Enchiladas Rojas with Shredded Beef

Shredded Beef

1. Cook and shred the meat ahead of time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.

Enchilada Sauce

1. Fill half of a medium pot with water and bring to a boil. Break off the stems 10 guajillo chiles, 4 New Mexico chiles, and 2 to 3 chiles de arbol and take out some of the seeds. 
2. Add the chiles to the boiling water. Boil for 15-20 minutes until soft.
3. Drain the chiles and blend them with the chicken broth, ground cumin, one medium garlic clove and 1 teaspoon of kosher salt. Blend until smooth.
4. Use a fine mesh sieve to strain the sauce. Use a spoon to mix and push the sauce through the strainer so you are left with a smooth consistency. If you have a high-powered blender you may not need to strain.
5. In a medium saucepan, heat 1 tablespoon of oil. Carefully pour the sauce in and simmer for about 5 minutes until the sauce thickens a bit. Taste and add salt if needed.

Assembling Enchiladas

1. Fill a medium cast-iron skillet or pan with a ½ inch of oil. Heat the oil over medium heat until hot, but not smoking. 
2. Use tongs to fry each of the tortillas in the oil until soft and pliable, a little less than a minute each side. Set them on paper towel lined plate to absorb the excess oil.
3. Once all the tortillas are fried, dip each one into the sauce.
4. Place on a plate and add about 1-2 tablespoons of meat to the side of the tortilla and roll. Place the enchilada seam side down on a new plate.
5. Follow the same process with the rest of the tortillas. Pour a little extra sauce on each of the enchiladas and sprinkle with grated cheese and diced onion.
6. Serve with a side of beans or Mexican rice.