Servings 4 / Ready in: 35 mins

Beef Enchiladas with ancho pasilla gravy

Ingredients
Sauce:

  • 5 tbsp Mölli Oaxaca Marinade
  • 2 cups Beef broth
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour

Enchiladas:

  • 1 lb Ground beef
  • ½ Onion, diced; divided
  • 4 Garlic cloves, minced
  • Salt to taste
  • 8 Corn tortillas
  • 3 tbsp Oil
  • 2 cups Queso fresco, shredded

Preparation

  1. In a pot, heat butter on low heat until completely melted, whisking in the flour until well incorporated. Pour in the broth and the Oaxaca Marinade, stir until fully integrated. Simmer for 15 minutes, stirring occasionally. Add salt to taste.
  2. Meanwhile, place ground beef, half the onion and garlic in a large skillet over medium heat. Cook until meat is fully brown, about 10 minutes. Season to taste. Add ¼ cup of the Oaxaca mixture.
  3. Heat the remaining 3 tablespoons of oil in a large skillet over medium heat. Fry tortillas briefly on both sides and transfer to a plate, about 10 seconds per side. Lay tortilla on a plate and add about 2 tbsp of beef. Roll it up or fold it in half to form an enchilada. Repeat the process for the remaining tortillas.
  4. Place 2 enchiladas on each plate; pour sauce over enchiladas and top with remaining onion and cheese. Provecho!