Beef Enchiladas with Red Sauce

Course: Entree

Cuisine: Tex-Mex, Mexican

Prep Time: 20

Cook Time: 1

Chili soak time: 1

Total Time: 2 20

Servings:

Calories: 789kcal

Author: Kris Longwell

Beef Enchiladas with Red Sauce is Tex-Mex at its very best. The red sauce (Rojo sauce) is deeply flavorful and has authentic Tex-Mex flavor. And the sauce and beef filling can be made in advance, making assembly and serving a snap!

Print Recipe

Equipment

large skillet (12")
Blender
Sheet pan or baking dish

Ingredients

For the Red Sauce

5 ancho chiles dried
5 guajillo chiles dried
2 plum tomatoes roughly chopped
3 cloves garlic roughly chopped
1 medium onion chopped
2 tablespoon olive oil
2 tablespoon all-purpose flour
1 teaspoon oregano dried
1 teaspoon garlic powder
1 teaspoon ground cumin
1½ teaspoon Kosher salt

For the Beef Filling

2 tablespoon olive oil
1 medium onion finely chopped
1 jalapeño seeded and finely chopped
2 cloves garlic minced
1 lb ground beef 90% lean
2 Roma tomatoes chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1½ teaspoon Kosher salt
1 teaspoon black pepper
1 cup beer preferably Mexican

For the Enchiladas

2 cups red enchilada sauce
Vegetable oil
8 corn tortillas
2 cups beef filling
2 cups cheddar cheese shredded
green leaf lettuce for garnish
pico de gallo for garish

Instructions

Make the Red Enchilada Sauce

Heat a large skillet over medium-high heat. Add the chiles and roast for about 10 minutes, stirring occasionally.
5 ancho chiles, 5 guajillo chiles
Use a pair of kitchen scissors to cut away the stems and then remove as many of the seeds inside the pepper as possible (don't worry if you don't get them all, you'll strain the liquid later).
Place the chiles in a large bowl and cover them with hot tap water. Place a small plate on top of the chiles to keep them submerged. Let them rest in the water for at least 1 hour.
Use a pair of tongs (or your hands) to transfer the soaked chiles to a blender. Add the tomatoes, garlic, onion, and 3 cups of the chili soaking water. Securely place the lid on the blender and purée until smooth.
2 plum tomatoes, 3 cloves garlic, 1 medium onion
Strain the sauce through a fine-mesh sieve or colander into a heatproof bowl.
Heat the oil in a large skillet over medium heat. Stir in the flour and cook for 1 minute.
2 tablespoon olive oil, 2 tablespoon all-purpose flour
Gently whisk in the strained chili sauce and 1 cup of the soaking broth. Stir in the oregano, garlic powder, cumin, and salt. Stir until slightly thickened, about 5 minutes. Set aside.
1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1½ teaspoon Kosher salt

Make the Beef Filling

Heat the oil over medium heat in a large skillet. Add the onion and peppers and sauté until soft, about 5 minutes. Stir in the garlic and sauté for another 30 seconds.
2 tablespoon olive oil, 1 medium onion, 1 jalapeño, 2 cloves garlic
Add the ground beef and cook until no longer pink. Spoon off excess rendered grease and safely discard.
1 lb ground beef
Stir in the chopped tomatoes, chili powder, cumin, salt, and pepper. Cook, stirring frequently, for another 5 minutes, until the tomatoes are starting to break down.
2 Roma tomatoes, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Stir in the beef and cook until the mixture thickens somewhat and most of the liquid is gone, about another 5 to 8 minutes. The mixture should be very moist (even wet); if too dry, add a little more beer. Set aside.
1 cup beer

Prepare the Enchiladas

Preheat oven to 350°F.
Ladle a thin layer of the enchilada sauce into the bottom of a sheet pan or baking dish. Add the rest of the sauce into a shallow bowl.
2 cups red enchilada sauce
Heat a thin layer of the vegetable oil in a small skillet over medium heat. Once the oil is simmering, quickly pass a tortilla through the oil, flipping after 1 to 2 seconds. Lightly fry for another second or two. Just long enough to soften the tortilla. Quickly transfer to a plate lined with paper towels. Flip the tortilla over to remove excess oil.
Vegetable oil, 8 corn tortillas
Submerge the lightly fried tortilla in the red sauce. Place the coated tortilla in the sheet pan or dish. Spoon 2 to 3 tablespoons of the meat mixture down the middle of the tortilla. Bring the sides of the tortilla over the filling and press to seal the edges on top. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
2 cups beef filling
Top with the cheese and bake until the cheese has melted and the filling is hot, about 15 to 20 minutes.
2 cups cheddar cheese
Top with chopped green leaf lettuce and pico de gallo. Serve at once!
green leaf lettuce, pico de gallo

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The enchilada sauce and beef filling can be made up to 3 days in advance.

Beef broth can be substituted for the beer.

Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat in the microwave or on a baking dish (covered with foil) in the oven at 325°F for 20 minutes, or until heated through.

The enchiladas can be assembled and frozen (covered tightly with foil) for up to 2 months. Allow to thaw completely before baking them.

Nutrition