26+ Mouthwatering Authentic Mexican Beef Enchilada Recipes You Need to Try Today

If you’ve ever had the pleasure of experiencing authentic Mexican beef enchiladas, you know that they are nothing short of a culinary delight.

The tender, savory beef wrapped in soft corn tortillas and smothered in rich, flavorful sauces is a comfort food that has become beloved around the world.

Whether you’re craving something spicy, smoky, tangy, or even creamy, there’s an enchilada recipe for every taste.

In this article, we’ve compiled over 26 authentic Mexican beef enchilada recipes, each offering a unique twist on this classic dish.

From traditional red and green sauces to creative fillings and toppings, these recipes celebrate the diversity and richness of Mexican cuisine. Whether you’re an experienced cook or a beginner, these recipes will guide you to recreate these iconic flavors in your own kitchen.

So, roll up your sleeves, gather your ingredients, and get ready to embark on a flavorful journey with these mouthwatering enchilada recipes!

26+ Mouthwatering Authentic Mexican Beef Enchilada Recipes You Need to Try Today

Authentic Mexican beef enchiladas are a true representation of the country’s vibrant culinary culture.

With their rich history, versatile fillings, and variety of sauces, these enchiladas offer something for everyone—whether you’re looking for a dish with a kick of spice, a mild creamy bite, or a tangy citrus-infused twist.

By trying out these 26+ recipes, you can explore different regions of Mexico and bring the full spectrum of flavors right to your table.

As you experiment with different combinations of ingredients, sauces, and seasonings, you’ll not only be treating your taste buds to unforgettable flavors but also learning about the deep cultural significance of this beloved dish.

So, don’t hesitate—get cooking, and share the warmth and flavor of Mexican beef enchiladas with your friends and family today!

Enchiladas Rojas de Res (Red Beef Enchiladas)

Enchiladas Rojas de Res are a classic Mexican dish known for their deep, rich flavor derived from a smoky red sauce made from dried chilies. The beef filling is tender, juicy, and cooked in a flavorful combination of spices. This dish is typically served with a side of rice, beans, or a crisp salad, offering a satisfying, comforting meal that represents authentic Mexican cuisine.

Ingredients:

• 1 lb beef stew meat or flank steak, cut into small pieces
• 2 cups beef broth
• 4 dried guajillo chilies, seeds and stems removed
• 2 dried ancho chilies, seeds and stems removed
• 2 tomatoes, roasted
• 1/4 medium onion, chopped
• 2 cloves garlic
• 1 tsp cumin
• 1/2 tsp oregano
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1/2 cup crumbled queso fresco
• Sour cream (optional)

Instructions:

1. Cook the Beef: In a pot, combine the beef with the beef broth. Bring it to a boil, then reduce the heat and simmer for about 45 minutes or until the beef is tender. Shred the beef once it’s cooked through and set aside.
2. Prepare the Sauce: In a dry skillet, lightly toast the dried chilies over medium heat for about 1-2 minutes until fragrant. Then, soak them in hot water for about 15 minutes. Once softened, blend the chilies with roasted tomatoes, onion, garlic, cumin, oregano, and a pinch of salt to form a smooth sauce.
3. Fry the Tortillas: Heat the oil in a skillet over medium heat. Lightly fry the tortillas for about 10 seconds on each side, just enough to soften them. Set them aside on paper towels to drain excess oil.
4. Assemble the Enchiladas: Dip each tortilla into the red chili sauce and place them on a serving dish. Spoon the shredded beef evenly across each tortilla, then roll them up. Repeat for all the tortillas.
5. Top with Sauce: Pour the remaining red chili sauce over the rolled tortillas. Garnish with cilantro, crumbled queso fresco, and a dollop of sour cream if desired.
6. Serve: Serve with a side of rice and beans for a complete meal.

Enchiladas Rojas de Res offer a balance of deep, spicy flavors from the chili sauce, tender beef, and a satisfying combination of textures with the crispy tortillas and creamy queso fresco. These enchiladas are perfect for a family meal, bringing the heart of Mexican cuisine right to your table. They encapsulate the essence of comfort food, with a rich history tied to the heart of Mexico’s culinary traditions.

