Enchiladas

Enchiladas Rojas De Carne Asada

Name: Enchiladas Rojas De Carne Asada
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Ingredients: 2 lbs (900g) beef brisket or beef shank, cut into large chunks; 4 dried ancho chiles; 2 dried guajillo chiles; 2 large tomatoes; 1 large onion; 4 cloves garlic, minced; 1 tsp (5g) dried oregano; 1/2 tsp (2g) ground cumin; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 8-10 corn tortillas; 2 cups (475ml) beef broth; 1 cup (115g) shredded cheese (Monterey Jack or Cheddar work well); 2 tbsp (30ml) olive oil

By Wesley Pemberton · June 19, 2026 · Enchiladas

Prep45 min

Cook60 min

Total105 min

Serves6

Enchiladas Rojas De Carne Asada, a dish that embodies the heart of Mexican cuisine, is more than just a meal - it's an experience. Growing up in a Guadalajara family in San Antonio, I was fortunate to learn the secrets of traditional Mexican cooking from my abuela. One of my favorite childhood memories is helping her prepare Enchiladas Rojas for special occasions. The aroma of toasted chiles, the sound of sizzling meat, and the warmth of our family gathered around the table - these are the things that make this dish truly special.

What makes Enchiladas Rojas De Carne Asada stand out is the depth of flavor achieved through the charring and blending of ingredients. It's a technique that requires patience but yields an unparalleled richness. This recipe is for anyone looking to dive into the authentic flavors of Mexico, whether you're a seasoned cook or just starting your culinary journey.

The beauty of this dish lies in its accessibility. While it may seem complex, each step is straightforward, and the ingredients are readily available. It's a recipe that encourages experimentation and adaptation, making it perfect for family gatherings or cozy nights in. So, let's embark on this culinary adventure together and uncover the secrets of Enchiladas Rojas De Carne Asada.

In this recipe, we'll explore the traditional methods of preparing the sauce, cooking the beef, and assembling the enchiladas. From the initial charring of the chiles to the final baking of the dish, every step is crucial in creating a truly authentic experience. So, let's get started and bring the flavors of Mexico into your home.

As we cook, remember that the key to a great Enchiladas Rojas De Carne Asada is in the details - the freshness of the ingredients, the patience in the preparation, and the love that goes into every step. It's a dish that not only nourishes the body but also warms the heart.

Why You’ll Love This Recipe

This recipe is easy to follow and requires minimal special equipment, making it accessible to home cooks of all levels.
The dish is incredibly versatile and can be adjusted to suit different tastes and dietary needs.
Enchiladas Rojas De Carne Asada is a crowd-pleaser, perfect for family gatherings, parties, or special occasions.
The recipe allows for make-ahead preparation, making it a great option for busy home cooks.
The dish is budget-friendly, using affordable ingredients to create a meal that feels luxurious.
It's a great way to introduce children to the flavors and techniques of Mexican cuisine.
The leftovers can be easily reheated and enjoyed the next day, making it a practical choice for meal planning.

Why This Recipe Works

The success of Enchiladas Rojas De Carne Asada lies in the balance of flavors and textures. The charring of the chiles, tomatoes, and onion creates a deep, smoky flavor that is then enhanced by the blending of these ingredients into a sauce. This sauce, rich and slightly spicy, is the backbone of the dish, coating the tender beef and melted cheese in each enchilada.

The technique of toasting and charring is crucial. It's not just about achieving a certain flavor; it's about transforming the ingredients. The slight bitterness of the charred skin of the chiles balances the sweetness of the tomatoes, while the onion adds a depth that is both savory and sweet. This balance is what makes the sauce truly exceptional.

Moreover, the use of beef broth and the cooking of the beef in its own juices ensure that the meat remains tender and flavorful. The addition of garlic and oregano provides a subtle yet essential seasoning that complements the beef without overpowering it. Each component, from the sauce to the beef, is carefully considered to create a harmonious whole.

The final step of baking the enchiladas is where all the elements come together. The cheese melts, binding the filling and the tortillas, while the sauce bubbles, infusing every bite with its rich flavor. It's a moment of transformation, where individual ingredients become a cohesive, delicious whole.

Ingredients You’ll Need

When it comes to the ingredients for Enchiladas Rojas De Carne Asada, quality and freshness are key. Look for the best possible chiles, tomatoes, and beef you can find, as these will form the foundation of your dish. Don't be afraid to experiment with different types of chiles to find the level of heat that suits your taste. Also, consider the origin of your ingredients; opting for locally sourced or organic can elevate the overall flavor and texture of your enchiladas.

Shopping for the right ingredients can be an adventure. Visit your local market or butcher to find the freshest produce and the most tender cuts of beef. Take your time, and enjoy the process of selecting each component of your dish. Remember, the love and care you put into choosing your ingredients will be reflected in the final taste of your Enchiladas Rojas De Carne Asada.

