12 New Mexico dried hot chilis, stems and most seeds removed (seeds will add heat)
5 cups filtered water
1 tsp garlic salt
1/2 tsp dried oregano
3 tbsp all-purpose flour
1 lb. SunFed Ranch 90% Lean Grass Fed Ground Beef
2 tbsp olive, vegetable, or grapeseed oil
1 medium white onion, diced
2 cloves fresh garlic, minced
Pinch of garlic salt
1/2 tsp Kosher salt
1/2 tsp cumin
1/2 tsp dried oregano
1 tbsp New Mexico red chili powder
4 cups Enchilada Sauce
12 corn tortillas
1 can (15 oz) low sodium black beans, rinsed and drained
16 oz shredded cheddar cheese or a cheddar Jack combination
To serve (optional)
Crema Mexicana or sour cream
Rinse chilis in a colander and set aside. In a saucepan, bring 5 cups of filtered water to a boil then add chilis. Remove from heat and immerse in bowl of ice water. Let soak for 30 minutes.
Strain chilis, reserving 4 cups of chili water. In a high-speed blender, add chilis and reserved water. Blend on high speed for 10 minutes.
Pour into a saucepan and thicken, making a slurry. Whisk together 4 tbsp of the chili sauce and 3 tbsp of flour in a small bowl, then add back to the chili and simmer till sauce thickens. Remove from heat and set aside.
Preheat oven to 375.
In a large nonstick skillet, heat 2 tablespoons of oil. When oil shimmers, add onion and a pinch of garlic salt. Cook on medium heat until onions turn translucent, about 5 minutes. Add garlic and cook for no more than 1 minute. With a slotted spoon, remove onion and garlic and set aside. If needed, add a little more oil.
Lower the heat and brown your beef in the same pan. Add kosher salt, cumin, oregano, and chili powder and cook until the beef is no longer pink, about 6-8 minutes. Break up the beef with a wooden spoon, add onions and garlic back, turn off heat, set aside, and season to taste.
Spoon enchilada sauce to cover the bottom of a 9 1/2 x 9 1/2 x 2-inch-deep baking dish. Place 3 tortillas to cover sauce. Cover tortillas with sauce, beans, meat, onion, garlic, and cheese. Cover with tortillas and repeat in 3 layers. On the 4th layer, cover tortillas with sauce and cheese only.
Bake covered with a lid or foil for 15 minutes, then bake an additional 20 minutes uncovered until bubbling. Season to taste, garnish with cilantro, Cotija cheese, and crema Mexicana to serve, and dig in.
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