Enchiladas Verdes de Res (Green Beef Enchiladas)

Enchiladas Verdes de Res are a lighter yet equally delicious variation of the traditional beef enchilada, featuring a tangy green sauce made from tomatillos and green chilies. The green sauce adds a fresh and zesty flavor that perfectly complements the seasoned beef filling. This dish is perfect for those who crave a burst of fresh flavors combined with the satisfying heartiness of beef and melted cheese.

Ingredients:

• 1 lb ground beef
• 2 cups cooked and shredded chicken breast (optional for mixed filling)
• 6 large tomatillos, husked and rinsed
• 1-2 serrano chilies (depending on heat preference)
• 1 small onion
• 2 cloves garlic
• 1/4 cup cilantro
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream (optional)
• Salt and pepper to taste

Instructions:

1. Cook the Beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces. Season with salt and pepper, then set aside.
2. Prepare the Green Sauce: In a saucepan, boil the tomatillos, serrano chilies, onion, and garlic for about 10-12 minutes until everything softens. Blend the ingredients along with cilantro until smooth to form the green sauce. Adjust the seasoning with salt and pepper to taste.
3. Fry the Tortillas: Heat oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side, just enough to soften. Drain them on paper towels.
4. Assemble the Enchiladas: Dip each tortilla in the green sauce and fill with a spoonful of the cooked beef (and chicken if using). Roll each tortilla and place them in a baking dish.
5. Top and Bake: Pour the remaining green sauce over the rolled tortillas. Sprinkle the shredded Monterey Jack and crumbled cotija cheese over the top. Bake in a preheated 375°F oven for 20 minutes until the cheese is melted and bubbly.
6. Serve: Serve with sour cream on top and a side of Mexican rice or beans.

Enchiladas Verdes de Res are a bright and refreshing take on the classic beef enchilada. The tangy green sauce brings a lively contrast to the richness of the beef filling, making it a standout dish for any occasion. These enchiladas are perfect for a lighter meal but still pack all the flavor and warmth you expect from Mexican comfort food. The combination of the fresh sauce and melted cheese creates a harmonious experience that will delight your taste buds.

Enchiladas Suizas de Res (Swiss-style Beef Enchiladas)

Enchiladas Suizas de Res is a creamy and indulgent variation that adds a velvety layer of creamy white sauce over the traditional beef filling. The dish combines the hearty flavors of shredded beef with a smooth, creamy sauce made from sour cream, green chilies, and cheese. These enchiladas are perfect for anyone who enjoys a rich, decadent version of the beloved Mexican dish.

Ingredients:

• 1 lb beef chuck roast, cooked and shredded
• 1 can (7 oz) diced green chilies
• 1/2 cup sour cream
• 2 cups heavy cream
• 1 1/2 cups shredded white cheese (preferably Swiss or mozzarella)
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Cook and Shred the Beef: In a pot, cook the beef chuck roast in water or beef broth until tender. Shred the beef and set aside.
2. Prepare the Creamy Sauce: In a saucepan, combine sour cream, heavy cream, and the diced green chilies. Bring to a simmer and cook for about 5 minutes until smooth. Stir in 1 cup of shredded cheese and season with salt and pepper. Continue to cook for another 5 minutes until the cheese is fully melted and the sauce is thickened.
3. Fry the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry the tortillas for 10 seconds per side, just enough to soften. Drain excess oil on paper towels.
4. Assemble the Enchiladas: Dip each tortilla in the creamy sauce and place them on a serving dish. Fill with shredded beef and roll them up. Repeat with the remaining tortillas.
5. Top and Bake: Pour the remaining creamy sauce over the rolled tortillas. Sprinkle the remaining shredded cheese on top. Bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and serve with a side of refried beans or Mexican rice.

Enchiladas Suizas de Res are a true indulgence with their creamy, cheesy sauce that elevates the traditional enchilada to a whole new level. The combination of shredded beef with the velvety sauce creates a rich and satisfying meal. These enchiladas are perfect for anyone seeking a comforting dish that feels luxurious while still staying true to authentic Mexican flavors. The addition of Swiss-style creaminess is a modern twist, yet it holds on to the essence of Mexican cuisine, making this dish a crowd-pleaser at any gathering.

