Beef Enchiladas with Poblano and Jalapeño

Ingredients

• 200g Ground beef, 90% lean, raw
• 100g Yellow onion, raw
• 36g Salsa
• 60g Oaxaca cheese
• 80g Raw poblano peppers, seeded
• 200g Canned tomato sauce
• 10g Garlic, raw
• 5g Iodized table salt
• 30g Raw jalapeno peppers, seeded

Method

1. 1Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, for 6-8 minutes until cooked through. Season with salt and pepper to taste.
2. 2Dice the yellow onion into small pieces (about ¼ inch). Add the diced onion to the beef and cook for another 2-3 minutes until softened and fragrant.
3. 3Mince the garlic (about 4 cloves from the 10g) and add to the beef mixture. Stir constantly for 30 seconds until fragrant. Remove from heat.
4. 4In a small saucepan, combine the canned tomato sauce and salsa (about 35g). Heat over medium heat, stirring occasionally, for 3-4 minutes until warm and well combined. This is your enchilada sauce.
5. 5Roast the poblano peppers: Place them directly over a gas flame or under a broiler for 3-4 minutes, turning occasionally, until the skin is charred and blistered. Place in a plastic bag for 2 minutes to steam, then rub off the charred skin. Slice into strips, removing the stem and seeds.
6. 6Slice the jalapeños into thin rings, removing seeds if you prefer less heat.
7. 7If using corn tortillas (typically 4-5 medium tortillas for 120g total), warm them by wrapping in a damp paper towel and microwaving for 30 seconds, or by quickly heating each tortilla over a gas flame or in a dry skillet for 10 seconds per side.
8. 8To assemble the enchiladas: Dip each warm tortilla in the enchilada sauce to coat lightly. Place 2-3 tablespoons of the cooked beef mixture on each tortilla, add a strip of poblano pepper, then roll tightly. Place seam-side down in a baking dish (lightly oiled or sprayed with cooking spray).
9. 9Preheat oven to 350°F (175°C). Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they're evenly coated.
10. 10Shred or crumble the Oaxaca cheese (about 60g) and sprinkle over the top of the enchiladas. Scatter the sliced jalapeños over the cheese.
11. 11Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for another 5-7 minutes until the cheese is melted and slightly golden.
12. 12Remove from oven and let rest for 2-3 minutes. Serve hot, garnishing with additional fresh jalapeño slices and any remaining sauce from the pan.