Enchiladas rojas de res (red beef enchiladas)

Enchiladas rojas de res (red beef enchiladas)
Posted: 12/08/2025Updated: 12/08/2025

Corn tortillas filled with shredded beef and queso Oaxaca, covered in red chile sauce, and topped with crumbled queso fresco.

Top with crumbled any combination of queso fresco, chopped coriander, shredded lettuce, diced brown onion, and crema. Can be served with Mexican rice or refried beans.

Preparation: 30 minutesCooking: 120 minutesRest: 20 minutes

Ingredients

Servings

Shredded beef

  • 700 grams Beef chuck, boneless
  • 1 medium Brown onion
  • 3 cloves Garlic
  • 2 Bay leaves
  • 2 teaspoons Salt
  • Water (to cover)

Red chile sauce

  • 4 Dried guajillo chiles
  • 3 Dried ancho chiles
  • 2 Pasilla chiles
  • 4 cloves Garlic
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Ground cumin
  • Salt, to taste
  • 400 millilitres Reserved beef broth
  • 1 tablespoon Lard
  • 1 tablespoon Plain flour

Assembly

  • 12 Corn tortillas
  • 125 grams Queso Oaxaca
  • 1 tablespoon Lard
  • 150 grams Queso fresco
  • 1 small Brown onion
  • 1 handful Fresh coriander
  • 1 handful Iceburg lettuce, shredded

Instructions

Shredded beef

  1. Place beef chuck in a large pot with the onion cut into quarters, lightly smashed garlic, bay leaves, salt, and enough water to cover.
  2. Bring to a boil, skim any foam, then reduce to a simmer.
  3. Cook with the pot partially covered for 2-2.5 hours, until beef is fork-tender. Allow the beef to rest in the broth for 15-20 minutes.
  4. Remove the beef, discard the onion, garlic and bay leaves, and reserve the broth.
  5. Let beef cool slightly, then shred with forks.

Red chile sauce

  1. Remove stems and seeds from all dried chiles. Toast them lightly in a dry skillet (10–15 seconds per side).
  2. Soak toasted chiles in the hot reserved beef broth for 20–30 minutes, until soft.
  3. In a blender, blend softened chiles with the broth, garlic, cumin, oregano, and salt until very smooth.
  4. In a saucepan, heat the lard, stir in the flour to make a light roux. Then pour in the blended chile mixture through a fine mesh strainer.
  5. Simmer sauce on low for 15–20 minutes, stirring often. Adjust salt to taste.

Assembly

  1. Lightly sauté the shredded beef with a couple tablespoons of chile sauce to fully coat the beef.
  2. In a pan, heat the lard over medium heat. Lightly fry each tortilla for 5–10 seconds per side until soft.
  3. Drain on paper towels and keep warm.
  4. Ensure the chile sauce is warm and dip each fried tortilla into the sauce to coat both sides.
  5. To each coated tortilla, add a spoonful of shredded beef and a little queso Oaxaca.
  6. Tightly roll and repeat with the remaining tortillas.
  7. Spoon extra chile sauce over the top. Top with diced brown onion, Mexican crema, crumbled queso fresco and the shredded lettuce.

My notes

Cooking tips

  • Cooking the beef: Ensure the cooking liquid maintains a constant temperature of 85-90°C as anything higher can cause the meat to toughen. Use a heavy-bottomed pot or Dutch oven for easier heat retention. The beef must be fully submerged at all times.
  • Toast the chiles: This must be done on a medium-low heat to prevent the chiles from burning. Burnt chiles can give a bitter aftertaste.
  • Balancing the chile sauce: If the sauce has become too bitter or sharp, add some honey or brown sugar as well as a little butter to mellow the bitterness.

Alternative ingredients

  • Instead of beef chuck, brisket can be used instead however the cooking time will be slightly longer.
  • Vegetable oil can be used instead of lard in equal amounts throughout this recipe.
  • Feta made with cow's milk and soaked for 30-60 minutes can somewhat replicate the flavour and texture of queso fresco. Soaking the feta removes some of it's saltiness and tanginess.
  • Mozzarella can be used instead of queso Oaxaca.
  • Although corn tortillas are preferred, any tortilla can be used instead.

Storage instructions

  • Refrigeration: Store enchiladas in an airtight container in the fridge for up to 3 days. Separate toppings like crumbled queso fresco and chopped onions to keep them fresh and add just before serving. Store leftover red chile sauce separately in an airtight container for up to 5 days.
  • Freezing: For longer storage, freeze assembled but unbaked enchiladas (without fresh toppings) in a freezer-safe container or wrapped tightly in foil and plastic wrap for up to 2 months. Store leftover red chile sauce separately in an airtight container in the fridge for up to 3 months.

Re-heating instructions

Thaw overnight in the fridge if frozen.

  • Oven: Cover and re-heat enchiladas at 160°C for 20–25 minutes until heated through, to preserve moisture and prevent drying.
  • Microwave: Re-heat the enchiladas for 2–3 minutes, stirring or flipping halfway.
  • Stove: Re-heat the chile sauce gently to avoid bitterness or separation.

Nutrition and dietary facts

Per serving:Calories: 887kcal (39%), Protein: 63.7g (106%), Fat: 48.8g (61%), Saturated fat: 18g (120%), Carbohydrates: 59g (21%), Sugars: 2.5g (10%), Fibre: 13.3g (44%)

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.

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