Living in Lawrence, there are so many options for premade real foods. To go out and buy enchilada sauce, tortillas, and guacamole and chips, I easily find all of these items within my personal healthy food preferences. For example, I can find tortillas made with lard versus the common hydrogenated oils. I can also find raw cheese, organic guacamole with no sugar added, and enchilada sauce made with real bone broth and tomatoes and no preservatives.
Most of my friends and family can’t come by these premade foods and perhaps one day Riley and I won’t be so blessed, so I’ve made some recipes where very little premade ingredients are required. Honestly, I cook the majority of my foods from scratch anyways. Evenings in the kitchen can be a place of quietness and assurance that I’m doing the best for my family in my efforts toward their health.
These enchiladas are made with some of my favorite ingredients such as butter, heirloom tomatoes, and cream! I also love eating them with fermented chili sauce. I currently have some from my friends’ business, Wild Alive. But I also typically make my own from the peppers of my garden. However, Riley just LOOOVES “Chippy” which is Wild Alive’s hot sauce. If you’re in Lawrence go to the farmers market and getcha some – you’ll love it!
Anywhoo, here is my recipe. I hope you enjoy it as much as we do!
Prep Time: 90 minutes
Cook Time: 10 minutes
3 tbsp unsalted grass-fed butter
1/4 c. einkorn flour
1 lbs heirloom tomatoes
2 tsp cumin
2 tsp garlic powder
2 tsp dried oregano
1 tbsp ground chili powder
1 c. homemade beef bone broth
1 tsp salt
1 tbsp apple cider vinegar
1/4 c. heavy whipping cream
1 lb grass-fed ground beef
1 packaged corn tortillas (preferably sprouted)
1 c. unsalted, grass-fed butter
2 large peppers of choice, chopped : poblano, jalapeno, cayenne, etc…
1 large yellow onion, chopped
1 lb shredded full-fat cheese or choice (preferably raw)
Heat 3 tbsp butter in a large saucepan over medium heat.
Add flour and stir together over the heat for one minute. Stir in the remaining seasonings.
Puree tomatoes in a food processor or blender.
Gradually add tomatoes and broth to saucepan, whisking constantly to remove clumps.
Reduce heat to simmer 10 minutes or until thick.
Enchilada Meat Filling
In a separate skillet, saute chopped onion and peppers in the butter, 5 minutes or until onions are transparent.
Brown the meat with the onion and pepper mixture.
Heat 1/2 c. butter in a small skillet over medium heat. One by one, using tongs, dip the tortilla in the enchilada sauce, getting both sides of the tortilla, then transfer the tortilla to the skillet with butter to fry each side for 10 seconds.
Remove the tortilla to a cutting board, laying each tortilla out flat to later fill with meat filling.
Be sure not to over fry the tortillas. You are only wanting to soften the tortilla, not make it crispy.
Preheat oven to 350 degrees. Pour remaining sauce in the bottom of the baking dish.
Spoon meat and a little amount of grated cheese in the center of each tortilla.
Roll up the tortilla and place seam down in baking dish. Repeat until pan is filled.
Top with remaining cheese.
Bake for 10 minutes or until bubbly.
The enchilada sauce can be used immediately or refrigerated in an air-tight container for up to 3 days.
Carefully read labels on your seasonings and tortillas. Beware of preservatives, refined ingredients, and added sugars.