Here’s a rich, flavorful recipe for Red Chile Shredded Beef Enchiladas — a classic New Mexican–style dish that’s savory, smoky, and satisfying.
🌶️ Red Chile Shredded Beef Enchiladas
🍖 For the Shredded Beef:
Ingredients:
-
2–2½ lbs beef chuck roast
-
Salt & pepper
-
1 tbsp oil
-
1 medium onion, chopped
-
4 cloves garlic, minced
-
2 cups beef broth
-
1 tsp cumin
-
1 tsp oregano
-
Optional: 1 tbsp apple cider vinegar or lime juice (for brightness)
🌶️ For the Red Chile Sauce:
Ingredients:
-
6–8 dried New Mexico red chiles (or use ancho/pasilla for a milder version)
-
2 cups water or broth
-
3 cloves garlic
-
½ tsp cumin
-
½ tsp oregano
-
Salt to taste
-
Optional: 1 tbsp flour + 1 tbsp oil for thickening
🌯 Other Ingredients:
-
10–12 corn tortillas
-
2–3 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
-
Chopped onions (optional, for layering)
-
Fresh cilantro, sour cream, or avocado for topping (optional)
🔥 Instructions:
1. Make the Shredded Beef:
-
Season roast with salt and pepper.
-
Sear on all sides in a heavy pot or Dutch oven with oil until browned.
-
Add onion, garlic, cumin, oregano, and broth.
-
Simmer on low for 3–4 hours (or pressure cook ~60 mins) until fork-tender.
-
Shred with forks and mix with some of the cooking juices for moisture.
2. Make the Red Chile Sauce:
-
Remove stems and seeds from dried chiles.
-
Toast in a dry skillet for 30 seconds per side (optional but adds depth).
-
Simmer chiles in water or broth for 15–20 mins until softened.
-
Blend softened chiles with garlic, cumin, oregano, and salt until smooth.
-
Optional: Cook blended sauce in a saucepan with oil + flour for a few minutes to thicken.
3. Prep the Tortillas:
-
Lightly fry each tortilla in oil for 10–15 seconds per side to prevent cracking.
-
Alternatively, microwave in a stack wrapped in a damp paper towel.
4. Assemble the Enchiladas:
-
Preheat oven to 375°F (190°C).
-
Lightly coat the bottom of a baking dish with red chile sauce.
-
Dip each tortilla in sauce, fill with shredded beef and cheese, roll, and place seam-side down in the dish.
-
Once all enchiladas are in, cover with more red chile sauce and sprinkle with cheese.
5. Bake:
-
Bake uncovered for 20–25 minutes until hot and bubbly.
-
Broil for 1–2 minutes at the end if you want a bubbly, golden top.
6. Serve:
-
Garnish with chopped cilantro, sour cream, diced onion, or avocado.
🧠 Pro Tips:
-
Make-ahead: Beef and sauce can be made 1–2 days ahead and stored in the fridge.
-
Spicy version: Add a chipotle or some chile de arbol to the sauce.
-
Milder version: Use fewer chiles or add tomato sauce to balance the heat.