2 lbs (900g) beef brisket or beef shank, cut into large chunksBeef brisket or shank is ideal for this recipe due to its connective tissue, which breaks down during cooking, making the meat tender and flavorful. If you can't find these cuts, look for any beef that is suitable for slow cooking.
4 dried ancho chilesAncho chiles have a mild, slightly sweet flavor and a deep reddish-brown color. They are a key component of the sauce, providing depth and richness.
2 dried guajillo chilesGuajillo chiles add a fruity, slightly spicy flavor to the sauce. They are a bit more delicate than ancho chiles but still pack a lot of flavor.
2 large tomatoesFresh, ripe tomatoes are essential for the sauce. They add natural sweetness and a burst of freshness to the dish.
1 large onionOnion adds a layer of depth to the sauce. It's best to use a sweet onion, like Vidalia, for this recipe.
4 cloves garlic, mincedGarlic is a fundamental seasoning in Mexican cuisine. It enhances the flavor of the beef and the sauce without overpowering them.
1 tsp (5g) dried oreganoMexican oregano has a pungent, earthy flavor that complements the beef and the chiles perfectly. It's a must-have spice for this recipe.
1/2 tsp (2g) ground cuminCumin adds warmth and depth to the dish. It's a common spice in Mexican cuisine and pairs well with the beef and the sauce.
1/2 tsp (2g) saltSalt enhances the flavors of all the ingredients. Use a high-quality, flaky sea salt for the best flavor.
1/4 tsp (1g) black pepperBlack pepper adds a subtle kick to the dish. Freshly ground pepper is best, as it has more flavor than pre-ground pepper.
8-10 corn tortillasCorn tortillas are the traditional choice for enchiladas. They have a delicate flavor and a soft texture that absorbs the sauce beautifully.
2 cups (475ml) beef brothBeef broth is used to cook the beef and to thin out the sauce. It adds moisture and flavor to the dish.
1 cup (115g) shredded cheese (Monterey Jack or Cheddar work well)The cheese melts beautifully and binds the filling and the tortillas together. Choose a cheese that melts well and has a mild flavor to avoid overpowering the other ingredients.
2 tbsp (30ml) olive oilOlive oil is used for sautéing the onion and the garlic. It adds a richness and a depth of flavor to the sauce.

Ingredients for Enchiladas Rojas De Carne Asada

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleBlender or food processorInstant-read thermometerSharp chef's knifeCutting boardLarge baking dish (9x13 inches)

How to Make Enchiladas Rojas De Carne Asada

1
Start by charring the ancho and guajillo chiles on a comal or under the broiler until they are smoky and fragrant. This step is crucial for developing the deep flavor of the sauce.
2
Once the chiles are charred, remove the stems and seeds, and place them in a bowl of hot water to soak. This will rehydrate the chiles and make them easier to blend.
3
While the chiles are soaking, char the tomatoes and onion on the comal or under the broiler. This will add a smoky flavor to the sauce and bring out the natural sweetness of the tomatoes.
4
In a blender or food processor, blend the rehydrated chiles, charred tomatoes, onion, garlic, oregano, cumin, salt, and pepper into a smooth sauce. This sauce is the backbone of the dish, so make sure it's well blended and flavorful.
5
Heat the olive oil in a large skillet over medium heat. Add the sauce and cook, stirring occasionally, until it thickens slightly. This step is important for reducing the sauce and intensifying its flavor.
6
Add the beef broth to the sauce and bring to a simmer. Let it cook for a few minutes until the sauce has reached the desired consistency. Then, add the beef chunks and cook until they are tender, using an instant-read thermometer to check for an internal temperature of 160°F (71°C).
7
While the beef is cooking, prepare the tortillas by dipping them in the sauce to coat. This will make them more pliable and easier to roll.
8
To assemble the enchiladas, lay a tortilla flat, add a piece of the cooked beef in the center, and sprinkle with some of the shredded cheese. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and beef.
9
Pour the remaining sauce over the rolled enchiladas and top with the rest of the cheese.
10
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11
Remove the enchiladas from the oven and let them rest for a few minutes before serving. This will allow the cheese to set and the flavors to meld together.
12
Serve the enchiladas hot, garnished with chopped fresh cilantro, onion, and a dollop of sour cream if desired.

Expert Tips

For the best flavor, use high-quality ingredients, including fresh chiles and ripe tomatoes.
If you can't find ancho or guajillo chiles, you can substitute them with other dried chiles, but the flavor might be slightly different.
To prevent the tortillas from tearing, make sure they are warm and pliable before filling and rolling them.
Don't overfill the tortillas, as this can make them difficult to roll and can result in the filling spilling out during baking.
For an extra crispy top, broil the enchiladas for a minute or two after baking. Keep an eye on them to prevent burning.
Experiment with different types of cheese for the topping. Monterey Jack and Cheddar are classics, but you can also try Queso Fresco or Oaxaca cheese for a more authentic flavor.
Consider making the sauce ahead of time and refrigerating or freezing it for later use. This can save time during the assembly and baking process.
To make the dish more substantial, serve the enchiladas with a side of Mexican rice, beans, or a simple green salad.

