Ingredients:

  • 1/4 cup neutral oil
  • 1/4 cup all-purpose flour
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 cups beef bone broth
  • 1 tbsp tomato paste
  • 1.5 lbs ground beef (80/20 lean-to-fat)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 12 yellow corn tortillas
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated

Instructions:

  1. In a medium saucepan over medium heat, whisk the oil and flour to create a light roux. Add chili powder, cumin, garlic powder, and oregano; cook for 2 minutes until fragrant.
  2. Slowly whisk in the beef bone broth and tomato paste. Simmer for 8–10 minutes until the sauce thickens enough to coat the back of a spoon. Set aside.
  3. In a large skillet, brown the ground beef with diced onions and minced garlic over medium-high heat. Drain excess fat (approx 25%). Season with smoked paprika, salt, and pepper.
  4. Stir 1/2 cup of the prepared red sauce into the beef mixture to bind the filling.
  5. Lightly pass each corn tortilla through a hot, oiled skillet for 5 seconds per side to create a lipid barrier, preventing sogginess.
  6. Dip a tortilla in the red sauce, fill with the beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in a 9x13-inch baking dish.
  7. Top with remaining sauce and the rest of the grated Cheddar and Monterey Jack. Bake at 350°F (175°C) for 15-20 minutes until the cheese is molten and bubbling.