Authentic Beef Enchiladas with Homemade Corn Tortillas

Instructions

1. To make homemade corn tortillas, combine 2 cups of masa harina with 1/2 teaspoon of salt and gradually add 1 1/2 cups of warm water until a soft dough forms. Divide the dough into 8 balls and press each ball into a flat tortilla using a tortilla press or rolling pin.
2. Cook each tortilla on a hot, dry skillet for about 30 seconds on each side until lightly browned. Keep them warm under a clean kitchen towel.
3. Preheat your oven to 375°F (190°C).
4. In a large skillet over medium heat, add 1 tablespoon of olive oil. When the oil is hot, add 1 pound of ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
5. Add 1 chopped onion and 2 cloves of minced garlic to the skillet with the beef. Sauté for about 3-4 minutes until the onion becomes translucent.
6. Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of salt. Mix thoroughly and cook for another 2 minutes, then remove from heat.
7. In a separate bowl, combine 1 cup of crumbled queso fresco and 1 cup of shredded Monterey Jack cheese. Set aside half of this cheese mixture for topping.
8. Lay out the 8 homemade corn tortillas on a flat surface. Spoon about 2-3 tablespoons of the beef mixture onto the center of each tortilla and sprinkle with a little of the cheese mixture. Roll each tortilla tightly around the filling.
9. Spread ½ cup of enchilada sauce across the bottom of a 9x13 inch baking dish. Place the rolled enchiladas seam-side down in the dish.
10. Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the reserved cheese mixture.
11. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
12. Remove from the oven and let cool for a few minutes. Serve hot with chopped cilantro and sour cream if desired.