Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamale

Savor the delightful combination of Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamales, a dish that brings together classic Mexican flavors in a satisfying meal. The enchiladas, generously filled with sharp cheddar and Monterey Jack cheeses, are smothered in a rich, homemade Chile Con Carne sauce that adds a touch of spice and depth.

Paired with all-beef tamales that are perfectly steamed and filled with seasoned beef, this meal offers a hearty and flavorful experience.

Complemented by a side of fluffy rice and creamy refried beans, it’s a comforting and delicious choice for any occasion. Whether you’re hosting a gathering or enjoying a special family dinner, this recipe is sure to impress and satisfy.

Two Cheese Enchiladas with Chile Con Carne Sauce & All Beef Tamales

Ingredients

For the Two Cheese Enchiladas:

12 small corn or flour tortillas

2 cups shredded sharp cheddar cheese

2 cups shredded Monterey Jack cheese

2 cups Chile Con Carne sauce (see below)

½ cup chopped fresh cilantro (optional, for garnish)

½ cup sour cream (optional, for garnish)

For the Chile Con Carne Sauce:

1 pound ground beef

1 tablespoon cooking oil

½ onion, finely chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1 cup beef stock

2 tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and black pepper to taste

For the All Beef Tamales:

2 cups masa harina (corn flour)

1 cup chicken or beef stock

½ cup vegetable oil or lard

1 pound ground beef, cooked and seasoned

12-15 dried corn husks, soaked in warm water

For the Rice and Refried Beans:

2 cups cooked white rice

1 can (15 oz) refried beans, warmed

Instructions:

Prepare the Chile Con Carne Sauce:

Heat Oil: Warm the cooking oil in a pan over medium heat.

Cook Meat: Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft.

Combine Ingredients: Stir in the tomato sauce, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper.

Simmer: Let the mixture simmer for 15-20 minutes, or until it thickens. Set aside.

Prepare the Tamales:

Mix Masa: In a large bowl, combine the masa harina with the broth and vegetable oil or lard until smooth.

Assemble Tamales: Spread a small amount of the masa mixture onto a soaked corn husk. Add a spoonful of the seasoned ground beef.

Fold and Secure: Fold the husk over the masa and beef, then fold up the bottom to seal. Repeat with the remaining husks.

Steam Tamales: Steam the tamales for 1.5 to 2 hours, or until the masa is firm and cooked through.

Prepare the Enchiladas:

Preheat Oven: Set the oven to 375°F (190°C).

Prepare Baking Dish: Spread ½ cup of Chile Con Carne sauce in the bottom of a baking dish.

Warm Tortillas: Slightly warm the tortillas to make them easier to handle.

Fill Tortillas: Place a mix of cheddar and Monterey Jack cheese in each tortilla, roll them up, and arrange seam-side down in the prepared baking dish.

Add Sauce: Pour the remaining Chile Con Carne sauce over the rolled tortillas.

Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

Plate the Dish: Serve the Two Cheese Enchiladas alongside a beef tamale, cooked rice, and refried beans.

Garnish: Top with fresh cilantro and a dollop of sour cream if desired.

Notes:

Tortilla Type: You can use either corn or flour tortillas based on your preference. Corn tortillas provide a more authentic taste, while flour tortillas are softer and easier to roll.

Cheese Selection: Sharp cheddar and Monterey Jack are traditional, but feel free to experiment with other cheeses like Oaxaca or Mexican blend cheese for different flavors.

Chile Con Carne Sauce: If you prefer a spicier sauce, you can increase the amount of chili powder or add a chopped jalapeño or two. Adjust the seasoning to suit your taste.

Tamale Masa: The masa dough should be smooth and pliable. If it feels dry or crumbly, add more broth a little at a time until the desired consistency is reached.

Soaking Corn Husks: Ensure that the corn husks are fully soaked in warm water for at least 30 minutes before using. This will make them more pliable and easier to work with.

Tamale Filling: For extra flavor, you can add additional seasonings like cumin, garlic powder, or even a bit of cheese to the ground beef filling.

Steaming Tamales: Make sure to steam the tamales with the open end facing up. This prevents the masa from spilling out. Keep the tamales covered with a damp cloth while steaming to avoid drying out.

Pre-Baking Tortillas: Warming the tortillas before filling helps prevent them from tearing and makes them easier to roll. You can warm them on a griddle or in the microwave.

Baking Enchiladas: If you prefer a crispier top, you can bake the enchiladas uncovered for the last 5 minutes of baking. Adding a bit of cheese on top before baking can also enhance the texture.

Serving Suggestions: Enhance the meal with traditional Mexican sides like guacamole, salsa, or pickled jalapeños. Fresh cilantro and a squeeze of lime juice can add a burst of freshness.

Nutrition Information:

Serving Size: 1 enchilada, 1 tamale, ¼ cup rice, and ¼ cup refried beans

Frequently Asked Questions:

Can I use pre-made enchilada sauce instead of making the Chile Con Carne sauce?

Yes, you can use store-bought enchilada sauce if you prefer a quicker option.

Choose a sauce that you enjoy the flavor of, and adjust the seasoning in the recipe as needed.

Can I use chicken or pork instead of beef for the tamales?

Absolutely! You can substitute the ground beef with cooked and seasoned chicken, pork, or even a vegetarian filling if you prefer.

Just ensure the filling is well-seasoned.

How can I make the tamales ahead of time?

You can prepare tamales up to 3 days in advance and store them in the refrigerator.

For longer storage, freeze them for up to 3 months. Reheat them by steaming until heated through.

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

Yes, you can use different cheeses like Monterey Jack, queso blanco, or a Mexican blend.

Adjust the type and amount of cheese to suit your taste.

What if I don’t have dried corn husks for the tamales?

If you don’t have corn husks, you can use parchment paper or aluminum foil as an alternative for wrapping the tamales.

Just ensure they are securely wrapped.

Can I prepare the enchiladas and tamales the day before?

Yes, you can prepare both the enchiladas and tamales the day before.

Store the enchiladas covered in the refrigerator and bake them before serving.

Steam the tamales the day before or reheat them before serving.

How do I prevent the enchiladas from becoming soggy?

To prevent sogginess, make sure to lightly warm the tortillas before rolling them, and don’t over-saturate them with sauce.

Baking them at the right temperature will also help maintain their texture.

What can I use if I don’t have a steam basket for tamales?

If you don’t have a steam basket, you can improvise by placing a heatproof plate or rack inside a large pot with a small amount of water underneath.

Ensure the tamales are not submerged in the water.

Can I make a vegetarian version of this recipe?

Yes, you can make a vegetarian version by using beans or vegetables as a filling for the tamales and replacing the beef with a meat substitute or additional beans in the enchiladas.

How do I reheat leftovers?

Reheat enchiladas in the oven at 350°F (175°C) for about 15-20 minutes until heated through.

Tamales can be reheated by steaming them for 10-15 minutes.

For rice and refried beans, reheat them in the microwave or on the stove until hot.