Beef Enchiladas With Red Sauce

45m
Prep Time
102m
Cook Time
2h 27m
Ready In


"Excellent Enchiladas!! The best we've had , from Mexican, healthy ways with a favorite cuisine. (WARNING - VERY SPICY HOT)" Serve with a side of refried beans, they will cool them somewhat."

Original is 7 servings
  • VARIATIONS

Nutritional

  • Serving Size: 1 (281.3 g)
  • Calories 500.2
  • Total Fat - 21.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 72.2 mg
  • Sodium - 468.4 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 0.2 g
  • Protein - 25.8 g
  • Calcium - 257.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Put the steak in a deep frying pan and cover with water.

Step 2

Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.

Step 3

Meanwhile, put the dried chillies in a bowl and pour over the hot water.

Step 4

Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.

Step 5

Drain the steak and let it cool, reserving 1 cup of the cooking liquid.

Step 6

Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.

Step 7

Stir in the chili paste and the reserved cooking liquid from the beef.

Step 8

Tear one of the tortillas into small pieces and add it to the mixture.

Step 9

Bring to the boil, then lower the heat.

Step 10

Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.

Step 11

Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.

Step 12

Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.

Step 13

Keep the enchiladas in a warmed dish until you have rolled them all.

Step 14

Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.

Step 15

Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.

Step 16

Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.

Step 17

Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.

Step 18

Serve at once with the salsa.

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.


  • Be sure to use fresh ancho and pasilla chiles for the best flavor.
  • If you don't want the dish to be too spicy, reduce the amount of chiles used.

  • Replace beef rump roast with ground beef - This substitution allows for a quicker cooking time and a more consistent texture.
  • Replace ancho and pasilla chilies with jalapeño peppers - This substitution adds a bit of heat while still giving the dish a nice flavor.

Cheesy Beef Enchiladas Place the rolled enchiladas side by side in a gratin dish. Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese. Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble. Serve at once with the salsa.


Cheesy Veggie Enchiladas Place the rolled enchiladas side by side in a gratin dish. Pour over 1 1/4 cups vegetable broth and 3/4 cup grated vegan cheese. Top with a mix of cooked vegetables such as bell peppers, onions, mushrooms, and corn. Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble. Serve at once with the salsa.


Mexican Rice: Mexican Rice is a great accompaniment to this flavorful and spicy dish. The mild flavor of the rice helps to balance out the spiciness of the enchiladas and it is also a great way to soak up all the delicious sauce.


Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with enchiladas. They are creamy and savory and provide a great contrast to the spiciness of the enchiladas. Refried beans are also a great source of protein and fiber, making them a nutritious addition to any meal.




FAQ

Q: What type of beef is best for beef enchiladas?

A: Rump roast is the best cut of beef for beef enchiladas. It is a lean and flavorful cut of beef that will stay tender when cooked.



Q: What is the best cheese to use for enchiladas?

A: Monterey Jack cheese is a great choice for enchiladas. It is a mild, semi-soft cheese that melts easily and has a slightly sweet flavor. It pairs well with the spices found in enchilada recipes.

2 Reviews

LindasBusyKitchen

I like spicy but I don't like REAL HOT so I tamed down the heat by using a half of a jalapeno, seeds removed, and about 8 pepperoncini peppers with the juice inside the peppers. I also opted to use Greek yogurt mixed with 1 tablespoon FF half and half instead of the sour cream, Cabot's 75% reduced fat Sharp Cheddar, and I rolled them in Joseph's Flat Breads instead of tortillas. It cut out a lot of calories and fat and they were very good! Thank you Derf for posting this one for us to make... RIP! Linda

5.0

(3 Mar 2014)

Dissie

Very good HOT mexican recipe! We sure enjoyed it. Had a bit of trouble finding the peppers, but shopped around and found them. Really nice dish!

5.0

review by:
(14 Oct 2013)

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Fun facts:

Fun Fact 1: The dish of enchiladas originated in Mexico, and is believed to date back to Mayan times. The Aztecs also had a version of enchiladas, and the dish has been popular in Mexico ever since.

Fun Fact 2: Beef enchiladas are a favorite of Mexican actor and singer Diego Boneta, who starred in the musical movie "Rock of Ages".