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How to Make Ground Beef and Cheese Enchiladas and Tacos al Carbón

Jun 09, 2021
Um, today in America's Test Kitchen, Aaron shows Julia how to

make

perfect

ground

beef

and

cheese

enchiladas

. Jack challenges Bridget to a six-inch tortilla taste test and Keith

make

s Bridget some foolproof grilled skirt steak

tacos

. It all comes here in America's test kitchen. When it comes to

enchiladas

, there are a lot of different types, we've cooked quite a few here on the show, except for one

ground

beef

enchiladas and that's because no one takes them seriously. I mean, most recipes call for convenient products like canned sauce or seasoning packets. Basic cafeteria food, but today Aaron is taking the ground beef enchilada back to his roots.
how to make ground beef and cheese enchiladas and tacos al carb n
I am certainly Julia. A traditional Mexican beef enchilada is made with shredded braised beef and a long, slow-cooked chili sauce, so he wanted to make a quick version with ground beef. but I wanted to keep that authentic chili flavor and the first step is to start with chili, so we'll start with an ounce and a half of dried ancho chili peppers. A dried ancho chile is a dried poblano, so I'm going to show you how to prepare the inches you want, just open it up, let the seeds fall out and remove the stem, you only want the flesh the width and I'm just going to break this into pieces about an inch so just toasting them over medium-high heat roasting dried chiles really improves their flavor in just a couple of minutes and we'll know they're ready when you can start to smell them good, you won't want to go too. far, if you go too far the chilies will become too bitter, so you really want to trust your nose, can you smell that?
how to make ground beef and cheese enchiladas and tacos al carb n

More Interesting Facts About,

how to make ground beef and cheese enchiladas and tacos al carb n...

Yes, you can smell that floral raisin flavor, yes, that means they are ready. I'm going to lower the heat and put them in this bowl and two tablespoons of vegetable oil over medium heat. This will be for our onions, but first I'll add two cups of beef broth. I'm going to microwave it on high power for two minutes and then let them sit until they soften for about five minutes, okay, then we'll move on to the onions. The onions are going to be the base of our sauce and also our filling, so I'm going to add two chopped onions and we're going to cook them for about five minutes and what we're doing is we're just softening the onions and we're going to cook them until they're translucent.
how to make ground beef and cheese enchiladas and tacos al carb n
Okay, it's been about five minutes and as you can see, our onions are fine. translucent and they soften really well so now we're going to add some garlic so I've minced six cloves of garlic so we're going to cook this for about a minute. Now what I'm going to do is to divide this mixture in half, so I'm going to take half out of the pan and I'm just going to put it in this bowl here and the other half we're going to continue cooking well, this half of the mixture onion. It's going to be for our sauce, I'm going to add a quarter cup of tomato paste and we want that acidity and also sweetness in our sauce, so to the tomato mixture we're going to add a teaspoon of cumin, it will give our sauce It has a nice earthy flavor to it, we're just going to cook this for about five more minutes until the tomato paste starts to brown and that means the flavors have really developed and we're ready for the next step.
how to make ground beef and cheese enchiladas and tacos al carb n
Do you notice a difference in the color is a big difference also a big difference in the aroma now we're just going to take this off the heat okay that's it for a minute so these are our ancho chiles that would heat up in the microwave for two minutes and they would reconstitute now that they are soft. and flexible, so I'm going to pour them into the bowl of our blender and now I'm going to add a tablespoon of chopped chipotle and adobo. These are basically smoked jalapenos that are reconstituted rehydrated with a tomato and vinegar sauce.
Now we're going to add our tomato, onion and garlic mixture blend for about a minute until the sauce is smooth, okay, let's let it sit, we'll go back to our pan, we're heating a tablespoon of vegetable oil over medium heat. until it shines and we'll move on to our meat so we won't be using slow braised shredded beef but ground beef okay we tried 80 ground beef and that produced a very greasy sauce and a very greasy dish so we're using a 90 gram pound of beef, we're going to season this, we're going to add half a teaspoon of table salt, a teaspoon of ground cumin, in addition to the cumin, we're going to add a teaspoon of ground coriander, the ground coriander. it really gives it a little bit of citrus notes and a little more complexity.
Now we're going to cook this for about two minutes and I'm going to break them into quarter inch pieces, okay, now I'm going to add the reserved onion and garlic mixture that we have and we're going to continue cooking this for another three or four minutes until don't see any more pink, okay, we've all had that experience when you buy ground beef at the supermarket and bring it home and it's a nice bright pink on the outside, but when you open it it's a little discolored on the inside with bluish-gray colors, a sometimes pink, and the question is whether the color of bad meat comes from a muscle protein called myoglobin that contains iron.
Fresh, whole muscle meat is purple inside as the myoglobin molecules do not contain oxygen when the butcher grinds the meat and exposes it to air, and as oxygen binds to iron in the myoglobin, the purple myoglobin It turns into bright red oxymyoglobin after ground beef is packaged. in hamburgers or buns, their surface remains red but the interior turns grayish brown in the absence of oxygen. This is the most common form we find ground meat in the supermarket and is good to eat over time, however the iron in the meat oxidizes and turns into a rusty brown metmyoglobin and when the meat has become Completely brown is an indication that it is no longer fresh, but meat does not always turn brown.
Some meat processors expose ground beef to

