Tender shredded beef wrapped in soft corn tortillas and smothered in a rich, complex red chile sauce, then baked until bubbly and topped with melted cheese and fresh cilantro. These authentic enchiladas are comfort food at its finest, with layers of savory flavors that transport you straight to Mexico.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestivespicy
Ingredients
1000 gbeef chuck roast
6 piecesdried guajillo chiles
4 piecesdried ancho chiles
12 piecescorn tortillas
2 mediumonions
5 piecesgarlic cloves
500 mlbeef broth
200 mlMexican crema or sour cream
250 gshredded Oaxaca or mozzarella cheese
60 mlvegetable oil
1 teaspooncumin
1 teaspoondried oregano
2 teaspoonssalt
0.5 teaspoonblack pepper
30 gfresh cilantro
Instructions
1COOK THE BEEF: Place the beef chuck roast in a large pot and cover with water. Add half of one onion, 2 garlic cloves, 1 teaspoon of salt, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 1.5 to 2 hours until the beef is very tender and shreds easily with a fork. Remove the beef from the broth (reserve 500ml of broth for the sauce), let it cool slightly, then shred into bite-sized pieces using two forks or your hands.
2PREPARE THE CHILE SAUCE: Remove the stems and seeds from the dried guajillo and ancho chiles by carefully splitting them open. Toast the chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water, letting them soak for 10 minutes until softened. Transfer the softened chiles to a blender along with 1 cup of the soaking liquid, 3 minced garlic cloves, 1 diced onion, cumin, oregano, and salt to taste.
3BLEND AND STRAIN THE SAUCE: Blend the chile mixture on high speed for 2-3 minutes until completely smooth and glossy, scraping down the sides as needed. Pour the blended sauce through a fine-mesh strainer into a saucepan, pressing with the back of a spoon to extract all the liquid while leaving the chile solids behind. This creates a silky sauce without any grainy texture. Add 500ml of reserved beef broth to the strained sauce and whisk until well combined, then stir in the Mexican crema for richness.
4HEAT THE SAUCE AND WARM TORTILLAS: Bring the chile sauce to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes to meld the flavors and thicken slightly. The sauce should coat the back of a spoon. Simultaneously, heat the vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla into the hot oil for just 2-3 seconds per side to soften and make them pliable, then immediately dip it into the warm chile sauce to coat both sides, preventing it from drying out.
5ASSEMBLE THE ENCHILADAS: Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining chile sauce on the bottom of a 9x13 inch baking dish. Place each sauce-coated tortilla on a flat surface and fill with approximately 2 tablespoons of shredded beef and a small handful of shredded cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish, arranging them snugly in a single layer. Continue until all tortillas are filled and arranged.
6BAKE THE ENCHILADAS: Pour the remaining chile sauce evenly over the rolled enchiladas, ensuring they are all well coated. Sprinkle the remaining shredded cheese generously over the top in an even layer. Cover the dish loosely with aluminum foil and bake for 25-30 minutes until the sauce is bubbling around the edges and the cheese underneath is melted. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese on top.
7GARNISH AND SERVE: Remove the enchiladas from the oven and let them rest for 5 minutes before serving, which allows the sauce to set slightly and makes plating easier. Garnish generously with fresh chopped cilantro and serve hot with additional crema drizzled over each portion. Accompany with traditional Mexican sides such as Mexican rice, refried beans, or a simple green salad with lime vinaigrette for a complete meal.