Enchiladas de Res con Salsa de Mole (Beef Enchiladas with Mole Sauce)

Enchiladas de Res con Salsa de Mole are an extraordinary variation of beef enchiladas, showcasing the iconic Mexican mole sauce. The mole, with its complex layers of flavor derived from chocolate, chili, spices, and nuts, complements the richness of shredded beef. This dish offers a deep, hearty flavor profile perfect for special occasions, with the beef filling providing a savory base that perfectly balances the richness of the mole.

Ingredients:

• 1 lb beef chuck roast, cooked and shredded
• 2 cups homemade or store-bought mole sauce
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1/2 cup crumbled queso fresco
• 1/4 cup sliced onions
• 1/4 cup chopped cilantro
• Salt to taste
• 1/4 cup toasted sesame seeds (for garnish)

Instructions:

1. Prepare the Beef: Cook the beef chuck roast in a pot with water or broth until tender, about 2 hours. Once cooked, shred the beef with a fork and season with salt to taste.
2. Warm the Mole Sauce: In a saucepan, heat the mole sauce over low-medium heat, stirring occasionally until warmed through. Add a bit of water if the sauce is too thick to reach the desired consistency.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Fry each tortilla briefly for about 5 seconds per side, just to soften them. Set them on paper towels to drain excess oil.
4. Assemble the Enchiladas: Dip each tortilla into the mole sauce to coat, then spoon the shredded beef evenly onto the tortilla. Roll it up and place it in a baking dish. Repeat for all tortillas.
5. Top and Bake: Pour the remaining mole sauce over the rolled tortillas. Sprinkle crumbled queso fresco and sliced onions over the top.
6. Serve: Garnish with fresh cilantro and toasted sesame seeds. Serve with rice and beans for a complete meal.

Enchiladas de Res con Salsa de Mole deliver a sensational fusion of savory, sweet, and spicy flavors. The mole sauce, rich and complex, enhances the beef filling, resulting in a dish that is both comforting and sophisticated. This is the ideal recipe for a celebratory meal or when you want to showcase the depth of Mexican flavors. The addition of sesame seeds and cilantro brings a fresh touch, while the cheesy topping melts perfectly into the mole sauce, creating a dish that will undoubtedly be a hit.

Enchiladas de Res y Papa (Beef and Potato Enchiladas)

Enchiladas de Res y Papa is a comforting and hearty variation of beef enchiladas that incorporates soft, seasoned potatoes. This combination of beef and potatoes, wrapped in soft tortillas and drenched in a flavorful red or green sauce, is a perfect family meal. The potatoes provide a great balance to the richness of the beef, making this dish both filling and flavorful.

Ingredients:

• 1 lb ground beef
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups red enchilada sauce or green sauce
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Cook the Beef and Potatoes: In a skillet, brown the ground beef over medium heat. Add the diced potatoes, chopped onion, and garlic. Cook until the potatoes are tender and the beef is fully browned, about 10-12 minutes. Season with salt and pepper to taste.
2. Prepare the Sauce: If using store-bought sauce, warm it in a separate pan. If homemade, you can blend roasted tomatoes, garlic, and chilies to create a smooth sauce.
3. Fry the Tortillas: Heat vegetable oil in a skillet. Fry the tortillas for about 10 seconds per side, just to soften. Set aside on paper towels to drain.
4. Assemble the Enchiladas: Dip each tortilla into the sauce, then spoon a portion of the beef and potato mixture onto each tortilla. Roll them up and place in a baking dish.
5. Top and Bake: Pour the remaining sauce over the tortillas. Sprinkle with shredded cheddar cheese and bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with chopped cilantro and serve with a side of Mexican rice or refried beans.

Enchiladas de Res y Papa are a filling, flavorful variation of the classic beef enchilada. The addition of potatoes not only stretches the dish but also brings a comforting texture and mild flavor that complements the savory beef and tangy sauce. This dish is great for feeding a crowd or a family, providing a wholesome, satisfying meal that captures the heart of traditional Mexican cooking.

