Red beef enchiladas (enchiladas rojas)

• 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.

• 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.

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.

If frozen, allow to defrost in the fridge overnight.

Stove: Re-heat the sauce gently, thinning with water or broth if needed. Re-heat the beef in a separate pan gently with some of the broth or sauce to prevent drying.

Oven: Cover assembled enchiladas in an oven dish and re-heat at 180°C for 20 minutes. Uncover for the final 5 minutes.

Microwave: Can be used to re-heat the beef but this isn't preferable as it can dry it out. Re-heat on medium in short bursts until hot. Add a little broth to prevent drying.