Ingredients

Enchiladas

• 2 tsp canola oil
• 2 lbs boneless chuck roast
• 3 tsp kosher salt, divided
• 1/2 tsp onion powder
• 1 1/2 tsp cumin, divided
• 1 medium onion, sliced
• 2 large garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup unsalted beef stock
• 1 tbsp apple cider vinegar
• 1/4 tsp ground chipotle powder
• 1/2 tsp chili powder
• 4 oz can chopped green chiles
• 8 flour tortillas
• 8 oz oaxaca cheese, shredded
• Cilantro, for garnish

Sauce

• 2 dried ancho chile peppers
• 2 tsp canola oil
• 1/4 medium onion, diced
• 1 large garlic clove, grated
• 4 oz tomato paste
• 2 cups unsalted chicken stock
• 1 1/2 tsp chili powder
• 1/8 tsp chipotle powder
• 1 tbsp apple cider vinegar
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/2 tsp sugar

Prepare the Beef

1. Heat the oven to 350°F and lightly grease a 9×13 casserole dish.
2. Cut the chuck roast into 2-inch pieces and pat dry. Combine 2 1/2 teaspoons salt, 1 teaspoon cumin, and the onion powder. Coat the beef evenly with this mixture.
3. Warm a large Dutch oven over medium-high heat with the canola oil. Brown the beef on all sides, about 10–12 minutes total. Remove the seared pieces and set aside.
4. Reduce the heat to medium. Add the sliced onion and garlic, cooking for 2–3 minutes until slightly softened. Stir in the tomato paste and cook for one minute.
5. Add the beef stock, remaining cumin, vinegar, chipotle powder, chili powder, green chiles, and remaining salt. Mix well.
6. Return the beef to the pot. Bring the mixture to a boil, then lower to a gentle simmer. Cover and cook for about 3 hours, or until the meat is very tender. Begin checking at the two-hour mark.
7. Once the beef easily shreds with a fork, pull it apart and combine it back into the cooking liquid. Set aside.

Assemble the Enchiladas

1. Spoon some of the enchilada sauce into the prepared baking dish.
2. Divide the shredded beef among the 8 tortillas. Roll them tightly and arrange seam-side down in the dish.
3. Pour your desired amount of sauce over the enchiladas (you may not need it all). Top with the shredded oaxaca cheese.
4. Bake for about 15 minutes, just until the cheese is melted.
5. Garnish with chopped cilantro before serving.

1. While the beef cooks, place the dried ancho chiles on a baking sheet and toast them in the 350°F oven for 3–4 minutes, just until fragrant. Avoid browning or burning. Remove stems and seeds and break the chiles into pieces.
2. Heat a medium saucepan over medium heat with the oil. Add the diced onion and garlic and cook for 1–2 minutes.
3. Stir in the tomato paste and cook for another minute.
4. Whisk in the chicken stock, chili powder, chipotle powder, vinegar, cumin, salt, and sugar. Add the torn chile pieces.
5. Bring to a boil, then lower the heat and simmer for 15 minutes.
6. Carefully transfer the mixture to a blender with 1/4 cup water and blend until completely smooth. Add more water if you prefer a thinner consistency. Adjust seasoning as needed. Keep the sauce ready for assembling the enchiladas.

• Though the sauce and beef are written separately, they share several ingredients—you’ll only need a single 6-oz can of tomato paste.
• Slow cooker option: After searing the beef, place it directly into the slow cooker. Add the stock mixture from the pan, cover, and cook 3–4 hours on high or 6–8 hours on low. Continue with the assembly steps as written.