Authentic Enchiladas Rojas with Shredded Beef: A Timeless Mexican Classic Recipe

There’s something truly magical about Enchiladas Rojas—a culinary masterpiece that marries the deep, earthy essence of dried red chiles with succulent, tender shredded beef, all lovingly encased in warm corn tortillas. This authentic Mexican dish isn’t just food; it’s a cherished memory, a taste of home that graced my childhood table and remains a beloved staple to this very day. In this comprehensive guide, I’ll walk you through every intricate step, from crafting the rich, complex chile sauce to artfully assembling each enchilada. Get ready to effortlessly bring this iconic and comforting Mexican delicacy to your own kitchen with unwavering confidence and ease.

When I flip through the pages of my treasured recipe notebook, brimming with culinary wisdom passed down from my mother, the very first entry is dedicated to these exquisite, traditional Mexican enchiladas. It’s a fitting place, as enchiladas are undeniably a cornerstone of authentic Mexican cooking, revered for their rich history and unparalleled flavor.

Much like other celebrated red chile dishes such as Chile Colorado with Pork or the hearty Asado de Puerco, this classic Mexican recipe relies on a carefully selected blend of dried chiles and aromatic spices. The result is an incredibly smooth, vibrant, and perfectly balanced spicy Guajillo Enchilada Sauce. This luscious sauce then smothers tender, lightly fried tortillas, which are generously filled with a savory and satisfying mixture, culminating in a truly delicious and timeless meal.

What are Enchiladas? The Heart of Mexican Cuisine

Enchiladas are a quintessential Mexican entrée, fundamentally comprising corn tortillas filled with a variety of ingredients such as meat, cheese, or vegetables, then generously coated in a flavorful chile sauce. This sauce is the soul of the dish, and it can vary significantly. While some enchiladas feature a bright green sauce made from fresh green chiles, often known as enchiladas Suizas, our focus today is on the rich, complex red sauce crafted from dried red chiles.

The origins of enchiladas are deeply rooted in pre-Hispanic Mexico, with historical evidence suggesting the Aztecs were among the first to develop this concept. They referred to a similar dish as chīllapīzzali, which literally translates to ‘chilli-flute.’ According to insights from History Today, the primary ingredient was chili peppers, ground into a pungent, spicy paste. Tortillas were then dipped into this paste and filled with available staples like beans, squash, fish, game, or eggs, forming an early version of the modern enchilada.

Following the Spanish conquest, the indigenous dish underwent a transformation. The Spanish introduced new ingredients and culinary techniques, incorporating elements like cheese, pork, and chicken into the fillings. The chili paste evolved into the sophisticated, spicy sauces we recognize today. This fusion of indigenous tradition and Spanish influence eventually cemented the enchilada’s place as a central and beloved component of Mexican cuisine, a testament to its enduring adaptability and appeal.

For a deeper dive into the fascinating history of enchiladas, explore the full article by History Today.

Why You’ll Fall in Love with This Authentic Enchiladas Rojas Recipe

• Authentic Red Enchilada Sauce: Forget canned sauces! The true magic of Enchiladas Rojas lies in its homemade sauce. While many variations exist, an authentic red enchilada sauce, like the one in this recipe, always features a harmonious blend of dried red chiles. This method ensures a depth of flavor that is simply unparalleled and distinctly Mexican.
• Unrivaled Complex Flavor Profile: The thoughtful combination of different dried chiles isn’t just for heat; it’s about creating an incredible symphony of flavors. Each chile contributes its unique notes—fruity, earthy, smoky, and subtly spicy—resulting in a sauce that is rich, multidimensional, and deeply satisfying, forming the heart of this dish.
• Versatile Filling Options: While today’s recipe spotlights tender, savory shredded beef—which is an absolutely delectable pairing with the robust red sauce—the beauty of enchiladas lies in their adaptability. Feel free to customize your filling with shredded chicken, seasoned ground beef, crumbled cheese, or even hearty pinto beans. The possibilities are endless, allowing you to tailor the dish to your preference.
• Naturally Gluten-Free Goodness: For those with dietary considerations, this recipe is a fantastic choice. Made without any flour or gluten-containing ingredients in the tortillas or sauce, these Enchiladas Rojas naturally fit into a gluten-free diet, ensuring everyone can enjoy this classic comfort food.
• The Ultimate Mexican Comfort Food: Enchiladas Rojas represent the epitome of Mexican comfort food. For many Mexican families, their version of red enchiladas is steeped in tradition and nostalgia, evoking beautiful, heartwarming memories. Preparing and sharing this dish is more than just cooking; it’s an experience that brings people together and celebrates heritage.

