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Enchiladas Rancheras Recipe

Name: CHEVELANDs ENCHILADAS RANCHERAS Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 count corn tortillas; 12 oz carne asada (thinly sliced grilled beef); 3 tbs vegetable oil (for frying/softening tortillas); 0.5 count onion (small, finely chopped); 1 tsp garlic (minced); 1 tsp salt (for seasoning beef and tortillas); 0.5 tsp black pepper (ground); 4 count roma tomatoes; 2 count dried guajillo chiles (stemmed, seeded); 1 count dried ancho or pasilla chile; 0.25 count white onion (medium, quartered); 2 count garlic cloves; 1 tsp vegetable oil; 0.5 cups chicken or vegetable broth; 1 tsp salt; 0.25 tsp cumin (ground); 0.5 cups Mexican crema (or sour cream); 0.5 cups queso fresco (crumbled) or queso blanco; 1 count avocado (ripe, sliced); 2 tbs fresh cilantro (chopped); 2 count lime wedges (for serving); 1 cups refried beans; 1 cups Mexican rice

Inspired by CHEVELAND

Time50m

Serves2

Two carne asada enchiladas covered with salsa roja and Mexican topped cream with queso avocado slices.

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Ingredients

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Enchiladas

8 count corn tortillas

12 oz carne asada (thinly sliced grilled beef)

3 tbs vegetable oil (for frying/softening tortillas)

1/2 count onion (small, finely chopped)

1 tsp Garlic (minced)

1 tsp salt (for seasoning beef and tortillas)

1/2 tsp black pepper (ground)

Salsa Roja

4 count roma tomatoes

2 count dried guajillo chiles (stemmed, seeded)

1 count dried ancho or pasilla chile

1/4 count white onion (medium, quartered)

2 count Garlic cloves

1 tsp Tuscany sunflower oil

1/2 cups Chicken or vegetable broth

1 tsp Celtic sea salt

1/4 tsp cumin (ground)

Toppings & Garnish

1/2 cups Mexican crema (or sour cream)

1/2 cups queso fresco (crumbled) or queso blanco

1 count avocado (ripe, sliced)

2 tbs fresh cilantro (chopped)

2 count Lime wedges (for serving)

Optional (for serving)

1 cups Refried beans

1 cups Mexican rice

Method

Enchiladas

Prepare carne asada

If your carne asada is precooked, warm it gently in a skillet with 1 teaspoon oil, chopped onion, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper until heated through (3–4 minutes). If using raw thin-sliced steak, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and quickly grill or sear in a hot skillet 1–2 minutes per side until medium-rare to medium; let rest 5 minutes and slice thinly.

Soften tortillas

Heat 2 tablespoons oil in a skillet over medium heat. Lightly fry each corn tortilla about 10–15 seconds per side to make pliable (do not crisp). Drain on paper towels and keep warm wrapped in a clean towel to stay soft.

Assemble enchiladas: working on a flat surface, place about 1.5 ounces (roughly 1.5 tbs) of warmed carne asada down the center of each softened tortilla. Roll tightly and place seam-side down in a shallow 9x6-inch baking dish (two enchiladas per plate — the recipe yields 8 tortillas so you may make 4 enchiladas; to match the menu item serving of 2 enchiladas plate the remaining as desired).

Salsa Roja

Toast chiles: Heat a dry skillet over medium heat. Toast guajillo and ancho/pasilla chiles for 10–20 seconds per side until fragrant but not burned. Remove stems and seeds. Place the toasted chiles in a bowl and cover with hot water; soak 10 minutes until softened.

Roast tomatoes and aromatics: In the same dry skillet or on a comal, roast the roma tomatoes, quartered onion piece, and garlic cloves until charred in spots and softened, about 6–8 minutes, turning as needed.

Blend sauce: Drain chiles (reserve 2 tbs soaking liquid). In a blender combine roasted tomatoes, onion, garlic, softened chiles, reserved soaking liquid, 1/2 cup broth, 1 teaspoon vegetable oil, 1 teaspoon salt and 1/4 teaspoon cumin. Blend until smooth. Taste and adjust salt. If sauce is too thick, add up to 2 tablespoons more broth.

Cook sauce: Pour blended sauce into a small saucepan and simmer over low-medium heat 6–8 minutes to meld flavors, stirring occasionally. Keep warm.

Assembly & Baking

Coat enchiladas: Pour about half of the warm salsa roja evenly over the arranged rolled enchiladas in the baking dish, using a spoon to coat each roll so they are covered but not swimming in sauce.

Bake (optional): Preheat oven to 350°F (175°C). Bake the sauced enchiladas 10 minutes to heat through and set the sauce. This step is optional if all components are already hot, but it helps meld flavors.

Toppings & Garnish

Finish with crema and cheese: Drizzle Mexican crema evenly over the hot enchiladas (about 1/2 cup total). Crumble queso fresco over the top, distributing evenly.

Add avocado & cilantro: Arrange avocado slices on or beside the enchiladas and sprinkle chopped cilantro over everything. Serve with lime wedges on the side to squeeze over immediately before eating.

Serve: Plate two enchiladas per serving topped with additional salsa roja if desired. Offer optional sides of refried beans and Mexican rice.