Red Chile Beef Enchiladas

Name: Red Chile Beef Enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 4 pcs dried ancho chiles (stems and seeds removed); 2 pcs dried guajillo chiles (stems and seeds removed); 3 pcs garlic (cloves); 1 pinch cumin powder; 1 pinch salt (for chile sauce); 500 g beef chuck (cut into 2-inch chunks); 1 pcs onion (medium, quartered); 1 pcs bay leaf; 6 pcs black peppercorns; 3 cup water (for cooking beef); 1 tbsp oil; 8 pcs corn tortilla (6-inch); 1 cup cheddar cheese (shredded); 0.5 cup monterey jack cheese (shredded); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Corn tortillas dipped in a smoky, deep-red chile sauce, wrapped around tender shredded beef, and baked until the cheese melts into every crevice. A true Tex-Mex comfort classic with roots in northern Mexico — bold, hearty, and perfect for feeding a crowd.

PREP

30m

COOK

50m

SERVES

2 PIECES

677 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Toast and soak the dried chiles.
1.Tear stems off and shake out seeds from 4 ancho and 2 guajillo chiles.
2.Toast chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
3.Transfer to a bowl, cover with hot water, and soak for 20 minutes until softened.
TIPDon't skip toasting — it wakes up the chiles' smoky depth.
prep · ~45 min
Cook the beef.
1.Place 500g beef chuck chunks in a pot with quartered onion, 1 bay leaf, 6 peppercorns, 1 pinch salt, and 3 cups water.
2.Bring to a boil, then reduce heat and simmer covered for 45 minutes until beef is fork-tender.
3.Remove beef, shred with two forks, and reserve 1 cup of the cooking liquid.
TIPCook the beef a day ahead — the shredded meat gets even more tender overnight.
mix · ~2 min
Blend the red chile sauce.
1.Drain soaked chiles and add to a blender with 3 garlic cloves, 1 pinch cumin powder, 1 pinch salt, and 1 cup reserved beef cooking liquid.
2.Blend until completely smooth, about 2 minutes.
3.Taste and adjust salt if needed.
TIPStrain the sauce through a mesh sieve if you want it ultra-silky.
saute · ~10 min
Simmer the chile sauce.
1.Heat 1 tbsp oil in a skillet over medium heat.
2.Pour in the blended chile sauce and add 1 pinch cumin powder.
3.Simmer for 10 minutes, stirring occasionally, until slightly thickened.
fry · ~5 min
Soften the tortillas.
1.Heat 0.5 cup oil in a small skillet over medium heat.
2.Dip each corn tortilla in the oil for 5 seconds per side — just until pliable, not crispy.
3.Drain on paper towels.
TIPOil should be hot but not smoking — around 350°F. Tortillas that crack will tear when rolling.
assemble · ~10 min
Assemble the enchiladas.
1.Spread 0.5 cup of chile sauce across the bottom of a 9x13 baking dish.
2.Dip each softened tortilla in the remaining chile sauce to coat both sides.
3.Fill each tortilla with shredded beef and a pinch of cheddar cheese, roll up, and place seam-side down in the dish.
4.Pour remaining sauce over the top and sprinkle with cheddar and monterey jack cheese.
bake · ~20 min
Bake until bubbly.
Bake at 350°F for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.
garnish
Garnish with chopped onion and cilantro. Serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the dried chiles in a dry skillet until fragrant but not burnt — this deepens their smoky flavor.
2
Simmer the beef until it shreds easily with two forks; undercooked beef will be tough in the filling.
3
Briefly fry tortillas in hot oil so they soften without crisping — cracked tortillas make rolling difficult.
4
Reserve 1 cup of the beef cooking liquid for the sauce — it adds savory richness that water can't match.
5
Assemble enchiladas with the seam facing down and sauce covering the ends to prevent drying during baking.

RECIPE VARIATIONS