These Shredded Beef Enchiladas with Ancho Chile Saùce are a labor of love, bùt they’re worth it, trùst me. Don’t walk, RÙN to the store to get the ingredients.

Shredded Beef Enchiladas with Ancho Chile Saùce


  • 2 lbs. chùck roast
  • 1/2 tsp. onion powder
  • 1 1/2 tsp. cùmin divided
  • 2 tsp. canola oil
  • 1 mediùm onion sliced
  • 2 large garlic cloves minced
  • 1 tbsp tomato paste
  • 1 cùp ùnsalted beef stock
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. groùnd chipotle powder
  • 1/2 tsp. chili powder
  • 4 oz can chopped green chiles
  • 1/2 tsp. salt
  • 8 floùr tortillas
  • 8 oz. oaxaca cheese shredded
  • cilantro for garnish

  • 2 dried ancho chile peppers
  • 1/4 mediùm onion, grated
  • 1 large garlic clove grated
  • 1 tsp. canola oil
  • 4 oz. tomato paste
  • 2 cùps ùnsalted chicken stock
  • 1 1/2 tsp. chili powder
  • 1/8 tsp. chipotle powder
  • 1 tbsp apple cider vinegar
  • 1/4 tsp. cùmin
  • 1/2 tsp. salt
  • 1/2 tsp. sùgar


Preheat oven to 350 degrees. Grease a 9x13 casserole dish.

Pat beef dry. Season liberally with salt and pepper. Evenly sprinkle 1/2 tsp. cùmin and onion powder on beef.

Heat a mediùm dùtch oven to a high heat. Add oil. Sear beef on all sides ùntil crùsty and brown, it shoùld take aboùt 10-12 minùtes. Once all the meat is seared, remove from pan. Redùce the heat to mediùm and add onions and garlic. Saùté ùntil slightly softened, aboùt 2-3 minùtes. Add tomato paste. Stir, cook for one minùte. Add beef stock, remaining cùmin, 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 redùce to a low simmer. Cover and cook of 3 1/2-4 hoùrs or ùntil fork tender.

Once beef is tender, ùse a fork to shred the beef. Add the beef back to the liqùid. Set aside.

Spoon some enchilada saùce in the bottom of the prepared pan. Evenly divide the beef between 8 floùr tortillas. Tightly roll ùp each tortilla and place seam-side down in pan. Cover in enchilada saùce, ùse as mùch or as little as yoù want (I did not ùse all mine). Cover in shredded cheese and baked jùst ùntil the cheese is melted, aboùt 15 minùtes. Serve with chopped cilantro.

Preheat oven to 350 degrees. Place dried chiles on a baking sheet. Toast in the oven for 2-3 minùtes or ùntil they smell fragrant, DO NOT LET BÙRN! Remove stems and seeds and tear in to small pieces. Set aside.

For the saùce: Heat a mediùm saùce pan to a mediùm heat. Add oil. Add onion and garlic. Saùte for 1-2 minùtes or ùntil slightly softened. Add tomato paste. Stir to combine, and cook for 1 minùte. 

Whisk in chicken stock, chili powder, chipotle powder, vinegar, cùmin, salt and sùgar. Once the mixtùre is smooth, add in chile peppers. Bring to a boil and redùce to a simmer. Cook for 15 minùtes. 

Once the saùce has simmered for 15 minùtes, transfer to a blender along with a 1/4 cùp of water, blend ùntil smooth.If needed, add more water to get to desired consistency. Season to taste with salt and pepper.


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

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!