Beef Enchiladas Mexican Red Sauce (Print-Friendly Format)

Beef, cheese, and corn tortillas smothered in homemade red sauce, baked until bubbly and golden.

# Required Ingredients:

→ Mexican Red Sauce

01 - 8 dried ancho chiles, stems removed and seeds shaken out
02 - 3 whole garlic cloves, peeled
03 - 1 tablespoon salt
04 - 1 tablespoon sugar
05 - 2 teaspoons freshly ground black pepper
06 - 2 teaspoons dried oregano
07 - 1 tablespoon cumin seeds or ground cumin
08 - Pinch of ground clove (optional, for traditional flavor)
09 - 2 tablespoons white vinegar
10 - 2 cups chicken broth
11 - 2 cups soaking liquid from rehydrated chiles
12 - 60 millilitres vegetable oil

→ Beef Enchiladas

13 - 20 soft corn tortillas
14 - 680 grams ground beef
15 - 1 medium onion, finely diced
16 - 2 garlic cloves, chopped
17 - 400 grams shredded cheese, mixture of sharp cheddar and Monterey Jack
18 - 825 to 1000 millilitres homemade enchilada sauce

# How to Make It:

01 - Preheat oven to 200°C. Remove stems and seeds from ancho chiles. Place chiles on a baking sheet and toast in the preheated oven for 5 minutes until fragrant.
02 - Transfer toasted chiles to a large heatproof container. Pour over enough boiling water to fully submerge and let steep for 1–2 hours until soft and the liquid is deep red.
03 - In a blender, combine soaked chiles, 500 millilitres soaking liquid, garlic cloves, salt, sugar, black pepper, oregano, cumin, and ground clove. Purée until completely smooth.
04 - Heat vegetable oil in a saucepan over medium-high heat. Add the chile purée, vinegar, and chicken broth. Cook for 10–15 minutes, stirring often, until sauce thickens slightly and reduces. You should have about 825 millilitres of sauce. Set aside.
05 - Preheat oven to 190°C. Using tongs, toast corn tortillas over a gas flame or in a dry, hot skillet until browned in areas. Stack toasted tortillas, cover with foil or a clean towel, and let steam to soften.
06 - In a large skillet over medium heat, sauté diced onion and chopped garlic until fragrant. Add ground beef and cook, breaking up with a spoon, until browned. Season with salt and pepper. Stir in 120 millilitres enchilada sauce and cook until slightly thickened. Remove from heat and fold in 60 grams shredded cheese. Set aside to cool slightly.
07 - Lightly grease a large baking dish (about 23 x 33 cm) with nonstick spray. Spread a thin layer of red sauce on the base. Reserve 240 millilitres sauce for topping; add remaining sauce into a shallow dish. Dip each tortilla into sauce, fill with 2–3 tablespoons beef mixture and a pinch of cheese, then roll and place seam-side down in the baking dish. Repeat with remaining tortillas.
08 - Pour reserved red sauce evenly over rolled enchiladas. Sprinkle generously with remaining shredded cheese. Cover baking dish with foil and bake at 190°C for 10–15 minutes until cheese is bubbling. Remove foil and continue to bake 5–10 minutes longer, until cheese is golden in spots.
09 - Serve enchiladas hot, optionally garnished with shredded lettuce, chopped cilantro, pickled red onions, sour cream, sliced avocado, or a drizzle of hot sauce.

# Additional Information:

01 - For a vegetarian version, substitute chicken stock with vegetable stock, or use additional soaking liquid and omit stock entirely.
02 - Steaming toasted tortillas is essential to prevent cracking when rolling.
03 - Pre-toasting corn tortillas enhances flavor and texture for the final dish.

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