Shredded Beef Enchiladas with Corn Tortillas (Enchiladas Rojas de Carne Deshebrada)

I’ve been having fun this week testing out different recipes for beef enchiladas with corn tortillas, and I’ve finally found one that are very, very similar to the authentic beef enchilada recipe dishes I had while living in Mexico City!

If you’re a red enchiladas fan like myself, then you know that they are are most commonly served with chicken or beef inside of them, and that there are so many variations of them due to there being so many dried chilies you can use to make the red sauce, like guajillo, morita, ancho, or just fresh chiles like serrano or jalapeno mixed in with tomatoes. The great part is that all of these enchiladas sauce ingredients are usually quite easy to find at the local Latin/Mexican food market!


Also, there’s almost an endless number of ways you can make these authentic beef enchiladas, but in Mexico, we usually fry the tortillas before filling them up with the meat. And in some cases, we don’t even fill them up: we serve the meat on top of the tortillas, along with queso fresco, instead of using any of the melting cheeses in America.

I see this beef enchiladas recipe served in chain restaurants like VIPS (which even has a special enchilada menu with about tens of types of these!) and Toks inside of Mexico, and you’ll also find it at the street vendors that line the busy roads in D.F., as well as being cooked in Chilango homes everywhere throughout the week.

A little advice when shopping for your ingredients for these Mexican beef enchiladas: try to find a Latin food market that has its own tortilla maker, and be sure the tortillas you pick up are made from corn and not flour! And with that, here we go:

Cook Time: 1.5 hours

Ingredients (makes 10 enchiladas/serves 5 people):

3 dried chiles guajillos
3 dried chiles anchos
500g of tomato puree
500g ground beef (sirloin)
10 fresh corn tortillas (out of the machine)
1/2 white onion (a big one)
2 garlic cloves
100g queso fresco
100g sour cream
vegetable oil
1 tsp salt
1 beef or chicken stalk cube
1/4 shredded roman lettuce for garnish
radish slices for garnish

** I also recommend serving these enchiladas with sides of brown cilantro rice and Mexican black whole beans **


Start by adding 1 tbsp vegetable oil to a heating pan and add the ground beef. Season with a pinch of salt. Once cooked, set aside.

Devein, de-seed, and boil the chiles guajillos and the chiles anchos.

Once boiled, drain them and put them in a blender, and add the tomato puree, two garlic cloves, and the white onion (slice off a little bit of it before adding to the blender, to use later on…), and then blend thoroughly.

Strain the blended mix.

Now, here’s how to make enchilada sauce for this authentic enchilada recipe:

Add 1 table spoon of vegetable oil to a sauce pan.

Pour the blended mixture in, then season it with the vegetable stalk cube.

Bring this to a boil. Add water in small amounts if needed, so it doesn’t dry up.

While you’re waiting for the enchilada sauce to boil, prepare the enchilada garnish and fry the tortillas:

Shred the lettuce and thinly cut your radishes and your leftover onion slice into rings. Crumble the cheese.

Heat up 2 tbsp vegetable oil and when hot, fry your tortillas one by one to the point where they’re semi crispy, and then drain them/remove the oil from them by placing them on a paper towel, afterward.

Repeat same process with each corn tortilla. This will allow for each tortilla to cool down a bit.

Fill each tortilla with ground beef and roll it up.

Carefully submerge each into the boiling sauce, one at a time, then remove to a plate.

Add a bit more of the sauce on top of them.

Top each with sour cream, fresh cheese, onion and radish rings, lettuce.

Serve with sides of brown cilantro rice and Mexican black whole beans (or any other type of Mexican rice and beans).

And provecho! As I mentioned, authentic Mexican recipes like these beef enchiladas with corn tortillas are a super hit with Mexicans and those who love their cuisine. So I hope you like this recipe, and be sure to check back again soon for the next Mexican food recipe! -Carlos

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