How to Make Braised Beef and Sweet Chipotle Enchiladas

by Jon Herchert

Flavor fest wrapped in a crisp flour tortilla


  • 2 Pounds Chuck roast
  • 1 White onion
  • 4 Garlic cloves
  • 2 Jalapeños
  • ½ Cups Chipotles en escabeche by Lucero
  • 10 Fresh corn tortillas
  • ¾ Cups Veg oil
  • 12 Ounces Oaxaca cheese
  • ½ Cups Fresh cilantro
  • 1 1/2 a beer
  • 1 Cup Water or Stock
  • 2 Tablespoons Honey
  • 1 Cup Fresh salsa
  • 1 Tablespoon Mexican spice mix
  • Salt
  • 1 Lime
  • Instructions

    Step 1

    Try to find these. A friend brings these to me from Mexico. Sweet chipotles

    Step 2

    Gather ingredients.

    Step 3

    Cut chuck into 1/2" dice season with salt and Mexican spice mixture of cumin, coriander, ancho, paprika. Add 1 tbsp oil to med heat Dutch oven. Brown on all sides.. Turn every 4-5 min.

    Step 4

    Reserve beef in a bowl. Add onion, garlic, jalapeño and 2 tbsp of Chipotle to Dutch oven, salt and sauté 5-7 min.

    Step 5

    Return beef to pan. Add 1/2 a beer, a couple tbsp of chipotle sauce and 1 cup water or stock. I added in a lil honey for some sweetness. Cover and simmer on low for 2 hours. Add stock/water if needed

    Step 6

    Make sauce for enchiladas. I mixed some fresh salsa from a local mercado and 2 tbsp pickled chipotles. Add remaining tbsp of oil over med-high heat. Add salsa/chipotle mixture and water. Simmer

    Step 7

    Crisp up corn tortillas in a non stick pan with 1/2 cup oil over medium heat. Drain on towels and salt

    Step 8

    Add beef and cheese into tortilla. Wrap up

    Step 9

    Place in pan. Cover with sauce and extra Oaxaca. Bake at 350 for 20 min.

    Step 10

    Add fresh cilantro, onion, jalapeño, avocado and sour cream. YUM!