Craving more delicious Mexican flavors? Don’t miss this incredible recipe for Chicken Enchiladas Suizas (dairy-free option).

Essential Ingredients & Smart Substitutions for Enchiladas Rojas

• Shredded Beef: The star of our filling! To save valuable time on the day of cooking, I highly recommend preparing your shredded beef in advance. You can easily follow my recipe for Instant Pot Shredded Beef, which conveniently includes detailed instructions for both Instant Pot and slow cooker methods. This ensures tender, flavorful meat ready to go.
• Chile Guajillo: These are dried mirasol chiles, a cornerstone of Mexican red sauces. Guajillos offer a magnificent balance of sweet and smoky notes without introducing excessive acidity. They typically range from mild to medium in heat, contributing a rich, fruity undertone. You can readily find them in Latin American supermarkets or purchase them online here.
• Dried New Mexico Chile: Also known as Hatch chiles when fresh, these dried versions bring a distinctive fruity, earthy flavor with a clean, crisp acidity to the sauce. Their heat level can vary from mild to hot, so choose according to your preference. I’ve often found these at large retailers like Sam’s Club and Walmart, as well as specialty Latin American grocery stores, and they are also available online.
• Chile de Arbol: These small, thin, dried red peppers pack a significant punch, making them quite hot. They impart a wonderful smoky and nutty flavor. Just a few chiles de arbol are enough to add a considerable amount of spice and character to any sauce. Look for them in most well-stocked grocery stores, Latin American markets, and they are easily found online.
• Ground Cumin: Cumin is a potent spice that provides a warm, earthy, and complex smoky flavor. In Mexican cooking, the goal isn’t for the dish to taste overtly “cuminy.” Instead, a small pinch is all that’s needed to skillfully round out the sauce’s flavors, ensuring it enhances without dominating.
• Garlic: A single medium clove of garlic is blended with the chiles and other ingredients. Its mild pungency helps to further balance and deepen the flavors of the sauce, adding a subtle aromatic foundation without being overpowering.
• Broth: For the richest flavor, consider using the savory leftover broth from cooking your shredded beef. Alternatively, homemade or good-quality store-bought chicken broth works exceptionally well, adding a layer of savory depth to the chile sauce.
• Corn Tortillas: Essential for authentic enchiladas! Always use your preferred brand of high-quality corn tortillas. Their robust texture holds up beautifully to the sauce and contributes a distinct, authentic flavor profile.
• Oil: You’ll need oil for lightly frying the tortillas. I prefer using a mild-tasting olive oil or refined avocado oil for frying and sautéing, as they offer a healthier alternative to many other cooking oils while still providing excellent results.
• Grated Cheese: For the perfect melt and flavor, opt for a white Mexican cheese such as Chihuahua, Oaxaca, or Mexican Muenster. These cheeses melt beautifully and have a mild, creamy taste. Crumbled queso fresco is another excellent choice for a fresh, salty contrast. If these are unavailable, Monterey Jack or mozzarella make suitable substitutes.
• Onion: Finely diced fresh onions are traditionally sprinkled on top of the finished enchiladas. They add a fresh, pungent bite and an extra layer of flavor that beautifully complements the rich sauce and savory filling.
• Salt: I always prefer to use Kosher salt for seasoning throughout the cooking process. It enhances all the flavors without making the dish overly salty. Adjust to taste.

Step-by-Step: How to Make Authentic Enchiladas Mexicanas Rojas

Preparing these authentic Enchiladas Rojas is a rewarding culinary journey. Follow these steps to create a truly memorable meal:

1. Prepare the Meat: Begin by cooking and shredding your beef. This crucial step can be done well in advance to streamline your cooking process. For the most tender and flavorful results, follow my detailed recipe for Instant Pot Shredded Beef, which also provides comprehensive instructions for slow cooker preparation.

