Enchiladas Rojas with Shredded Beef

There’s something truly special about Enchiladas Rojas—a dish that brings together the deep, earthy flavors of dried red chiles and tender, shredded beef, all wrapped in warm corn tortillas. This authentic dish was a staple in my childhood and remains a favorite to this day. In this recipe, I’ll guide you through each step, from preparing the chile sauce to assembling the enchiladas, so you can bring this timeless Mexican comfort food to your table with ease and confidence.

When I open up my notebook filled with all the recipes I learned from my mom, the first page is for delicious, traditional Mexican enchiladas. This is quite fitting since enchiladas are truly a cornerstone of Mexican cooking.

Similar to Chile Colorado with Pork or Asado de Puerco, this authentic Mexican recipe is made with a variety of dried chiles and spices and results in a smooth, spicy Guajillo Enchilada Sauce. The sauce is then smothered on tender-fried tortillas filled with a tasty, savory filling for a delicious, classic dish.

Jump to:

• What are Enchiladas?
• Why You'll Love This Recipe
• Ingredients & Substitutions
• How to Make Enchiladas Mexicanas Rojas
• Tips and Variations
• FAQ
• Recipe

What are Enchiladas?

Enchiladas are a traditional Mexican entree made of corn tortillas filled with meat, cheese, or vegetables and smothered in a spicy chile sauce. The sauce can either be green, which is made from green chiles and often referred to as enchiladas Suizas, or red and made from dried, red chiles.

It is believed the Aztecs were the first to develop enchiladas, referring to them as chīllapīzzali (literally ‘chilli-flute’). According to History Today, the main ingredient were chili peppers, which were ground up to into a spicy paste. Tortillas were then dipped into it and filled with beans, squash, fish, game, or eggs.

After Spain's conquests, the Spanish adapted the original dish, adding new ingredients like cheese, pork and chicken and turning the paste into spicy sauces. Eventually this new, hybrid version became a key component of Mexican cuisine.

Read the article by History Today for more about the history of enchiladas.

Why You'll Love This Recipe

• Authentic Enchilada Sauce: There are a variety of ways to prepare homemade enchilada sauce, but the authentic versions will always use a combination of dried red chiles, which you will see in this recipe.
• Complex Flavor: The mix of the dried chiles create an amazing depth of flavor in the sauce.
• Various Fillings: The filling I have chosen for today's recipe is shredded beef, which is absolutely delicious with the red sauce. However, you can choose to fill your enchiladas with cheese, chicken, pork and so much more.
• Gluten-Free: There isn't any flour or gluten in this recipe so it is great for a gluten-free diet.
• Comfort Food: The ultimate Mexican comfort food, you will find most Mexican families have their own version of red enchiladas that bring back beautiful, nostalgic memories.

Check out this other delicious recipe for Chicken Enchiladas Suizas (dairy-free option).

Ingredients & Substitutions

• Shredded Beef: I suggest you prepare your meat beforehand to save time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.
• Chile Guajillo: Guajillo chiles are dried mirasol chiles. They are a great combination of sweet and smoky without being too acidic. They are considered to have a mild to medium heat. Find them in Latin American supermarkets or click here to buy online.
• Dried New Mexico Chile: These chiles are the dehydrated versions of New Mexico Chiles with a fruity, earthy flavor and a clean, crisp acidity. They can range from medium to hot. I have found these at Sam's Club, Walmart, Latin American grocery stores, and online.
• Chile de Arbol: Chiles de arbol are dried small, thin red peppers that are very hot. They have a smoky, nutty flavor and just a few of them will add lots of spice to any sauce. Find them in many grocery stores, Latin American supermarkets, and online.
• Ground Cumin: Cumin is a powerful spice that adds a complex, smoky flavor. When it comes to cumin in Mexican cooking, you don’t want the dish to taste like cumin. Instead just a little pinch will help round out the sauce without overpowering the other flavors.
• Garlic: A clove of garlic is blended with the other ingredients, also helping to round out the flavors of the sauce without being too strong.
• Broth: You can use the leftover broth from the cooked beef, homemade or store-bought chicken broth works great too.
• Corn Tortillas: Use your favorite brand of corn tortillas.
• Oil: You will need oil for frying. I prefer a mild-tasting olive oil or refined avocado oil for frying and sautéing as they are healthier than other oils.
• Grated Cheese: Use a white Mexican cheese that melts well such as Chihuahua, Oaxaca, or Mexican muenster. Crumbled queso fresco is also a great choice. If you are unable to find these, use Monterey Jack or mozzarella.
• Onion: Diced onions are typically sprinkled on top of the enchiladas as a garnish for extra flavor.
• Salt: I prefer to use Kosher salt to season.