Enchiladas de Res al Chipotle (Chipotle Beef Enchiladas)

Enchiladas de Res al Chipotle take a bold turn with the smoky heat of chipotle chilies. These beef enchiladas are filled with tender, shredded beef and drenched in a rich, smoky chipotle sauce that brings a deeper, more intense flavor to the dish. Perfect for those who love spicy food, this recipe combines the heat of chipotle with the savory goodness of beef, creating a memorable meal.

Ingredients:

• 1 lb beef stew meat or flank steak, cooked and shredded
• 2 dried chipotle chilies, seeds and stems removed
• 2 tomatoes, roasted
• 1/4 medium onion
• 2 cloves garlic
• 1 1/2 cups beef broth
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Oaxaca cheese or Monterey Jack
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped onions for garnish
• Salt and pepper to taste

Instructions:

1. Cook the Beef: In a large pot, simmer the beef stew meat in water or beef broth for 1-1.5 hours until tender. Shred the beef and set aside.
2. Prepare the Chipotle Sauce: In a blender, combine the chipotle chilies, roasted tomatoes, onion, garlic, and beef broth. Blend until smooth, and season with salt and pepper.
3. Fry the Tortillas: Heat the oil in a skillet over medium heat. Fry the tortillas briefly for 10 seconds per side, just enough to soften them. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the chipotle sauce, then place it in a baking dish. Fill each tortilla with the shredded beef and roll it up.
5. Top and Bake: Pour the remaining chipotle sauce over the enchiladas and sprinkle with cheese. Bake in a preheated 375°F oven for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and chopped onions. Serve with a side of rice and beans.

Enchiladas de Res al Chipotle are a flavorful, spicy take on the traditional beef enchilada. The smoky, spicy chipotle sauce adds depth to the dish, and the combination of shredded beef and melted cheese provides the perfect balance. This recipe is for those who enjoy a smoky, spicy kick in their meals. It’s a bold, satisfying dish that will transport you to the heart of Mexican cuisine. The smoky richness of chipotle adds complexity, making this a standout dish for any dinner table.

Enchiladas de Res con Salsa de Tamarindo (Beef Enchiladas with Tamarind Sauce)

Enchiladas de Res con Salsa de Tamarindo offer a unique twist on traditional beef enchiladas by incorporating tamarind, a tangy and slightly sweet fruit, into the sauce. This adds a refreshing contrast to the rich and savory beef filling, creating a balanced, multi-dimensional flavor profile. The tamarind sauce brings a distinct sour-sweet element, making this dish perfect for those seeking something different and exciting.

Ingredients:

• 1 lb beef brisket or chuck roast, cooked and shredded
• 1/2 cup tamarind pulp (or tamarind concentrate)
• 1/2 cup water
• 2 dried guajillo chilies, seeds and stems removed
• 1 tomato, roasted
• 1 small onion, chopped
• 2 cloves garlic
• 1 tsp cumin
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 cup shredded queso fresco
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Cook the Beef: In a large pot, simmer the beef brisket in water or broth for about 2 hours until tender. Once cooked, shred the beef and set it aside.
2. Prepare the Tamarind Sauce: Soak the tamarind pulp in 1/2 cup of warm water for 10 minutes. In a blender, combine the softened tamarind, guajillo chilies, roasted tomato, onion, garlic, cumin, and a pinch of salt. Blend until smooth. Adjust with water for the desired consistency.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Fry each tortilla for about 5 seconds per side to soften them. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla in the tamarind sauce, then place it in a baking dish. Fill each tortilla with shredded beef and roll it up.
5. Top and Bake: Pour the remaining tamarind sauce over the rolled enchiladas. Sprinkle shredded queso fresco on top. Bake in a preheated 375°F oven for 20-25 minutes, or until the cheese has melted.
6. Serve: Garnish with fresh cilantro and serve with a side of rice and beans.

