Beef Enchiladas Mole Recipe

Looking to spice up your dinner routine? This beef enchiladas mole recipe is the perfect way to bring authentic Mexican flavors to your table. Combining tender shredded beef with a rich, chocolate-infused mole sauce, these enchiladas are a crowd-pleaser that’s both satisfying and full of depth.

How to Make Beef Enchiladas Mole

Creating the perfect beef enchiladas mole involves preparing succulent beef, crafting a delicious mole sauce, and assembling everything together with fresh tortillas and cheese.

Ingredients or Beef Enchiladas Mole Recipe

For the Beef:

• 2 lbs beef chuck roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste

For the Mole Sauce:

• 4 dried ancho chiles
• 2 dried guajillo chiles
• 1/4 cup almonds
• 1/4 cup raisins
• 2 tbsp sesame seeds
• 2 tbsp cocoa powder
• 1 cinnamon stick
• 2 cloves
• 2 cups chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp sugar
• Salt to taste

For Assembly:

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro for garnish

Instructions

Prepare the Beef

1. Season and Sear the Beef: Season the beef chuck roast with cumin, oregano, salt, and pepper. In a large skillet over medium-high heat, sear the beef on all sides until browned.
2. Slow Cook the Beef: Transfer the beef to a slow cooker. Add chopped onion, minced garlic, and beef broth. Cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
3. Shred the Beef: Remove the beef from the slow cooker and shred using two forks. Set aside.

Make the Mole Sauce

1. Prepare the Chiles: Remove stems and seeds from the dried ancho and guajillo chiles. Toast them in a dry skillet over medium heat for about 2 minutes until fragrant.
2. Soak the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
3. Blend the Mole Ingredients: In a blender, combine the soaked chiles, almonds, raisins, sesame seeds, cocoa powder, cinnamon stick, cloves, onion, garlic, and chicken broth. Blend until smooth.
4. Cook the Mole Sauce: In a saucepan over medium heat, pour the blended sauce. Add sugar and salt to taste. Simmer for 30 minutes, stirring occasionally until the sauce thickens.

Assemble the Enchiladas

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Warm the Tortillas: Heat the corn tortillas in a skillet or microwave to make them pliable.
3. Fill the Tortillas: Place shredded beef onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
4. Pour Mole Sauce: Pour the mole sauce over the enchiladas, ensuring they are fully covered.
5. Add Cheese: Sprinkle shredded Monterey Jack cheese over the top.
6. Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven, garnish with fresh cilantro, and serve hot.

Tips for Making the Perfect Beef Enchiladas Mole Recipe

• Choose Quality Beef: Opt for a well-marbled beef chuck roast for the most tender results.
• Customize the Heat: Adjust the spiciness by adding or reducing the number of chiles.
• Smooth Mole Sauce: Strain the mole sauce after blending for an extra smooth texture.
• Make Ahead: Prepare the beef and mole sauce ahead of time to save on cooking time.

What to Serve With

Pair your beef enchiladas mole with Mexican rice, refried beans, or a fresh avocado salad to complete the meal.

Ingredients Substitutes

• Beef Alternatives: Substitute beef with shredded chicken or pork for a different protein option.
• Nut-Free Mole: Replace almonds with pumpkin seeds if you have nut allergies.
• Cheese Options: Use cheddar or queso fresco instead of Monterey Jack.

Final Thoughts

This beef enchiladas mole recipe brings the rich flavors of Mexico right to your kitchen. Whether you’re a seasoned cook or a beginner, this dish is sure to impress your family and friends with its authentic taste and hearty ingredients.