carb

on monoxide or other treatments that can preserve the bright red color of myoglobin and potentially mask meat spoilage, so what all this means is that color is not the best indicator. of spoilage and no matter what color it is, you should always do the smell test before cooking it, so voila, Julia, there is no more pink. The meat is fully cooked, now we're going to add this back to our bowl that had the onions in it and by adding a quarter cup of our chili sauce, the meat will absorb it, rehydrate and cook.
To make it perfect, I'm going to add a cup and a half of Monterey Jack

cheese

, which is a cheese that melts really well, as it melts, it will coat the meat and give it that luxurious texture that shredded meat would have had. I'm also going to add two tablespoons of chopped cilantro, you have to have cilantro when you have enchiladas, so now I'm just going to stir this in and let the meat absorb the sauce, the cheese is going to melt and now we're going to set that aside. and we are going to move on to our tortillas, we will only use two tablespoons of vegetable oil.
We brush both sides of each tortilla, this will not only make them more flexible and prevent them from drying out, but we will also waterproof them. Have you ever had an enchilada where the tortillas turn to mush when you eat them, so this will prevent that from happening? So we're using 12 6 inch tortillas and we're going to put these in a 400 degree oven on the middle rack just for about five minutes until they're warmed through and they're nice and soft so our tortillas are softened and I'm going to add a half cup of our chili sauce to the bottom of our 9 by 13 inch baking dish and I'm just going to spread it over the bottom, are you ready?
I'm ready, so here are the tortillas. I'm going to roll six and you're going to roll six. You have a quarter cup, okay? Take a quarter cup and each tortilla gets a quarter cup of filling right in the center. If you are going to place them the way we are placing them, you have to work quickly or the tortillas will dry out. to roll them, okay while we roll them, we're just going to place them seam side down in the pan and two rows of six, there we go, there's the last beautiful enchilada, so now we're going to cover our enchiladas with the remaining sauce, so beautiful . sauce, right?
It smells delicious. Now I'm going to top it with just half a cup of Monterey Jack cheese. Just a little bit will melt on top of our enchiladas and make them really beautiful. Let's put them. these in a 400 degree oven for about 15 minutes on the middle rack and we want them to heat through and we'll know they're done when the sauce starts to bubble around the edges and the cheese on top is lightly browned you can see the bubbles along the edges, meaning the hot cheese has melted, yes, we're going to let this cool for about 10 minutes, okay Julia, I'm ready, I'm 10 minutes in, the rested enchiladas are ready , so now we're just going to finish them off with two tablespoons of chopped cilantro, this adds a nice fresh flavor to our really roasted chili sauce.
We'll be adding two scallions that I thinly sliced, so I'm excited to try them. Oh, well, you need the sour cream to cool off the heat a little bit of fresh lemon juice okay aaron dipping I'm dipping that's delicious not that good yeah, you know, I actually just went straight to the filling yeah, it has a ton of flavor and It's not a cafeteria, the food is not even close, it has a lot of width, a little bit of chipotle and the ground beef is juicy and tender and the tortillas stay firm, yes, you waterproof them so they really stay together, they keep their shape. delicious, I mean the flavor of the chili is roasted, it's complex, it's multi-layered, amazing Aaron, just amazing, thank you, there you have it for the best ground beef enchiladas.
