Proper PubStyle Beef Enchiladas with Rich Homestyle Red Sauce

Proper Beef Enchiladas With Rich Red Sauce

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:01 Hrs 15 Mins

Servings:6 servings

Ingredients:

• 100 g (4 oz) Dried Ancho Chiles (about 6-8 large)
• 50 g (2 oz) Dried Guajillo Chiles (about 4-5 long)
• 500 ml (2 cups) Boiling Water or unsalted Beef Stock
• 45 ml (3 Tbsp) Vegetable Oil or Lard
• 1 medium Yellow Onion, diced finely (approx. 150g)
• 4 cloves Garlic, minced
• 5 g (1 tsp) Dried Oregano (preferably Mexican oregano)
• 5 g (1 tsp) Ground Cumin
• 5 g (1/2 tsp) Cinnamon
• 3 g (1/2 tsp) Chipotle Powder (optional, for smokiness)
• 10 g (1 Tbsp) All-Purpose Flour (for thickening)
• 5 g (1 tsp) Kosher Salt, plus more to taste
• 5 g (1 tsp) Brown Sugar or Molasses
• 60 ml (4 Tbsp) Vegetable Oil
• 900 g (2 lb) Lean Ground Beef (Mince, 15-20% fat recommended)
• 1 large Yellow Onion, diced finely
• 2 cloves Garlic, minced
• 15 g (1 Tbsp) Chili Powder (mild or medium)
• 5 g (1 tsp) Cumin
• 5 g (1 tsp) Kosher Salt
• 3 g (1/2 tsp) Black Pepper
• 120 ml (1/2 cup) Beef Stock
• 12 medium Corn Tortillas (approx. 15 cm / 6 inches)
• 300 g (10 oz) Monterey Jack Cheese, grated
• 100 g (3 oz) Sharp Cheddar, grated (or other melting cheese)

Instructions:

• Toast the Chiles: Carefully remove stems and seeds from the dried Ancho and Guajillo chiles. Toast the chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant (do not burn, or the sauce will taste bitter).
• Soak and Soften: Place the toasted chiles in a bowl and pour 500 ml (2 cups) of boiling water or stock over them. Cover and allow to steep for 30 minutes until fully softened.
• Sauté Aromatics: In a saucepan, heat 45 ml of oil. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic, oregano, cumin, and cinnamon. Cook for 1 minute until fragrant.
• Blend the Sauce: Transfer the soaked chiles and their soaking liquid (reserve 120 ml) to the blender along with the sautéed aromatics. Blend on high until perfectly smooth—this might take 2-3 minutes.
• Strain and Thicken: Strain the sauce mixture through a fine-mesh sieve into the saucepan. Return the sauce to the stove. Whisk in the 10g (1 Tbsp) of flour, salt, and brown sugar. Simmer gently for 20 minutes, stirring occasionally, until slightly thickened and velvety. Taste and adjust seasoning.
• Brown the Meat: Heat 60 ml of oil in the large skillet. Add the ground beef and cook over medium-high heat, breaking it up, until deeply browned.
• Drain Excess Fat: Crucially, drain off all excess fat from the skillet. This prevents the filling from making the enchiladas greasy or soggy.
• Season the Filling: Return the skillet to medium heat. Add the diced onion and cook for 5 minutes until soft. Stir in the minced garlic, chili powder, and cumin. Cook for 1 minute.
• Moisten: Stir in 120 ml (1/2 cup) of beef stock, salt, and pepper. Simmer until the liquid is fully absorbed (2-3 minutes), leaving a moist but not wet filling. Remove from heat.
• Preheat and Prep: Preheat the oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
• Tortilla Softening: Pour about 120 ml of red sauce into a shallow dish. Quickly dip each corn tortilla into the sauce (just enough to coat and soften it, about 3 seconds per side).
• Fill and Roll: Lay the softened tortilla flat. Spoon a line of beef filling down the centre (about 60g / 1/4 cup). Sprinkle a small amount of the grated cheese over the filling. Roll the tortilla up tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas and filling are used.
• Top and Bake: Pour the remaining Red Sauce evenly over the rolled enchiladas. Top generously with the remaining grated cheese mixture.
• Bake: Bake for 20–25 minutes, or until the sauce is bubbling furiously around the edges and the cheese is melted and lightly golden.
• Rest: Allow the enchiladas to rest for 5-10 minutes before serving.