Enchiladas de Res con Salsa de Tamarindo are a delightful and unexpected version of the traditional beef enchilada. The sweet and tangy tamarind sauce brings a unique complexity to the dish, perfectly balancing the savory beef filling. This recipe is perfect for those who enjoy exploring bold, creative flavors. The combination of the rich beef and refreshing tamarind creates a satisfying and memorable meal that will impress guests or family alike.

Enchiladas de Res con Salsa de Poblano (Beef Enchiladas with Poblano Sauce)

Enchiladas de Res con Salsa de Poblano feature the mild, smoky flavor of poblano peppers in a rich sauce that perfectly complements tender beef. The poblano sauce adds depth without overwhelming the palate, allowing the natural flavors of the beef to shine through. This recipe combines the comforting, familiar taste of beef enchiladas with the delicious twist of a poblano-based sauce, making it a standout choice for any meal.

Ingredients:

• 1 lb beef stew meat or flank steak, cooked and shredded
• 2 large poblano peppers, roasted and peeled
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Chihuahua or Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Cook the Beef: In a pot, cook the beef stew meat in water or broth for about 1-2 hours, or until the beef is tender. Shred the beef and set aside.
2. Prepare the Poblano Sauce: Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a plastic bag or covered bowl for 10 minutes, then peel off the skins, remove the seeds, and chop the peppers. In a blender, combine the poblano peppers, heavy cream, chicken broth, onion, garlic, and salt. Blend until smooth.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Briefly fry the tortillas for 5-7 seconds on each side to soften them. Drain excess oil on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the poblano sauce and place them in a baking dish. Spoon shredded beef into each tortilla and roll them up.
5. Top and Bake: Pour the remaining poblano sauce over the enchiladas. Sprinkle with shredded cheese and bake in a preheated 375°F oven for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and serve with rice, beans, or a simple side salad.

Enchiladas de Res con Salsa de Poblano provide a rich, velvety flavor with the mild smokiness of roasted poblano peppers. The creamy poblano sauce enhances the beef filling, creating a dish that is both comforting and flavorful. The softness of the tortillas, the tenderness of the beef, and the creamy sauce come together beautifully in this dish. It’s a perfect choice for anyone who loves a good, hearty enchilada with a subtle twist of smoky heat.

Enchiladas de Res con Salsa de Nuez (Beef Enchiladas with Walnut Sauce)

Enchiladas de Res con Salsa de Nuez are an exquisite, less common variation of the classic beef enchiladas, featuring a creamy walnut sauce that adds richness and depth. The sauce is made with ground walnuts, which provide a slightly nutty and earthy flavor, balanced with spices and a touch of cream. This dish is perfect for those who are looking for a rich, elegant Mexican meal that is both unique and deeply satisfying.

Ingredients:

• 1 lb beef short ribs or chuck roast, cooked and shredded
• 1/2 cup walnuts, toasted
• 1/2 cup cream
• 1/2 cup chicken broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp cumin
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Oaxaca or Monterey Jack cheese
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Cook the Beef: Cook the beef short ribs or chuck roast in water or broth for 2-3 hours until the meat is tender. Shred the beef and set it aside.
2. Prepare the Walnut Sauce: In a dry skillet, toast the walnuts until fragrant, about 3-4 minutes. In a blender, combine the toasted walnuts, cream, chicken broth, onion, garlic, cinnamon, cumin, and a pinch of salt. Blend until smooth.
3. Fry the Tortillas: Heat vegetable oil in a skillet. Fry each tortilla briefly on each side for 5-7 seconds to soften. Drain the tortillas on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the walnut sauce and place them on a baking dish. Fill the tortillas with shredded beef and roll them up.
5. Top and Bake: Pour the remaining walnut sauce over the enchiladas. Sprinkle with shredded cheese and bake in a preheated 375°F oven for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Garnish with fresh parsley or cilantro. Serve with rice and beans for a complete meal.

Enchiladas de Res con Salsa de Nuez provide a rich and unique flavor profile thanks to the creamy, nutty walnut sauce. The toasted walnuts bring a distinct depth to the dish, while the tender beef and melted cheese round out the flavors. This recipe is perfect for special occasions or when you want to try something truly unique. The combination of the earthy walnuts, creamy sauce, and savory beef makes this dish a memorable and indulgent treat for any occasion.

