Beef enchiladas with chipotle-pasilla chili gravy

By KSmitherman

Ingredients

• For the pasilla-chipotle chili gravy:
• 1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
• 4 dried pasilla chiles, seeds and stems removed
• 1/4 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Pinch of ground allspice
• 3 cups beef broth
• 2 tablespoons lard or vegetable oil
• 2 tablespoons all-purpose flour
• For the enchiladas:
• 1 pound ground beef
• 1/2 medium yellow onion, diced and divided
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• 1 tablespoon of lard or vegetable oil
• 12 corn tortillas
• 2 cups shredded cheddar cheese (8 ounces)

Preparation

Step 1

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