Beef Barbacoa Enchiladas Bake (Print Format)
Shredded beef, beans, and cheese baked with rich barbacoa sauce for a comforting, flavorful dinner.
# Ingredients:
→ For the Beef Barbacoa
01 -
1.4 to 1.8 kg chuck roast
02 -
2 tablespoons olive oil, avocado oil, or coconut oil
03 -
240 ml beef broth
04 -
2 chipotle peppers in adobo
05 -
1 tablespoon adobo sauce
06 -
2 teaspoons kosher salt
07 -
1 teaspoon black pepper
08 -
1 teaspoon onion powder
09 -
1 teaspoon ground allspice
10 -
2 bay leaves
11 -
4 garlic cloves, minced
12 -
1 tablespoon cumin
13 -
1 tablespoon oregano
14 -
120 ml fresh lime juice (or bottled lime juice if needed)
15 -
170 grams tomato paste
→ For the Enchiladas
16 -
240 grams refried beans
17 -
8 flour tortillas (or gluten-free tortillas if needed)
18 -
240 grams shredded Monterey Jack cheese, Oaxaca cheese, or mozzarella
→ Optional Toppings
19 -
Fresh cilantro
20 -
Chopped onions
21 -
Avocado
22 -
Lime wedges
# Steps:
01 -
Preheat the oven to 175°C. Heat oil in a large Dutch oven over medium-high heat. Sear the chuck roast for about 5 minutes per side until browned. Remove the roast and set aside. Add beef broth, chipotle peppers, adobo sauce, kosher salt, black pepper, onion powder, allspice, bay leaves, garlic, cumin, and oregano to the Dutch oven. Stir well. Return the chuck roast to the pot and bring to a boil. Cover and transfer to the oven. Cook for 4 to 5 hours, until the beef is fork-tender. Remove the beef from the pot and discard the bay leaves. Stir the tomato paste into the cooking liquid until smooth. Simmer to thicken slightly. Adjust salt and pepper to taste. Shred the beef using two forks. Add half of the sauce back into the shredded beef, keeping it juicy and flavorful. Stir in lime juice.
02 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish. Spread a little sauce on the bottom of the dish. Fill each tortilla with 2 tablespoons of refried beans, shredded barbacoa beef, and Monterey Jack cheese. Roll up each tortilla and place seam-side down in the baking dish. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
03 -
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is melted and the enchiladas are hot and bubbly. Let rest for 10 to 15 minutes before serving. Optionally, top with fresh cilantro, chopped onions, avocado, and lime wedges.