Shredded Beef Enchiladas with Ancho Chile Sauce

Ingredients

• 10 ml (2 tsp)rapeseed oil
• 907 g (2 lb)boneless chuck roast
• 3 tsp, dividedkosher salt
• ½ tsponion powder
• 1½ tsp, dividedground cumin
• 1 mediumonion, sliced
• 2 large clovesgarlic, minced
• 1 tbsptomato purée
• 240 ml (1 cup)unsalted beef stock
• 1 tbspcider vinegar
• ¼ tspground chipotle powder
• ½ tspchilli powder
• 113 g (4 oz)chopped green chillies
• 8flour tortillas
• 227 g (8 oz)Oaxaca cheese, grated
• to garnishfresh coriander
• 2dried ancho chillies
• 10 ml (2 tsp)rapeseed oil
• ¼ mediumonion, diced
• 1 large clovegarlic, grated
• 113 g (4 oz)tomato purée
• 480 ml (2 cups)unsalted chicken stock
• 1½ tspchilli powder
• ⅛ tspchipotle powder
• 1 tbspcider vinegar
• ¼ tspground cumin
• ½ tspsalt
• ½ tspsugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and grease a 23 × 33 cm (9 × 13 inch) casserole dish.

2. 2

   Season the beef

   Cut the beef into 5 cm (2 inch) chunks and pat dry with kitchen paper. In a small bowl, mix 2½ teaspoons of the salt with 1 teaspoon of the cumin and the onion powder, then sprinkle the mixture evenly over the beef.

3. 3

   Braise the beef

   Heat a large Dutch oven over medium-high heat and add the oil. Sear the beef on all sides until well browned and crusty, about 10–12 minutes in total; work in batches if needed, then remove it from the pan. Reduce the heat to medium and cook the onion and garlic for 2–3 minutes, until slightly softened. Stir in the tomato purée and cook for 1 minute. Add the beef stock, remaining cumin, vinegar, chipotle powder, chilli powder, green chillies and remaining salt; stir to combine. Return the beef to the pot, bring to a boil, then lower to a gentle simmer. Cover and cook for about 3 hours, checking from the 2-hour mark, until the beef is fork-tender and falling apart.

4. 4

   Shred the beef

   Once the beef is tender, shred it with a fork and return it to the cooking liquid. Set aside.

5. 5

   Fill and bake

   Spoon some enchilada sauce over the base of the prepared dish. Divide the beef among the 8 tortillas, roll each one tightly and arrange them seam-side down in the dish. Cover with as much of the enchilada sauce as you like, then scatter over the grated cheese. Bake for about 15 minutes, just until the cheese has melted, and serve with chopped coriander.

6. 6

   Toast the chillies

   While the beef cooks, put the dried chillies on a baking tray and toast in the 175°C (350°F) oven for 3–4 minutes, until fragrant; do not let them burn. Remove the stems and seeds, tear the chillies into small pieces and set aside.

7. 7

   Cook the sauce

   Heat a medium saucepan over medium heat and add the oil. Cook the onion and garlic for 1–2 minutes, until slightly softened. Stir in the tomato purée and cook for 1 minute. Whisk in the chicken stock, chilli powder, chipotle powder, vinegar, cumin, salt and sugar until smooth, then add the dried chilli pieces. Bring to a boil, reduce to a simmer and cook for 15 minutes.

8. 8

   Blend the sauce

   Transfer the sauce to a blender with 60 ml (¼ cup) water and blend until smooth. Add more water if needed to reach your preferred consistency, then season to taste with salt and pepper. Set aside until you are ready to assemble the enchiladas.

What are beef enchiladas?

Enchiladas are a Mexican dish of tortillas filled, rolled and covered with sauce before serving. This version uses flour tortillas and slow-braised beef, with ancho chilli sauce and melted Oaxaca cheese.

The long, gentle braise makes chuck roast easy to shred, while the separate sauce brings a deep chilli flavour. A little sauce in the baking dish helps keep the tortillas moist as the cheese melts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 33g protein, 21g carbs, 26g fat.

The beef provides most of the protein, while the tortillas contribute much of the carbohydrate. Chuck roast, cheese and the oils account for much of the fat. Serve an enchilada portion with salad or vegetables for a more balanced plate.

The beef and its seasoning

Dry beef: patting the chunks dry helps them brown when they hit the hot pan. Season them evenly before searing so the outside is flavoured from the start.

Build the braise: cook the onion and garlic until just softened, then stir in the tomato purée before adding the stock and seasonings. Keep the beef at a low simmer rather than a rolling boil for the slow cook.

Making the ancho sauce

Toast carefully: the dried ancho chillies need only 3–4 minutes in the oven to become fragrant. Watch them closely, as burnt chillies can make the sauce taste harsh.

Blend smoothly: simmer the chillies with the stock and other sauce ingredients, then blend with the measured water. Add any extra water gradually so the sauce stays thick enough to coat the enchiladas.

Shredding and filling

Check for tenderness: the beef is ready when a fork pulls it apart easily; begin checking at 2 hours, though the recipe allows about 3 hours. Shred it and return it to its cooking liquid to keep it moist.

Roll snugly: divide the filling between the 8 tortillas and place each one seam-side down. This helps them stay closed when you cover them with sauce and cheese.

Baking and serving

Melt, don’t overbake: the filled enchiladas need about 15 minutes at 175°C, just long enough for the cheese to melt. The beef is already cooked, so the oven stage is mainly for bringing the assembled dish together.

Serve with chopped coriander and, if you like, a crisp salad or simply cooked vegetables. Add the sauce to your preference; the recipe may leave some unused.

Planning the timing

The beef takes the longest, so start it first and make the sauce while it simmers. The sauce can wait until the beef is ready, and the final bake is comparatively brief.

The stated total time is 285 minutes. Allow enough time for the braise and the preparation of both the filling and sauce before assembling.

Recipe notes & tips

• Sear the beef in batches if the pot is crowded, so it browns instead of steaming.
• Begin checking the beef for tenderness at the 2-hour mark.
• Keep the ancho chillies under close watch while toasting; remove them as soon as they smell fragrant.
• Add water to the blended sauce a little at a time to control its consistency.
• Use only as much sauce as you want over the rolled enchiladas; the recipe does not require using it all.
• Grate the Oaxaca cheese before assembling so it is ready to scatter over the dish.

Variations

• Add heat: increase the chipotle powder slightly if you prefer a more pronounced smoky chilli kick.
• Use corn tortillas: warm them first so they are more pliable when rolled.
• Add beans: include cooked beans in the filling for a heartier texture.
• Change the cheese: use another good-melting cheese if Oaxaca is unavailable.
• Serve with lime: offer lime wedges at the table for a fresh, tangy finish.

Common mistakes to avoid

• Crowding the pot: the beef will steam rather than brown; sear it in batches.
• Boiling the braise hard: keep it at a low simmer so the beef cooks gently.
• Burning the anchos: toast only until fragrant and remove them promptly.
• Overfilling the tortillas: divide the beef evenly so each tortilla can be rolled tightly.
• Adding too much water to the sauce: blend in the measured amount first, then add more only as needed.
• Baking for too long: take the dish out once the cheese has melted, about 15 minutes.

How to store

Refrigerate leftover enchiladas in a covered container for up to 3 days. Reheat in a covered ovenproof dish until hot throughout, or microwave individual portions; add a little sauce if they seem dry.

Frequently asked questions