Nutrition Facts

Calories	2068 kcal
Protein	25.9 g
Fat	54.9 g
Carbs	114.6 g
Fiber	41.4 g
Sodium	1352 mg

Recipe Info

Category	Main Course
Cuisine	Mexican

Why Homemade Red Sauce Transforms Your Beef Enchiladas

When we talk about crafting perfect Beef Enchiladas with Red Sauce, the single most impactful decision you make is ditching the can. While store-bought sauces offer convenience, they simply cannot replicate the complex, earthy, and slightly smoky profile of a proper, slow-simmered chili sauce.

This dedication to tradition elevates a simple weeknight meal into a rich, deeply satisfying culinary experience. This isn't just a recipe; it's an investment in flavor that separates truly stellar, Homemade Enchilada Recipes from the merely acceptable.

The Difference Dried Chiles Make in Depth of Flavor

The foundation of authentic red sauce relies on utilizing the full spectrum of dried chiles, rather than relying on vinegar and processed chili powder. For this recipe, we specifically employ a blend of dried Ancho and Guajillo chiles. Anchos provide a beautiful, fruity depth with notes akin to raisins, giving the sauce a rich, dark color.

Guajillos contribute a mild, bright complexity, ensuring the final sauce isn’t just hot, but layered with flavour. Properly toasted and hydrated, these chiles release essential oils that lend an incomparable body and warmth to the finished Red Enchilada Recipe Ground Beef.

Skipping the Can: Flavor vs. Convenience Debate

Canned enchilada sauce often leans heavily on salt, acid, and thickeners, resulting in a thin, one-dimensional flavour. By preparing our own sauce, we gain absolute control over the seasoning, enabling us to weave in savory notes of cumin, Mexican oregano, and even a touch of cinnamon and brown sugar, building a nuanced profile that tastes slow-cooked, even if the active prep time is manageable.

The payoff for this slight increase in effort is a velvety, custom-seasoned sauce that deeply penetrates the beef filling and the corn tortillas.

Culinary History: Understanding True Enchilada Preparation

Historically, the process of making an enchilada (which translates literally to "in chili") involved dipping tortillas directly into a prepared chili sauce before filling them. Our process respects this tradition, diverging from modern interpretations often seen in quick "American Enchiladas" where sauce is simply poured over the top of plain tortillas. We ensure every component—the rich ground beef filling, the corn tortillas, and the finishing cheese—is steeped in the homemade red sauce, guaranteeing the Beef Enchiladas with Red Sauce Recipe is moist and flavourful throughout.

Essential Components for Building Deep Flavor

Achieving the deep, savoury profile required for excellent ground beef enchiladas with red sauce depends on key components beyond the chiles themselves. First off,, we rely on essential aromatics: deeply sautéed yellow onion and minced garlic form the base for both the sauce and the filling.

In the red sauce, the addition of a small amount of all-purpose flour provides the necessary body and velvety texture, preventing the finished sauce from being watery. Crucially, the beef filling receives its own distinct seasoning boost: a generous measure of chili powder and cumin, coupled with a half-cup of beef stock simmered into the lean ground beef, ensures the filling is moist and profoundly savoury, not dry or bland.

Specialized Tools Required for This Recipe

While this beef enchiladas with red sauce easy recipe uses common kitchen items, a few specialized tools significantly streamline the process and improve the final texture. The most crucial item is a high-powered blender, necessary for completely pulverizing the soaked chile skins into a smooth paste.

Following blending, a fine-mesh sieve or sturdy colander is required for the non-negotiable step of straining the sauce, removing any lingering solids for that restaurant-quality, silky consistency. Finally, a large 9x13 inch casserole dish is essential for assembling and baking the finished Red Beef Enchilada Casserole.

Shopping List: Fresh Produce and Pantry Staples

To start these exceptional Easy Homemade Enchiladas, focus on obtaining high-quality dried chiles (100g Ancho and 50g Guajillo), which are the heart of the sauce. You will need two large yellow onions and six cloves of garlic total.

For the filling and assembly, purchase 900g (2 lb) of lean ground beef, a dozen medium corn tortillas, and the cheese blend: 300g of Monterey Jack and 100g of sharp Cheddar for melting and browning. Don’t forget essential dry spices like cumin, Mexican oregano, and chili powder.

Selecting the Best Beef Cut for a Savoury Filling

For optimal results in this homemade enchilada recipe, selecting the right meat is critical. We recommend 900g (2 lb) of lean ground beef with a fat content between 15% and 20%. This ratio provides enough intramuscular fat to render moisture and flavour during the browning process, enhancing the overall umami of the filling, but not so much that the finished enchiladas become oily.

