Cook mode · Meat
Classic Beef Enchiladas with Guajillo–Ancho Red Chile Sauce
Tender corn tortillas cradle savory beef beneath a rich, gently smoky red chile sauce and melted cheese. Choose organic beef, corn tortillas, and produce where available for a wholesome take on this comforting Mexican classic.
85 min · serves 4
Watch it being made — pause anytime and follow along at your own pace.
10:00Step 1 of 9
Prepare the chiles and vegetables
Wipe the dried chiles clean, then remove their stems, seeds, and loose inner ribs. Dice the onion, prepare the garlic, and measure the remaining ingredients. Wash your hands after handling the chiles and avoid touching your eyes.
On the counter
- Dried guajillo chiles4 large (about 1 oz / 28 g)
- Dried ancho chiles2 large (about 1 oz / 28 g)
- Organic low-sodium beef broth3 cups, plus a little more as needed
- Organic yellow onion1 medium, finely diced
- Organic garlic4 cloves, peeled; 2 left whole and 2 minced
- Dried Mexican oregano1 1/2 teaspoons, divided
- Ground cumin1 teaspoon, divided
- Fine sea salt1 teaspoon, divided, plus more to taste
- Ground black pepper1/4 teaspoon
- Avocado oil5 tablespoons, divided
- Organic ground beef, 90% lean1 lb / 450 g
- Organic corn tortillas, 6-inch12
- Monterey Jack cheese, freshly grated1 1/2 cups / 6 oz / 170 g
- Fresh cilantro1/4 cup leaves, roughly chopped
- Lime1, cut into wedges
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