2. Soften the Chiles: In a medium saucepan, bring water to a rolling boil. Carefully remove the stems from your dried chiles (guajillo, New Mexico, and de arbol) and shake out most of the seeds. Add the prepared chiles to the boiling water and let them simmer gently for 15-20 minutes, or until they become fully softened and rehydrated. This process is essential for achieving a smooth, flavorful sauce.

3. Blend for Smoothness: Once the chiles are soft, carefully drain them, reserving a little of the cooking liquid if needed. Transfer the softened chiles to a blender. Add the chicken broth, ground cumin, a whole garlic clove, and kosher salt. Blend thoroughly on high speed until the mixture is completely smooth and uniform. Achieving a silky texture here is key to a superior sauce.

4. Strain for Silky Texture: For the ultimate velvety sauce, pour the blended mixture through a fine mesh sieve set over a clean saucepan. Use the back of a spoon to press the sauce through, leaving behind any remaining bits of chile skin or seeds. This step guarantees a wonderfully smooth consistency. If you happen to have a high-powered blender, you might find this straining step unnecessary, as it often achieves a perfectly smooth blend on its own.

5. Cook the Enchilada Sauce: In a medium saucepan, heat about 1 tablespoon of your preferred oil over medium heat. Carefully pour in the strained chile sauce. Bring it to a gentle simmer and let it cook for approximately 5 minutes, stirring occasionally. This simmering period allows the flavors to meld and deepen, and the sauce to thicken slightly to the perfect consistency for coating tortillas. Taste and adjust salt as needed.

6. Lightly Fry the Tortillas: This is a critical step to prevent your enchiladas from becoming soggy. In a medium cast-iron skillet or frying pan, add about ½ inch of oil and heat it over medium heat until it’s hot but not smoking. Using tongs, quickly fry each corn tortilla for just a few seconds per side, until it becomes soft and pliable. Avoid over-frying to prevent crispiness. Place the lightly fried tortillas on a plate lined with paper towels to absorb any excess oil, ensuring they’re ready for assembly.

7. Assemble Your Enchiladas: Now for the fun part! Take each lightly fried tortilla and dip it fully into the warm enchilada sauce, ensuring both sides are coated. Place the sauced tortilla on a clean plate. Spoon about 1-2 tablespoons of the shredded beef filling onto one side of the tortilla, then carefully roll it up. Transfer the rolled enchilada, seam-side down, onto a clean serving plate. Repeat this process with the remaining tortillas and filling. This method ensures each enchilada is packed with flavor.

8. Top and Serve: Once all your enchiladas are assembled, spoon a little extra red chile sauce over each one. Generously sprinkle with your chosen grated Mexican cheese, and if desired, a scattering of fresh diced onion. Serve immediately while warm, savoring every authentic bite.

How to Serve Authentic Enchiladas Rojas for a Complete Mexican Feast

To elevate your Enchiladas Rojas experience, consider adding a variety of garnishes and traditional Mexican side dishes. Beyond topping with melted cheese, you can also enhance the flavor and presentation by sprinkling on some fresh diced white onion, shredded crisp lettuce, finely diced tomatoes, or a dollop of cool sour cream or Mexican crema. Then, complete your authentic Mexican meal with some of these delightful accompaniments:

• Arroz Rojo (Traditional Mexican Red Rice): A classic and essential side dish, perfectly seasoned and fluffy.
• Homemade Pinto Beans: Simple, creamy, and wonderfully comforting, a staple with any Mexican meal.
• Mexican White Rice with Corn: A lighter, flavorful alternative to red rice, with a hint of sweetness from the corn.
• Refried Beans: A beloved side dish, rich and smooth, perfect for balancing the spice of the enchiladas.
• Calabacitas con Queso (Zucchini and Corn with Cheese): A vibrant and cheesy vegetable side that adds freshness and texture.

Storing and Reheating Your Enchiladas Rojas (and Sauce)

For the best texture and to prevent your tortillas from becoming overly soggy, it’s generally recommended to assemble and serve your enchiladas immediately. However, to make the preparation process much easier and quicker on serving day, you can prepare the authentic enchilada sauce in advance.

Any leftover enchilada sauce can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, the sauce freezes exceptionally well for up to 3 months in a freezer-safe container. When you’re ready to use it, simply thaw in the refrigerator overnight.

