Beef Enchiladas With Red Sauce Recipe

Name: Beef Enchiladas With Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs rump steak, cut into 2 inch cubes; 2 ancho chilies, seeded; 2 pasilla chiles, seeded; hot water, to cover; 2 garlic cloves, smashed; 2 teaspoons dried oregano; 1/2 teaspoon ground cumin; 2 tablespoons vegetable oil; 7 fresh corn tortillas; shredded onion (to garnish); flat leaf parsley (to garnish); Variation; 1 1/4 cups sour cream; 3/4 cup grated cheddar cheese

Servings: persons

1 1/4 lbs rump steak, cut into 2 inch cubes
2 ancho chilies, seeded
2 pasilla chiles, seeded
hot water, to cover
2 garlic cloves, smashed
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
7 fresh corn tortillas
shredded onion (to garnish)
flat leaf parsley (to garnish)
Variation
1 1/4 cups sour cream
3/4 cup grated cheddar cheese

1
Put the steak in a deep frying pan and cover with water.
2
Bring to boil, then lower the heat and simmer for 1 to 1 1/2 hours, or until very tender.
3
Meanwhile, put the dried chillies in a bowl and pour over the hot water.
4
Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and whizz to a smooth paste.
5
Drain the steak and let it cool, reserving 1 cup of the cooking liquid.
6
Meanwhile, fry the garlic, oregano and cumin in the oil for 2 minutes.
7
Stir in the chili paste and the reserved cooking liquid from the beef.
8
Tear one of the tortillas into small pieces and add it to the mixture.
9
Bring to the boil, then lower the heat.
10
Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
11
Shred the steak, using two forks, and stir it into the sauce, heat through for a few minutes.
12
Spoon some of the meat mixture on to each tortilla and roll it up to make an enchilada.
13
Keep the enchiladas in a warmed dish until you have rolled them all.
14
Garnish with shred of onion and fresh flat leaved parsley and then serve immediately with some Salsa.
15
Variation: For a richer version place the rolled enchiladas side by side in a gratin dish.
16
Pour over 1 1/4 cups sour cream and 3/4 cup grated cheddar cheese.
17
Place under a preheated grill for 5 minutes or until the cheese melts and the sauce begins to bubble.
18
Serve at once with the salsa.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 lbs rump steak, cut into 2 inch cubes, 2 ancho chilies, seeded, 2 pasilla chiles, seeded, hot water, to cover, and more.

Yes, Beef Enchiladas With Red Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Enchiladas With Red Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions