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Shredded Beef Enchiladas with Ancho Chile Sauce

These Shredded Beef Enchiladas with Ancho Chile Sauce are a labor of love, but they’re worth it, trust me. Don’t walk, RUN to the store to get the ingredients.
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings 8 enchiladas
Author Nicole


  • 2 lbs. chuck roast
  • 1/2 tsp. onion powder
  • 1 1/2 tsp. cumin divided
  • 2 tsp. canola oil
  • 1 medium onion sliced
  • 2 large garlic cloves minced
  • 1 tbsp tomato paste
  • 1 cup unsalted beef stock
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. ground chipotle powder
  • 1/2 tsp. chili powder
  • 4 oz can chopped green chiles
  • 1/2 tsp. salt
  • 8 flour tortillas
  • 8 oz. oaxaca cheese shredded
  • cilantro for garnish


  • 2 dried ancho chile peppers
  • 1/4 medium onion, grated
  • 1 large garlic clove grated
  • 1 tsp. canola oil
  • 4 oz. tomato paste
  • 2 cups unsalted chicken stock
  • 1 1/2 tsp. chili powder
  • 1/8 tsp. chipotle powder
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar


  • Preheat oven to 350 degrees. Grease a 9x13 casserole dish.
  • Pat beef dry. Season liberally with salt and pepper. Evenly sprinkle 1/2 tsp. cumin and onion powder on beef.
  • Heat a medium dutch oven to a high heat. Add oil. Sear beef on all sides until crusty and brown, it should take about 10-12 minutes. Once all the meat is seared, remove from pan. Reduce the heat to medium and add onions and garlic. Sauté until slightly softened, about 2-3 minutes. Add tomato paste. Stir, cook for one minute. Add beef stock, remaining cumin, vinegar, chipotle pepper powder, chili powder, green chiles, and salt. Stir to combine. Add beef back to the pot, bring to a boil and then reduce to a low simmer. Cover and cook of 3 1/2-4 hours or until fork tender.
  • Once beef is tender, use a fork to shred the beef. Add the beef back to the liquid. Set aside.
  • Spoon some enchilada sauce in the bottom of the prepared pan. Evenly divide the beef between 8 flour tortillas. Tightly roll up each tortilla and place seam-side down in pan. Cover in enchilada sauce, use as much or as little as you want (I did not use all mine). Cover in shredded cheese and baked just until the cheese is melted, about 15 minutes. Serve with chopped cilantro.
  • Preheat oven to 350 degrees. Place dried chiles on a baking sheet. Toast in the oven for 2-3 minutes or until they smell fragrant, DO NOT LET BURN! Remove stems and seeds and tear in to small pieces. Set aside.
  • For the sauce: Heat a medium sauce pan to a medium heat. Add oil. Add onion and garlic. Saute for 1-2 minutes or until slightly softened. Add tomato paste. Stir to combine, and cook for 1 minute. Whisk in chicken stock, chili powder, chipotle powder, vinegar, cumin, salt and sugar. Once the mixture is smooth, add in chile peppers. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Once the sauce has simmered for 15 minutes, transfer to a blender along with a 1/4 cup of water, blend until smooth.If needed, add more water to get to desired consistency. Season to taste with salt and pepper.


I separated the recipe for the sauce and beef for simplicity, a lot of the ingredients are in both. You will only need one 6 oz. can of tomato paste.