Common Mistakes to Avoid

Not charring the chiles and vegetables properly, which can result in a lack of depth in the sauce.
Overcooking the beef, making it tough and dry. Use an instant-read thermometer to ensure the beef reaches a safe internal temperature without overcooking.
Not soaking the chiles long enough, which can make them difficult to blend into a smooth sauce.
Using low-quality ingredients, which can affect the overall flavor and texture of the dish.
Not letting the enchiladas rest before serving, which can cause the cheese to be runny and the tortillas to be soggy.
Overfilling the tortillas, which can make them difficult to roll and can result in the filling spilling out during baking.

Variations and Substitutions

Add some heat to the dish by incorporating diced jalapeños or serrano peppers into the sauce.
For a vegetarian version, substitute the beef with roasted or sautéed vegetables, such as zucchini, eggplant, or mushrooms.
Use different types of cheese, such as Queso Fresco or Oaxaca cheese, for a more authentic flavor.
Add some smokiness to the dish by using chipotle peppers in adobo sauce in the sauce.
Experiment with different types of protein, such as chicken or pork, for a variation on the classic beef enchiladas.
For a gluten-free version, use gluten-free beef broth and be mindful of the ingredients in the cheese and tortillas.
Try using different colors of tortillas, such as blue corn or red corn, for a visually appealing dish.

What to Serve With Enchiladas Rojas De Carne Asada

Enchiladas Rojas De Carne Asada is a versatile dish that can be served in a variety of settings. For a casual dinner, serve the enchiladas with a side of Mexican rice, beans, or a simple green salad. For a more elaborate meal, consider adding some grilled or roasted vegetables, such as zucchini, eggplant, or Brussels sprouts.

Don't forget to offer a selection of beverages to complement the meal. Iced tea, fresh limeade, or a cold beer can help to wash down the rich flavors of the enchiladas. For a more authentic experience, try serving the enchiladas with a side of warm tortillas, sour cream, and salsa.

Mexican riceBeansGrilled or roasted vegetablesSour creamSalsaWarm tortillas

Make-Ahead, Storage, Freezing and Reheating

Enchiladas Rojas De Carne Asada can be made ahead and stored in the refrigerator for up to 24 hours or frozen for up to 2 months. To freeze, assemble the enchiladas in a baking dish, cover with plastic wrap or aluminum foil, and place in the freezer. When you're ready to bake, simply thaw the enchiladas overnight in the refrigerator and bake as directed.

To reheat the enchiladas, cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat individual servings in the microwave, but be careful not to overheat, as this can cause the cheese to become tough and the tortillas to become soggy.

When storing leftovers, make sure to cool the enchiladas to room temperature before refrigerating or freezing. This will help to prevent the growth of bacteria and keep the dish fresh for a longer period. Always check the enchiladas for any signs of spoilage before consuming, such as an off smell or slimy texture.

Finally, consider using a vacuum sealer to store the enchiladas in the freezer. This will help to prevent freezer burn and keep the dish fresh for a longer period. Simply place the assembled enchiladas in a vacuum-sealable bag, remove the air, and seal the bag. Label the bag with the date and contents, and store in the freezer until ready to bake.

Frequently Asked Questions

What is the best way to char the chiles and vegetables?

The best way to char the chiles and vegetables is to use a comal or griddle over medium-high heat. You can also use the broiler, but be careful not to burn the ingredients.

Can I use other types of chiles in place of ancho and guajillo?

Yes, you can use other types of chiles, but the flavor may be slightly different. Ancho and guajillo chiles have a mild, slightly sweet flavor that is essential to the dish.

How do I prevent the tortillas from tearing?

To prevent the tortillas from tearing, make sure they are warm and pliable before filling and rolling them. You can also use a damp paper towel to wrap the tortillas and microwave them for 20-30 seconds to make them more pliable.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and refrigerate or freeze it for later use. This can save time during the assembly and baking process.

What is the best way to reheat the enchiladas?

The best way to reheat the enchiladas is to cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat individual servings in the microwave, but be careful not to overheat.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas for up to 2 months. Assemble the enchiladas in a baking dish, cover with plastic wrap or aluminum foil, and place in the freezer. When you're ready to bake, simply thaw the enchiladas overnight in the refrigerator and bake as directed.

How do I store leftovers?

To store leftovers, cool the enchiladas to room temperature and refrigerate or freeze them. Make sure to check the enchiladas for any signs of spoilage before consuming, such as an off smell or slimy texture.

Can I make the enchiladas gluten-free?

Yes, you can make the enchiladas gluten-free by using gluten-free beef broth and being mindful of the ingredients in the cheese and tortillas.

The Full Recipe

Recipe Card