Description
This delicious Mexican-inspired meal features Two Cheese Enchiladas smothered in a rich Chile Con Carne sauce, paired perfectly with traditional All-Beef Tamales, fluffy white rice, and creamy refried beans. The enchiladas combine sharp cheddar and Monterey Jack cheeses enveloped in warm tortillas, baked to bubbly perfection. The beef tamales are steamed to tender, savory goodness using masa harina, creating a hearty and satisfying feast perfect for family dinners or special occasions.
Ingredients
Scale
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 (recipe 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 the cooking oil in a medium-sized pan over medium heat. Add the ground beef, breaking it apart with a spoon, then add the chopped onion and minced garlic. Cook until the beef is browned and onions are softened. Stir in the tomato sauce, beef stock, chili powder, ground cumin, smoked paprika, salt, and black pepper. Let the mixture simmer gently for 15-20 minutes until it thickens to your preferred consistency. Remove from heat and set aside.
- Prepare the Tamales: In a large bowl, mix masa harina with the chicken or beef stock and the vegetable oil or lard until the dough is smooth and pliable. Take a soaked corn husk and spread a thin, even layer of the masa mixture onto it. Place a spoonful of the cooked and seasoned ground beef in the center. Fold the sides of the husk over the filling, then fold the bottom of the husk up to seal the tamale. Repeat this process for all husks and masa mixture. Arrange the tamales upright in a steamer, cover with a damp cloth, and steam for 1.5 to 2 hours until the masa is firm and fully cooked, ensuring enough water remains in the steamer throughout.
- Prepare the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a baking dish and spread ½ cup of the Chile Con Carne sauce evenly on the bottom. Warm tortillas slightly in a skillet or microwave to make them pliable. Distribute the shredded cheddar and Monterey Jack cheese evenly over each tortilla, roll them up tightly, and place seam-side down in the baking dish. Pour the remaining Chile Con Carne sauce over the rolled enchiladas, ensuring they are thoroughly coated. Bake for 20-25 minutes until the cheese melts and bubbles.
- Serve: Plate the Two Cheese Enchiladas alongside one beef tamale, a serving of cooked white rice, and warmed refried beans. Garnish the enchiladas with chopped fresh cilantro and a dollop of sour cream, if desired. Enjoy your hearty and comforting meal!
Notes
- If you prefer spicier enchiladas, add some chopped jalapeños to the Chile Con Carne sauce.
- For a vegetarian alternative, substitute ground beef with cooked lentils or textured vegetable protein in both the sauce and tamales.
- Soaking corn husks for at least 30 minutes before using is essential to make them pliable for tamale assembly.
- Maintain water level in the steamer to avoid drying out tamales during the long steaming process.
- Leftover tamales and enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 40 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: enchiladas, tamales, chile con carne sauce, Mexican food, two cheese enchiladas, all beef tamales, traditional Mexican dishes, comfort food
