. 3 min
3. Transfer the toasted chiles to a small saucepan, pour in 2 cups chicken broth, and bring to a simmer over medium heat; cook 10 minutes until the chiles are fully softened. 12 min
4. Pour the softened chiles and all their soaking broth into a blender, add 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, and 1 teaspoon white vinegar; blend on high until completely smooth, about 1 minute. 3 min
5. Preheat the oven to 375 °F. 10 min
6. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high; add the finely diced onion and cook, stirring frequently, for 4 minutes until softened, then add the minced garlic and cook 1 minute more. 5 min
7. Timing-sensitive step. Add the 1¼ pounds ground beef to the skillet, breaking it up with a spoon; cook over medium-high heat for 7 minutes until browned and cooked through, then drain excess fat, season with ½ teaspoon cumin, 1½ teaspoons kosher salt, and ½ teaspoon black pepper, and stir to combine. 8 min
8. Stir ¼ cup of the red chile sauce into the beef filling and remove from heat. Combine the 2 cups Monterey Jack and 1 cup sharp cheddar in a bowl. 2 min
9. Brush the remaining 2 tablespoons neutral oil over both sides of the 12 corn tortillas and stack them; microwave in a damp paper towel for 60 seconds to make them pliable. 2 min
10. Spread ½ cup of the red chile sauce across the bottom of a 9×13-inch baking dish; fill each tortilla with about 3 tablespoons beef and a generous pinch of cheese, roll tightly, and place seam-side down in the dish. 8 min
11. Pour the remaining sauce evenly over the rolled enchiladas and scatter the remaining cheese on top; bake uncovered at 375 °F for 22 minutes until the cheese is melted and bubbling at the edges. 22 min
12. Rest the enchiladas for 5 minutes out of the oven, then garnish with ¼ cup roughly chopped cilantro and serve with ½ cup sour cream on the side. 5 min

Tomato Mexican Ricebase

1. Combine the 2 Roma tomatoes (cored and roughly chopped), ½ yellow onion (roughly chopped), and 2 peeled garlic cloves in a blender; blend until smooth to make the tomato purée. 4 min
2. Timing-sensitive step. Heat 2 tablespoons neutral oil in a heavy-bottomed saucepan or Dutch oven over medium-high; add 1½ cups long-grain white rice and toast, stirring constantly, for 4–5 minutes until the grains turn golden and smell nutty. 5 min
3. Timing-sensitive step. Pour the tomato purée into the toasted rice and stir; cook over medium heat for 2 minutes, stirring, until the purée thickens and is mostly absorbed by the rice. 2 min
4. Stir in 1 tablespoon tomato paste, ½ teaspoon ground cumin, and ¾ teaspoon kosher salt, then pour in 2½ cups chicken broth; bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 18 minutes. 21 min
5. Remove the lid, scatter ½ cup frozen peas over the top (optional), replace the lid, and let the rice steam off-heat for 5 minutes. 5 min
6. Fluff the rice with a fork, folding in the peas if used, and serve immediately. 2 min

Creamy Refried Beansside

1. Drain the two 15-oz cans of pinto beans over a bowl, reserving the canning liquid; finely dice the ½ yellow onion and mince the 2 garlic cloves. 5 min
2. Timing-sensitive step. Melt 2 tablespoons lard (or neutral oil) in a medium skillet over medium heat; add the diced onion and cook, stirring frequently, for 5 minutes until softened and translucent. 5 min
3. Timing-sensitive step. Add the minced garlic and ½ teaspoon ground cumin to the skillet and cook, stirring, for 1 minute until fragrant.
4. Add the drained pinto beans to the skillet; use a potato masher or the back of a wooden spoon to mash them coarsely, stirring in reserved bean liquid 2 tablespoons at a time until the beans reach a thick, creamy consistency — you'll likely use 4–6 tablespoons total. 6 min
5. Season the beans with ½ teaspoon kosher salt, taste and adjust, then cook over low heat for 2 more minutes, stirring, until heated through and the consistency holds a soft mound. 2 min
6. Transfer the refried beans to a serving dish and top with ¼ cup shredded Monterey Jack cheese (optional) so it melts from the residual heat. 2 min