Beef Enchiladas Mole Recipe
Beef Enchiladas Mole Recipe
Table of Contents
Beef Enchiladas Mole Recipe
This Beef Enchiladas Mole Recipe is a savory and indulgent twist on traditional Mexican enchiladas. Tender, slow cooked beef wrapped in soft corn tortillas, drenched in a rich and velvety mole sauce, and baked to perfection. Perfect for family dinners, special occasions, or any time you’re craving authentic Mexican comfort food.
Description
Beef enchiladas mole recipe is a deeply flavorful dish that combines the tenderness of slow cooked beef with the complex and aromatic flavor of mole sauce. Mole, a rich and slightly spicy sauce made from various ingredients such as chili peppers, chocolate, spices, and sometimes nuts or seeds, is the star of this Beef enchiladas mole recipe. The combination of beef and mole is a timeless Mexican favorite that is sure to impress and satisfy.
In this Beef Enchiladas Mole Recipe, the beef is seasoned, seared, and simmered for hours to create a tender and juicy filling that pairs wonderfully with the bold flavors of the mole. The mole sauce itself is made from scratch, incorporating roasted chiles, onions, garlic, tomatoes, and other traditional mole ingredients. Once the sauce has developed its deep, rich flavor, it is used to cover the enchiladas, which are then baked to create a bubbly, cheesy topping.
To serve, these enchiladas can be topped with sour cream, crumbled queso fresco, and a sprinkle of cilantro for an extra burst of freshness and creaminess. Whether you’re cooking for a family dinner or preparing a festive feast, this Beef enchiladas mole recipe will not only satisfy but also transport you to the heart of Mexico with every bite.
This Beef Enchiladas Mole Recipe can be made in advance, making it ideal for meal prep or for a make ahead dinner party. The mole sauce can even be prepared ahead of time and stored in the fridge for up to a week or frozen for longer storage.
Ingredients
For the Mole Sauce:
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 1 dried chipotle chile
- 2 medium tomatoes, roasted
- 1/2 medium onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup sesame seeds
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond or peanut butter (optional)
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup chicken or beef broth
- 2 tablespoons olive oil or vegetable oil
- Salt to taste
For the Beef Filling:
- 1 lb beef chuck roast (or flank steak), cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for garnish)
- Crumbled queso fresco (optional, for garnish)
Instructions
- Prepare the Mole Sauce:
- Start by removing the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and lightly toast the chiles for 1-2 minutes until fragrant. Then, place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
- While the chiles are soaking, roast the tomatoes in a hot, dry skillet or under the broiler until the skins are charred and blistered. Peel off the skins once they’re cool enough to handle.
- In a separate pan, heat the oil over medium heat and sauté the onions and garlic until softened, about 3-5 minutes. Add the roasted tomatoes, soaked chiles, sesame seeds, cocoa powder, sugar, cinnamon, cumin, cloves, and allspice. Stir for 1 minute to combine.
- Transfer the mixture to a blender, add the chicken broth, and blend until smooth. Return the sauce to the pan and simmer on low heat for 20-30 minutes, stirring occasionally. Season with salt to taste.
- Cook the Beef:
- In a large pot, heat oil over medium heat. Add the beef chunks and brown on all sides, about 5-7 minutes.
- Add the chopped onion, garlic, cumin, chili powder, paprika, salt, and pepper. Stir for 2 minutes until fragrant. Add enough water or beef broth to cover the meat. Bring to a simmer and cook covered for about 2-3 hours until the beef is tender and can be shredded easily with a fork.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Lightly heat the corn tortillas in a hot, dry skillet or in the microwave wrapped in a damp towel until soft.
- Shred the beef using two forks. Spoon a generous amount of beef onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
- Pour the mole sauce evenly over the rolled tortillas, then top with shredded cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve:
- Once the enchiladas are out of the oven, garnish with fresh cilantro, sour cream, and crumbled queso fresco if desired. Serve hot with a side of Mexican rice and refried beans.
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Beef Enchiladas Mole Recipe
Ingredients
- For the Mole Sauce:
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 1 dried chipotle chile
- 2 medium tomatoes roasted
- 1/2 medium onion roughly chopped
- 3 cloves garlic minced
- 1/4 cup sesame seeds
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond or peanut butter optional
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup chicken or beef broth
- 2 tablespoons olive oil or vegetable oil
- Salt to taste
- For the Beef Filling:
- 1 lb beef chuck roast or flank steak, cut into chunks
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- 1/4 cup fresh cilantro chopped
- 1/2 cup sour cream for garnish
- Crumbled queso fresco optional, for garnish
Instructions
- Prepare the Mole Sauce:
- Start by removing the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and lightly toast the chiles for 1-2 minutes until fragrant. Then, place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
- While the chiles are soaking, roast the tomatoes in a hot, dry skillet or under the broiler until the skins are charred and blistered. Peel off the skins once they’re cool enough to handle.
- In a separate pan, heat the oil over medium heat and sauté the onions and garlic until softened, about 3-5 minutes. Add the roasted tomatoes, soaked chiles, sesame seeds, cocoa powder, sugar, cinnamon, cumin, cloves, and allspice. Stir for 1 minute to combine.
- Transfer the mixture to a blender, add the chicken broth, and blend until smooth. Return the sauce to the pan and simmer on low heat for 20-30 minutes, stirring occasionally. Season with salt to taste.
- Cook the Beef:
- In a large pot, heat oil over medium heat. Add the beef chunks and brown on all sides, about 5-7 minutes.
- Add the chopped onion, garlic, cumin, chili powder, paprika, salt, and pepper. Stir for 2 minutes until fragrant. Add enough water or beef broth to cover the meat. Bring to a simmer and cook covered for about 2-3 hours until the beef is tender and can be shredded easily with a fork.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C). Lightly heat the corn tortillas in a hot, dry skillet or in the microwave wrapped in a damp towel until soft.
- Shred the beef using two forks. Spoon a generous amount of beef onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
- Pour the mole sauce evenly over the rolled tortillas, then top with shredded cheese. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve:
- Once the enchiladas are out of the oven, garnish with fresh cilantro, sour cream, and crumbled queso fresco if desired. Serve hot with a side of Mexican rice and refried beans.
Notes
- Make Ahead Tip: The mole sauce can be made ahead of time and stored in the fridge for up to a week or frozen for up to 3 months.
- Beef Options: If you prefer, you can substitute beef chuck with flank steak or even ground beef for a quicker version.
- Vegan Option: For a vegetarian version, use mushrooms or jackfruit in place of the beef and vegetable broth for the mole sauce.
