As my children get older, I find myself appreciating meals where each element can be made ahead of time and even better, a meal that provides leftovers that are just as delicious rewarmed. Flour tortillas have always been a go-to for me. I would say that at least once per week we have something that utilizes a simple tortilla. From breakfast burritos to steak fajitas, being able to make a large batch enables me to quickly throw something together and wrap a tortilla around it. Today I am not only giving you a great tortilla recipe, but also featuring the Meat Mincer Complete Package to create a rich and smooth enchilada sauce. Not a traditional enchilada sauce, this recipe has elements of a mole giving it an earthy and smooth flavor. I was tempted to call it a Molchilada! It keeps beautifully in the refrigerator and can also be canned using a water bath method.
As I share my recipe for flour tortillas I also want to introduce you to one of my favorite kitchen tools. The 10″ Flat Bread Maker by CucinaPro is one of those tools that makes my life easier. I have the opportunity to use a lot of different pieces of kitchen equipment and normally I shy away from purchasing something that can only perform one task. I seek out items that are multi-functional so that I feel I’m getting my money’s worth. However, this item is one of those things that even though it can only perform one function, it does it so well and allows me to make something that my family loves, that I find it is worth every penny.
I prefer to make my tortillas with whole wheat flour giving them a nuttier, fresher flavor but you can use whichever type of flour you prefer. The recipe I’ll be sharing will make 1 dozen 10″ tortillas but you can certainly make more by dividing the dough into smaller balls of dough. This recipe is also easily doubled or even tripled in the Ankarsrum and finished tortillas can be stored in a plastic ziptop bag and stored in the refrigerator for up to 3 weeks. With a piece of wax paper between each one, stored in a freezer safe ziptop bag, they may be frozen for 2-3 months. The key to a great tortilla is the consistency of the dough. You want a very soft, pliable dough so that when you place it on the press, the result is a thin and flexible finished product. I like to use a standard ice cream scoop to form my tortilla dough into the perfect size ball for my tortilla press.
As I said, the key to making your own flour tortillas is the consistency of the dough. You want very soft and pliable dough. The trick I have found when using this brand of tortilla press, is to place the dough off center just a bit towards the hinge side, close the lid, and use the handle to give one firm press until you hear the air escaping, causing a squeaking noise. Release the handle, open the lid and allow the tortilla to cook on the maker for about 30 seconds, flip and allow to cook an additional 30 seconds.
Using my Meat Mincer Attachment, I’m able to grind my own beef and then using the strainer attachment, I was able to strain my roasted tomatoes to create a thick base for my sauce. Then using the grater attachment, I was able to finely grate my dark chocolate with chili to give the sauce the mole richness I was looking for.
Once my tomatoes were strained, I added the spices and seasonings along with the grated chocolate and simmered until a thick sauce was reached.
Once the sauce was ready, some was added to my cooked ground beef along with some cheese. Then I spooned about 1/3 cup meat sauce onto each tortilla, rolled up and placed in my baking dish. Once all the tortillas were filled, rolled and placed in the dish, I topped with the remaining sauce and baked at 350º for 25-30 minutes. I finished by topping with fresh Queso Fresco and chopped fresh cilantro.
I understand that this recipe may seem time consuming and tedious, but I promise it isn’t!! Remember that each part to this post can be made ahead of time and then put together when it’s time for dinner. Or even better, place the filled enchiladas in the baking dish, cover with plastic wrap and aluminum foil and place in the freezer for up to two weeks. When ready, remove the plastic wrap layer, replace the foil and bake at 350º for 30-45 minutes until enchiladas are heated through and bubbly.
Hope you enjoy this dish as much as our family does!
For a refresher on how to set up and use the Meat Mincer Complete, click HERE.
Featured Ankarsrum Color: Orange
Featured Attachment: Meat Mincer Complete
Featured Rectangle Baker: Emile Henry
Beef Enchiladas with Flour Tortillas
Yield: 12 Enchiladas
Prep & Bake Time: About 1 1/2 hours
2 cups warm water
1/2 cup olive oil
2 Tbsp. gluten
1 tsp. baking powder
2 tsp. salt
4 cups whole wheat flour (if using freshly milled flour, I recommend hard white wheat)
With the stainless steel bowl fitted to the Ankarsrum base, attach the dough roller and dough scraper in place allowing the dough roller to rest up against the side of the bowl. Add the ingredients to the bowl in the order they are listed, stopping after adding half the flour. Turn the machine on and set to the lowest speed. Slowly add the remaining flour until a soft dough is formed. Adjust the dough roller away from the side of the bowl about 1 inch and lock in place. Increase speed to low/medium (speed knob set to about 3 o’clock) and set timer for 6 minutes. Once the machine turns off, remove the dough roller and scraper, drizzle a bit of oil over the dough and allow to rest for 10 minutes.
