Teresa's Recipes
Enchiladas de Barbacoa
Indulge in the rich flavors of Mexico with these Enchiladas de Barbacoa, filled with tender, slow-cooked shredded beef and enveloped in a luscious, homemade chili sauce. Each bite is a celebration of traditional Mexican cuisine, where the smoky notes of guajillo and ancho chilies blend seamlessly with fragrant spices and savory beef, making this dish a true comfort food classic. Perfect for family gatherings or a special occasion, these enchiladas are sure to impress!
Ingredients
- 3 pounds Beef chuck roast
- 4 cups Beef broth
- 3 Dried ancho chilies
- 3 Dried guajillo chilies
- 12 Corn tortillas
- 1, chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Mexican oregano
- to taste Salt
- 1 cup, crumbled Queso fresco
- for garnish Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 35g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
- Meanwhile, remove the stems and seeds from the dried guajillo and ancho chilies. Place them in a bowl and cover with boiling water. Let them soak for about 10 minutes until softened.
- Transfer the softened chilies to a blender along with 4 cups of beef broth, cumin, Mexican oregano, and salt. Blend until smooth and set aside.
- Pour the chili sauce into the pot with the onions and garlic. Stir well to combine.
- Return the seared beef chuck roast to the pot and cover it with the sauce. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for about 3 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks. Set aside.
- To assemble the enchiladas, warm the corn tortillas in a dry skillet until pliable, about 30 seconds per side.
- Place a spoonful of the shredded beef onto each tortilla and roll it up tightly. Arrange the rolled enchiladas in a baking dish.
- Pour some of the remaining sauce over the enchiladas and sprinkle with crumbled queso fresco.
- Bake in the oven for about 15 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with lime wedges.
Tips
- For a spicier kick, add a pinch of cayenne pepper to the chili sauce.
- If you prefer a vegetarian option, substitute the beef with mushrooms or jackfruit, and use vegetable broth.