Remember that draining all excess fat after browning is key to preventing a greasy final product.

Ingredient Substitutions for Dietary Needs

This dish is incredibly flexible. If you are preparing vegetarian enchiladas, swap the ground beef for an equal volume of mashed roasted sweet potatoes mixed with black beans and corn, using the same spice blend.

For gluten sensitivity, ensure your chosen beef stock is certified gluten-free, although the recipe is naturally largely gluten-free (using corn tortillas and flour for thickening in the sauce only). If the specific chiles are hard to source, you can successfully substitute them with 60g of New Mexico or California dried chili pods.

Equipment Checklist for Seamless Sauce Preparation

Beyond the casserole dish, efficient sauce preparation requires a heavy-bottomed saucepan for simmering, which ensures even heat distribution, and a sturdy 12-inch skillet for the initial, brief toasting of the dried chiles. Tongs are useful for handling the chiles and assembling the hot tortillas.

Having all these items ready ensures the preparation of the complex sauce flows without interruption, turning a medium-difficulty dish into a manageable weekend project.

Mastering the Slow-Simmered Red Enchilada Sauce

The excellence of your Beef Enchiladas with Red Sauce hinges entirely on the quality of this foundational sauce. The process starts by carefully toasting the prepared Ancho and Guajillo chiles in a dry skillet for under a minute per side to awaken their complex aromas without burning them. Once toasted and steeped in boiling water or stock for 30 minutes, they soften, making them ready to blend. After sautéing the aromatics—onion, garlic, oregano, and cumin—the mixture is combined with the chiles and their soaking liquid in a high-powered blender. This sauce must then be meticulously strained to achieve perfection. Finally, the strained liquid is simmered gently for 20 minutes with a tablespoon of flour for thickening, along with salt and brown sugar, allowing the complex flavours to meld into a rich, velvety consistency.

Related Recipes Worth Trying

• Ultimate Chicken Enchiladas Recipe ScratchMade Red Chile Sauce — Skip the canned sauce These Chicken Enchiladas use a rich smoky rouxbased red chile sauce Ideal quick easy after work dinners using rotisserie chicken...
• Creamy Corn Pudding Casserole Recipe Without Jiffy Mix — The ultimate Corn Pudding Casserole velvety smooth baked with sweet creamed corn and topped with golden cheddar A fussfree dinner side perfect for Sunday lunch
• Cracking Good Oven Roasted Garlic Cabbage Steaks with Lemon Drizzle — Forget boiled cabbage These Oven Roasted Garlic Cabbage Steaks caramelise into nutty perfection They are healthy easy and a brilliant Keto Cabbage Steaks...

Preparing the Savory Beef Filling and Assembly

The filling for these ground beef enchiladas with red sauce must be intensely flavoured and moist. Begin by heating 60 ml of oil in a large skillet and thoroughly browning the 900g of ground beef over medium-high heat. The crucial step here is to drain all the rendered fat—this guarantees a clean, savory taste without greasiness. Return the browned beef to the heat, add the diced onion until softened, followed by the garlic, chili powder, and cumin. To ensure the filling is juicy and not dry, stir in 120 ml (1/2 cup) of beef stock, allowing it to simmer until the liquid is fully absorbed. Once cooled slightly, the filling is ready for assembly. This careful preparation makes for incredibly satisfying Beef Enchiladas with Red Sauce Easy to assemble.

Baking and Finishing Your Beef Enchiladas with Red Sauce

The final steps involve strategic assembly and precise baking to achieve a perfect Red Beef Enchilada Casserole. Every step here is designed to ensure the corn tortillas remain soft and the final dish is bubbling hot, deeply saturated with that gorgeous homemade red sauce.

Toasting and Soaking the Chiles: The Foundation Step

As previously mentioned, the first critical steps are preparing the chiles. You must remove the stems and seeds before placing the chiles in a dry pan. They need only 30-60 seconds per side over medium heat—listen for the fragrance but be hyper-vigilant against burning, which would result in irredeemable bitterness. After toasting, they steep in boiling liquid for the full 30 minutes until completely pliable.

Blending and Straining for Silky Smooth Consistency

A key differentiator for a premium homemade sauce is texture. After blending the softened chiles with the sautéed aromatics and reserved liquid, straining the mixture through a fine-mesh sieve is absolutely necessary.

This step removes any tiny, tough pieces of chile skin that the blender missed, resulting in the smooth, luxurious sauce texture essential for these Beef Enchiladas with Red Sauce and Corn Tortillas.