Enchiladas de Res con Salsa Verde (Beef Enchiladas with Green Sauce)

Enchiladas de Res con Salsa Verde is a delicious and tangy variation of traditional beef enchiladas. The green sauce, typically made with tomatillos and fresh herbs, adds a vibrant and refreshing contrast to the richness of the beef filling. This dish is perfect for anyone who loves the zesty, slightly tart flavors of salsa verde combined with tender beef and melted cheese.

Ingredients:

• 1 lb beef sirloin or flank steak, cooked and shredded
• 1 lb tomatillos, husked and rinsed
• 2 green chilies (such as jalapeños or serranos)
• 1 small onion, chopped
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Monterey Jack or Oaxaca cheese
• Salt to taste

Instructions:

1. Prepare the Beef: Cook the beef sirloin or flank steak in water or broth for about 1-1.5 hours, until the beef is tender. Shred the beef and season with salt.
2. Make the Salsa Verde: In a saucepan, bring the tomatillos and green chilies to a boil in water. Once softened (about 10 minutes), drain and blend them with onion, garlic, and cilantro until smooth. Add salt to taste.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Fry each tortilla for about 5 seconds per side, just enough to soften them. Set them aside on paper towels to drain.
4. Assemble the Enchiladas: Dip each tortilla into the salsa verde, then place it in a baking dish. Fill the tortillas with shredded beef and roll them up.
5. Top and Bake: Pour the remaining salsa verde over the rolled enchiladas. Sprinkle with cheese and bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and serve with Mexican rice and beans.

Enchiladas de Res con Salsa Verde offer a delightful balance of zesty, tangy flavors from the salsa verde and savory richness from the beef. The fresh tomatillos bring a vibrant green color and lively flavor, which complements the tender beef perfectly. This dish is refreshing, flavorful, and a fantastic option for those who enjoy a slightly lighter, yet still hearty, enchilada. It’s an ideal dish for any time of the year, providing a burst of flavor that’s both satisfying and comforting.

Enchiladas de Res con Salsa Roja (Beef Enchiladas with Red Sauce)

Enchiladas de Res con Salsa Roja are a traditional favorite, featuring a rich and slightly smoky red sauce that pairs beautifully with tender, shredded beef. The red sauce, typically made from dried chilies like ancho and guajillo, brings a deep, earthy flavor that perfectly complements the savory beef. This is a classic recipe that highlights the bold and comforting flavors of Mexico.

Ingredients:

• 1 lb beef chuck roast, cooked and shredded
• 3 dried ancho chilies, seeds and stems removed
• 2 dried guajillo chilies, seeds and stems removed
• 2 tomatoes, roasted
• 1 small onion, chopped
• 2 cloves garlic
• 1 cup beef broth
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded cheddar or Oaxaca cheese
• Salt to taste

Instructions:

1. Cook the Beef: Cook the beef chuck roast in water or broth for about 2 hours, or until the beef is tender and can be shredded easily. Shred the beef and set it aside.
2. Make the Red Sauce: In a dry skillet, toast the ancho and guajillo chilies until fragrant. Place them in a bowl and cover with hot water, letting them soak for 10 minutes. In a blender, combine the softened chilies, roasted tomatoes, onion, garlic, and beef broth. Blend until smooth and season with salt.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Fry each tortilla for about 5 seconds per side until softened. Drain the excess oil on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the red sauce and place them in a baking dish. Fill with the shredded beef and roll them up.
5. Top and Bake: Pour the remaining red sauce over the rolled tortillas and sprinkle with shredded cheese. Bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with chopped cilantro and serve with a side of rice and beans.

Enchiladas de Res con Salsa Roja offer a comforting, deeply flavorful dish thanks to the smoky richness of the red chili sauce. The combination of tender shredded beef and the warm, rich sauce provides a satisfying, hearty meal that can easily become a family favorite. This dish is a perfect representation of traditional Mexican flavors and is ideal for those who appreciate bold, savory, and mildly spicy foods. The addition of cheese and cilantro brings a fresh contrast to the deep, rich flavors, making this a well-rounded, delicious meal.

