Ingredients
Scale
- 2 lbs beef chuck roast or goat meat
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon cumin
- 1 tablespoon oregano
- Salt and pepper to taste
- 10 corn tortillas
- 2 cups shredded cheese (like mozzarella or Oaxaca)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cut the beef into chunks and place in a pot with onion, garlic, salt, pepper, and beef broth. Bring to a boil.
- Toast the dried chilies in a skillet until fragrant, then remove stems and seeds.
- Blend the toasted chilies with cumin, oregano, vinegar, and a cup of the cooking broth until smooth. Pour the sauce over the meat.
- Reduce heat, cover, and simmer for 2 hours until the meat is tender.
- Shred the cooked meat and return it to the pot, mixing it with the sauce.
- Fry the corn tortillas lightly, fill each with meat mixture and cheese, then roll them up.
- Place rolled enchiladas in a baking dish, top with sauce and cheese, and bake at 350°F for 20 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
- Quality ingredients enhance flavor.
- Adjust the spice level by using different chilies.
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg