"A bit more labor intensive than popping open a can from the grocery store, but it's effort well spent! About 3 1/2 hours of the cooking time is idle time while the beef cooks in the oven. This is a seriously good recipe from the website Serious Eats. The only thing I tweaked is the chopped onions over the enchiladas while they bake. I'd rather add them on as a topping at the table, along with finely minced cilantro and sour cream."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Preheat the oven to 275°F.

Step 2

Sprinkle the roast with salt and pepper. In a large ovenproof pan or dutch oven, heat the bacon grease over medium-high heat, add the meat and brown on both sides, about 5 minutes per side.

Step 3

Remove the roast from the pan and add the onion. Saute the onion until it begins to brown, about 5 minutes. Add the garlic and cook for 30 seconds more.

Step 4

Return the roast to the pan and add the coffee, Worcestershire sauce, vinegar, chipotle chiles, cumin, cinnamon, and water. The meat will not be completely covered. Bring the pan to a boil; cover, and place in the oven.

Step 5

Cook the roast, covered, for 3 to 3 1/2 hours, or until the roast practically falls apart when you poke it with a fork.

Step 6

Remove the meat from the pan, leaving the broth in the pan to cool. Shred the meat with two forks until it’s in long strands. Add salt and pepper to taste, then set aside.

To make the sauce:

Step 7

Pour the broth from the pot (about 1 cup) into a blender or food processor, along with the onions, garlic, and chipotle chiles also in the pot. Add the rehydrated pasilla and ancho chiles and water. Blend until smooth, about 1 minute. You should have 2 to 2 1/2 cups of sauce.

Step 8

Wash the dutch oven and return to the stove. Heat the oil over medium heat. Whisk in the masa harina until it’s well incorporated and fragrant, about 30 seconds. Add the sauce from the blender, stirring until it’s well combined. Stir in the cumin, oregano, and allspice, and add salt and pepper to taste. Cook over low heat for 5-10 minutes. Carefully, because it is bound to splatter as it cooks.

Step 9

Stir occasionally, until the sauce is smooth and the flavors are balanced. Taste and adjust the seasonings. Toss the shredded beef with 2 tablespoons of the sauce, leaving the rest for the enchiladas.

To make the enchiladas:

Step 10

Preheat the oven to 350°F. Grease a large baking dish (9 by 13 inches works well).

Step 11

In a medium skillet, heat the lard or oil over medium heat. One at a time, heat the tortillas in the hot oil until soft and pliant.

Step 12

Lay a tortilla on a plate or clean surface and add about 1/4 cup of beef. Roll the tortilla and place in the greased baking dish seam-side down. Repeat with the remaining tortillas.

Step 13

Evenly pour the sauce over the enchiladas and top with the grated cheese. Bake for 15 minutes, or until cheese is lightly browned and bubbling. Serve immediately.

Step 14

To serve, place two enchiladas on a dinner plate, then top with sour cream, onions, and cilantro.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to buy a chuck roast that has some fat on it for the most flavor.
For the enchilada sauce, it is important to use dried chiles, as the flavor will be much better than using canned chiles.

Ingredient substitutions

Replace beef chuck roast with pork shoulder for a leaner option. The benefit of this substitution is that pork shoulder is a leaner cut of meat, which can help reduce fat and calories in the dish.
Replace masa harina with corn flour for a gluten-free option. The benefit of this substitution is that it makes the dish gluten-free, which can be beneficial for those with gluten sensitivities.

Variations

Vegetarian Enchiladas Replace the beef with 2 cups of cooked black beans. Reduce the amount of lard or oil used to heat the tortillas to 1 tablespoon and use vegetable oil instead. Omit the bacon grease in the first step. Replace the beef broth with vegetable broth, and replace the Worcestershire sauce with soy sauce.

Veggie and Cheese Enchiladas Omit the black beans and replace with 2 cups of cooked vegetables of your choice. Use vegetable oil instead of lard or oil to heat the tortillas. Omit the bacon grease in the first step. Replace the beef broth with vegetable broth and replace the Worcestershire sauce with soy sauce. Top the enchiladas with a layer of grated cheese before baking.

Serve with

Mexican Rice: This classic side dish is the perfect accompaniment to the Shredded Beef Enchiladas. The savory, slightly spicy flavors of the enchiladas are complemented by the mild, fluffy rice, making for a delicious meal.

Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with the Shredded Beef Enchiladas. The creamy, savory beans are a great contrast to the enchiladas, and provide a filling dish that will leave your guests feeling satisfied.

FAQ

Q: How long does it take to make Shredded Beef Enchiladas?

A: About 3 1/2 hours, including idle cooking time in the oven. About 15 minutes of active cooking time is needed to assemble and bake the enchiladas.

Q: What ingredients are needed to make Shredded Beef Enchiladas?

A: The ingredients needed to make Shredded Beef Enchiladas are ground beef, onion, garlic, chili powder, cumin, tomato sauce, flour tortillas, shredded cheese, and sour cream.

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Fun facts:

The pasilla chile used in this recipe is a dried chile that is native to Mexico. It is also known as the chile negro, and is popular in Mexican cuisine. It has been used in dishes for centuries, and is said to have been used by Aztec warriors.

Chipotle chiles in adobo sauce are a popular ingredient in Mexican cuisine. They are smoked jalapenos that are packed in a sweet and tangy sauce, and have been around since the 16th century. They have become popular in the United States in recent years, and are often used to add a smoky flavor to dishes.