Make a delicious sauce using ancho chiles. After toasting and rehydrating the chiles, blend them into a smooth batter. sauce for the filling use 90 lean beef and cook it before combining it with the cheese and a little of the sauce, brush the corn tortillas with oil and heat them in a hot oven before filling, rolling and assembling the enchiladas on the plate and cook them in a hot oven. Bake for 15 minutes and let them cool a little before serving, so from the dusty American kitchen to your kitchen, a great new recipe for ground beef and cheese enchiladas, yes, good stuff, yes, I'm glad I made 12 of them on a rare occasion.
I make my own flour tortillas, but I usually buy them at the supermarket, they are very convenient and Jack is here and will tell us which ones we should buy while we shop at the market. Yes, these are flour tortillas that you can use if you want. We warmed them up a little she thinks so, I mean we made quesadillas, we served them with a juicy, spicy pulled pork filling and then we made it right, it's actually a difficult flavor, the flavor here is pretty much the same on all of them. the fields, flour, flour, a little. of salt a little fat water being the fourth main ingredient the texture is a bigger difference, so I will make it easier for you since I think it is a difficult flavor in general finer and fattier is a good thing that our brand just has favorite over three grams of fat per serving, lower-rated brands tended to have two or even fewer grams of fat, and our favorite tortilla was just under 1.5 millimeters thick.
Brands with lower ratings tended to be longer than two millimeters, and believe it or not, that made a difference. The important thing here is also the additional ingredients, so when you make them at home it's just flour and fat, traditionally shortening, or you can use shortening, water and salt, but they all have dough conditioners because of course they were made ago. weeks, maybe months ago, this just sets in. Better first of all, I'm trying to understand that I'm fatter and thinner. If I can't do it, I would be a very rich woman. Well, I'm not sure I can help you with that, but I will help you.
Also, conditioners are designed to make these things more stable so they can take that transit from the manufacturing floor to the dining room table. What we liked the most was something called glycerin, which was only available in our winter. It's designed to help reheat as well as freeze and defrost better, so that was a dough conditioner that we felt was a really good addition to the mix. Whatever you're noticing, this one seems like the most seasoned, but this one actually isn't. Bad too, this one looks like it would be a really good taco, okay this one isn't quite sure not to be crazy about the texture, it just feels really lean, but I would say this is my winner, this is your winner, yeah I I was wrong, yes. you were wrong, this brand is actually recommended, turn it over, so this is the mission, they are thick and sturdy, but they were also delicate, it was the only brand that was very thick and we felt that it was actually cooked very well, substantial , so it's a good choice, it just wasn't the winner, which is there, yeah, so it's the old El Paso, these are six inches, we tested them too, they're ten inches, they're identical except for the fact that are bigger, I'm a fan of you.
I'm not a fan, we thought they were super flaky and they were very crispy, delicate andlovely in the quesadilla and yet here they are not flaky, delicate and crunchy because you didn't make me a quesadilla. This is called American sabotage and then here. this is ortega which was at the bottom of the rankings, we felt this one was a little dense and wasn't as delicate, light and flaky as we wanted so the winner is the old El Paso flower tortillas for soft

