Red Chile Beef Enchiladas

Here’s a flavorful and traditional Red Chile Beef Enchiladas recipe, made with tender beef and rich red chile sauce. This dish is New Mexican in style — bold, earthy, and comforting.

🌶️ Red Chile Beef Enchiladas

📝 Ingredients

For the Beef:

• 1.5 – 2 lbs beef chuck roast or stew meat

• 4 cups beef broth (or water)

• 1 onion, quartered

• 4 garlic cloves, smashed

• Salt & pepper, to taste

• 1 tsp ground cumin

For the Red Chile Sauce:

• 15–20 dried New Mexico red chiles (or Guajillo as a substitute)

• 4 garlic cloves

• 1 tsp dried Mexican oregano

• ½ tsp ground cumin

• ¼ tsp salt (or to taste)

• 2 cups beef broth (from the beef or fresh)

For the Enchiladas:

• 12 corn tortillas

• 2 cups shredded cheddar or Monterey Jack cheese (optional)

• Chopped onion (optional, for layering)

• Oil (for softening tortillas)

🥣 Instructions

1. Cook the Beef:

1. In a large pot, combine beef, onion, garlic, cumin, and salt. Add enough broth to cover the beef.

2. Bring to a boil, then reduce to a simmer. Cover and cook for 2–3 hours, or until beef is very tender.

3. Remove beef and shred. Save the broth for the chile sauce.

2. Make the Red Chile Sauce:

1. Remove stems and most seeds from the dried chiles.

2. Toast them lightly in a dry skillet (optional, for more flavor).

3. Soak chiles in hot water for 20–30 minutes until softened.

4. Blend soaked chiles with garlic, oregano, cumin, salt, and 2 cups beef broth until smooth.

5. Strain the sauce through a fine mesh sieve (optional but recommended for smoothness).

6. Simmer sauce for 10–15 minutes to deepen flavor.

3. Assemble the Enchiladas:

1. Lightly fry tortillas in oil until soft (don’t crisp). Drain on paper towels.

2. Preheat oven to 375°F (190°C).

3. Spread a little red chile sauce on the bottom of a baking dish.

4. For each tortilla:

   • Dip in chile sauce.

   • Fill with shredded beef (and cheese/onions if using).

   • Roll and place seam-side down in the dish.

5. Pour more sauce over the enchiladas.

6. Top with cheese (if using).

4. Bake:

• Cover with foil and bake for 20 minutes.

• Uncover and bake 10 more minutes, until bubbly and slightly crisp on edges.

🍽️ Serve With:

• Spanish rice

• Refried or pinto beans

• Shredded lettuce, diced tomato, and sour cream

• Pickled jalapeños or a fried egg (for extra New Mexican flair)