Ingredients:

For the Salsa Roja:

• Dried Ancho Chilies (2 chilies)
• Dried Chipotle Chilies (4-6 chilies)
• Dried Cascabel Chiles (2 chilies)
• Dired Pasilla Chilies (1-2 chilies)
• Onions (2 medium; peeled and chopped)
• Plum Tomatoes (2; halved)
• Garlic (3 cloves; peeled)
• Dried Oregano
• Salt (to taste)
• Pepper (to taste)

For Ground Beef Filling:

• Ground Beef (1-2 pounds)
• Onion (1 medium; finely chopped)
• Garlic (2-3; peeled and finely chopped)
• Adobo seasoning
• Oregano
• Salt (to taste)
• Pepper (to taste)

For Queso:

• Butter (3 tablespoons)
• Flour (3 tablespoons)
• Whole Milk (2 cups)
• Mexican Blend Cheese (8 ounces plus some more for filling; shredded )

Directions:

Start by removing the stems and seeds from the chilis and cutting them into 1-inch segments. 

Peel and cut 2 medium onions into chunks. Cut 2 plum tomatoes in half. Peel the 3 cloves of garlic. 

Over the stovetop, dry roast the peppers in a dry pan over medium heat for 1-2 minutes. Set aside once roasted.

Place a grill/a heat diffuser over the hob and place the onions, garlic, and tomatoes to char. Once the onions and tomatoes have picked up a nice burnt color.

Place them in the pan along with the chiles with enough water to cover everything in the pan. 

Bring to a bare simmer, then add in a generous pinch of oregano. 

Turn off the heat and let it cool then add the vegetables and chilies to a blender along with the cooking liquid enough to cover everything. Blend until a smooth thick consistency is reached. Season with a few pinches of salt and twists of freshly ground pepper to taste. Blend one last time to combine everything.

In a pan, brown the ground beef and onion over medium heat. If you have any of the cooking liquid left from before then add it to the pan or else use some warm water. Sprinkle in some dried oregano and adobo seasoning and stir until combined and the water is evaporated.

Remove from the heat and set it aside.

For the queso, in a pot add 3 tablespoons each of flour and butter. Cook and whisk together for 1-2 minutes over low heat. Slowly stream in 2 cups of whole milk while constantly whisking until a thick white sauce has formed. 

Turn off the heat, add in the 8 ounces of shredded cheese, and using a rubber spatula, gently fold in the cheese (stirring gently from the bottom upward over the cheese) until smooth. 

For Assembly, spread out some of the Salsa Roja to the bottom of a pre-oiled casserole dish.

Into a shallow dish pour some Salsa Roja for dipping. Thoroughly coat a tortilla on both sides with Salsa Roja. Layer with ground beef and some cheese in the center of the tortilla before rolling the tortilla around tightly.

Place them seam side down into the casserole dish. Rinse and repeat until the casserole dish is full.

Generously drizzle the tortillas with more salsa Roja and topping with more shredded Mexican blend cheese then finishing off with a generous drizzle of the queso sauce. 

Place into a preheated 400°F oven uncovered for 10-15 minutes or until lightly brown and bubbly. 

Let rest at room temperature for 10 minutes before serving.