Red beef enchiladas (enchiladas rojas)

Name: Red beef enchiladas (enchiladas rojas)
Prep time: 50 min
Cook time: 155 min
Total time: 205 min
Yield: 4 servings

Posted: 16/01/2026Updated: 21/02/2026

Beef chuck slow-cooked and shredded, coated in a guajillo, ancho and pasilla chile sauce, and wrapped in corn tortillas with queso Oaxaca.

Garnished with any combination of Mexican crema, Queso fresco, diced onion, lettuce and coriander.

Active prep: 30 minutesPassive prep: 20 minutesActive cooking: 35 minutesPassive cooking: 2 hours

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Ingredients

Adjust servingsServings

Shredded beef

800 grams Beef chuck, boneless
1 small White onion
3 cloves Garlic
1 Bay leaf
1 teaspoon Fine salt
Water (to cover)

Red chile sauce

4 Dried Guajillo chiles
3 Dried Ancho chiles
2 Dried Pasilla chiles
1 Dried Arbol chiles
4 cloves Garlic
1.5 teaspoons Mexican oregano
1.5 teaspoons Ground cumin
Salt, to taste
400 millilitres Reserved beef broth, hot
1 tablespoon Lard (optional)
1 tablespoon Plain flour (optional)

Assembly

12 Corn tortillas
1 medium White onion, finely diced (optional)
120 grams Queso Oaxaca, shredded
Neutral oil for frying the tortillas

Garnish

Queso fresco, crumbled
Mexican crema
Fresh coriander, chopped
White onion, finely diced
Lettuce, shredded

Instructions

Shredded beef

Place beef chuck in a large pot with the onion (cut into quarters), garlic, bay leaf, salt, and enough water to cover.
Bring to a boil, skim any foam, then reduce to a simmer.
Cook partially covered for 2-2.5 hours, until the beef is fork-tender.
Remove and set aside the beef as well as reserve 400ml of broth. Discard the rest.
Let beef cool slightly (10 minutes), then shred.

Red chile sauce

Remove stems and seeds from all dried chiles.
Toast the chiles lightly in a dry pan (10–15 seconds per side). Don’t burn.
Soak the toasted chiles in hot reserved beef broth for 20–30 minutes, until soft.
In a blender, blend softened chiles with the soaking liquid, garlic, cumin, oregano, and salt until very smooth. Pass through a fine mesh strainer to remove any remaining chile skin.
Optional: In a saucepan, melt the lard and stir in the flour to make a light roux. Pour the strained chile mixture into the pan, whisking to combine.
Simmer the sauce on medium-low for 15–20 minutes, stirring often. Adjust salt to taste.

Assembly

Optional: Lightly sauté the shredded beef with a bit of oil, a spoonful of chile sauce and the chopped onion.
In a different pan, heat a little oil over medium heat.
Lightly fry each tortilla for 5–10 seconds per side (just until soft and flexible). Drain them on paper towels and keep warm.
Dip each fried tortilla into the sauce to coat both sides.
Place on a plate, add a spoonful of shredded beef and a little queso Oaxaca.
Roll the tortilla and repeat with the remaining tortillas.

Garnish

Spoon some extra red chile sauce over the top and garnish.

Helpful notes

Cooking tips

When cooking the beef, it's vital to not boil it aggressively as this will toughen the meat and make the broth cloudy. Instead, reduce it to a gentle simmer and allow some evaporation by keeping the pot partially covered. The beef should be fully submerged throughout cooking.
Let the beef cool slightly before shredding; this helps it hold shape and absorb sauce better.
Do not over-toast the dried chiles. Ten seconds per side is enough; any bitterness in the skins will carry through the whole sauce. If the sauce does taste bitter this is often due to a lack of salt. However, if the sauce still tastes bitter after adding more salt (and the sauce is salty enough) add a little white sugar.
Always strain the sauce if using dried chiles as there will most likely be fine skins behind after blending.
Season the sauce after simmering, not before. The chiles flavour concentrate as they reduce.
Lightly fry the tortillas only until flexible. If they crisp, they will crack when dipped and rolled.
Keep the sauce hot during assembly. Warm sauce coats tortillas evenly and prevents tearing.

Alternative ingredients

Beef brisket or short ribs (bone-in) can be used instead of beef chuck. Brisket will take the longest to cook until tender - about 3-3.5 hours. Short ribs will take slightly longer than chuck at about 2.5-3 hours.
Guajillo chiles can be replaced with New Mexico chiles. Ancho chiles can be replaced with Mulato chiles. Pasilla chiles can be replaced with more ancho chiles.
A neutral oil can be used instead of lard and will give a slightly lighter flavour.
Low-moisture mozzarella can substitute for queso Oaxaca; avoid fresh mozzarella.
Soaking feta in water for about 20 minutes can somewhat replicate the texture and flavour of queso fresco.
Brown onions can be used instead of white onions. Brown onions are slightly sweeter and less pungent.
Corn tortillas can be replaced with flour tortillas, though the flour tortillas have a slightly mild and sweeter flavour.

Storage instructions

Allow all components to cool before storing. It is also best to store each component separately for the best texture when re-heating.

Refrigeration: The shredded beef keeps well for up to 3 days in its cooking liquid. The red chile sauce can last for 4–5 days (the flavours improve after a day). Assembled enchiladas are best eaten fresh, but can be stored for up to 2 days without garnishes.

Freezer: The beef and sauce freeze well. Freeze separately for up to 3 months. The tortillas do not store well.

Nutrition and dietary facts

Per serving:Calories: 760kcal (34%), Protein: 44g (73%), Fat: 39.8g (50%), Saturated fat: 15.3g (102%), Carbohydrates: 49g (18%), Sugars: 7g (28%), Fibre: 8g (27%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.