How to Make Enchiladas Mexicanas Rojas

1. Prepare the Meat: Cook and shred the meat, you can do this ahead of time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.

2. Boil the Chiles: Boil dried chiles in water for 15-20 minutes until soft.

3. Blend: Drain the chiles and blend them with chicken broth, cumin, garlic and salt until smooth.

4. Strain: Use a fine mesh sieve to strain the sauce. If you have a high-powered blender you may not need to strain.

5. Cook the Sauce: Simmer the sauce in a saucepan with a little oil for about 5 minutes until it thickens a bit.

6. Fry the Tortillas: Slightly fry the tortillas in hot oil until soft and pliable. Set them on a paper towel lined plate to absorb the excess oil.

7. Assemble the Enchiladas: Dip each tortilla in the enchilada sauce, then place on a plate, add meat to the side of the tortilla and roll. Place each enchilada seam side down on a serving plate. Follow the same process with the rest of the tortillas.

8. Top and Serve: Pour a little extra sauce on each of the enchiladas and sprinkle with grated cheese. Serve.

How to Serve Authentic Enchiladas Rojas

In addition to topping with cheese, you can also sprinkle on some diced onion, shredded lettuce, diced tomatoes or a dollop of sour cream. Then serve your enchiladas with some:

• Arroz Rojo (Mexican Red Rice)
• Homemade Pinto Beans
• Mexican White Rice with Corn
• Refried beans
• Calabacitas con Queso

Storing and Reheating

It is best to make the enchiladas when you are ready to serve so they don't get soggy and fall apart. However, you can make the enchilada sauce ahead of time to make the whole process easier.

Store any extra sauce in the refrigerator in an air-tight container for up to 5 days. You can also freeze for up to 3 months in a freezer-safe container.

To reheat the sauce, pour in a medium saucepan and heat over medium until simmering.

Tips and Variations

• Make meatless enchiladas, just use vegetable broth for the sauce and fill the tortillas with cheese or pinto beans.
• Choose other fillings such as shredded chicken, ground beef, or Mexican Shredded Pork.
• For a mild sauce, leave the chiles de arbol out and be sure you buy mild to medium New Mexico chiles. You can also make the sauce only using guajillo chiles which tend to be less spicy.
• If you are serving a large crowd, you can skip dipping each of the tortillas in the sauce. Instead:
  • Pour about ¼ cup of sauce on the bottom of a baking dish.
  • Then simply roll the tortillas with the meat without dipping in the sauce first.
  • Arrange the stuffed tortillas on the baking dish and pour the remaining sauce over all of the enchiladas. Top with cheese and diced onion.
  • When just about ready to serve, place the enchiladas into a 350º oven for 10-15 minutes until the cheese melts and serve.

FAQ

Do authentic enchiladas use corn or flour tortillas?

Authentic enchiladas traditionally use corn tortillas. I do know some people who use flour tortillas, but corn will hold up much better with the sauce and have a distinct flavor that is a great part of enchiladas.

Why do my corn tortillas fall apart when I make enchiladas?

Your corn tortillas will fall apart if you do not fry them first before rolling them and smothering them with the sauce. Frying the tortillas makes them pliable and durable, and they won't absorb as much of the sauce, which can make them fall apart.

What's the recommended serving size for enchiladas rojas?

The serving size is up to each person, however, on average, count on two to three enchiladas per person accompanied by a side dish.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Recipe

Originally published November 6, 2022. Updated post November 2023 and September 2024.

Lee, Alexander. "Enchiladas, a Culinary Monument to Colonialism." History Today, June 2019, https://www.historytoday.com/archive/historians-cookbook/enchiladas-culinary-monument-colonialism