Entree: Mexico – Northern Mexico (Durango) – Enchiladas Durangueñas (Durango-style Enchiladas)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 2 tbsp (30 ml) vegetable oil, plus extra for softening tortillas
- 1.5 lb (680 g) beef chuck roast (approx. 1 medium roast), trimmed
- 1 small white onion, halved (about 1 cup / 150 g when chopped)
- 4 cloves garlic, peeled
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 1 tsp (2 g) ground cumin
- 2 tsp (10 g) kosher salt, divided, more to taste
- 4 cups (960 ml) beef stock or water
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho (chile colorado) chiles, stems and seeds removed
- 2 Roma tomatoes, charred or roasted (about 8 oz / 225 g)
- 1 small white onion, roughly chopped (about 1 cup / 150 g)
- 2 cloves garlic
- 1 tbsp (15 ml) white vinegar (optional, for brightness)
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) ground cinnamon (optional, a pinch gives depth)
- 12 corn tortillas (6-inch), warmed and lightly fried to soften
- 8 oz (225 g) queso fresco, crumbled
- 4 oz (115 g) Oaxaca or Chihuahua cheese, shredded (for melting)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) milk (to thin crema if desired)
- 1 cup (70 g) shredded iceberg or cabbage lettuce
- 1/2 medium white onion, finely chopped (about 1/3 cup / 50 g) for garnish
- 4 radishes, thinly sliced
- 1/4 cup (15 g) cilantro leaves, chopped (optional)
- Lime wedges, for serving

Instructions

Short Description:
Rolled corn enchiladas filled with tender shredded beef and cheese, dressed in a regional red chili (salsa roja) sauce and finished with crema, queso fresco, and crisp garnishes for a complete main-course meal.

Regional Notes:
This Durango version highlights a distinctive red chili sauce made from guajillo and ancho (chile colorado) chiles with a slightly earthy, smoky profile and uses hearty shredded beef paired with fresh queso—typical fillings in Durango. Compared with coastal or central Mexican enchiladas, the sauce is deeper and less tangy, and the dish is served as a substantial entree with simple crisp garnishes.

1. Preheat oven to 350°F (175°C). Pat the beef dry and season with 1 tsp (5 g) of the salt and 1/4 tsp (1 g) black pepper.
2. In a large Dutch oven or heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove beef and set aside.
3. Add the halved onion and 4 garlic cloves to the pot and cook 2–3 minutes until softened and lightly browned. Return the beef to the pot, add 1 tsp (5 g) oregano, 1 tsp (2 g) ground cumin, 2 tsp (10 g) salt, and 4 cups (960 ml) beef stock or water to nearly cover the roast. Bring to a simmer, cover, and cook gently for 1.5–2 hours, or until beef is fork-tender (alternatively pressure cook 45–60 minutes).
4. Remove the beef to a cutting board and shred with two forks. Reserve 1 cup (240 ml) of the braising liquid. Stir shredded beef into a bowl with a few tablespoons of reserved braising liquid to keep moist; taste and adjust seasoning.
5. While beef cooks, prepare the sauce: Lightly toast dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1 minute per side (do not burn). Remove stems and seeds if not already removed. Place toasted chiles in a bowl and cover with hot water; soak 15–20 minutes until softened. Drain.
6. Char the Roma tomatoes (skin blistered) and the chopped onion on a hot skillet or under a broiler; char 6–8 minutes until skins blacken. Peel tomatoes if desired.
7. In a blender, combine the softened chiles, charred tomatoes, charred onion, 2 cloves garlic, 1 tbsp (15 ml) white vinegar (if using), 1/2 tsp (2 g) black pepper, 1/2 tsp (2 g) ground cinnamon (optional), and 1/2 cup (120 ml) of the reserved beef braising liquid or plain water. Blend until very smooth.
8. Heat 2 tbsp (30 ml) vegetable oil in a medium skillet over medium heat. Pour in the blended chili mixture and fry, stirring, about 6–8 minutes to deepen the flavor and cook raw edge off the sauce. If sauce is too thick, add a few tablespoons of reserved braising liquid. Taste and season with salt as needed.
9. Lightly warm the corn tortillas and soften them by quickly frying each side in 1–2 tbsp (15–30 ml) oil in a skillet for about 10–15 seconds per side, or warm on a comal. Drain on paper towels and keep covered with a clean towel to stay pliable.
10. Assemble enchiladas: spoon about 2–3 tbsp (30–45 ml) of the red chili sauce on the bottom of a 9x13 inch (23x33 cm) baking dish to prevent sticking. Place a warm tortilla on a plate, add 2–3 tbsp (30–45 g) shredded beef and a sprinkle of crumbled queso fresco and some shredded Oaxaca cheese, roll tightly and place seam-side down in the dish. Repeat with remaining tortillas (should make about 10–12 enchiladas). Reserve remaining sauce.
11. Pour remaining warm chili sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining shredded Oaxaca/Chihuahua cheese and a little more crumbled queso fresco.
12. Bake in the preheated oven 10–12 minutes, until cheese melts and sauce is bubbling. If you prefer less baking, you can just spoon hot sauce over enchiladas and serve immediately.
13. Meanwhile, thin the Mexican crema with 2 tbsp (30 ml) milk if desired to a drizzleable consistency.
14. Remove enchiladas from oven and let rest 2 minutes. Serve 2 enchiladas per person (adjust to appetite) topped with a drizzle of crema, shredded lettuce, chopped raw onion, sliced radishes, cilantro (if using), and lime wedges on the side.
15. Taste and adjust accompaniments; these enchiladas are a full entree—serve with warm refried beans or steamed rice if you like.