To reheat the sauce, pour it into a medium saucepan and warm gently over medium heat, stirring occasionally, until it reaches a simmering temperature. If you have leftover assembled enchiladas, they can be reheated in the microwave or a low oven until warmed through, though the tortillas might be softer than when freshly made.

Expert Tips and Creative Variations for Enchiladas Rojas

• Create Delicious Meatless Enchiladas: For a fantastic vegetarian option, simply use vegetable broth when preparing the red chile sauce. Then, fill your tortillas with a generous amount of shredded cheese (like Monterey Jack or Oaxaca) or a hearty spoonful of creamy pinto beans. You can even combine cheese and beans for extra flavor and texture.
• Explore Other Savory Fillings: While shredded beef is incredibly delicious, feel free to experiment with other popular fillings. Try using succulent shredded chicken, flavorful seasoned ground beef, or my recipe for Mexican Shredded Pork. Each option brings a unique taste that pairs wonderfully with the rich red sauce.
• Customize the Sauce’s Heat Level: If you prefer a milder sauce, you have a couple of options. You can completely omit the chiles de arbol, which are the hottest of the trio. Additionally, when purchasing your New Mexico chiles, ensure you select varieties labeled as “mild to medium.” For an even milder sauce, you can make it using only guajillo chiles, as they tend to be less spicy on their own.
• Effortless Enchiladas for a Crowd (Baking Dish Method): When serving a large gathering, dipping and rolling each individual tortilla can be time-consuming. Here’s a clever shortcut:
  • Pour about ¼ cup of the red enchilada sauce evenly across the bottom of a large baking dish (9×13 inch is typical). This prevents sticking and adds flavor.
  • Instead of dipping, simply fill your lightly fried tortillas with the shredded beef (or other filling) and roll them up.
  • Arrange the stuffed tortillas snugly in a single layer in the prepared baking dish.
  • Pour the remaining warm red sauce generously over all of the enchiladas, ensuring they are well-coated.
  • Top with a liberal amount of grated Mexican cheese and a sprinkle of diced onion.
  • When you’re almost ready to serve, place the baking dish into a preheated 350ºF (175ºC) oven for 10-15 minutes, or until the cheese is beautifully melted and bubbly, and the enchiladas are heated through. This method is perfect for make-ahead convenience!

Frequently Asked Questions About Enchiladas Rojas

Do authentic enchiladas use corn or flour tortillas?

Authentic Mexican enchiladas, particularly Enchiladas Rojas, are traditionally made with corn tortillas. While some people do use flour tortillas for convenience or personal preference, corn tortillas are superior for this dish. They hold up much better to the rich, warm sauce without becoming overly soggy or falling apart. Furthermore, corn tortillas contribute a distinct, earthy flavor that is an integral part of the authentic enchilada experience, enhancing the overall taste and texture.

Why do my corn tortillas fall apart when I make enchiladas?

If your corn tortillas are tearing or falling apart during the rolling or serving process, it’s most likely because you skipped the crucial step of lightly frying them first. Frying the tortillas in hot oil for a brief period makes them soft, pliable, and much more durable. This process also creates a slight barrier, preventing them from absorbing too much of the liquid from the sauce, which is a common cause of soggy and disintegrating enchiladas. Proper frying ensures they maintain their integrity and texture.

What’s the recommended serving size for Enchiladas Rojas?

The ideal serving size for Enchiladas Rojas can vary depending on individual appetite and whether the enchiladas are served as a standalone dish or part of a larger meal with side dishes. However, as a general guideline, you can typically count on two to three enchiladas per person. When accompanied by traditional Mexican sides like rice and beans, two enchiladas are usually sufficient for a satisfying and complete meal, while three might be preferred by those with heartier appetites.

I truly hope you enjoy preparing and savoring this authentic recipe! If you try these Enchiladas Rojas, please take a moment to leave me a commentwith a star rating below. Your feedback is greatly appreciated. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay connected with more delicious recipes and culinary tips. Don’t forget to subscribe to my newsletter for exclusive content and updates directly to your inbox!

Recipe Card: Authentic Enchiladas Rojas with Shredded Beef

Originally published November 6, 2022. Updated post November 2023 and September 2024.

Lee, Alexander. “Enchiladas, a Culinary Monument to Colonialism.” History Today, June 2019, https://www.historytoday.com/archive/historians-cookbook/enchiladas-culinary-monument-colonialism