Enchiladas

Enchiladas De Carne Con Salsa De Chile

Name: Enchiladas De Carne Con Salsa De Chile
Prep time: 45 min
Cook time: 120 min
Total time: 225 min
Yield: 6 servings
Ingredients: 1 lb (450g) beef brisket or beef shank, cut into large pieces; 2 tbsp (30ml) vegetable oil; 4 dried ancho chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 1 large onion, chopped; 4 garlic cloves, minced; 2 cups (475ml) beef broth; 1 tsp (5g) ground cumin; 1 tsp (5g) dried oregano; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 8-10 corn tortillas; 1 cup (115g) queso fresco or Monterey Jack cheese, crumbled

By Rhys Yarrow · June 19, 2026 · Enchiladas

Prep45 min

Cook120 min

Total225 min

Serves6

Enchiladas De Carne Con Salsa De Chile, a dish that embodies the heart of Mexican cuisine, is more than just a meal - it's a tradition, a story of love, and a symphony of flavors. Growing up in a Guadalajara family in San Antonio, I was fortunate to be surrounded by the aromas and tastes of authentic Mexican cooking. My grandmother, with her patient hands and generous spirit, would spend hours in the kitchen, crafting each dish with a depth of flavor that seemed almost magical.

One of the most cherished dishes from my childhood is Enchiladas De Carne Con Salsa De Chile. The way the tender beef, wrapped in tortillas and bathed in a rich, slightly smoky salsa, would melt in my mouth, leaving a satisfying aftertaste that begged for another bite. It was more than just a meal; it was an experience, a connection to my heritage and the people I love.

This recipe is a testament to the beauty of traditional Mexican cooking - the simplicity, the depth of flavor, and the love that goes into each step. It's a dish that reminds us that the best meals are those made with patience, care, and a willingness to share in the joy of cooking and eating together.

Enchiladas De Carne Con Salsa De Chile is perfect for any occasion, whether it's a family dinner, a gathering with friends, or a cozy night in. The dish is versatile, allowing for adjustments and substitutions to suit your taste preferences, and it's a great way to explore the rich culinary world of Mexico.

In the following pages, I'll guide you through the process of making Enchiladas De Carne Con Salsa De Chile, from the preparation of the salsa to the final assembly of the dish. It's a journey that requires some time and effort, but the reward is well worth it - a delicious, authentic Mexican dish that will leave you and your loved ones craving for more.

Why You’ll Love This Recipe

This recipe is easy to follow and requires minimal special equipment.
The dish is highly customizable, allowing you to adjust the level of heat and the type of meat to your liking.
Enchiladas De Carne Con Salsa De Chile is a crowd-pleaser, perfect for family gatherings and social events.
The recipe makes a large batch, which can be refrigerated or frozen for later use.
The dish is budget-friendly, using common ingredients and avoiding expensive spices or meats.
Enchiladas De Carne Con Salsa De Chile is a nutritious meal option, packed with protein, fiber, and vitamins.

Why This Recipe Works

The secret to a great Enchiladas De Carne Con Salsa De Chile lies in the balance of flavors and textures. The salsa, made from a combination of roasted tomatoes, onions, garlic, and dried chiles, provides a deep, slightly smoky flavor that complements the tender beef perfectly. The use of high-quality ingredients, such as fresh tortillas and rich beef broth, ensures that each component of the dish contributes to its overall richness and authenticity.

The technique of toasting the chiles and roasting the vegetables before blending them into the salsa is crucial. This step enhances the natural sweetness of the ingredients and adds a layer of complexity to the flavor profile. Additionally, the patience required to simmer the beef in the rich salsa allows the flavors to meld together, resulting in a dish that is both comforting and sophisticated.

The resting time after cooking is also essential, as it allows the flavors to settle and the beef to absorb the salsa, making each bite a harmonious blend of tastes and textures. This attention to detail and commitment to traditional techniques are what make Enchiladas De Carne Con Salsa De Chile a truly special dish.

Ingredients You’ll Need

To make Enchiladas De Carne Con Salsa De Chile, you will need a variety of ingredients, including meats, produce, and spices. The key to this dish is using high-quality ingredients and taking the time to prepare each component with care. In the following list, you will find the ingredients needed for the recipe, along with some notes on their selection and use.

When shopping for ingredients, look for fresh, vibrant produce and meats that are rich in flavor. Avoid using low-quality or processed ingredients, as they can affect the overall taste and texture of the dish. With a little patience and attention to detail, you can create a truly authentic and delicious Enchiladas De Carne Con Salsa De Chile.

1 lb (450g) beef brisket or beef shank, cut into large piecesChoose a cut of beef that is rich in connective tissue, as it will become tender and flavorful during the long cooking time. You can also use beef short ribs or beef cheeks as a substitute.
2 tbsp (30ml) vegetable oilUse a neutral-tasting oil with a high smoke point, such as canola or grapeseed oil, to prevent the oil from burning or smoking during cooking.
4 dried ancho chiles, stemmed and seededAncho chiles have a mild, slightly sweet flavor and a deep red color. You can substitute with guajillo or mulato chiles if ancho chiles are not available.
2 dried guajillo chiles, stemmed and seededGuajillo chiles have a bright, fruity flavor and a vibrant red color. They add a nice depth and complexity to the salsa.
1 large onion, choppedUse a sweet onion, such as Vidalia or Maui, for the best flavor. You can caramelize the onion before adding it to the salsa for an even deeper flavor.
4 garlic cloves, mincedUse fresh, high-quality garlic for the best flavor. You can also roast the garlic before mincing it for a nuttier flavor.
2 cups (475ml) beef brothUse a rich, homemade beef broth for the best flavor. You can also use store-bought broth as a substitute.
1 tsp (5g) ground cuminCumin adds a warm, earthy flavor to the salsa. Use freshly ground cumin for the best flavor.
1 tsp (5g) dried oreganoOregano adds a pungent, earthy flavor to the salsa. Use Mexican oregano for the most authentic flavor.
1/2 tsp (2g) saltUse a flaky, artisanal salt, such as Maldon or fleur de sel, for the best flavor. You can adjust the amount of salt to taste.
1/4 tsp (1g) black pepperUse freshly ground black pepper for the best flavor. You can adjust the amount of pepper to taste.
8-10 corn tortillasUse fresh, high-quality tortillas for the best flavor and texture. You can also use homemade tortillas for an even more authentic experience.
1 cup (115g) queso fresco or Monterey Jack cheese, crumbledUse a mild, crumbly cheese, such as queso fresco or Monterey Jack, for the best flavor. You can also use other types of cheese, such as Cheddar or Colby, as a substitute.

Ingredients for Enchiladas De Carne Con Salsa De Chile

Equipment You’ll Need

Large heavy skillet or Dutch ovenBlender or food processorInstant-read thermometer Cutting boardSharp chef's knifeMeasuring cups and spoonsWooden spoon or spatula

How to Make Enchiladas De Carne Con Salsa De Chile

1
Heat 1 tablespoon (15ml) of oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set it aside.
2
Add the remaining 1 tablespoon (15ml) of oil to the skillet. Add the chopped onion and cook until it is translucent and starting to caramelize, about 5-7 minutes.
3
Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
4
Add the dried ancho and guajillo chiles to the skillet and cook for 1-2 minutes, until fragrant.
5
Add the beef broth, cumin, oregano, salt, and pepper to the skillet. Stir to combine and bring the mixture to a boil.
6
Reduce the heat to low and add the browned beef back to the skillet. Simmer the mixture for 2-3 hours, until the beef is tender and the sauce has thickened.
7
Use an immersion blender or a regular blender to puree the sauce until smooth.
8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
9
Assemble the enchiladas by dipping each tortilla in the sauce and then filling it with the beef and cheese. Roll the tortillas and place them seam-side down in a baking dish.
10
Pour the remaining sauce over the enchiladas and top with additional cheese.
11
Bake the enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly.
12
Remove the enchiladas from the oven and let them rest for 10-15 minutes before serving.

