Shredded Beef Enchiladas with Ancho Chile Sauce

Name: Shredded Beef Enchiladas with Ancho Chile Sauce
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 enchiladas
Ingredients: 2 tsp canola oil; 2 lbs boneless chuck roast; 3 tsp kosher salt, divided; 1/2 tsp onion powder; 1 1/2 tsp cumin, divided; 1 medium onion; 2 large garlic cloves; 1 tbsp tomato paste; 1 cup unsalted beef stock; 1 tbsp apple cider vinegar; 1/4 tsp ground chipotle powder; 1/2 tsp chili powder; 4 oz can chopped green chiles; 8 flour tortillas; 8 oz. Oaxaca cheese; Cilantro for garnish; 2 dried ancho chile peppers; 2 tsp canola oil; 1/4 medium onion, diced; 1 large garlic clove; 4 oz. tomato paste; 2 cups unsalted chicken stock; 1 1/2 tsp. chili powder; 1/8 tsp. chipotle powder; 1 tbsp apple cider vinegar; 1/4 tsp. cumin; 1/2 tsp. salt; 1/2 tsp. sugar

User Reviews

4.7

39 reviews

Excellent

Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
Servings
8 enchiladas
Calories
448 kcal
Course
Main Course
Cuisine
Mexican

Shredded Beef Enchiladas with Ancho Chile Sauce

Amy Matthews

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These Shredded Beef Enchiladas with Ancho Chile Sauce are a labor of love, but they’re worth it, trust me. Don’t walk, RUN to the store to get the ingredients.

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Ingredients

Servings

2 tsp canola oil
2 lbs boneless chuck roast
3 tsp kosher salt, divided
1/2 tsp onion powder
1 1/2 tsp cumin, divided
1 medium onion sliced
2 large garlic cloves minced
1 tbsp tomato paste
1 cup unsalted beef stock
1 tbsp apple cider vinegar
1/4 tsp ground chipotle powder
1/2 tsp chili powder
4 oz can chopped green chiles
8 flour tortillas
8 oz. Oaxaca cheese shredded
Cilantro for garnish

Sauce

2 dried ancho chile peppers
2 tsp canola oil
1/4 medium onion, diced
1 large garlic clove grated
4 oz. tomato paste
2 cups unsalted chicken stock
1 1/2 tsp. chili powder
1/8 tsp. chipotle powder
1 tbsp apple cider vinegar
1/4 tsp. cumin
1/2 tsp. salt
1/2 tsp. sugar

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Instructions

Preheat oven to 350 degrees. Grease a 9x13 casserole dish.
Cut the beef into 2-inch chunks. Pat beef dry with paper towels. In a small bowl, combine 2 1/2 teaspoons salt, 1 teaspoon cumin and onion powder. Evenly sprinkle on all sides of the beef.
Heat a large dutch oven to a medium-high heat. Add oil. Sear beef on all sides until crusty and brown, it should take about 10-12 minutes. Once all the meat is seared, remove from pan and set aside. Reduce the heat to medium and add onions and garlic. Sauté until slightly softened, about 2-3 minutes. Add tomato paste. Stir, cook for one minute. Add beef stock, remaining cumin, vinegar, chipotle pepper powder, chili powder, green chiles, and salt. Stir to combine. Add beef back to the pot, bring to a boil and then reduce to a low simmer. Cover and cook 3 hours or until fork tender and falling apart. Start checking at the two hour mark.
Once beef is tender, use a fork to shred the beef. Add the beef back to the liquid. Set aside.
Spoon some enchilada sauce in the bottom of the prepared pan. Evenly divide the beef between 8 flour tortillas. Tightly roll up each tortilla and place seam-side down in pan. Cover in enchilada sauce, use as much or as little as you want (I did not use all mine). Cover in shredded cheese and bake just until the cheese is melted, about 15 minutes. Serve with chopped cilantro.

Sauce

While the beef cooks, make the sauce. Place dried chiles on a baking sheet. Toast in the oven at 350 degrees for 3-4 minutes or until they smell fragrant, DO NOT LET THEM BURN! Remove stems and seeds and tear in to small pieces. Set aside.
Heat a medium sauce pan to a medium heat. Add oil. Add onion and garlic. Saute for 1-2 minutes or until slightly softened. Add tomato paste. Stir to combine, and cook for 1 minute. Whisk in chicken stock, chili powder, chipotle powder, vinegar, cumin, salt and sugar. Once the mixture is smooth, add in chile peppers. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Once the sauce has simmered for 15 minutes, transfer to a blender along with a 1/4 cup of water. Blend until smooth.If needed, add more water to get to desired consistency. Season to taste with salt and pepper. Set aside until enchiladas are ready to be assembled.

Notes

I separated the recipe for the sauce and beef for simplicity, a lot of the ingredients are in both. You will only need one 6 oz. can of tomato paste.

Nutrition Information

Show Details

Serving 1enchilada Calories 448kcal (22%) Carbohydrates 21g (7%) Protein 33g (66%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 88mg (29%) Sodium 1781mg (74%) Potassium 713mg (20%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 603IU (12%) Vitamin C 4mg (4%) Calcium 95mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 8enchiladas

Amount Per Serving

Calories 448 kcal

% Daily Value*

Serving	1enchilada
Calories	448kcal	22%
Carbohydrates	21g	7%
Protein	33g	66%
Fat	26g	40%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	88mg	29%
Sodium	1781mg	74%
Potassium	713mg	15%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	603IU	12%
Vitamin C	4mg	4%
Calcium	95mg	10%
Iron	4mg	22%