Modu Recipes

Seungwoo Dad's Mexican Beef Enchilada

A traditional Mexican dish featuring tender beef marinated in a homemade spicy adobo sauce, wrapped in corn tortillas with cheese, and baked in the oven.

🙋 Recommended for

  • ⭐ Those who want to enjoy authentic Mexican gratin at home
  • ⭐ Fans of bold spicy flavors combined with rich cheese

Ingredients needed 🛒3 servings

  • beef short ribs (or shin meat) 600g
  • corn tortillas 6 pieces
  • dried guajillo chilies 3
  • dried ancho chilies 2
  • dried pasilla chilies 2
  • onion 1
  • minced garlic 2 tablespoons
  • tomato paste 2 tablespoons
  • canned tomatoes 1 can
  • oregano 1 teaspoon
  • mixed cheese (mozzarella, cheddar) 200g
  • jalapeño 2
  • lime 1
  • cilantro to taste

Recipe 🍳

  1. Remove seeds from dried chilies, then toast them in a dry pan for 2–3 minutes to enhance aroma. Soak in warm water for at least 30 minutes.
  2. Heat oil in a pan, sauté chopped onion, garlic, and oregano until fragrant. Add tomato paste and stir to reduce acidity.
  3. Transfer soaked chilies, soaking liquid, and sautéed vegetables to a blender. Blend until smooth, achieving a consistency similar to ketchup, to make the adobo sauce.
  4. Coat beef generously with adobo sauce and marinate. Cook in oven or pot until fibers easily pull apart. Shred and set aside.
  5. Grind canned tomatoes, soaked Mexican chilies, onion, garlic, and chipotle sauce together, then heat to make the roja salsa (red sauce).
  6. Dip corn tortillas into the roja salsa, then lightly fry in a greased pan to soften and coat evenly.
  7. Fill the softened tortillas with shredded beef, jalapeños, and cheese. Roll tightly and place in an oven-safe dish.
  8. Top the rolled tortillas with remaining roja salsa and generously sprinkle with cheddar and mozzarella cheese.
  9. Bake in a 180-degree oven for about 20–30 minutes, until cheese turns golden brown.
  10. Remove from oven, garnish with chopped cilantro, lime juice, and additional salsa to serve.
  1. Toast and soak dried Mexican chilies, then blend with onion, garlic, tomato paste to make adobo sauce.
  2. Marinate beef in the sauce and cook until tender; shred into strands.
  3. Grind tomatoes and chilies, then simmer to create the red roja salsa.
  4. Soak corn tortillas in the salsa and lightly fry in oil to soften.
  5. Fill tortillas with beef, cheese, and jalapeños, roll up, and place in a serving dish.
  6. Top with extra salsa and cheese, bake in oven, then finish with cilantro.

Cooking tips 💡

  • Corn tortillas are fragile, so briefly frying them after dipping in the sauce helps soften them, making rolling easier and enhancing flavor.
  • No sugar is added for heat, resulting in a clean, lingering spiciness without residue in the mouth.

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