Beef and Tomato Baked Enchiladas — Enchiladas Rojas de Res
Mexican baked enchiladas of corn tortillas dipped in tomato-guajillo sauce and filled with seared shredded beef and onion, topped with shredded queso Chihuahua and crema, baked until bubbling.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g beef chuck into 4cm pieces. Stem, seed, and roughly chop 6 guajillo chiles. Roughly chop 2 medium tomatoes. Peel 4 garlic cloves. Finely dice 60g onion for filling; finely slice 60g onion into rings for plating. Chop 3 tbsp cilantro. Cut 1 lime into wedges. Shred 120g queso Chihuahua.
Simmer
Place beef in a saucepan with 1 tsp salt, 0.5 onion, 4 smashed garlic cloves, and 2 bay leaves. Cover with water by 2cm. Simmer covered over medium-low 30 minutes until fork-tender. Drain and shred coarsely. While beef cooks, toast guajillo chiles in a dry pan over medium 30 seconds per side until pliable.
Bloom
Soak toasted guajillo chiles in hot water 8 minutes. Drain, reserving 360ml soaking liquid. Blend chiles with chopped tomatoes, 0.5 onion, 4 peeled garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and reserved liquid until smooth.
Build 1
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Strain guajillo sauce into oil and cook 5 minutes, stirring, until brick red and bubbling thickly. Transfer to a shallow bowl for dipping.
Build 2
Heat 2 tbsp oil in a skillet over medium 1 minute. Add diced onion, cook 3 minutes until soft. Add shredded beef and 0.5 tsp salt, toss over medium 2 minutes until combined.
Wrap
Heat 2 tbsp oil in a separate skillet over medium 30 seconds. Pass each corn tortilla through warm oil 5 seconds per side until pliable. Dip into guajillo sauce to coat both sides. Spoon a third of beef filling along centre and roll loosely. Arrange seam-side down in a baking dish.
Bake
Preheat oven to 200C. Pour remaining sauce evenly over enchiladas to cover completely. Scatter queso Chihuahua over top. Bake on middle rack 15 minutes until cheese melts, turns deep golden in patches, and sauce bubbles at edges.
Plate
Drizzle enchiladas with 60g crema, top with onion rings and cilantro. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.