Beef and Chorizo Enchiladas Recipe

Ingredients:

• For the enchilada sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 chicken bouillon cube
  • Salt to taste
  • 3 cups chicken broth
• For the tortillas and filling:
  • 24 corn tortillas
  • 1/4 cup neutral oil (like avocado, vegetable, or canola)
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 pound ground chorizo
  • 24 ounces shredded cheese (any mixture of sharp cheddar, Colby Jack, Monterey Jack, etc.)
• For the toppings:
  • Sour cream (optional)
  • Diced red onion (optional)
  • Diced tomatoes (optional)
  • Chopped cilantro (optional)
  • Diced avocado (optional)

Instructions:

1. Make enchilada sauce: In a small saucepan over medium heat, whisk together butter and flour to create a roux. Cook for 2-3 minutes, stirring frequently. Stir in tomato paste, chili powder, cumin, paprika, garlic powder, onion powder, chicken bouillon cube, and salt. Cook for a couple more minutes. Whisk in chicken broth and cook until thickened, about 3 minutes. Remove from heat and set aside.
2. Brown meat: Add diced onion, ground beef, and chorizo to a large skillet over medium-high heat. Cook until meat is browned and onions are soft. Remove from heat and set aside.
3. Prepare tortillas: Heat a small skillet over medium-high heat. Add about 1/2 inch of oil. Fry corn tortillas for 20-30 seconds per side. Transfer to a paper towel-lined dish.
4. Assemble enchiladas: Preheat oven to 375°F (190°C). Place a little enchilada sauce at the bottom of a large casserole dish. Dip corn tortillas in enchilada sauce and fill with meat mixture and cheese. Roll tortillas up and place in casserole dish. Top with remaining cheese.
5. Bake: Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 7-10 minutes, or until cheese is melted and bubbly.
6. Serve: Let rest for a few minutes before serving. Top with optional toppings.

Optional additions:

• For extra heat: Add more chili powder or a pinch of red pepper flakes to the enchilada sauce.
• For a smoky flavor: Add a teaspoon of smoked paprika to the enchilada sauce.
• For a tangy kick: Add a tablespoon of lime juice or orange zest to the enchilada sauce.
• For additional vegetables: Add diced bell peppers, mushrooms, or spinach to the meat mixture.

Enjoy your delicious and flavorful Beef and Chorizo Enchiladas!