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Enchiladas Rojas with shredded beef on a platter

Enchiladas Rojas with Shredded Beef

by Gemma Aguayo-Murphy
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.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 264 kcal

Equipment

  • Blender or food processor
  • Mesh strainer
  • saucepan
  • Frying pan

Ingredients
  

  • 3-4 cups shredded beef
  • 10 guajillo chiles
  • 4 New Mexico chiles
  • 2-3 chiles de arbol
  • 1 cup chicken broth (see notes)
  • ¼ teaspoon ground cumin
  • 1 medium garlic clove
  • 1 teaspoon kosher salt (plus more to taste)
  • oil for frying
  • 16 corn tortillas
  • ½ cup white, Mexican shredded cheese
  • ¼ cup diced onion

Instructions
 

Shredded Beef

  • Cook and shred the meat ahead of time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.

Enchilada Sauce

  • Fill half of a medium pot with water and bring to a boil. Break off the stems 10 guajillo chiles, 4 New Mexico chiles, and 2 to 3 chiles de arbol and take out some of the seeds. 
  • Add the chiles to the boiling water. Boil for 15-20 minutes until soft.
  • Drain the chiles and blend them with the chicken broth, ground cumin, one medium garlic clove and 1 teaspoon of kosher salt. Blend until smooth.
  • Use a fine mesh sieve to strain the sauce. Use a spoon to mix and push the sauce through the strainer so you are left with a smooth consistency. If you have a high-powered blender you may not need to strain.
  • In a medium saucepan, heat 1 tablespoon of oil. Carefully pour the sauce in and simmer for about 5 minutes until the sauce thickens a bit. Taste and add salt if needed.

Assembling Enchiladas

  • Fill a medium cast-iron skillet or pan with a ½ inch of oil. Heat the oil over medium heat until hot, but not smoking. 
  • Use tongs to fry each of the tortillas in the oil until soft and pliable, a little less than a minute each side. Set them on paper towel lined plate to absorb the excess oil.
  • Once all the tortillas are fried, dip each one into the sauce.
  • Place on a plate and add about 1-2 tablespoons of meat to the side of the tortilla and roll. Place the enchilada seam side down on a new plate.
  • Follow the same process with the rest of the tortillas. Pour a little extra sauce on each of the enchiladas and sprinkle with grated cheese and diced onion.
  • Serve with a side of beans or Mexican rice.

Notes

  • You can use the leftover broth from the cooked beef, but I actually prefer the flavor that chicken broth adds to the sauce. Use your favorite brand of chicken broth or use homemade.
  • I prefer 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.

Nutrition

Serving: 1 servingCalories: 264kcalCarbohydrates: 25.3gProtein: 21gFat: 9.4gSaturated Fat: 3.1gCholesterol: 45mgSodium: 499mgPotassium: 389mgFiber: 4gSugar: 2.1gCalcium: 93mgIron: 3mg
Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!