The secret to the best enchiladas? Dousing them in a rich red chile sauce
Ingredients
5 cups water
1 1/2 pounds flank steak or carne para deshebrar
1 head garlic
1 small white onion, divided
1 tablespoon kosher salt
1 1/2 teaspoons dried oregano
1/4 cup crumbled cotija or shredded queso asadero cheese
12 to 14 (about 5-inch) corn tortillas
1 1/2 cups vegetable or canola oil
2 dried ancho chiles
1 dried California chile (or guajillo chile for a spicier sauce)
1 teaspoon kosher salt
1/4 teaspoon distilled white vinegar
1 cup cooking liquid from the shredded beef filling (recipe below)
1/3 cup whole or 2% milk
1 clove garlic
1 1/2 teaspoons vegetable or canola oil
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Instructions
Place scant 1/4 cup of the beef filling down the center of the top tortilla. Roll the tortilla up over the filling and place seam-side down on a plate. Repeat with the remaining dipped tortillas.Repeat dipping and filling the remaining tortillas. Serve topped with the onions and cotija or queso asadero cheese.Recipe NotesMake ahead: The shredded beef and sauce can be made ahead and refrigerated in separate airtight containers for up to 3 days, or frozen for up to 3 months. Thaw in the refrigerator before reheating both before assembling the enchiladas.Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze.