Expert Tips

Use high-quality ingredients, such as fresh tortillas and rich beef broth, for the best flavor and texture.
Take the time to toast the chiles and caramelize the onion for an even deeper flavor.
Use a thermometer to ensure the beef is cooked to a safe internal temperature of 160°F (71°C).
Let the enchiladas rest for 10-15 minutes before serving to allow the flavors to meld together.
Experiment with different types of cheese and meats to find your favorite combination.
Make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Use leftover beef and sauce to make tacos or burritos for a quick and easy meal.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.

Common Mistakes to Avoid

Not browning the beef properly, which can result in a lack of flavor and texture.
Not toasting the chiles, which can result in a bland and unbalanced sauce.
Not cooking the beef for a long enough time, which can result in tough and chewy meat.
Not letting the enchiladas rest before serving, which can result in a messy and unappetizing presentation.
Not using high-quality ingredients, which can result in a lack of flavor and texture.
Not adjusting the amount of salt and pepper to taste, which can result in an unbalanced flavor.

Variations and Substitutions

Use chicken or pork instead of beef for a different flavor profile.
Add diced bell peppers or zucchini to the sauce for added flavor and nutrients.
Use different types of cheese, such as Cheddar or Colby, for a unique flavor.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Use homemade tortillas for an even more authentic experience.
Make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Experiment with different types of chiles, such as guajillo or mulato, for a unique flavor.

What to Serve With Enchiladas De Carne Con Salsa De Chile

Enchiladas De Carne Con Salsa De Chile is a versatile dish that can be served with a variety of sides and toppings. Some popular options include Mexican rice, refried beans, roasted vegetables, and a simple green salad. You can also top the enchiladas with diced onions, sour cream, and cilantro for added flavor and texture.

For a more authentic experience, serve the enchiladas with a side of warm tortillas, salsa, and lime wedges. This will allow each person to customize their meal to their liking and enjoy the full range of flavors and textures that the dish has to offer.

Serve with Mexican rice and refried beansTop with diced onions, sour cream, and cilantroServe with a side of roasted vegetablesOffer a simple green salad as a side dish

Make-Ahead, Storage, Freezing and Reheating

Enchiladas De Carne Con Salsa De Chile can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the enchiladas cool completely and then cover them with plastic wrap or aluminum foil. To freeze, wrap the enchiladas tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.

To reheat the enchiladas, simply bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly. You can also reheat them in the microwave, but be careful not to overcook the cheese.

It's also possible to make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. This can be a great time-saver and allow you to enjoy the dish on multiple occasions.

Frequently Asked Questions

What type of cheese is best for Enchiladas De Carne Con Salsa De Chile?

A mild, crumbly cheese, such as queso fresco or Monterey Jack, is best for this dish. You can also use other types of cheese, such as Cheddar or Colby, as a substitute.

Can I use ground beef instead of beef brisket or beef shank?

Yes, you can use ground beef as a substitute, but keep in mind that it will change the texture and flavor of the dish. Ground beef will make the enchiladas more dense and heavy, while beef brisket or beef shank will make them more tender and flavorful.

How long does it take to make Enchiladas De Carne Con Salsa De Chile?

The total time it takes to make Enchiladas De Carne Con Salsa De Chile is approximately 3-4 hours, including preparation and cooking time. However, the dish can be made ahead of time and refrigerated or frozen for later use.

Can I freeze Enchiladas De Carne Con Salsa De Chile?

Yes, you can freeze Enchiladas De Carne Con Salsa De Chile for up to 2 months. To freeze, wrap the enchiladas tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.

What is the best way to reheat Enchiladas De Carne Con Salsa De Chile?

The best way to reheat Enchiladas De Carne Con Salsa De Chile is to bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly. You can also reheat them in the microwave, but be careful not to overcook the cheese.

Can I make Enchiladas De Carne Con Salsa De Chile ahead of time?

Yes, you can make Enchiladas De Carne Con Salsa De Chile ahead of time and refrigerate or freeze it for later use. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

What type of tortillas is best for Enchiladas De Carne Con Salsa De Chile?

Fresh, high-quality corn tortillas are best for this dish. You can also use homemade tortillas for an even more authentic experience.

Can I use different types of chiles for the sauce?

Yes, you can use different types of chiles, such as guajillo or mulato, for a unique flavor. However, keep in mind that the flavor and heat level of the sauce may vary depending on the type of chile used.

The Full Recipe

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