Browning the Ground Beef for Maximum Umami

The objective when browning the ground beef is not just to cook it, but to develop maximum umami through the Maillard reaction. Use a high enough heat to achieve deep caramelization on the edges of the meat before you add any seasonings or aromatics.

Once achieved, draining the fat allows the subsequent spices and stock to adhere directly to the savory meat, rather than swimming in oil.

Rolling Techniques for Enchiladas That Hold Their Shape

The secret to perfectly soft, non-cracking corn tortillas is the quick sauce dip. Pour a small amount of warm red sauce into a shallow plate and quickly dip each tortilla for about three seconds per side.

This process softens the corn, making it flexible enough to hold approximately 1/4 cup of beef filling and a sprinkle of cheese without tearing, resulting in tightly rolled enchiladas placed seam-side down in the prepared 9x13 inch dish.

Optimal Oven Temperature and Baking Time

Preheat your oven to 190°C (375°F). The optimal baking time is 20 to 25 minutes. Since both the sauce and the filling are pre-cooked and hot, the primary goal during baking is to heat the entire casserole through, marry the flavors, and fully melt the cheese.

Achieving the Perfect Golden Cheese Crust

To achieve the ideal, slightly crisp and golden top, top the rolled enchiladas generously with the remaining grated Monterey Jack and Sharp Cheddar blend. The high fat content of this combination ensures a beautifully melted finish that turns bubbly and golden brown during the final minutes of baking, perfectly contrasting the rich, dark red sauce beneath. Allow the dish to rest for 5- 10 minutes post-baking before cutting.

Serving Suggestions and Creative Variations

These satisfying Beef Enchiladas with Red Sauce are robust enough to stand alone, but they truly shine when accompanied by fresh, light sides. For a traditional plate, serve alongside classic Arroz Rojo (Mexican-style red rice) and creamy refried beans.

To cut through the richness of the cheese and the deep chili flavor, top the finished Easy Homemade Enchiladas with a dollop of Mexican crema or sour cream and a generous sprinkling of fresh cilantro and finely chopped spring onions.

For a creative twist, try substituting the ground beef for shredded chicken or adding a touch of smoky heat with a puréed chipotle in adobo to the red sauce blend.

Storage and Make-Ahead Preparation Tips

The 2-hour total time required for this Red Beef Enchilada Casserole can be easily managed by breaking the process into two stages. The rich red sauce is excellent for make-ahead preparation, as its flavour only deepens when stored in an airtight container in the refrigerator for up to three days.

Similarly, the savoury ground beef filling can be cooked and stored separately.

Turning This Into a Weeknight Meal: Quick Prep Tips

To transform this into a speedy weeknight dinner, dedicate 45 minutes on the weekend to preparing the sauce and the beef filling completely. Then, on the night you plan to serve, you only need 15 minutes for the assembly (softening the tortillas and rolling) before the 20- 25 minutes of baking. This dramatically cuts the active cook time.

Freezer Storage and Reheating Proper Methods

Enchiladas freeze beautifully, especially when frozen unbaked. Assemble the entire casserole, omitting any fresh toppings. Cover the dish tightly with plastic wrap followed by aluminum foil. Label and freeze for up to three months. When ready to bake, thaw the dish overnight in the refrigerator and bake as directed.

Alternatively, leftovers can be frozen in individual portions and reheated, covered, in the oven (175°C / 350°F) until hot throughout.

Nutritional Profile and Customizing Your Dish

While rich and satisfying, this Homemade Enchilada Recipe allows for minor adjustments to fit various nutritional goals. The provided estimates are based on the full-fat cheese and 15-20% fat ground beef. You can slightly lower the fat content by opting for leaner ground beef (90% lean) and using a lower-fat Monterey Jack cheese blend.

Pairing Ideas: Side Dishes that Complement the Heat

Beverage pairing is essential. The comforting warmth and richness of the ground beef enchiladas with red sauce pairs perfectly with something crisp and cold. A chilled Mexican lager or a tart margarita contrasts the deep spice profile wonderfully. On the plate, a vibrant, fresh salad or simple guacamole adds necessary coolness and texture contrast.

Estimated Calories and Macros Per Serving

Based on a yield of 6 generous servings and the ingredient measurements provided, the estimated nutritional breakdown per serving is: Calories: 550–600 kcal. Protein: 35–40 g. Fat: 35–40 g (varies based on fat content of beef). Carbohydrates: 35–40 g. These figures confirm that this is a hearty, protein-rich main course perfect for a substantial meal.