tacos

. and fajitas and it costs about 2 50 times 10. Thanks Jack, continue with this one, although the city of Sonora Mexico famous for its cattle ranches and its signature dish, tacos al

carb

on, now al carbon means cooking or grilling over hot coals and that's what it is, it's usually meat cooked over hot coals tucked into soft tortillas and served with garnishes like charred scallions, lemon juice, etc. much more, but the real question is why isn't Keith doing this while I'm talking.
I'm a big fan of these beef tacos. They are very simple to prepare, very tasty. Traditionally they are made with a thin cut of meat. We have a pound and a half flank stick here, you want to use about a pound and a half to a pound and three quarters, but one thing we're going to do is leave an eighth of an inch of fat around the surface here what you want is you want the fat to make those juices to come out and hit those hot coals and vaporize now there's not a ton of fat in the skirt steak so we don't have to trim much, but I'll take this off, that's good right there, so you just have really deep pockets, yeah, and you can feel them, they're really firm and you'll feel them when you run your hand over them, so the fat in there will give us flavor. but we're also going to trim a little bit, so I'm going to cut this into three strips about two or three inches wide with the grain, the grain runs like this.
I'm going to cut it like this and again like this. This, then, these little strips will be perfect on our tacos. Now when it comes to spices, we're going to make a very, very quick spice paste, so I have a tablespoon of extra virgin olive oil and I'm going to add. two teaspoons chopped chipotle peppers now these chipotle peppers are smoked jalapenos they are packed in adobo sauce they are spicy they are smoky they are going to add a lot of flavor one and a half teaspoons of kosher salt and three quarters teaspoons of ground cumin.
Now cumin goes really well with those chipotle peppers, so I'm going to stir everything together. Here you see we don't have a lot here, we don't want to overwhelm the flavor of the steak, so just a small amount, I'm just going to take this and rub it all over the steak, try to get it down the edges a little bit, so I'm going to transfer this to our tray here. and I'm just going to hit the other side of this, you can do this with your hands if you want, okay, so our steak is ready, but not only are we going to grill the steak today, we're actually going to make a sauce when we're outside, so I have 20 chives here and I have two jalapenos.
We're going to go out and roast them. We are also going to grill our 12 corn tortillas and they are going to be a little charred on the ground. grill some smokiness everything is going to come together nicely so grab the steak I'll grab these and we'll go outside ready to grill some tacos so ready to grill chocolate okay I've preheated this grill for 15 minutes until make it nice and hot, I'm just going to turn off one of these burners right here to create kind of a cooler zone that we'll use later on, okay, turn that off and now we want to clean our grill before we put our steak on there to get rid of any something we have cultivated before.
Now I'm just going to grab a little bit of oil and a paper towel to make sure the steak doesn't stick or any of the vegetables stick. palo, so we're going to grill our steak and our jalapenos at the same time. I'm going to put them behind them and then I'm going to grab our stakes. Put them in front like this. We want to grill on the hotter side. Here now, with the skirt steak, those muscle fibers are very long, so what we found is that if we just put them there and turned them once during cooking, the steak would have a tendency to curl and fold and it wouldn't turn out well. even brown, so instead what we're going to do is turn them every two minutes and that's just going to even out the cooking, keep it from bending and we're going to get it to brown a lot better, all right, so it's been two minutes. .
We're just going to check our fillets, don't bend them, don't bend them, it'll be perfect and we're just going to give these jalapenos a quarter turn and let them burn, so I'm going to continue to cook these flips every two minutes, giving those jalapenos a quarter turn. every two minutes too and those jalapenos will take about seven to ten minutes to cook. Seven to twelve minutes for those steaks and we're going to look for about 125 degrees for those steaks. It's time to check the steaks to see if they are cooked. medium is the doneness we like for the Flying Steak 126.