Once rested, scoop dough with an ice cream scoop to form 12 dough balls or remove dough from bowl and divide into 12 equal pieces and shape into balls. Allow to rest another 10 minutes while the tortilla press heats up.
Once the press is ready, place a ball of dough slightly off center (towards the hinge side), close the lid, and use the handle to give one firm press until you hear the air escape and cause a squeaking sound. Lift the lid, cook the tortilla for 30 seconds then flip and cook an additional 30 seconds. Once cooked, remove and place on a cooling rack or dinner plate. Continue pressing and cooking each tortilla until all are done. Set aside on a cooling rack to wait for filling to be made. If saving these, allow to cool, stack and place in a gallon size ziptop bag and keep in the refrigerator 2-3 weeks. When ready to serve, warm in the microwave for about 1 minute.
Yield: 3 lbs. cooked ground beef
Prep time: 45 minutes (only 10 minutes hands on time)
Cook time: 10 minutes
3.5 lb. chuck roast, trim fat and set aside, cut into 2 inch cubes
1 cup shredded cheese, optional
2 cups enchilada sauce, recipe below
Place cubed beef and a large piece of trimmed fat onto a cookie sheet along with the meat mincer housing, grinding disc, 4-blade knife and auger. Place meat and metal parts in the freezer for 30 minutes. This will ensure that the meat does not gum up during the grinding process.
Once everything is nice and cold, attach the mincer to the Ankarsrum base and turn the base on its side. Place the feeding tray on the mincer. Place a large bowl beneath the mincer, turn machine on and set the speed knob to medium and begin feeding cubed beef into the mincer. I prefer to use the 6mm grinding disc but you can use whichever size you own or prefer. Once all the beef has been run through, take the piece of fat leftover from trimming and run through the mincer. This will help push the remaining beef through the grinding disc.
In a large skillet over medium-high heat, brown ground beef until fully cooked. Add cheese and enchilada sauce and stir until cheese is melted. Remove from heat and set aside until ready to assemble the enchiladas.
Yield: about 4 cups
Prep and cook time: 1 hour 45 minutes (only 20 minutes hands on time)
5 lbs. tomatoes, quartered
2 jalapenos, sliced
1 bulb garlic, cup top off but leave skin on
1 red onion, cut into 8ths
olive oil and salt for basting
1 Tbsp. chili powder
1/4 tsp. cumin
3/4 tsp. salt
2 Tbsp. brown sugar
75g dark chocolate w/ chili, finely grated
Preheat oven to 450°. Place roasting ingredients onto a large jelly roll or roasting pan. Baste with olive oil and generously season with salt. Place in preheated oven and roast for 25 minutes. Remove the garlic, red onion and jalapenos. Return pan to oven and continue roasting tomatoes for an additional 20 minutes. While tomatoes roast, squeeze garlic cloves from the bulb and place in a blender along with the jalapenos and red onion. Blend until smooth. When tomatoes are finished, attach the meat mincer attachment with the strainer attachment onto the Ankarsrum base and turn base on its side. Place a large bowl directly under the strainer and an additional smaller bowl at the end of the strainer tube. Turn machine on the lowest speed and begin feeding the tomatoes through the strainer. Once all tomatoes have been processed, run the pulp back through the strainer to get any additional juice from the pulp. You may repeat this one to two additional times.
Once all the juice has been strained out, combine in the blender with the onion and garlic mixture. Blend until well combined (about 30 seconds). Pour mixture into a small saucepan along with the seasoning ingredients and grated chocolate. Place lid on the saucepan and simmer on low for 20 minutes. Remove lid and simmer an additional 15 minutes. Sauce may be stored in the refrigerator for up to 1 week or canned using a water bath canning method.
To Assemble The Enchiladas:
1/2 cup Queso Fresco, crumbled
1/2 cup fresh cilantro, chopped
Preheat oven to 350°.
Take about 1/2 cup sauce and spread in the bottom of a large rectangle baker. Scoop about 1/3 cup meat mixture (heaping ice cream scoop) onto each tortilla, roll up and place into the baking dish. Once all the tortillas have been filled and rolled, top with remaining sauce and bake for 20-25 minutes. Top with fresh cheese and chopped cilantro and serve.