Enchiladas de Barbacoa

Ingredients

Beef chuck roast

3 pounds

Beef broth

4 cups

Dried ancho chilies

3

Dried guajillo chilies

3

Corn tortillas

12

Onion

1, chopped

Garlic

3 cloves, minced

Cumin

1 teaspoon

Mexican oregano

1 teaspoon

Salt

to taste

Queso fresco

1 cup, crumbled

Fresh cilantro

for garnish

Lime wedges

for serving

Instructions

1. Preheat the oven to 325°F (163°C).
2. 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.
3. In the same pot, add the chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
4. 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.
5. 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.
6. Pour the chili sauce into the pot with the onions and garlic. Stir well to combine.
7. Return the seared beef chuck roast to the pot and cover it with the sauce. Bring to a simmer.
8. 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.
9. Remove the beef from the pot and shred it using two forks. Set aside.
10. To assemble the enchiladas, warm the corn tortillas in a dry skillet until pliable, about 30 seconds per side.
11. Place a spoonful of the shredded beef onto each tortilla and roll it up tightly. Arrange the rolled enchiladas in a baking dish.
12. Pour some of the remaining sauce over the enchiladas and sprinkle with crumbled queso fresco.
13. Bake in the oven for about 15 minutes, or until the cheese is melted and bubbly.
14. Garnish with chopped cilantro and serve with lime wedges.