Stacked Enchiladas - Once Upon a Chef

Ingredients

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 tablespoons vegetable oil
• 1½ teaspoons ground chipotle chile pepper (see note)
• 2½ teaspoons ground cumin
• ¾ teaspoon salt
• 4 large vine-ripened tomatoes (about 1.3 lb), quartered
• 2 medium yellow onions, cut into ½-inch wedges
• ¼ cup vegetable oil
• 6 cloves garlic, peeled
• 2 teaspoons salt
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• ¼ cup cilantro leaves
• 10 (8-in) yellow corn tortillas, cut into quarters (I use Mission brand)
• 4 cups (12 oz) shredded Mexican blend cheese