### Instructions:

#### 1. Prepare the Sauce

* Soak the dried ancho and guajillo chilies in hot water for 15 minutes until soft.
* Drain and blend the chilies with tomato sauce, onion, garlic, cumin, oregano, and salt until smooth.
* Heat oil in a saucepan over medium heat, add the chili-tomato mixture, and cook for 10 minutes, stirring occasionally.
* Adjust seasoning as needed, then set aside.

#### 2. Cook the Beef Filling

* In a large skillet, heat a bit of oil over medium heat.
* Add chopped onion and garlic, sauté until translucent.
* Add ground beef, breaking it up with a spoon, and cook until browned.
* Stir in cumin, chili powder, paprika, oregano, salt, and pepper.
* Pour in beef broth, reduce heat, and simmer until most liquid evaporates and beef is tender and flavorful (about 20 minutes).

#### 3. Prepare the Tortillas

* Warm tortillas on a dry skillet or microwave wrapped in a damp cloth to make them pliable.
* This prevents cracking when rolling.

#### 4. Assemble the Sanchiladas

* Preheat your oven to 350°F (175°C).
* Dip each tortilla briefly in the chili sauce to coat.
* Place a generous spoonful of beef filling on each tortilla.
* Sprinkle shredded cheese on top of the filling.
* Roll up each tortilla tightly and place seam-side down in a baking dish.
* Pour remaining sauce evenly over the rolled tortillas.
* Sprinkle the remaining cheese on top.

#### 5. Bake

* Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

#### 6. Garnish and Serve

* Remove from oven and garnish with fresh cilantro.
* Serve with sour cream or Mexican crema, sliced avocado, and lime wedges on the side.

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## Tips for Making the Best Sanchiladas

1. **Use Fresh Chilies:** Dried chilies vary in heat and flavor. Soak and taste-test to balance spiciness.
2. **Don’t Overfill:** Too much filling can cause the tortillas to tear.
3. **Cheese Variety:** Combining cheeses creates richer flavor and better melt.
4. **Warm Tortillas:** Keep tortillas warm and covered to stay pliable.
5. **Rest Before Serving:** Let sanchiladas sit for 5 minutes after baking to set and enhance flavors.

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## Variations to Explore

* **Vegetarian Sanchiladas:** Replace beef with sautéed mushrooms, spinach, or beans.
* **Green Sauce Version:** Use salsa verde made from tomatillos instead of red chili sauce.
* **Spicy Sanchiladas:** Add chopped jalapeños or chipotle peppers to the filling or sauce.
* **Different Meats:** Try shredded chicken or pork as alternatives to beef.

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## The Cultural Significance of Sanchiladas

Mexican cuisine is deeply intertwined with family traditions and celebrations. Sanchiladas, like enchiladas, often feature in Sunday dinners, fiestas, and holidays. They symbolize warmth, togetherness, and the joy of sharing food. Making sanchiladas at home allows cooks to connect with cultural roots and experiment with regional flavors.

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## Nutrition Information (Approximate per serving)

* Calories: 450-550
* Protein: 30g
* Fat: 25g
* Carbohydrates: 35g
* Fiber: 5g
* Calcium: 30% DV
* Iron: 20% DV

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## Final Thoughts

Beef and cheese Mexican sanchiladas are more than just a meal—they are a celebration of flavors, textures, and heritage. Whether you’re sharing them with family or enjoying them solo, they bring warmth and satisfaction to the table. By mastering this recipe, you’re not only making a delicious dish but also honoring a rich culinary tradition.

So, gather your ingredients, roll up your sleeves, and bring a taste of Mexico to your kitchen with these unforgettable beef and cheese sanchiladas!

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