Red Chile Cast Iron Enchiladas

Ingredients:

For the enchilada sauce:

4 dried pasilla chiles

1 dried chipotle chile

4 tbsp lard, divided

1/2 cup yellow onion, small dice

2 tbsp garlic, chopped

1 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

1 tsp ground cumin

Pinch ground allspice

1 qt unsalted beef stock

2 tbsp flour

salt, as needed

For the enchiladas:

1 lb ground ribeye steak (or ground beef)

1/2 cup yellow onion, small dice, divided

2 tbsp garlic, minced

1 tbsp Cattleman’s Grill Mexicano Seasoning

salt, as needed

2 tbsp lard, divided

12 small corn tortillas

8 oz shredded sharp cheddar cheese

Instructions:

Step 1:

To make the enchilada sauce, warm a Lodge 12” Cast Iron Skillet over medium-high heat.

Toast the pasilla and chipotle chiles on each side until aromatic, about 15 seconds each.

Add enough water to cover chiles.

Bring the water to a boil, then turn off the heat. Let the chiles soak until softened, about 20 minutes.

Remove the chiles from the water.

Remove their seeds and stems.

Transfer to a Vitamix blender.

Step 2:

Return the skillet to the heat.

Melt 2 tbsp of the lard, then add the 1/2 cup diced onion.

Cook over medium heat until translucent.

Add the garlic and cook for 30 more seconds.

Transfer the onion and garlic to the blender with the chiles.

Add the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, cumin, allspice and beef stock.

Blend until smooth.

Step 3:

Melt another 2 tbsp lard in the skillet, whisk in the flour and cook, whisking continually until very lightly browned and aromatic, about 1 minute.

Add the sauce.

Bring to a simmer and cook for 15 minutes, stirring occasionally.

Taste and adjust seasoning, as needed.

Transfer the sauce to a pitcher or bowl.

Step 4:

To make the enchiladas, return the skillet to medium heat.

Add the ground ribeye and onions.

Cook until the beef is browned and onions are translucent.

Add the garlic.

Cook 30 more seconds.

Stir in the Cattleman’s Grill Mexicano Seasoning.

Stir in 1/4 cup of the enchilada sauce and the 4 oz of shredded cheese.

Taste and adjust seasoning, as needed.

Step 5:

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling.

Grease a Lodge 12″ Cast Iron Skillet with 1 tbsp lard.

Step 6:

In a small skillet, melt the remaining 1 tbsp lard over medium-low heat.

Warm each of the tortillas in the skillet until softened.

Fill each tortilla with about 3 tbsp of the beef mixture.

Roll the tortilla around the filling and place in a Lodge 12” Cast Iron Skillet.

Step 7:

Pour the remaining enchilada sauce over the filled tortillas.

Sprinkle the remaining cheddar over the sauce.

Bake until top is lightly browned and the cheese and sauce are bubbling, about 20 minutes.

Notes:

Enchilada Sauce Preparation: The rich and flavorful enchilada sauce is the heart of this dish. Toasting the dried pasilla and chipotle chiles brings out their deep, smoky essence, which is further enhanced by the aromatic blend of onions, garlic, and spices like cumin and allspice.

Homemade Sauce Texture: Blending the softened chiles with sautéed onions, garlic, and spices creates a smooth and velvety sauce base. Cooking the flour in lard to create a roux adds thickness and richness to the sauce, ensuring it coats the enchiladas perfectly.

Meat Filling Preparation: Ground ribeye steak adds a luxurious touch to the filling, but ground beef works just as well. Sautéing the meat with onions, garlic, and Mexicano seasoning adds depth of flavor, while the addition of enchilada sauce and cheese creates a moist and savory filling.

Tortilla Preparation: Warming the corn tortillas before filling them helps to soften them, making them more pliable and easier to roll without tearing. This step ensures that the tortillas absorb the flavors of the filling and sauce while baking.

Assembly and Baking: Rolling the filled tortillas and arranging them snugly in the cast iron skillet creates a beautiful presentation. Pouring the remaining enchilada sauce over the assembled enchiladas ensures that every bite is coated in the delicious sauce, while a generous sprinkling of sharp cheddar cheese adds gooey, cheesy goodness.

Grilling Technique: Preheating the pellet grill and setting it up for indirect grilling adds a subtle smoky flavor to the enchiladas as they bake, enhancing their overall taste. This step also helps to achieve a golden-brown crust on top of the enchiladas while ensuring that they cook evenly.

Serving Suggestions: Garnishing the enchiladas with fresh parsley or cilantro adds a pop of color and freshness. These enchiladas are best served hot, straight from the grill, and pair perfectly with a side of Mexican rice, refried beans, or a crisp green salad for a complete meal.

Nutrition Information:

Frequently Asked Questions:

Can I use vegetable stock instead of beef stock for the enchilada sauce?

Yes, you can substitute vegetable stock for beef stock if you prefer a vegetarian option.

Can I use olive oil instead of lard in this recipe?

Yes, you can substitute olive oil for lard if you prefer a lighter option.

Can I make the enchilada sauce ahead of time?

Yes, you can prepare the enchilada sauce in advance and store it in the refrigerator for a few days before using it.

Can I use pre-made enchilada sauce instead of making it from scratch?

Yes, you can use pre-made enchilada sauce if you’re short on time or prefer a convenient option.

Can I use a different type of cheese instead of cheddar for the enchiladas?

Yes, you can use other types of cheese such as Monterey Jack or Mexican blend cheese according to your preference.

Can I freeze the enchiladas before baking them?

Yes, you can assemble the enchiladas and freeze them before baking.

When ready to serve, simply thaw and bake as directed.

Can I use ground turkey instead of ground ribeye or beef?

Yes, you can substitute ground turkey for the ground ribeye or beef for a leaner option.

Can I adjust the level of spiciness in the enchilada sauce?

Yes, you can adjust the spiciness by adding more or fewer dried chiles according to your preference.

Can I make these enchiladas gluten-free?

Yes, you can use a gluten-free flour or cornstarch instead of regular flour to thicken the sauce, and ensure the other ingredients are gluten-free.

Can I omit the chipotle chile if I don’t want it to be too spicy?

Yes, you can omit the chipotle chile if you prefer a milder flavor, or adjust the amount according to your taste preferences.