1 or 2dried chipotle chiles, depending on how hot you want it, seeded
4dried pasilla chiles, depending on how hot you want it, seeded and stemmed
1/4medium yellow onion, chopped
4clovesgarlic, chopped
1teaspoonground cumin
1/2teaspoonoregano
Pinchground allspice
3cupsbeef broth
2tablespoonslard or vegetable oil
2tablespoonsall-purpose flour
For the enchiladas:
1poundground beef
1/2medium yellow onion, diced and divided
4clovesgarlic, minced
1teaspoonground cumin
Salt and black pepper to taste
1tablespoonlard or vegetable oil
12corn tortillas
2cups(8 ounces) shredded cheddar cheese
Instructions
In a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place in a blender.
In a large pot or Dutch oven, in heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Place cooked onion and garlic into the blender, along with the cumin, oregano, allspice and the broth. Blend until smooth.
In a pot, heat the 2 tablespoons of oil on low heat, whisking in the flour until well incorporated. Pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.
Meanwhile, in a skillet on medium heat (I use the same one that I used for the onions and garlic) add the ground beef, half of the diced onions and garlic. While stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Stir in the cumin and cook for 2 more minutes. Taste and add salt and black pepper to taste and adjust seasonings. Stir into the meat 1/4 cup of the chili gravy.
To make the enchiladas, first preheat the oven to 350° F and grease a large baking dish. In a skillet, heat up the lard or oil on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft and pliant. Lay each tortilla on a plate or clean cooking surface and add about 2 tablespoons of beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese and diced onions. Bake for 15 minutes or until cheese is lightly browned and bubbling.