Tex Mex Restaurant Style Enchiladas

Heat a skillet to medium-high heat and add vegetable oil or canola oil.

Add rice to the hot oil and stir constantly until golden brown.

Pour in 2.5 cups of warm water, 8 ounces of tomato sauce, chili powder, 2 cloves of garlic, and tomato bouillon. Mix well and bring to a boil.

Season with salt to taste, then reduce heat to a simmer and cover for about 20 minutes.

Fluff the rice with a fork once cooked and set aside.

Heat a skillet to medium heat and add lard.

Add 2 cloves of garlic and cook until browned on both sides.

Smash the garlic and pour in canned whole pinto beans without draining them.

Add chili powder, cumin, oregano, and salt. Mix well and heat through before mashing the beans to desired consistency.

If the beans are too liquidy, simmer off some liquid or make a cornstarch slurry with 1 tablespoon of water and 1 tablespoon of cornstarch to thicken.

Heat several tablespoons of olive oil in a skillet on medium heat.

Add flour, garlic powder, cumin, chili powder, and salt to the hot oil and whisk until fragrant and deepened in color.

Add 2 cups of chicken broth and 2 tablespoons of tomato paste, whisking until smooth.

Raise heat to medium-high and simmer for about 5 to 7 minutes, whisking often.

Add apple cider vinegar and season to taste with salt and pepper. Set aside.

Heat a skillet to medium and add 1 pound of ground beef (80/20). Brown the beef and drain excess fat.

Add chili powder, cumin, onion powder, garlic powder, and smoked paprika to the beef. Season with salt.

Mix in about ½ cup of the enchilada sauce to the beef.

Shred cheddar and Monterey Jack cheese for the enchiladas.

Equipment Needed

Spice Level: