Enchiladas Raquel

This delicious enchiladas recipe is courtesy of chef Laura Diaz Brown (Chef La La).

  • Yield: Makes 14

Source: The Martha Stewart Show, March Winter/Spring 2008


  • 1 pound extra-lean ground beef
  • 12 ounces russet potato, peeled and cut into 1-inch pieces
  • 1 1/2 teaspoons coarse salt
  • 1 can (16 ounces) crushed tomatoes
  • 2 cloves garlic
  • 1 small onion, quartered
  • 2 serrano chiles
  • 2 cups store-bought low-sodium beef or vegetable stock
  • 2 Tostadas, broken into pieces
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cumin
  • 14 white corn tortillas (8 or 9 inches)
  • 12 ounces cotija cheese


  1. Place beef, potato, and 5 ounces water in a medium pot. Place over medium-low heat and cook for 20 minutes. Drain, reserving liquid. Transfer beef and potato to a large bowl and mash with a potato masher. Stir in 1 teaspoon salt.

  2. In the jar of a blender, working in batches, add reserved cooking liquid, tomatoes, remaining 1/2 teaspoon salt, garlic, onion, chiles, stock, tostadas, pepper, and cumin. Blend until smooth and transfer to a medium saucepan. Place saucepan over low heat and let simmer for 20 minutes.

  3. Preheat oven to 375 degrees. Dip 1 tortilla in simmering tomato mixture to coat. Transfer to a large baking dish. Spoon 2 ounces of meat and potato mixture onto tortilla, and roll to enclose. Place seam side down in baking dish. Repeat process with remaining tortillas, tomato mixture, and filling. Transfer to oven; bake until heated through, 5 to 7 minutes. Sprinkle enchiladas with cheese and serve immediately.


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