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beef enchiladas mole recipe

Beef Enchiladas Mole: 7 Secrets to Perfection

Rich, smoky, and soul-warming, these beef enchiladas with mole-inspired sauce are the ultimate comfort dish for chilly nights or family dinners. Slow-braised beef, melted cheese, and a homemade enchilada roja come together in a bubbling pan of flavor-packed bliss.

  • Total Time: 2 hours
  • Yield: Serves 6

Ingredients

Scale

For the Beef:

  • 2 lbs beef chuck roast, trimmed and cut into large chunks

  • 1 tbsp olive oil

  • 2 cups chicken stock

For the Filling:

  • 1 white onion, diced

  • 1 poblano pepper, diced

  • 3 garlic cloves, minced

  • Cooked shredded beef (from above)

For the Sauce:

  • 1 tbsp olive oil

  • 2 tbsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp cinnamon

  • 1/4 tsp ground cloves

  • 2 tbsp tomato paste

  • 1 cup tomato sauce

  • 1 tbsp apple cider vinegar

  • 1 tbsp brown sugar

  • 1 1/2 cups reserved beef broth

For the Enchiladas:

  • 12 corn tortillas

  • 1 cup sharp cheddar cheese, freshly grated

  • 1 cup pepper jack cheese, freshly grated

  • Cooking spray or oil for greasing

Lime Crema:

  • 1/2 cup sour cream

  • Zest and juice of 1 lime

  • 1 tbsp cream

Instructions

Step 1: Brown the beef chunks in olive oil until seared on all sides. Add chicken stock and pressure cook (or braise in oven at 325°F) for 90 minutes until tender. Shred and set aside, reserving the liquid.

Step 2: Sauté diced onion, poblano, and garlic until softened. Stir into the shredded beef.

Step 3: For the sauce, heat olive oil and toast chili powder, paprika, cumin, cinnamon, and cloves for 30 seconds. Add tomato paste, tomato sauce, vinegar, brown sugar, and beef broth. Simmer 10 minutes.

Step 4: Steam tortillas briefly in a hot skillet with a splash of water until pliable.

Step 5: Dip each tortilla in sauce, fill with beef mixture and a sprinkle of both cheeses, roll tightly, and arrange seam-side down in greased 9×13 baking dish.

Step 6: Pour remaining sauce over enchiladas and top with remaining cheese.

Step 7: Bake at 375°F for 25 minutes until cheese is bubbling and edges are lightly crisp.

 

Step 8: Whisk lime crema ingredients and drizzle over hot enchiladas before serving

Notes

  • Substitute chicken or mushrooms for beef if preferred.

  • Flour tortillas can be used for a softer, more Tex-Mex result.

  • Mole-inspired sauce mimics deep flavor without the long list of traditional mole ingredients.

  • Author: Emilie Faivre
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Cuisine: Mexican-Inspired