Shredded Beef Enchiladas with Ancho Chile Sauce

Shredded Beef Enchiladas with Ancho Chile Sauce

from cookingforkeeps.com
285 min

These Shredded Beef Enchiladas with Ancho Chile Sauce are a labor of love, but they’re worth it, trust me. Don’t walk, RUN to the store to get the ingredients.

Ingredients

  • 2 tsp canola oil
  • 2 lbs boneless chuck roast
  • 3 tsp kosher salt, divided
  • 1/2 tsp onion powder
  • 1 1/2 tsp cumin, divided
  • 1 medium onion (sliced)
  • 2 large garlic cloves (minced)
  • 1 tbsp tomato paste
  • 1 cup unsalted beef stock
  • 1 tbsp apple cider vinegar
  • 1/4 tsp ground chipotle powder
  • 1/2 tsp chili powder
  • 4 oz can chopped green chiles
  • 8 flour tortillas
  • 8 oz. oaxaca cheese (shredded)
  • cilantro for garnish
  • 2 dried ancho chile peppers
  • 2 tsp canola oil
  • 1/4 medium onion, diced
  • 1 large garlic clove (grated)
  • 4 oz. tomato paste
  • 2 cups unsalted chicken stock
  • 1 1/2 tsp. chili powder
  • 1/8 tsp. chipotle powder
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar

Directions

  1. 1

    Preheat oven to 350 degrees. Grease a 9x13 casserole dish.

  2. 2

    Cut the beef into 2-inch chunks. Pat beef dry with paper towels. In a small bowl, combine 2 1/2 teaspoons salt, 1 teaspoon cumin and onion powder. Evenly sprinkle on all sides of the beef.

  3. 3

    Heat a large dutch oven to a medium-high heat. Add oil. Sear beef on all sides until crusty and brown, it should take about 10-12 minutes. Once all the meat is seared, remove from pan and set aside. Reduce the heat to medium and add onions and garlic. Sauté until slightly softened, about 2-3 minutes. Add tomato paste. Stir, cook for one minute. Add beef stock, remaining cumin, vinegar, chipotle pepper powder, chili powder, green chiles, and salt. Stir to combine. Add beef back to the pot, bring to a boil and then reduce to a low simmer. Cover and cook 3 hours or until fork tender and falling apart. Start checking at the two hour mark.

  4. 4

    Once beef is tender, use a fork to shred the beef. Add the beef back to the liquid. Set aside.

  5. 5

    Spoon some enchilada sauce in the bottom of the prepared pan. Evenly divide the beef between 8 flour tortillas. Tightly roll up each tortilla and place seam-side down in pan. Cover in enchilada sauce, use as much or as little as you want (I did not use all mine). Cover in shredded cheese and bake just until the cheese is melted, about 15 minutes. Serve with chopped cilantro.

  6. 6

    While the beef cooks, make the sauce. Place dried chiles on a baking sheet. Toast in the oven at 350 degrees for 3-4 minutes or until they smell fragrant, DO NOT LET THEM BURN! Remove stems and seeds and tear in to small pieces. Set aside.