Savor the delightful combination of Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamales, a dish that brings together classic Mexican flavors in a satisfying meal. The enchiladas, generously filled with sharp cheddar and Monterey Jack cheeses, are smothered in a rich, homemade Chile Con Carne sauce that adds a touch of spice and depth.
Paired with all-beef tamales that are perfectly steamed and filled with seasoned beef, this meal offers a hearty and flavorful experience.
Complemented by a side of fluffy rice and creamy refried beans, it’s a comforting and delicious choice for any occasion. Whether you’re hosting a gathering or enjoying a special family dinner, this recipe is sure to impress and satisfy.
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 (see 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:
Prepare the Chile Con Carne Sauce:
Heat Oil: Warm the cooking oil in a pan over medium heat.
Cook Meat: Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft.
Combine Ingredients: Stir in the tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper.
Simmer: Let the mixture simmer for 15-20 minutes, or until it thickens. Set aside.
Prepare the Tamales:
Mix Masa: In a large bowl, combine the masa harina with the broth and vegetable oil or lard until smooth.
Assemble Tamales: Spread a small amount of the masa mixture onto a soaked corn husk. Add a spoonful of the seasoned ground beef.
Fold and Secure: Fold the husk over the masa and beef, then fold up the bottom to seal. Repeat with the remaining husks.
Steam Tamales: Steam the tamales for 1.5 to 2 hours, or until the masa is firm and cooked through.
Prepare the Enchiladas:
Preheat Oven: Set the oven to 375°F (190°C).
Prepare Baking Dish: Spread ½ cup of Chile Con Carne sauce in the bottom of a baking dish.
Warm Tortillas: Slightly warm the tortillas to make them easier to handle.
Fill Tortillas: Place a mix of cheddar and Monterey Jack cheese in each tortilla, roll them up, and arrange seam-side down in the prepared baking dish.
Add Sauce: Pour the remaining Chile Con Carne sauce over the rolled tortillas.
Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Plate the Dish: Serve the Two Cheese Enchiladas alongside a beef tamale, cooked rice, and refried beans.
Garnish: Top with fresh cilantro and a dollop of sour cream if desired.