2 ounces dried Guajillo chilies, stems and seeds removed
2 dried Arbol chilies, stems and seeds removed
Hot water, for soaking
1/2 pound ground beef
1 medium yellow onion, roughly chopped
6 medium garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
4 cups chicken stock or low-sodium broth (I used beer, with outstanding results)
2 tbs. vegetable oil
2 tbs. all-purpose flour
For the Cheese Enchiladas:
1/2 cup vegetable oil
12 corn tortillas
1 pound cheddar cheese, grated, divided
Meanwhile, add ground beef to cast-iron skillet and cook over medium heat, stirring often, until well browned, about 5 minutes. Using slotted spoon, transfer beef to a medium bowl and set aside. Remove all but 2 tablespoons of beef fat from skillet; if there isn’t enough fat leftover in the skillet, add enough oil to make up the difference. Add onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Stir in minced garlic, and cook until fragrant, about 30 seconds. Transfer onion and garlic to a blender.
Drain chilies, discarding all of the soaking liquid. Transfer chilies to the blender with onions and garlic, and add cumin, oregano, black pepper, and 1 cup chicken stock. Blend mixture until smooth, scraping down the sides with a spatula occasionally, about 1 to 2 minutes on high. If the mixture won’t blend, add another 1/2 cup of stock.
Using a wooden spoon or rubber spatula, press chili mixture through a mesh strainer set over a large bow until only chili skins remain in strainer. Discard skins.Heat oil in cast-iron skillet over medium heat until shimmering. Add flour and stir immediately with a wire whisk. Continue to stir until roux turns light golden brown. Add chili mixture and stir in remaining broth and ground beef. Bring sauce to a boil, then reduce heat to maintain a slow and steady simmer. Cook, stirring occasionally, until sauce is dark red and thick like a gravy, about 30 minutes. If too thick, add a little water to thin it out.
Meanwhile, For the Cheese Enchiladas: Adjust oven rack to lower-middle position and preheat to 375°F. Meanwhile, heat oil in a large skillet over medium-high until shimmering. Working 1 tortilla at a time, carefully slide tortillas into oil and cook, turning once, until just starting to look leathery, about 5 to 10 seconds per side; avoid frying too long, as overly crisp tortillas will crack when folded. Transfer the fried tortilla to a paper towel-line plate to drain.
Working 1 tortilla at a time, dip fried tortilla into sauce, then transfer to a plate. Arrange 1/4 cup of cheese in a line along center of tortilla, then roll up. Set rolled tortilla, seam-side down, in a 9-by-11-inch baking pan and repeat with remaining tortillas and cheese.