Traditional New Mexico Style Enchiladas de Res (beef)

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This topic contains 3 replies, has 3 voices, and was last updated by  Brian_Montoya 7 years, 5 months ago.

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    I know this isn’t Korean but they are absolutely delicious, it is a recipe I have grown up eating all my life and I just love it!

    When you buy New Mexico redc hile powder, it is important to buy a high quality brand to get that good earthy flavor here’s a link to my favorite brand

    Also make sure there are no other spices in the chile powder, many supermarkets sell flavored chile mixes.


    24-30 Corn tortillas

    1.5 lbs ground beef (you can use shredded chicken, turkey, or just cheese too)

    1/2 onion finely diced

    grated cheese

    about 3 tbsp. good quailty New Mexico red chile powder(also called molido meaning ground) plus 1 tbsp. caribe (optional, caribe by the way is simillar to gochu garu in the sense that it isn’t finely ground like chile powder is, but it has the seeds in it)

    1 heaping tbsp. chicken or beef broth boullion

    about 2 1/2 c. warm water

    2tbsp.lard or oil

    1 clove of garlic

    goya brand adobo seasoning (availiable in the the hispanic foods section of many supermarkets or online)

    or salt and pepper to taste.


    Begin by making the chile. Put the chile and optional caribe in a large cup or bowl with the boullion and add the warm water and whisk, add adobo seasoning or salt to taste. Let sit to allow chile to hydrate while you make everything else.

    prepare your other filling ingredients by browning the ground beef (season with adobo or salt and pepper) dicing the onion and grating plenty of cheese, I like to use sharpcheddar or colby jack but you can use any cheese you like.

    After the chile has sat atleast half an hour, heat a pan and melt the lard, and when it is hot enough, add a clove of garlic and a pinch of salt that has been mashed into a paste with a heavy knife on a cutting board, and fry about 10 seconds untill you can smell it. whisk in the flour and allow it to brown a few minutes. give the chile a quick whisk and slowly whisk it in stiring out any lumps. Allow the chile to come to a boil and then reduce to low and allow it to simmer about 10ish imutes untill thickend. you can add about 1/4c water if it gets too thick.

    Next,prepare the tortillas by preheating your oven to 350 degrees F and brushing them on both sides with a bit of water. Place them of stacks of about five on a greased and foil lined baking sheet and place in the oven for about 5 minutes or untill the tortillas are soft and pliable. Gather tortillas and stack them to keep them warm. place in a tortilla warmer if you have one. you can also fry the tortillas in a small pan with about an inch of oil for a few seconds untill the torillas are soft,but i prefer to steam them its healthier and easier and you really cant tell the difference except the fried version is greasier.

    Assemble the enchiladas by first taking a large baking dish and greasing the bottom. then one at a time, lay a tortilla down in the pan, put about a tablespoon of chile on it and add some beef, cheese, and onion. roll into a tube,and lay them next to eachithe thightly so they wont unravel. Repeat till beef and tortillas are used up. take remainder of chile and spread oer the top making sure everything is coated so the enchiladas wont dry out. Sprinkle plenty of cheese on top and cover with foil and bake at 350 for about 10 or 15 minutes untill the cheese has melted and the enchiladas are heated through. Serve with a couple of sides like rice and beans, and Enjoy!!



    Thank you for sharing your secret family recipe with us!



    Yes, it’s very kind of you! I’ll try it with seitan and vegetable stock :) (I’m veg)



    Thanks, you guys, and BxlSprout, if you make them tell me how that turns out, that sounds good!

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