Enchiladas de Res con Salsa de Aguacate (Beef Enchiladas with Avocado Sauce)

Enchiladas de Res con Salsa de Aguacate is a modern and refreshing take on the classic beef enchilada, incorporating a creamy, cool avocado sauce. This sauce offers a smooth, mild flavor that balances the savory beef and adds a light, creamy texture to the dish. It’s perfect for those who love avocado and want to add a fresh twist to their traditional enchiladas.

Ingredients:

• 1 lb beef round or chuck roast, cooked and shredded
• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/4 cup fresh cilantro
• 1/2 small onion
• 1 small jalapeño (optional, for heat)
• 1/2 cup lime juice
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded mozzarella or Chihuahua cheese
• Salt and pepper to taste

Instructions:

1. Cook the Beef: Cook the beef round or chuck roast in water or broth for about 2 hours, until the beef is tender. Shred the beef and set it aside.
2. Make the Avocado Sauce: In a blender, combine the avocados, sour cream, cilantro, onion, jalapeño (if using), lime juice, and salt. Blend until smooth and creamy. Adjust the seasoning to taste.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Fry each tortilla for about 5 seconds per side to soften. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the avocado sauce and place them in a baking dish. Fill with shredded beef and roll them up.
5. Top and Bake: Pour the remaining avocado sauce over the rolled enchiladas and sprinkle with shredded cheese. Bake in a preheated 375°F oven for 15-20 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with extra cilantro and serve with a side of rice or a fresh salad.

Enchiladas de Res con Salsa de Aguacate bring a smooth, creamy richness to the traditional beef enchilada. The avocado sauce adds a refreshing and light touch that balances the savory, hearty beef filling. This dish is perfect for those who want to enjoy a creamy, comforting enchilada with a cool, fresh twist. It’s ideal for warm weather or anyone craving a lighter take on this classic Mexican dish while still enjoying the deep flavors of traditional beef enchiladas.

Enchiladas de Res con Salsa de Chipotle (Beef Enchiladas with Chipotle Sauce)

Enchiladas de Res con Salsa de Chipotle is a bold and smoky variation of the traditional beef enchilada. The chipotle sauce made from smoked jalapeños adds a deep, earthy flavor with just the right amount of heat. This recipe is perfect for those who enjoy spicy, smoky flavors that bring an exciting twist to a classic Mexican dish. The combination of tender beef and smoky chipotle creates a well-balanced and satisfying meal.

Ingredients:

• 1 lb beef short ribs or stew meat, cooked and shredded
• 3 dried chipotle chilies, seeds removed
• 2 tomatoes, roasted
• 1/4 cup onion, chopped
• 2 cloves garlic
• 1/2 cup beef broth
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded queso fresco or Oaxaca cheese
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook the Beef: Cook the beef short ribs or stew meat in water or broth for 2-3 hours, or until tender. Shred the beef and set it aside.
2. Prepare the Chipotle Sauce: Toast the chipotle chilies in a dry skillet until fragrant, about 2 minutes. Soak the chilies in warm water for 10 minutes, then blend them with roasted tomatoes, onion, garlic, beef broth, cumin, and a pinch of salt. Blend until smooth.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Briefly fry the tortillas for about 5 seconds on each side to soften. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the chipotle sauce and place them in a baking dish. Fill with the shredded beef and roll them up.
5. Top and Bake: Pour the remaining chipotle sauce over the enchiladas and sprinkle with shredded cheese. Bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with chopped cilantro and serve with a side of Mexican rice and beans.

Enchiladas de Res con Salsa de Chipotle are a perfect option for those who enjoy the smoky, spicy flavor of chipotle peppers. The deep, earthy flavors of the chipotle sauce elevate the beef filling, giving the dish a bold and satisfying profile. The creamy cheese adds a perfect contrast to the heat of the chipotle, making each bite delicious and balanced. This dish is ideal for spice lovers and anyone who wants to enjoy a hearty, flavorful enchilada.

