Shredded beef enchiladas with three-chile sauce from 'The Homesick Texan's Family Table' (Cook the Book) from Serious Eats by Lisa Fain

  • garlic
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute lard or vegetable oil for bacon grease, and all-purpose flour for masa harina.

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Notes about this recipe

  • Eat Your Books

    Can substitute lard or vegetable oil for bacon grease, and all-purpose flour for masa harina.

  • jenburkholder on April 19, 2026

    These were very good. I didn't have anchos so threw in some New Mexico chiles, and three of the chipotles from the can. Braised the beef in a small Staub and likely because of my changes ended up with more sauce than needed - probably have enough for another half pan. There's extra beef, also, so think one could plan that it makes more than one pan of 12. Definitely hit the spot and would repeat.

  • TrishaCP on May 09, 2017

    These are quite a project to make (I recommend spreading it out over two days if you can), but they are delicious. The three chile sauce was the best part- I really liked the pasilla chiles here- but to meet our heat preferences I only used one chipotle pepper. The meat was a bit dry and bland on its own, so it's a good idea to season it generously and to add a bit more of the sauce than called for in the recipe.

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