You settle for that, I'll definitely settle for that, so we're going to let these steaks rest for 10 minutes before cutting into them. I'm just going to cover them with a little bit of aluminum foil to keep some heat in there now we're going to take the jalapenos off now can I ask you to put the plastic wrap over the jalapenos while they're steaming? we're going to grill our scallions for the sauce now I'm just going to put them on the hottest part of the grill we're going to let them sit for about a minute and a half they'll burn nicely on this side so it's been a minute and a half oh. beautiful, look, they are well charred.
On this side, the vegetables are already well cooked, but we want to soften the whites a little more, so what I'm going to do is turn them over. I'm going to leave these green parts on the cold side, but keep the whites on the warmer side, okay, now we just want to give it a little bit of color and cook them with the whites for a minute and a half to two and we'll come back and remove them, okay, I think our scallions are ready, oh, beautifully charred. they smell really good they smell good if we can ask you for that bowl to take off the wrapping you got it thanks man the plastic goes back up the glass goes back on it will help the steam stay nice and smooth now there's one last piece of these tacos which are tortillas of corn I have 12 tortillas here I'm going to make them six at a time now they're pretty quick they only take 30 to 40 seconds you can start to see their puff pastry and they're nicely charred lovely flip Those are done so it's been another 30 seconds on the second side , so they look perfect, so I'm going to wrap them in aluminum foil so they stay nice and moist and pliable, okay, so everything is grilled, we'll just let our steak finish. resting and I'm going to start preparing our sauce to have our roasted jalapenos.
I'm just going to remove the tops to cut them in half. No need to peel them. No need to peel them. If the skin comes off, you can do it. just set it aside okay I'm just going to set the seeds aside and then you can adapt them to your taste as to how spicy you want that sauce so I'm just going to chop them finely so just run them over with your knife this way. turn it 90 degrees, okay, I'm going to roughly chop our roasted scallions here, they still have some moisture in them, it'll be a nice accompaniment to that steak, transfer them to our mixing bowl, I've got two tablespoons of extra virgin olive oil here. a tablespoon and a half of lime juice and I have a teaspoon of adobo sauce so this is the adobo sauce that the chipotles are packed in so a little bit of tomato a little bit of vinegar still has some of the spiciness of the chiles and half a teaspoon of kosher salt and this is going to bring everything together here beautiful now I just want to stir this and if you don't mind I'm going to add the jalapeño seeds to this please do it okay the sauce is Now that our steak has been sitting under this aluminum foil, I'm going to slice it thinly across the grain, so first we're going to cut it across the grain, but now we're going to cut it across the grain and the idea is What we want. to shorten those muscle fibers okay so it's not chewy when we eat our tacos I'll give you the fully loaded taco please we'll start with our steak here and we've got our salsa and we've also got some cilantro leaves. and a little sour cream and a final splash of lemon juice for you great, I almost don't want to double it, it smells very good, the first thing is beef, the first thing is beef, it's beautiful, the flavor of being charred is on the grill, but it's not overbearing, you also get a little bit of spice starting to sneak in there.
The charred scallions a little bit of jalapeño just a touch of flame on those two oh, these are spectacular but very simple, very simple. and that's key, so to make great all-charcoal tacos, start by cutting the steak lengthwise into strips and then rub with the chipotle and cumin mixture, grill the steak, turning every two minutes along with the jalapenos, grill the scallions and then the tortillas and take it all in, chop the jalapenos and scallions and mix them with lime juice to make a very easy salsa, slice the steak and then assemble the tacos with salsa, lime, cilantro and sour cream so that, from the kitchen from America's test to your kitchen, have the best grilled skirt steak tacos and you can get this recipe. and all of this season's recipes along with taste tests and select episodes on our website americastestkitchen.com thanks for watching america's test kitchen what did you think?
Well, leave a comment and tell us what recipes you are excited to make or can. just say hi, you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our channel see you later, see you later

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