- 1 pound ground beef (80/20 blend)
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 1/2 tablespoon cumin
- 1 tablespoon paprika
- Kosher salt and fresh cracked black pepper
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- Canola oil
- 16 x 7-inch corn tortillas
- 1 cup finely grated parmesan
- 3 cups shredded iceberg lettuce
- 2 vine tomatoes, diced
- 1 cup Mexican crema
- 2 limes, cut into wedges
- 1/4 cup chopped cilantro
- Olive oil spray
- 2 dried California/New Mexico dried chili pods
- 1/2 onion, rough chopped
- 3 cloves garlic, bashed
- 1 tablespoon cumin
- 1 (28-ounce) can diced tomatoes, e.g Glen Muir Fire Roasted variety
- Extra-virgin olive oil
- Canola oil
Begin by making the enchilada sauce. Add 1 1/2 cups of hot tap to a large bowl and add the dried chilies. Leave to sit so the chili rehydrates and plumps up – about 15-20 minutes.
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the onions and garlic and saute until fragrant and soft – about 5-6 minutes. Add cumin then pour in the diced tomatoes, chili (and the water too). Season with salt and pepper then cover and simmer for 30 minutes until sauce has reduced and is thickened. Puree with a stick blender (or in a regular blender), taking care as the liquid is hot and the air in the blender will expand. Puree until smooth and keep warm.
Set a large saute pan over high heat and add a drizzle of canola oil. Add ground beef and saute while breaking up with the back of a wooden spoon. Cook for 7-8 minutes until well browned then season with granulated garlic, onion powder, paprika cumin, salt and pepper. Cook for 3-4 more minutes then transfer to a plate and set aside. Coat the pan with more oil then add vegetables. Saute until just tender then fold the ground beef back in. Cook until heated through and ingredients are well combined. Season with salt and pepper once more. Keep warm.
To heat tortillas, take a large non-stick saute pan and spray lightly with oil. Warm tortilla for about 30 seconds on both sides then lightly coat one side with a sprinkle of parmesan. Warm through then flip so it toasts cheese side down. Allow the cheese to cook and brown – about 15 seconds then remove from pan. Repeat with remaining tortillas.
To assemble, place tortilla cheese side up on a plate and top with ground beef, a slathering of enchilada sauce and garnish with chopped tomatoes, shredded lettuce, crema, lime and cilantro.