Enchiladas de Res con Salsa de Naranja (Beef Enchiladas with Orange Sauce)

Enchiladas de Res con Salsa de Naranja offer a fresh, citrusy twist on traditional beef enchiladas. The orange sauce provides a light sweetness that pairs beautifully with the savory beef, creating a unique flavor combination. This dish is ideal for anyone looking for a tangy, refreshing take on the classic enchilada, with the bright citrus notes balancing the richness of the beef.

Ingredients:

• 1 lb beef chuck roast, cooked and shredded
• 1 cup fresh orange juice
• 1/2 cup onion, chopped
• 1/2 cup tomato sauce
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded Monterey Jack or Chihuahua cheese
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the Beef: Cook the beef chuck roast in water or broth for about 2 hours until tender. Shred the beef and set it aside.
2. Prepare the Orange Sauce: In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft. Add tomato sauce, chicken broth, fresh orange juice, cumin, and salt. Simmer for 10-15 minutes until the sauce thickens slightly.
3. Fry the Tortillas: Heat the vegetable oil in a skillet. Briefly fry each tortilla for about 5-7 seconds on each side to soften. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the orange sauce and place them in a baking dish. Fill with shredded beef and roll them up.
5. Top and Bake: Pour the remaining orange sauce over the rolled enchiladas and sprinkle with shredded cheese. Bake in a preheated 375°F oven for 20-25 minutes until the cheese is melted and bubbly.
6. Serve: Garnish with fresh cilantro and serve with rice or a fresh green salad.

Enchiladas de Res con Salsa de Naranja introduce a lovely burst of citrus flavor that brightens up the traditional beef enchilada. The sweet and tangy orange sauce complements the savory beef perfectly, creating a lighter, yet flavorful, alternative to the more traditional spicy enchiladas. The cheese adds a rich, creamy texture, while the cilantro provides a refreshing contrast. This dish is perfect for those who appreciate fruity, zesty flavors and are looking to try something different from the usual Mexican fare.

Enchiladas de Res con Salsa de Cerveza (Beef Enchiladas with Beer Sauce)

Enchiladas de Res con Salsa de Cerveza is a delicious and hearty variation of beef enchiladas that features a rich and flavorful beer-based sauce. The beer imparts a deep, slightly bitter flavor that balances the richness of the beef, creating a savory, comforting dish. This recipe is perfect for those who enjoy the boldness of beer in their cooking, adding a distinct twist to the classic enchilada.

Ingredients:

• 1 lb beef brisket, cooked and shredded
• 1 cup dark beer (preferably Mexican beer like Negra Modelo)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• 12 corn tortillas
• 1/2 cup vegetable oil (for frying)
• 1 1/2 cups shredded cheddar or Oaxaca cheese
• Salt and pepper to taste

Instructions:

1. Cook the Beef: Cook the beef brisket in water or broth for 2-3 hours until tender. Shred the beef and set it aside.
2. Make the Beer Sauce: In a saucepan, heat a bit of oil and sauté onion and garlic until soft. Add the dark beer, crushed tomatoes, chili powder, cumin, and salt. Let the sauce simmer for 15-20 minutes, allowing the beer to reduce slightly and the flavors to meld.
3. Fry the Tortillas: Heat vegetable oil in a skillet. Fry each tortilla briefly on each side for about 5-7 seconds until soft. Drain on paper towels.
4. Assemble the Enchiladas: Dip each tortilla into the beer sauce and place them in a baking dish. Fill each tortilla with shredded beef and roll them up.
5. Top and Bake: Pour the remaining beer sauce over the enchiladas and sprinkle with cheese. Bake in a preheated 375°F oven for 20-25 minutes, until the cheese is melted and bubbly.
6. Serve: Serve with a side of rice or a fresh vegetable salad.

Enchiladas de Res con Salsa de Cerveza are a flavorful and rich variation of the classic beef enchilada. The beer-based sauce adds a unique depth of flavor, complementing the tender beef filling with a slightly bitter yet savory taste. The melted cheese brings a creamy contrast, rounding out the dish beautifully. This recipe is ideal for beer lovers or anyone looking for a hearty, comforting meal with a twist. The robust flavors make it a perfect choice for a casual dinner or a special gathering.

Note: More recipes are coming soon!