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Stacked Beef Enchiladas

Stacked Beef Enchiladas

1-1/2 pounds 90% lean ground beef
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1-1/2 teaspoons chipotle chili powder (see note)
2-1/2 teaspoons ground cumin

  • In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
  • While the beef sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
  • Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
  • etc

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